HOME > Chowhound > Home Cooking >

Discussion

Quick lazy prime rib question

I'm doing a very small (one-rib, 4-ish lb.) prime rib roast tonight for dinner and I'm just wondering what's the quickest easiest way to cook it. I can do it on the gas grill or I can roast in the oven. I've smeared it with a paste of salt, pepper, garlic, rosemary and Dijon mustard already.

Nothing fancy - just tasty. Prodigal son is home for dinner - thought he could use some meat. He's a student and, I think, lives on take-out sushi.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Yes is your answer :-) I'd say grill it and then roast it to your desired temp. That's true prime rib style. If you're up for just grilling, treat it as a super huge ribeye steak. That's all it really is anyway.

    1. If you're looking for quick, I'd stick to the oven. Allow the roast to sit out at room temperature for about an hour. Put it rack down (i.e., cut sides vertically) in an open roasting pan, and into a 450F preheated oven for 30 minutes. Reduce heat to 325F and continue to cook until meat has an internal temperature (in center of roast, not touching bone) of 130F for medium rare. Let stand for 10 minutes before carving.

      3 Replies
      1. re: FlavoursGal

        I'd roast it too but sear it on both sides in a cast iron skillet and then finish it off in the oven.

        1. re: Candy

          Ditto. I do this all the time and it's fantastic. I heat my skillet in the oven at 500 first. Then take it out and sear both sides over high heat. Then pop it back in the oven on a lower heat and finish it to temp. Picked up this method from Alton Brown on Good Eats. It's great.

        2. re: FlavoursGal

          I just cooked a similar size (just over 4 lbs.) prime rib this past weekend in a similar fashion and it turned out great! I roasted it at 500 degrees F for about 20 minutes, then turned the temperature down to 325 degrees F and I think it took about another hour and a half to get to an internal temperature of 130 degrees F, then I took it out of the oven and allowed it to stand for 15 minutes. It was delicious!

        3. I don't have any tips for making prime rib, but laughed at your post...my prodigal daughter (college freshman) is on her way home as we speak and just called me from the bus: "Mom, can you make me a steak?"

          1. Thanks all - as usual, I can count on the collective wisdom when I'm too busy to go hunting for a real recipe. I think I'm going to throw it on the grill to sear both sides, then roast in oven until done. Will require less personal attention than grilling right through, and less dishwashing than using a skillet to sear.

            Oh and when I told son I was making this for dinner his eyes got all foggy. "Salad too," I said - and that just about took him over the edge.

            1. A one-rib roast is more like a steak, so I'd treat it like one, but are you sure about the weight? I would expect it to be less than two pounds.

              1 Reply
              1. re: ricepad

                I know what you're saying but it really was about 4 lbs. (1.8-ish kg). It was actually about 2-1/2 inches thick, so I ended up searing it briefly on both sides, then putting it in the oven (set on convection) at 400o. I wanted it to cook really fast. Which it did. Turned out delicious.

                Prodigal son went home with leftover meat, a crate of clementines, a dozen Montreal bagels from the freezer and a beautiful raw-milk camembert. When I was a student I think I ate ramen noodles every day for 4 years.