Prime Rib - Comparing Methods - Penny Lane Blog at Allrecipes.com - 213100

Penny Lane

Prime Rib - Comparing Methods 
 
Dec. 22, 2010 12:29 pm 
Updated: Dec. 20, 2014 2:10 pm
 BakingNana.com   Ribeye Roast / Prime Rib Comparing Methods for an updated version of this guide.  

Are you making Prime Rib this holiday season?  How are you cooking yours?

There have been a lot of questions on the buzz regarding Prime Rib and the best method to cook it.    Keep in mind that these are MY opinions - mine alone.  I thought I would share some of my experience - having cooked Prime Rib many many times.  There are so many opinions on the best way to cook Prime Rib - in reality there is no, one, correct method.
 
Growing up my mother owned a restaurant - one of the specialities was Prime Rib.  To this day - each of us has a special fondness for this wonderful cut of meat.  My brothers and I each try to out do each other - creating the "Perfect Prime Rib" and Yorkshire Pudding.   

There are many variables to consider. 

Does everyone like their meat cooked about the same? 
 
How big is your roast?  To slow roast you really should have at least 3 ribs. 
 
How much time do you have to cook this roast? 
 
Important Tips:
 
- Bring the roast to room temperature - depending on the size of the roast this can take either an hour or as long as 3 hours.  Use your own  judgment here.  Putting a cold roast into a hot oven will lead to an over cooked outside and a cold middle. 
 
- Your roasting pan should have about a 3" lip - preferably NOT non stick.  If your rib roast is bone in - there is no need for  a rack - the bones are the rack.
 
- If you are cooking 2 roasts in the same pan - calculate time based on each individual roast.  Make sure the roasts are not touching each other.  Test the internal temp of both roasts - one may cook faster than the other.  
 
- Do not trim off the fat from the top of the roast - this fat bastes the meat.
 
- Use an instant read thermometer - it is the only sure way to know if your roast is done.
 
-  Allow 20 -30 minutes of resting time before carving.  Gently tent the meat with foil while making the gravy and finishing up the rest of the menu.
 
- Remember that the internal temperature of the meat will continue to rise 5 -10 degrees while resting. 
 
- Have your serving platter warm.  This way the meat stays warm and the plate doesn't suck the heat from your meat. 
 
Holding a fully cooked Prime Rib
Let's say your roast gets done too soon.  (It's been known to happen)  Rather than serve cold or over cooked meat - here is what I do. 
 
Remove roast from oven - turn off the oven and crack the door for 15 minutes.  Return roast to oven and close the door.  The roast will rest and still be tender, moist and ready to carve.  Large roasts can be held for up to 2 hours this way. 
 
The Big Debate -  What is Medium Rare?
 
120 - 125    Rare - Center is bright red, pinkish towards the exterior portion
130 - 135    Medium Rare - Center is very pink, slightly brown toward the exterior
140 - 145    Medium - Center is light pink, outer portion is brown
150 - 155    Medium Well -  Not pink
160 & above - Well - meat is uniformly brown throughout.
 
The most common method of roasting a Prime Rib begins with high heat 450 - 500 degrees for about 15 minutes and then reduce heat to 325 and cook until desired temp.  (17 - 20 minutes a pound) Let rest for 20 - 30 minutes before carving. 
 
Here is my take on a few recipes.
 
AR's Garlic Prime Rib
Garlic Prime Rib

This recipe calls for a 10 lb roast - starting at 500 degrees for 20 minutes and then lowering to 325.  When starting a roast at 500 degrees, be prepared for smoke!  Turn on the fans and open the windows.  Make sure you are starting with a clean oven.  This recipe says to cook to 145 for medium rare and then let it rest.  Your roast will continue to cook and end up closer to 155 - which is Medium Well.  It also says to rest for 10 -15 minutes.  A 10 lb roast needs to rest for 20 -30 minutes for the juices to reabsorb. 
 
AR's Fool Proof  Rib Roast
Foolproof Rib Roast
 
This recipe has you turning your oven on and off and although this might work fine.  (This is very much like Paula Deen's recipe.) There are a lot of variables that are not accounted for.  I personally don't do my roasts this way - it also has you cooking to 145 and then resting - again - you will have a medium well roast.   Personally I wouldn't use this method as my oven fans vent to cool the oven and the oven doesn't retain heat like gas or older electric ovens.  
 
BellesAZ - who uses this method states that it does not work well on really large roasts.  Note the recipe calls for a 5 lb roast.  
 
AR's Restaurant Style Prime Rib
Restaurant Style Prime Rib
 
This recipe has you cooking the roast at 425 for the entire 4 1/2 hours.  I do NOT recommend you do this.  Although it is called restaurant style - I don't know of a restaurant that would cook at such a high temp for the entire time.  Most restaurants that specialize in Prime Rib have dedicated slow roast oven.  Also - there is no need to use flour - Prime Ribs form their own tasty crust and if you  line your pan with foil you won't have the tasty pan drippings for gravy.  To give this recipe credit though it does have the correct internal temps for rare, medium - rare etc....
 
OK - adding to this blog - these are the type of reviews that drive me CRAZY -
 
"After years of trying and failing at Prime Rib this was amazing!!! The meat was so tender, I left the bones on the roast so it took almost 2 hours to cook a 4 lb roast. After it sat for twenty minutes i could of taken it out of the over about 15 minutes earlier as i had no med rare meat. Didn't matter though. It was awesome, I added a small amount of water to the pan when the dripping started to smoke, and I basted the roast after that about twice. I tented in tinfoil and also wrapped a tea towel over the roast. I can't wait to make again and next time I am going to load the meat with garlic cloves first. Confidence building recipe...thanks!"

First - she had no rare meat - but obviously would have liked some - she tented and wrapped the meat - no wonder that besides the recipe that calls for 425 for the entire cooking time  she had no "rare" meat!  If you want Prime Rib well - use this method!
 
 
Kosher Salt Encrusted Prime Rib   Kosher Salt Encrusted Prime Rib
 
This roast is cooked at a very low temp of 210.  It is essential that you bring your roast to room temp. prior to cooking.  Packing salt on the bottom of the pan prevents you from using any pan drippings.   This has an excellent presentation.  Here again the  recipe states to cook to 145 - but doesn't state that this will result in a medium -well roast.
 
Backwards Prime Rib.   Backwards Prime Rib
 
I have done this method (different seasonings) numerous times.  It is a great slow roast method resulting in an evenly cooked roast.  The entire roast will be cooked to the same degree.  If cooked to 120 - then returned to a hot oven to finish - then rest before carving,  the entire roast will be rosey rare, end to end.   This method is similar to the slow roast method that many restaurants use.  Although a restaurant would cook several  full rib roasts to different internal temperatures.   The recipe should state that you should plan on 25 - 30 minutes per pound.  Check the temp. periodically about an hour before you expect it to be done.    If is essential that you bring your roast to room temp. if you are using this method.   The recipe states to cook to 120 - this will give you a rare roast - adjust accordingly. 
 

 
By Request
 
Herbed Beef in Salt Crust    Herbed Beef in Salt Crust

Although not a Prime Rib recipe this is a very nice / novel beef roast recipe.  Fun presentation.  Nice marinade - although I don't suggest marinating a Prime Rib.  Fillet or Tenderloin is very tender and doesn't need to be marinated for too long - just long enough to impart the flavor of the herbs.  Notice that the meat thermometer is inserted prior to the salt crust is applied.  This is important because you don't want to crack the salt crust by trying to insert an instant read thermometer to test for doneness.   Using a rack would allow the crust to form over the entire roast.  Remove all the salt crust prior to slicing - do not store left over meat with the salt crust.  The purpose of the salt crust is to seal in the juices.  Resting time is very important with a roast like this. 
 
Uncle Bill's Prime Beef
This recipe has several instructions that raise red flags to me.  Adding water and covering with foil is braising - not roasting.  Prime Rib is tender and should not be braised.  Also the addition of horseradish is not necessary - if people want to use horseradish - so be it - I wouldn't hide the flavor of the meat.
 
Kittencal's Perfect Prime Rib
Now this is a good recipe!  Excellent instructions - Garlic studded Prime Rib at it's best. 
 
Prime Rib Au Jus with Yorkshire Pudding
This is a pretty good method for Prime Rib - with the exception of the internal temp of the meat.  A decent recipe for Yorkshire Pudding.  Although I do use a different recipe for Yorkshire Pudding - this method will work well, but we would have to double or triple the amount of Yorkshire Pudding batter! 
 
Yorkshire Pudding
http://allrecipes.com/CustomRecipe/62305305/Unorthodox-Yorkshire-Puddings/Detail.aspx<

Another great - very traditional Yorkshire Pudding recipe - courtsey of Lisa J.
http://allrecipes.com/PersonalRecipe/62246308/Yorkshire-Pudding/Detail.aspx<



 
Comments
Dec. 22, 2010 1:28 pm
Ok - I re did this blog - sorry to everyone that posted on the other messed up blog. :( Please feel free to post links to other recipes that you have questions about.
 
Dec. 22, 2010 2:16 pm
THANK YOU! For pulling your hair out and redoing this. Can I print this off? Just in case it goes away again. You've almost given me the courage to try prime rib again. I appreciate that you took the time to repost!
 
Maggie 
Dec. 22, 2010 3:17 pm
I missed the original blog Nana but I read this edition and it is clear and well written. Thank you for taking the time to clear up the mystery of the Prime Rib. I am using your method for my Christmas roast. Wishing you a blessed Christmas.
 
Dec. 22, 2010 3:28 pm
I would have to say this IS the definitive blog on prime rib. Wow! Well done-great info.
 
Dec. 22, 2010 3:46 pm
Thanks for stopping by Cat. - Please give Prime Rib another go. It is so wonderful! Please feel free to print this out - or if you would like I will email it to you.
 
Dec. 22, 2010 3:48 pm
Maggie- nice of you to stop in. Prime Rib is really very easy. The biggest two things are - have a good thermometer and remember when planning to take the darned thing out of the refrigerator to warm up. :) Other than that it cooks itself. Enjoy! Merry Christmas to you and yours.
 
Dec. 22, 2010 3:50 pm
Ken - Thanks so much for the great compliment! I was happy to include your recipe and method - it's a good one. I have my 17 lb Rib Roast ready to roll! Hopefully this will take the mystery out of Prime Rib. Merry Christmas Ken. What are you serving?
 
Dec. 22, 2010 3:57 pm
17 lbs? That thing's 1/2 a cow. I've got 8.5 lb dry aging served w/ sage/red wine au jus then roasting 2 brined turkeys. Mashed taters, roasted carrots and parsnips, peas w/ bacon shallots, green beans some way(haven't decided), dressing, pumpkin and pecan pie
 
Dec. 22, 2010 4:09 pm
Sounds great! Yes, I do believe it is about half a cow! We will have 20 for dinner - Ham and Prime Rib, Yorkshire Pudding, gravy, green beans with shallots and bacon, carrots, Mashed taters and Marianne Creamed corn. Triffle with peaches & cherries for dessert. :) Oh and sausage rolls for one of the appy's.
 
Dec. 22, 2010 4:11 pm
I'm leaving everyone here and coming to your house!
 
Dec. 22, 2010 4:19 pm
I agree with Ken, What time shall we be there LOL - Your the PRO at making Prime Rib !!!! Thank you for the imput - I appreciate it as we will be having this at Christmas dinner - Hugs to you !!!!!
 
Dec. 22, 2010 4:21 pm
Thanks so much Coot! Sorry to have had to ditch your other comments - I hope I covered your questions. Merry Christmas - Oh - My door is always open and there is always room for a couple more. :)
 
Dec. 22, 2010 4:23 pm
MERRY CHRISTMAS !!!!!
 
Grams 
Dec. 22, 2010 4:57 pm
Thanks B'Nana! I am making a Prime Rib for the first time Saturday w/Yorkshire Pudding! Hopefully, this will become a new tradition for our Holiday. Lots of great tips and hint here. Thanks!!! BakE Well my friends!!
 
Dec. 22, 2010 4:59 pm
Oh Grumpy 47 - Prime Rib and Yorkshire Pudding is one of our life long traditions. I sure hope you enjoy it. Do you have a recipe for Yorkshire?
 
Dec. 22, 2010 5:02 pm
Lisa J's recipe - I make this times 4 - My Mum and Aunties would agree -this is THE recipe! http://allrecipes.com/PersonalRecipe/62246308/Yorkshire-Pudding/Detail.aspx
 
Dec. 22, 2010 5:08 pm
Here is another Yorkshire Pudding recipe - it is ODD - Auntie's and Mum would NOT approve of this method.....but it NEVER fails! Even my bro in CO can make these. BTW - it says COLD oven - I tried them last week into a hot oven and they were great! .... http://allrecipes.com/CustomRecipe/62305305/Unorthodox-Yorkshire-Puddings/Detail.aspx
 
Grams 
Dec. 22, 2010 5:41 pm
Just one I got from AR search so I would BE honored to try yours -
 
BevF 
Dec. 22, 2010 5:47 pm
I didn't notice anything wrong with the first Blog. But really appreciate your effort to redo it. I had a 9 rib - almost 11 lb. in the freezer. So I took that out and put the 2 new ones I bought in the freezer. Now I may only have 7 people but that is fine with me. I love leftovers. One of my best ever chilis was made with leftover prime rib. We also love the Yorkshire pudding. Have an old family recipe but I am going to go take a look at yours. Thanks again for your research and I hope you have a wonderful dinner and a very Merry Christmas.
 
Dec. 22, 2010 6:07 pm
Please do! The first time I made prime rib followed a TV chef's instructions to the letter. Blech! 2nd time looked at a ton of recipes including some you listed not Ken's and it was meh with a shrug. OK but not worth the expense. I'll think about trying it again. Now if I were at your house and you serving....LOL
 
zeebee 
Dec. 22, 2010 7:06 pm
great stuff, b'nana! i haven't made a prime rib in a LONG time, and i don't really remember what temp i used. thanks for compiling all this info, i may be making one soon. :)
 
Dec. 22, 2010 8:03 pm
Merry Christmas Bev. I make stroganoff with my left overs - if there is any! Enjoy!
 
Dec. 22, 2010 8:04 pm
Cat - I emailed you a copy of this blog in case it decides to head south again! Have a Merry Christmas.
 
Dec. 22, 2010 8:06 pm
Hi zeebee - Christmas dinner = Prime Rib - it is a family tradition. One year SIL decided to make Cornish Game Hens! She will never live it down! LOL --- 30 years later she is still taking flack for that!
 
zeebee 
Dec. 22, 2010 9:40 pm
don't you love the way family never forgets?! lol
 
zeebee 
Dec. 22, 2010 9:56 pm
oh and i'm a little confused. when i worked in a restaurant we described doneness differently. rare: bright red/bright pink. med-rare: bright pink/light pink. medium: mostly light pink. med-well: barely pink in the middle. well done: no pink. i wonder if the recipes to 145 are looking for a barely pink med-well doneness after resting? i'm wondering if this is a just a varying opinion of done? or do they not take into account, with most techniques there is a range of doneness in a large roast, more done on the ends, more rare in the middle?
 
Dec. 22, 2010 11:55 pm
Zeebee - that is why it is the Great Debate! The descriptions I used are common and obviously vary. When I go out to eat Prime Rib I order RARE - it is never really rare. I never say - "I would like that meat at 125 - 130, please." There is a varying opinion of doneness and yes there is a range. Believe it or not I have ordered Prime Rib rare and had NO pink - let alone bright red! - When I order I usually say - "The most rare that you have."
 
Dec. 23, 2010 7:54 am
Baking Nana, I just wanted to let you know that I'm making your cobbler recipe for Christmas dessert, it's the best cobbler I've ever had! That being said, I've read this blog a couple times and I don't see the method you actually use? Could you let us little peons know was recipe you would actually follow? Thank you!!!
 
Dec. 23, 2010 8:34 am
Hi Cindy - I didn't say because it varies depending on the size roast I get and what time we are eating. The year I have a huge 17 lb roast so I am using the Backward's Prime Rib - slow roasting it to Medium rare. I have lots of time to cook this beast this year!
 
Dec. 23, 2010 8:35 am
Oh - forgot to say - I am so glad you like that cobbler recipe. We love it! Thanks! Merry Christmas!
 
Maggie 
Dec. 23, 2010 6:56 pm
I just have to say, "Thank you again Nana, it's so wonderful to have a easy to understand instruction." You rock!!!!!!!
 
Robbi 
Dec. 23, 2010 6:57 pm
Thanks so much for this very timely blog! I made my first prime rib ever, tonight and it was fabulous! I used the garlic prime rib recipe because I ran short on time and only had a 3.5 lb roast! Again, thanks so much!
 
Maggie 
Dec. 23, 2010 7:29 pm
OOOOOh darn Nana SEVENTEEN POUNDS? how many are you feeding?
 
Dec. 23, 2010 10:30 pm
Well Thank you Maggie - my aim was to give people choices that suit their needs - and my opinion (which means nothing - other than it's my opinion!) 17 lb Rib Roast - it's a full rack - we will be having 20 -24 people (some teenagers! YIKES) plus a ham - just in case the teens have a hollow leg!
 
Dec. 23, 2010 10:31 pm
Robbi - so glad to hear that your Prime Rib was great! :) Licking lips and drooling - can't wait! Thanks for stopping in!
 
petey 
Dec. 24, 2010 8:05 pm
I have made Prime Rib several times but your tips made it totally OVER THE TOP this year. Its the best I have ever tasted, and my brother in law wants to bring one up everytime they come now! LOL
 
Dec. 24, 2010 8:18 pm
Good Lawrdy, I am hungry and drooling over the keys already!! I dry aged the roast for a few days and today I studded it with fresh garlic slivers and put it in a marinade of grapeseed oil and spices including rosemary and garlic salt. I will pack on the salt igloo tomorrow and wait with batted breathe! Oh Gotta go make the horseradish sauce! Love to all. MERRY CHRISTMAS!!Love, PC:) THANKS SO MUCH BAKING NANA for all you do for us:0
 
Dec. 24, 2010 8:24 pm
BTW, I love the tip about heating up the platter! I am not sure about everyone, but I always forget to do that! Thanks a heap:)
 
Dec. 24, 2010 9:45 pm
Patty and Petey - so glad that you stopped in. Petey - thrilled that the roast was delicious! :) Let BIL bring as many as he wants. ;>
 
Dec. 24, 2010 9:46 pm
Patty - I sure hope your roast is fabulous - I know it will be. Merry Christmas to you all.
 
Dec. 25, 2010 8:53 am
Merry Christmas BN. Thx again for taking the time to pull together all these great resources for making Prime Rib!
 
Dec. 25, 2010 10:44 am
BTW, here's another reference for salt crusted Prime Rib. ---> http://www.steak-enthusiast.com/2008/10/salt-crust-prime-rib/
 
Dec. 25, 2010 11:31 am
You are welcome Here's What's Cookin' - Merry Christmas!
 
Dec. 25, 2010 11:51 pm
Merry Christmas! I did the slow Backward Prime Rib - 17 lbs - I put it in at Noon and it was to 120 by 3 PM - I let it go to about 128 - took it out - fired up the oven - it was perfect for my famly. :)
 
Dec. 27, 2010 5:16 am
I have read every word and can now hardly wait for my kids to come home to cook prime rib for them. Can you please tell me what is/ how to dry age? Thank you for all this incredibly detailed information.
 
Dec. 27, 2010 6:52 am
I really wish I had found this blog before Christmas. I literally spent hours poring over websites with prime rib recipes, and you summed most of them up here! What blew me away the most was that both Bobby Flay and Tyler Florence's recipes specified roasting the meat at 350 from start to finish, whereby just about all other start with high heat then reduce. I stressed about who's instructions to use, then decided to go with the 'start high/then reduce' method. I made it on Christmas, and it came out perfectly (thank God because it cost me $100!), but I only cooked it until my instant read thermometer registered about 122 degrees...letting it rest brought it to a perfect medium rare. Only used Kosher salt and black pepper to season...no studding with garlic. The meat was the center of attention, not the crust. My one regret is not taking the prime rib out of the fridge soon enough. I let it sit out for 30 min prior to roasting, and it took longer than I expected to cook, which threw off the timing of my sides. Next time I will take out a few hours prior to roasting and bring to room temp. As a side note, I have used 'Kittencal's' turkey brine recipe for a few years now for our Thanksgiving turkeys, and her recipe and instructions are excellent. Had I seen her prime rib instructions I would have probably used hers. But I do believe cooking till 130 degrees would have given me a more medium roast than our family prefers. Thanks for the blog!
 
Dec. 27, 2010 6:55 am
P.S. I have a second regret...should have heated up the serving platter! Thanks for that tip!
 
Dec. 27, 2010 7:13 am
annageorgina I will find the link that explains dry aging.
 
Dec. 27, 2010 7:16 am
CookswithWine - I wrote this before Christmas but not soon enough apparently - or it didn't get enough hits to make the top 5 blogs. So glad your Prime Rib was great. I like my meat on the rare side - but within my family - I am a loner. Most everyone else prefers it medium to medium rare.
 
Dec. 27, 2010 7:19 am
http://www.askthemeatman.com/is_it_possible_to_dry_age_beef_at_home.htm
 
Dec. 27, 2010 7:19 am
Above is a link on dry aging at home - scroll down to read the process.
 
GrammaDebi 
Dec. 27, 2010 8:43 am
This is a WONDERFUL blog!! I wish I found it BEFORE I cooked my 13lb! I stumbled through it, though, and my roast had rave reviews -- although, I think my crowd was just impressed that I was serving PRIME RIB! This was my second attempt at this and one thing I have found with both instances is that I'm always advised to get too much meat. There are 8 adults and since there are 8 kids under the age of 9, I've been advised to get 5 ribs. For my family, I think I'd go with 3 people per rib. The butcher cuts off the bones and then reties them on. I did 450 first then 325 until it reached 110 -- then checked until it was 120. Used the holding method until sides were done. Will try your stroganoff suggestion and will search out that cobbler recipe and I will try Yorkshire pudding. The first attempt at Prime Rib was stressful (basically because I was having a houseful with all the in-laws' families & the cost made me wince). This time, I was a little more confident. Next time, I'll be armed and ready -- but will still wince at the cost!!! However, since I get gushing praises and gratitude from one of my sons-in-law and because I'm a sucker for that, I will, of course, do it again! Thank you for this blog! It is wonderful and so are you!
 
GrammaDebi 
Dec. 27, 2010 8:45 am
oh, one more thing... so you have any suggestions on what can be done with the bones? There is quite a bit of fat on them but also seems to be quite a bit of meat. I'd think there would be SOMETHING! Again, much thanks!!!
 
Dec. 27, 2010 8:56 am
I've used the Paula Deen method and have NEVER had a roast come out medium or close to it. Mine are always on the cool end of medium rare, which is what my family prefers. However, I never cook a nice piece of beef without an internal thermometer and adjust accordingly. For large roasts or roasts with more than three ribs, I use a different method, however. PD's recipe does not work with a larger cut of beef.
 
Dec. 27, 2010 9:10 am
GrammaDebi - I am glad that you found it useful. There are so many opinions and methods to choose from! As for the bones - I wrap them in foil and slow (250) roast them for several hours until the meat it really tender - add bbq sauce and finish on the grill or under the broiler.
 
Dec. 27, 2010 9:12 am
BellesAZ - good to know about the Paula Dean method and large roasts. I should add that piece of info to the blog - to warn people. I love my ovens but I sure do wish I was able to disable the venting fans. Most of the time it isn't an issue but there are times when I want my oven to retain heat.
 
Dec. 27, 2010 9:19 am
I added a couple of links for Yorkshire Pudding. :)
 
GrammaDebi 
Dec. 27, 2010 9:47 am
I just joined this allrecipes. I cannot find the Yorkshire Pudding links. Can you direct me?
 
nooney 
Dec. 27, 2010 9:47 am
hey banana! awesome blog, i really wanna try a prime rib roast but i always get nervous... im very VERY picky with my prime rib at restaurants and im always scared to ruin a good cut of meat... but this definitely helps. thanks!! btw.. whats yorkshire pudding?! they look like biscuits or something....
 
Dec. 27, 2010 10:14 am
GrammaDebi - I added links to the two recipes that I would recommend - they are in the blog at the bottom.
 
Dec. 27, 2010 10:16 am
nooney - Yorkies are like popovers - little cups to hold the gravy! (eggs, milk, flour) In Britain they were originally served to fill people up so they didn't need so much meat. :)
 
Dec. 27, 2010 10:37 am
I bought a rib from the same store twice (because of price) no bone in. So it was dense and dry. Not tender and juicy. Baked at 325 encrusted in spice and salt mixture to about medium. Second time was better than first but is it my cooking or the meat. for a 6 lb. roast I had approx 1.5 cups of beef juice after cutting. That includeds pan drippings. additionally .5 cup of melted fat.
 
Dec. 27, 2010 11:07 am
Rusty - did you use a rack? Slow roasting works well with boneless roasts. Did you let it rest before carving? Personally I think the bones add flavor and protect the meat from high intensity heat. All that juice be great gravy!
 
Lark 
Dec. 27, 2010 11:30 am
Rusty, just because the roast has no bone doesn't mean it will be dense and dry. Next time try using low heat (under 300) to cook. I just got done doing an 18 lb, 17" long, no bone, ribeye roast, which is basically a prime rib without the bone. My mother-in-law got a great deal just like you did. I had to try to save the lower quality roast and the low temp method will do just that. The only thing big enough to cook the roast in was a cheap tin roasting pan bent out on the ends. I rolled tin foil in 3 logs to use as a rack under the roast. Seasoned only with kosher salt, pepper, and thyme, I cooked the roast at 275 deg using a remote temperature probe to keep track of the internal temp. I was going to cook at 250 deg but scared myself out due to time constraints. Next time I'll stick with the 250 deg. The roast was still came up to 130 in a little over 4 hrs. I did remove the roast and cover with tinfoil during the rest period. The roast continued to climb until topping out at 150 degrees 1 1/2 hrs later before starting to drop back down. I had uncovered the roast during that time to slow down the rise in trying to not let the temp get above 145 but was unable to do so. Some of my resources said cooking below 300 would result in only a few degrees rise. Nope! 13-15 was the actual temperature rise on this behemoth. I like my ribeye roast/steak fairly rare, but luckily those I cooked for do not. It was still quite red/pink end to end with a very little gray band at the outside which is why I use the low temp method. Using a high initial temp and then roasting at higher than 300 only results in a very brown roast on the outside with a wide gray band then pink to rare in the middle. Low temp will remove or minimize that gray band amd leave you with a nice juicy pink/red roast farther towards the outside edges. This method works great on cheaper cuts because you don't over cook the outside and longer time allows for the tougher tissue to break down. Good luck.
 
Dec. 27, 2010 11:34 am
I agree Lark - low and slow is the way to go. I did a huge roast at 225 - and it was great!
 
Lark 
Dec. 27, 2010 12:19 pm
Wow. I've never gone that low except on my smoker doing ribs, shoulder, or brisket. Don't think about it unless I add smoke. Funny what we associate things with. I do know that the lower heat gives a much larger window for error. The meat won't blast past the targeted temp quite so fast. It is fun though to try the various methods however. Enjoyed reading the comments above. Cook on, Baking Nana, cook on.
 
Dec. 27, 2010 12:51 pm
Can't help it, have to weigh in on this one. I do a salt cave for my prime rib. I have the butcher save the large end for me - 10 lbs please. I have him lift and tie - which means cut the bones off and retie them to the meat - perfect stand that way. I bring it to room temperature - about 3 hours does the trick. I rub with olive oil - about 1/4 cup and a half cup - yes you read that right, of chopped garlic. I put 2 inches of rock salt in the bottom of a deep roasting pan and then proceed to build the cave around it using rock salt and a misting water bottle. I make sure it has at least a two inch "ceiling" on it. Then into a preheated 350° oven for 15 min per pound. Once out, it sits for 30 min until I crack the cave. No, I don't get gravy but what I do get is a perfectly cooked roast for my family preferences - the center is rare - next sections are med and each end is perfectly done but juicy and tender. (Save the ribs and hide them for the cook to have the next day with a good homemade barbecue sauce!) This is the old Lawry's Steakhouse recipe from 40+ years ago!
 
Lark 
Dec. 27, 2010 1:03 pm
I've seen the salt encrusted version used on a lot of things on TV but have never tried one myself. Bet it's good.
 
Dec. 27, 2010 3:59 pm
I was very blessed this year as my local grocery store had BOTH prime rib roast AND whole tenderloin ON SALE the whole week before Christmas. My hubby is a tenderloin fan and my beef of choice is prime rib - - so I was able to afford both this year. I tried the "foolproof" recipe for the prime rib and pulled it when it reached 130. I cooked the tenderloin the way I was taught by a french chef - trimmed, oiled and seasoned, then wrapped for a few hours (left at room temp) - then put in a high heat oven (450-500) for 10-15 minutes then lower to 350 and cook to 130. Both turned out great - but I think next time - should I be so blessed to find both on sale at the same time - I will cook both in the tenderloin fashion. But thanks Baking Nana for the recipe critique - I always like to read the pros and cons from someone who knows how the horse race is suppose to finish. And BTW - your above listed temps are CORRECT!!!
 
k9_royale 
Dec. 27, 2010 6:28 pm
Why is there no mention of a probe thermometer? No matter how you cook it, the best way to ruin it is over cooking it. Cooking to the correct temperature will always be a win. A probe thermometer is the best way to cook pretty much all meats you don't want to overcook. And the larger the mass the more carry over. Most roasts will carry more towards the 10 degrees then 5.
 
Grams 
Dec. 27, 2010 8:05 pm
I used the probe thermometer and pulled it out of the oven when it hit 125-----it was PERFECT!!! Let it rest while baking the Yorkshire Pudding. Just enjoyed a couple of leftover slices earlier and it was almost as good today as it was Saturday night! Happy New Year everyone!!! Hoppin' John on Sunday!!
 
Dec. 27, 2010 8:32 pm
K9 - several people have mentioned using a probe - my oven has one built in - will cook to temp and shut off the oven. :) I still double check with an instant read. :)
 
Dec. 27, 2010 8:33 pm
So glad to hear from you Grumpy! Glad it was perfect!
 
Dec. 27, 2010 9:58 pm
REDCWOLF - I have never done a salt cave - thanks for the information!
 
Dec. 27, 2010 10:57 pm
Great job, B'Nana! I used to do large Prime Ribs for the big Christmas Open House -- always mustard crusted, hot oven at first, then slow. Always great. This year we 'gave' ourselves a new BBQ for Christmas and did a two-rib on it -- high indirect at first, then low indirect. The Man found fresh wasabi and made a gorgeous cream sauce. I did the "Sky High Yorkies" from AR and they were perfect. Bessie enjoyed the ribs AFTER we were done with them! Merry Christmas and HAPPY New Year!
 
Dec. 27, 2010 11:33 pm
Merry Christmas Good EatzNZ - I knew you would happy to hear about Yorkies! Indirect on the grill - is for me - the best! Happy New Year to you and the Man.
 
Grams 
Dec. 28, 2010 11:55 am
Just wanted to share exciting news (to me at least ; ) I just won a CookBook from Masterbuilt!!!! "Dadgum That's Good" by John McLemore and the Forward is by Paula Deen!!!! I shared a story on FB about my BEST Christmas ever when my son was not quite a year old. I was only the runner-up so I got the CookBook. The winner got both the CookBook and a Countertop Turkey Fryer. Although, that would have been nice, I would have given it to my daughter because I already have it : ) so the CookBook is what I really wanted!!!! WooHoo!!! I actually have the Fryer, a 4-rack smoker and the Veranda electric Grill! (All MasterBuilt), but they didn't know that when I submitted my story! I love CookBooks and almost purchased this one several times!!! So glad I held off!! Hopefully John is going to autograph it for me too!!! WooHoo!!!! Did I mention I was excited? hehehehehehe Thanks for letting me share!!! BakE Well my friends!!!!
 
Dec. 28, 2010 12:06 pm
I cooked a 20lb prime rib this year-it was way over done! I was so disappointed! My husband insisted that I cook it a certain way-we followed the recipe exactingly-250 degrees @ 20min. per pound.It was O.K. but disappointing overall. Next time I'll do it the more traditional way which is 450degrees for the first 15 minutes then 325 for rest of the cooking time.
 
Dec. 28, 2010 12:36 pm
littlekat - that is a shame! Those big roast have a LOT of residual heat. I have always used the minutes per pound a an estimate - for timing more than anything. But the thermometer is the true guide....then plan for a big roast to rise another 10 degrees!
 
Dec. 28, 2010 12:37 pm
Grumpy! That is fabulous! Congratulations!
 
poptart106 
Dec. 28, 2010 2:09 pm
The last three years I have made the prime rib using the kosher salt method. I haven't made a gravy because my son and I are the only ones who would use it so I figured why bother. There's another recipe somewhere on allrecipes for a prime rib that includes a horseradish condiment for the prime rib that includes heavy cream, lemon juice, and walnuts. It's delicious. I use the salt receipe from one and the condiment from the other. Maybe next year I'll try it without the salt since I have only done it that way and try the garlic one above with the wine au jus. Thanks.
 
GLENDA509 
Dec. 28, 2010 2:37 pm
I read the whole blog and enjoyed it immensely! But I'm still curious: can you summarize the method YOU actually use? I'm getting these bits and pieces of different methods, and wish I knew the best of the best. I still have horrible memories of the $100 prime rib I tried to cook 3 Christmases ago, sigh. As I look back, I'm sure it was because I didn't let the roast get to room temp before putting in the oven, but still I can't afford another $100 mistake, sigh. Also, are you the "Marianne" in the photo of the book signing with Ina Garten? Nice to put a face with a name!
 
philliemae 
Dec. 28, 2010 3:29 pm
so delighted you took the time to 'print' this for us...i did a prime rib ONE time...and i failed so this year i've been searching for how better to cook it...it's just a 5 pounder for my and my hubby for our anniversary dinner...i'm gonna try the low/slow method...no yorkshire pudding...maybe pecan pie! that i can make :) thanks...i'll let you know if it works...
 
Dec. 28, 2010 3:40 pm
poptart - The kosher salt one is really good - but we have a bunch of gravy eaters in my house. :) The Garlic Studded recipe is great - well written and a very reliable method. Enjoy!
 
Dec. 28, 2010 3:44 pm
GLENDA - this year I did the slow roast "Backwards Prime Rib" but I had a huge roast and lots of time. In choosing a method you have to factor in the variables. The size of roast - how much time you have etc... I have done numerous methods. I have those $100 mistakes.
 
Dec. 28, 2010 4:12 pm
philliemae - Good luck with your Prime Rib! I am sure it will be great. Just use that thermometer! :)
 
Dec. 28, 2010 4:13 pm
Oh Glenda - no that picture is of Marianne - she and I met for the book signing. Great fun!
 
canadian girl 
Dec. 28, 2010 4:53 pm
.Thanks B'Nana for all your wonderful information on cooking prime rib. After reading this blog I now feel confident enough to try this for new years. All the best in 2011!
 
Dec. 28, 2010 5:58 pm
Another question, BN. Is there a difference between beef tenderloin, prime rib and filet of beef(was watching an English chef and that's what he called it)? Just curious cause I may not be able to fix an excellent prime rib yet but I do realize there are different cuts of beef :)
 
cynjne 
Dec. 28, 2010 7:15 pm
Great Blog and discussion. My father often commented that I could make the most inexpensive roast beef taste really good. I couldn't figure out why. It seems that the room temp, hot oven for 15- 20 min then down to around 350 was not a step that everyone uses. I'm not really sure where I learned the method. Following these tips will greatly improve the beef. I judge how long the oven time by the size of the roast. Still..the rare vs/ well done continues to challenge me. A beautiful roast beef RARE is one of my favourite meals so I get annoyed with myself if I've overcooked. I do hate the thought of cutting the beef in half as that tends to make the hot-start temp. only good for one half of the cut roast. When there's just the two of us I just can't bring myself to do WELL. I hereby admit to dimming the lights and serving the meat with a bit of gravy to disguise the pink. Baking Nana - Your tips and all the comments posted here are sure to make us all expert roasters.
 
Dec. 28, 2010 8:15 pm
Happy New Year canadian girl! Next time Prime Rib is on sale grab one! :)
 
Dec. 28, 2010 8:42 pm
Hi Cat - Beef Loin Tenderloin & "Filet Mignon" are the same cut of meat different names. They come as steaks or roasts. The actually cook quite differently than Prime Rib. They are quite lean and tender....not as much flavor as Prime Rib. Prime Rib is also known as standing rib roast. A standing rib roast, if sliced when uncooked, would give you rib steaks aka Rib Steaks or Rib Eye - without the bone.
 
Dec. 28, 2010 8:51 pm
cynjne - there is nothing that annoys me more than a well done Prime Rib. It happened a couple of years ago - I did a full Prime Rib on the rotisserie - and it got done much faster than I had calculated. Nothing else was done and the guests had not all arrived. I was so sad when we carved that roast. Nobody else minded, but me. :( If you have a digital probe thermometer they work great. My oven has one - obviously the rotisserie did not. BTW - I am a firm believer of dim lights and gravy! My DH always claims the end cut!
 
Dec. 28, 2010 8:53 pm
Cat - another thought if you get a beef tenderloin - have the butcher take the silver "skin" off it. You can do it - but they do it is seconds! makes a huge difference. :)
 
Dec. 28, 2010 9:51 pm
I rarely add salt to recipes. Is the salt crusted roast salty? I did read that comment from one person in the salt recipe.
 
Dec. 28, 2010 10:21 pm
elainel - it isn't terribly salty BUT if you don't eat much salt - don't use this method!
 
feral chef 
Dec. 29, 2010 9:16 am
OK, here's the way I'VE done it for the last 10+ years, every Christmas. Works on any size roast, every time: Meat at room temp, oven at 350. Cook for 1 hour. Turn oven off for 1 hour. Turn oven back on for 30 mins. Remove and rest for at least 20-30 mins. I love doing it this way because I know EXACTLY how long it will take. Comes out pretty rare so if that freaks you out give it another 5 mins in the last 30 of cooking. I've given this to numerous others and everyone loves it.
 
tracysue 
Dec. 29, 2010 9:55 am
I have the best prime rib recipe: You sprinkle you small end rib roast with seasoning salt and pepper, then rub generously with granulated beef boulion, then pat poppy seeds all on the roast, including the ribs, ( I forgot to say that I drill holes with a knife into the roast first and stuff it with garlic). So, after you rub the poppy seeds all over, you put it in the oven @ 450 degrees for 20 minutes, it is a good idea to use a meat thermometer. After the 20 minutes, turn heat down to 350 degrees and cook to desired temperature. I made 20 pound for Christmas and it only took 2 1/2 hours. Perfectly pink in the center, more well done for the end cuts. Yummy!
 
Lark 
Dec. 29, 2010 2:14 pm
Most all the methods work really well as long as you use a thermometer to guage what finished product you want. Even the rotisserie method works with some sort of thermometer used. I do agree with BN that time/pound is a huge variable and I only use that as a rule of thumb or time-guess, but depend on one or more thermometers to tell the truth of doneness. I use to utilize high-heat then low heat. Now I prefer sear then low heat. Beef is more consistent all through the cut with this method. Fun blog BN.
 
kathy 
Dec. 29, 2010 4:34 pm
I have made prime rib now for 10 years at our christmas dinners. I make mine like this and it is so good. I rest the roast at room temp . Using a 5-7 pound roast while resting I genourously cove te top with garlic powder, salt, and cracked black pepper. Rub it in while resting. Cook in a 325 oven slowly bone in roast in a drip pan with a little water uncovered using aoven proof thermomenter half way through the roast. remove at the doneness that you desire and let rest for at least 20 min. before carving. Has been perfect for me for 10myears and the flavor so yummy. Try it
 
Dec. 29, 2010 4:36 pm
Thank you! I know what Filet Mignon is but what he (the chef) said sounded like fillit of beef but looked like a loin cut of some kind. BTW I gazed at the prime rib and debated about trying again. I chickened out. $26 for the smallest one & I might have meh w/a shrug again. Deep sigh.
 
boxerchef 
Dec. 29, 2010 6:41 pm
Cooking a standing rib roast aka prime rib at the high temps is absurd. I cook mine between 175 and 200 degrees. No 450 or 500 degree nonsense for 30 minutes. You will need a meat thermometer. There is very little juice in the bottom of the pan because it stays in the meat. It takes a little longer to cook but not as much as you would think. Try it. The results are worth it.
 
pc 
Dec. 29, 2010 7:32 pm
Thanks for an honest post! It IS an investment, lol, so DO get an excellent cut of meat, don't overcook--remember those 10 degrees, use an instant read thermometer (hey, some even have wireless remotes!) and use a tried-and-true recipe as Nana's or someone whose roast you love. Growing up we had a joint of the week (some parts of England still refer to it on a menu as the joint of the day---not kidding): beef, lamb, pork, turkey-ok that's not really a roast every Sunday as my mum was from London. The rest of the week dinners were variations on that theme. When I was working we did the same thing though often with a crockpot and less expensive cuts! Christmas Eve in our house wouldn't be the same without Prime Rib. We (well, I)always cook the entire 7rib roast. Cooked to just rare in the center provides us all with the entire range of "doneness" as well as lots of flexibiity for leftovers. Being lazy,the butcher cradles it, I coat with a nice herb mixture, and, voila....never had a problem. To an extent, it's a "fix it and forget it" elegant dinner to give you a break while the lovely aromas waft over the house! Get the prep work done for side dishes (taters, roasted veg, creamed spinach, horseradish, whatever) and it's a snap to entertain. p.s. In the spirit of full disclosure I have tried the salt crust technique with a cheaper cut of meat, and it worked fine. It was tender though not prime rib, but I went back to my tried-and-true recipe. Old habits die hard......
 
Dec. 29, 2010 9:40 pm
Wow! Lot's of new comments while I have been cooking up the New Years Fesat! - Cat - Read pc's post - directly above mine - the chef you were watching was British - totally different terminology. I think that is the confusion.
 
Dec. 29, 2010 9:42 pm
feral chef - Same time for any size roast? Really. Hmmm.... I can't try it in my ovens as they vent and I found out the hard way that it doesn't retain enough heat and you end up with a RAW roast. :(
 
Dec. 29, 2010 9:43 pm
tracysue - I have never had a roast packed with Poppy Seeds - sounds pretty good really. Thanks for your thoughts and input.
 
Dec. 29, 2010 9:50 pm
Lark - Thanks for your comments - yes the rotisserie is great - you just must use a thermometer - NOT time! It has been great great everyone's input and suggestions. :) Happy New Year!
 
Dec. 29, 2010 9:52 pm
kathy - nice of you to stop in and comment. You can't really go wrong with your method - which I like. When there is a lot of turn off - turn on - well heck there is too much margin for error! Happy New Year.
 
Dec. 29, 2010 9:58 pm
boxerchef - I agree - the one recipe that says to cook at 425 for the whole time! Well - it must work for some but I wouldn't risk it. Low and slow. I talked to my bro - who remembers the method my Mother's restaurant used - he said they would get in early - and crank the ovens up to 500 - burn off the residual gunk - then reduce to 220 - the ovens cooked at that temp the rest of the day - the meat went in at increments - so they had meat ready at all times.
 
Grams 
Dec. 30, 2010 7:27 am
It's just "me" B'Nana : ) Using Grumpy wasn't an issue when I wasn't posting and being "called" Grumpy. Seemed a little too weird and almost dishonoring to my sweet hubby so......changed to Grams which is what the g-sons call me and will leave the Grumpy in my heart where he belongs. Happy New Year!!!!
 
Dec. 30, 2010 7:58 am
Happy New Year Grams!
 
Dec. 23, 2011 10:34 am
Wow. Lot of good information that you took time to gather. I appreciate the blog and hope my roast comes out better than the last time (it was too dry) now that I have all this information and tested advise.
 
Dec. 25, 2011 6:18 am
Linda - I how your roast is perfect. Merry Christmas to you.
 
Dec. 25, 2011 3:34 pm
THANK YOU Baking Nana!!!! THANK YOU!! I cooked a perfect prime rib roast tonight! My husband who never says "wow" upon his first bite couldn't stop talking about how good my roast was tonight. Cooked perfectly. I seasoned only with salt and pepper but otherwise followed the directions and advise. I used Kittencal's Perfect Prime Rib method and couldn't have been happier with the results. I wrote down the information and will print the link for furture reference so I don't forget. I told him all about you and your blog (and A.R.) and how helpful the information was and always is. Merry Christmas and again a BIG GIANT THANK YOU!!
 
Dec. 25, 2011 8:25 pm
I just cant believe this has been a year ago - where does the time go ? You have made CHRISTmas for many people for 2 years now - CHEERS to you !!!! Merry CHRISTmas Baking Nana
 
Dec. 25, 2011 8:30 pm
BTW I Thank you for posting this blog - I have referred it to many people.
 
Dec. 10, 2012 2:14 pm
Thank you Coot.
 
 
 
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Baking Nana

Living In
Corona, California, USA

Member Since
Aug. 2009

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Quick & Easy

Hobbies
Gardening, Hiking/Camping, Camping, Boating, Walking, Fishing, Photography, Music, Charity Work

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About Me
Every morning my granddaughter calls and says, "Good morning Nana. Whatcha doing? Are you baking Nana?" Hence my name, Baking Nana. I love to bake bread and never get tired of it. Yeast is additive! Visit me at BakingNana.com If you would like to contact me directly please use the 'Contact Me' on my site. http://bakingnana.com/contact-me/
My favorite things to cook
I go through phases, Asian for a while then Italian then on to something else. I love experimenting with new flavors and different spices. Some times my husband will ask if we will ever have "ordinary" food again. Once in a while I have to toss him a burger just to keep quite! Actually, he is a good sport and my favorite taste tester.
My favorite family cooking traditions
In our family if it is your birthday you get to choose the menu. We have had some really interesting meals. In March we have 5 birthdays so we do one big party - what a crazy menu that is! Christmas dinner is very traditional. Sausage rolls, Prime Rib, Yorkshire Pudding, gravy, Green beans with bacon, Mashed Potatoes (the really fattening kind) and trifle for dessert. If I were to dare to omit any of those items I would be lynched.
My cooking triumphs
Mastering really great bread is probably my biggest triumph. I am always so pleased when I create a perfect Asian dish.
My cooking tragedies
There have been a few but none so horrible that I can't laugh about them now.
 
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