My first attempt at cooking a 5.3lb prime rib roast. I followed the recipe, tho I mixed in dry mustard & some Italian herbs w/olive oil to smeared onto the meat. I baked it for the required hour @375. I turned off my oven. It's a new oven with a fan that cools it down. I left it closed for 2 1/2 hrs. Shorting the time by 30mn., then turned the oven back to 375 for another 30min. The oven temp screen showed it was currently holding a temp of 160-so new ovens will keep a low temp in spite of the fan.I worried that my small roast, 5.3lbs vs 6lbs & over might wind up over cooked if I left it for the whole 3hrs, then cooked it longer on top of that. I still thought I had messed up when I took it out because it looked so "done".
The internal temp was 150 & I knew it would cook another 5-10 degrees!Next time I figured I would open the oven, check the temp & restart the oven at that point knowing how much longer I need to cook, if at all, to get that perfect roast-HOWEVER, even tho the first 2 slices were medium to medium well-which made my boyfriend happy. The next slice in was PERFECT. Pink, juicy, medium rare-this recipe is a keeper.
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My first attempt at cooking a 5.3lb prime rib roast. I followed the recipe, tho I mixed in dry...