Allrecipes.com for Prime Rib. Questions?????

[ramyankee]

Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.
Figuring on trying this recipe. It is not alot different from our norm, SLOW cooking at 225*.....
This is for a 5# Roast. We are doing a 19.5# Roast. And I cook mine to 140* internal temp.IF I were to use the new recipe would the time be the same?
Thank you

[bobwalter]

Did our 5# prime rib today. First time with this method. Set it on the counter for one and a half hours. Internal temp up to 50. Put in oven at 375 pre heated for one hour exactly. Turned off oven. Left to set for 2 1/2 hrs with door closed. Turned oven on to 375 with roast inside. Snuck baked potatoes in and quickly checked internal temp... 122. Left in for 40 minutes. Took out (temp at 135) and set on counter for 15 mins. Carved at 137. Perfect medium rare center, medium exterior. It held the juices when sliced. Very tender, could cut with a fork.

I am going to try this method with a rump roast. I see no reason why it wouldn't work.

[PA12DRVR]

Couple of thoughts from the designated prime rib cook in our extended family:

- The importance of having the roast at a uniform temperature to start with cannot be overstated.
- Note that I didn't say "room" temperature ....room temp is good but my favorite prep method starts a bit below room temp.
- Favorite prep method is to cover the roast in a mustard-pepper paste made primarily with (duh!) brown mustard, cracked pepper, some salt, and a dash of Worcestershire sauce: for this method, thaw the roast in the fridge until it is ENTIRELY thawed. I then put the paste on and put the roast back in the fridge for at least 8 up to 24 hours.
- After sitting in the fridge, I pull it out an _____ (hour, 2 hours) or so before starting to cook and let it get to circa 50 degrees (measured with an instant read meat thermometer.
- At that point, the roast goes in the (oven/BBQ) set at low-ish temps. When I BBQ, I try to have the chamber at 275 - 300 for the 1st 30 minutes then drop it down to 225 - 250....same thing in the oven, but the 1st 30 minutes are at 325 - 350 then drop down to 250 - 300.
- I pull the roast out when the internal temp in the thickest part of the roast is circa 15 degrees below the "rarest" that I want. Roast then rests under loose tenting of foil for at least 10 maybe 20 minutes....enough to (pending the size of the roast) let the internal temp rise that last 15 degrees.

Carve and serve....the mustard paste has made a great crust to keep the moisture in and is good for "crackling" if one enjoy's a snappy taste.

FWIW, although I recognize the value of the originally posted recipe, I simply couldn't bring myself to turn the heat entirely off. Simply goes against the grain of long slow even low heat that IMHO provides the right conditions to cook a nice cut without drying it.

[Ron3rd]

I've heard of many ways to cook good prime rib. A friend makes excellent prime rib and uses the method of cooking at 500 degrees for a short length of time and then reduces heat for a certain length. Don't know the specifics but she takes it out before the desired internal temp is reached and lets it rest to come up to the desired internal temp. Always comes out fantastic. Prime rib cooking is all about internal temp and overcooked prime rib is a no-go in my book.

[4X4Dodger]

The big problem I see with your recipe is the Heat "profile" for lack of a better term. This recipe will let the heat decrease over time to near nothing the raise it again. What the roast needs is a constant even heat all around (this is why convection ovens are so good) for a specified period of time.

I think the constant 225 deg recipe is far superior and I would stick with that. Cooks Illustrated has a great recipe for Prime Rib.

[ramyankee]

Thanks vic46.....Saved that to my bookmarks.....

I was always curious regarding the room temperature. Good to know.

Appreciate the info BigBlock and vic.....

[vic46]

All you ever wanted to know......

Couldn't copy and paste the time chart so you get the whole web site. The "salt" in the rub is not a real good idea. Salt will dry the meat al la salt cod for example. Do a search on Allreceipes, they have a number of good reciepes for a rub for a prime rib. It is a very flavourfull cut and really doesn't need a bunch of help!

http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm#cooking temperature chart

The BIG monster in the signature is a real big fan of prime rib!!!!!

[BigBlockTank]

Depending on the size, you might want it to sit for more than an hour. When you put cold, refrigerated meat into any heat source, it starts to cook. And it cooks unevenly if it's not all close to room temp. Prime rib is not so bad for this, some people like the center more toward rare than the outside.

I do mine on the BBQ grill. It comes out done on the outside half inch or so, and very nice med rare from one end to the other. If I leave it for about 15 more min. it'll be med or close to it.