First Prime Rib - Advice on Method Please!
Hello all! I am new to this site, and I have been reading multiple threads to try to plan my first cooking of a prime rib roast. I will be serving my husband and his parents on Sunday, aiming for a dinner time of 4 pm. I have a 4 lb boneless ribeye roast that has been sitting, uncovered in my fridge since yesterday evening. My plan, from the advice I have gathered, is as follows - Remove from fridge at 11 am and season with salt and pepper, maybe some garlic powder. At 1 pm, sear the roast on the stovetop. I am reluctant to use the 500 deg. oven method of searing, as I employed a 500 deg. oven while using Alton Brown's roast turkey recipe on Thanksgiving and set off my smoke alarms! Also, my roast is small enough to be easily seared on the stovetop. I am planning to use the 225 deg. oven temperature for roasting, though I am not completely decided on that. Would I be better off using the standard 350 for my first time? With the 225, I am expecting around 20 min per pound, or 1 hr 40 min total. I will be using a thermometer and targeting, I think, 120 deg. before a 30 - 45 min. rest. I like my prime rare, my husband likes med-rare to med. My in-laws, unfortunately, will only eat it, in their words, "done done" (med.-well). I intend to further cook their portions by dunking in simmering jus, unless someone can give me a better way. I would very much appreciate any advice on how to improve my planned method, as I am somewhat nervous about this endeavor! Thank you in advance!
If you're looking for "rare" you'd better take it out when the thermometer reads 115 degrees.
A 30 minute rest for a 4 lb. roast is probably going to have "carry over" cooking of about 5 to maybe 10 more degrees more at the most.
If you're going for rare and med-rare I'd cook it at the lower 225 temperature. A four pound boneless rib roast is going to cook quickly.
I make prime rib, bone in tough, relatively often and this is what I have found leaves people with huge smiles on their faces :).
I leave the meat out for an hour (covered) to come to room temperature.
I then rub it with minced garlic, olive oil, fresh thyme, sea salt and fresh pepper.
I leave it out in this marinade for another hour.
I then remove the garlic (it will burn when you sear it if you leave it on) sear all sides in a cast iron pan (you can use any pan for this), place it in an ovenproof dish and put a quarter stick of butter on top of it (don't be scared you will not eat the butter - unless you want to :) - it is only to flavor the meat and to give off steam during cooking) - cut into chunks.
Cover with foil and put in the oven at 450 deg for about 15 minutes per pound. You know it is medium when it feels like the semi flexed pad on your hand when you flex your thumb - not very technical sorry :) Don't forget to let the meat rest for 10 minutes under foil after you have removed it from the oven. Most importantly, have fun :). All will be well :). Here are some pics of the last time I made this -- actually 2 weeks ago :)
Your plan sounds well thought out and should work well, no worries. I find that the low and slow (225) gives a larger "eye" of rareness and a more uniform texture to the meat (something that appeals to many). Cooking at higher temps (>350) leaves the center with more of a raw consistency (not necessarily bad - I like this, but different from the low and slow).
I'd suggest the 225 method as you described.
My mother-in-law can't even stand the sight of pink - her meat has to be battle-ship gray or better. We do exactly as you plan on doing - slap it in the simmering juices/gravy/au jus.
Thanks you to everyone who has helped so far! Sounds like I will be sticking with the 225 roasting temp.