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Dec 22, 2006 05:24 AM

(prime) rib roast questions!

want to try to make prime rib and have a few questions! want to feed 4 people..2 with a smaller apetite, many pounds do i need and how long should i cook for medium rare? also, which recipe do you guys recommend. i was hoping something simple in flavor but REALLY GOOD! maybe a nice sauce to eat with horseradish? THANKS!

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  1. I like to allow one rib per person for the average appetite which give me a little leftovers sometimes. Cook for about 15 minutes per pound and be sure to use a meat thermometer - instant reading is the best. I usually put on lots of pepper and some garlic and salt, then add italian seasonings. Fresh horseradish is different from the traditional horseradish which I mix with sour cream. But I like to remove the roast and cover, then heat the roasting pan and saute shallots and mushrooms, then deglaze with maderia and some beef broth, simmering til reduce. Good luck!

    1. The usual rule of thumb is 1 rib for every 2 people. On most roasts, a rib runs about 2 pounds.

      On the cooking, you'll have to make a philospohical choice. I go with the low (200-250 degrees) and slow method to get an even degree of doneness. Even in this camp there is a split between those who sear beforehand or crank up the oven at the end - both to develop a crust on the outside.

      Julia Childs says she tried all the methods and the foolproof method is a constant 325 degrees.

      You'll see many other combinations on this board.

      As to timing, forget it. Get a thermometer and monitor your very expensive hunk of meat closely until it reaches the temp for you preferred doneness. Keep it mind that the temp will continue to rise after you take if out of the oven (approx. 8-10 degrees, but depends on your cooking temp.) so you'll need to pull it out early - before it reaches your target temp.

      1. I agree with the meat thermometer suggestion above. Gotta use it so you know the temp is perfect.

        Usually, I just make a paste of garlic, thyme, rosemary, crushed fennel seeds, salt, pepper and olive oil. Leave it on the roast overnight then let it cool to room temp beofre sticking in the oven at 325. Once it's done, I take it out of the oven to rest. Right before serving, I like to stick it in at high temp to get a crispier outside without cooking the middle.


        1 Reply
        1. re: JoLi

          JoLi makes a critical point that all agree on- take the roast out of the fridge and let it reach room temp before putting it in the oven. A chilled roast will not cook evenly.