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May 4, 2008 02:46 AM

Boneless PRIME rib roast that needs to come out perfect

Needing to impress some friends that are coming a long way for dinner, I've purchased the above mentioned meat chunk and carefully trimmed it down to six pounds (for six people). What next? Rub it? Coat it? Cook it at what temp?, for how long?, to what internal temp?, then let it rest (tented, I assume) for 10-15 min., no? In other words, any and all advice will be gratefully received.

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    1. The recipe on the link provided that is from Cooks Illustrated is the best recipe I have ever used for a prime rib.I use no other recipe now. Highly highly recommend it.

      1. Thank you both for your quick responses. After reading the thread, I will follow it to the letter. The two visiting Englishmen will be impressed. I have a rack and pan for turkey roasting that I thought of using to hold the meat: good or bad idea?

        1 Reply
        1. re: Joebob


          The key to a perfect roast is is air circulation and even heat distribution. In cooking at a low temperature I find this is even more important to elevate the meat/roast to aid in allowing the heat to reach the underside of the roast. Using your Turkey/Rack/Roasting pan is a good idea if the sides of the pan do not exceed 3-3.5 inches in my opinion. If the sides of the pan are higher, I would suggest you use a good aluminum sheet pan, since the higher sides impeed on the air circulation under the rack. The fact you are cooking at the low temperature, you will not need to worry about splatter from the fat drippings. You may want to consider cooking the roast upside down first and halfway through cooking time, rotate over to the presentation side for the second half of cook time. You can then brown the roast at 500 dgrees for the last ten minutes to get rid of any gray color if you did not already sear the roast before hand.

          When I cook boneless roasts, I use a commercial half sheet pan or two inch sided shallow roast pan with a simple cooling rack inserted with one inch legs/height. This set-up works well for me

          BTW.....don't forget to use the fat drippings for the Yorkshire Pudding.

        2. JoBob, PLEASE DO NOT MAKE YOUR ROAST MEDIUM!! Speaking for the rare-medium rare lovers in your family/guests, this kills the flavor and texture. Fourunder's theory on roasting is sound, but use 20 minn/lb as gauge and take out meat at 120F on meat thermometer. If you must have medium, you can pop individual meat slices in M/W or stick in oven for a couple of minutes.

          This is DH's recipe, as he is HUGE meat eater. Our preference would be for a bone-in standing rib roast, even though that's usually more expensive in the long run, although this will work perfectly fine with boneless. Very important to let meat sit (already seasoned) on counter for 1-2 hours prior to roasting. Personally, no way would I spend $50-75 for rib roast and make it medium. Figure 2 people for each rib if you are having lots of apps, side dishes & desserts (3 rib roast for 6 people, 4 rib for 8 people, etc.). Try to get a roast from the small end of the rib, closer to the tenderloin, rather than large end, closer to chuck.

          Spice rub: 2 T Lawry's season salt, 1 T kosher salt, 2 tsp fresh cracked pepper, 3 T chopped garlic, 1 T Hungarian paprika, 2 T crushed rosemary. Spread on meat 1-2 hours prior to roasting

          Slice onions in thick slices, attach to seasoned meat with wooden toothpicks (not plastic, they will burn) fat side up. This will season fat and make roast very tasty.

          Place roast in pan just large enough to hold it, not too big or pan will burn. Spray pan with olive oil or other cooking oil. Very important for crusty exterior, sides of pan should be no more than 1-2 inches high. Preheat oven to 400 degrees.

          Roast at 400 degrees for 20 min, without opening door, reduce oven heat to 350. t=Total cooking time should be 15-18 min per lb., can't even think of making this medium. We take out roast at 120 degrees, cover with foil, let rest 15-30 min while Yorkshire pudding or popovers bake, serve around 125-130 degrees.

          For occasional variation, spread some freshly grated horseradish on seasoned meat before attaching onions. Enjoy!

          3 Replies
          1. re: Diane in Bexley

            Dear Diane: You need not worry about overcooking. I prefer quite rare myself, and if the guests want it more done, I can put end slices back in the oven for them. But you and fourunder cause me to ask; what should the internal temp. be to have it come out RARE after a ten-min. rest? 110? 115? 120? Also, might it be best to sear all over at the start so it looks pretty and then cook at low temp. for better temprature/degree-of-doneness control?

            1. re: Joebob

              Joe, I would think somewhere between 110-115 would yield rare. We use a convection oven, so the outside is browned and take out at 120. This gets medium rare. Starting roast at 400 will sear all over. Truthfully, I have only one oven, albeit a large one, so I finish at 350 so I can stick in side dishes like gratin, roast potatoes, veg, etc. Don't have experience with slower than 350. All I can say, my method works very well for our family.

              1. re: Diane in Bexley

                Thanks for the feedback. I too have one oven and an electric stove (one of the trade-offs of life in Hawaii). I would be afraid that, if I finished at high temp., I would overshoot the 110-115 window. Will spuds get cooked at 250F?