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.
Here's the easiest recipe that I have used for many years! Variations of it are found in several cookbooks, especially the old Jr. League ones. It does NOT matter the size of the roast! I've used the same "recipe" on a 2 bone roast and, this Christmas, on an 18 1/2 pounder! Let the roast sit out for about an hour so it isn't fridge temp. Have oven pre-heated to 375. Generously salt and pepper the outside of the roast plus I insert slivers of garlic here and there throughout the roast. Put roast in preheated oven for one hour at which time you turn the oven OFF. DO NOT OPEN THE DOOR! 40 minutes (plus 5 minutes to rest) before you wish to serve, turn oven on to 375. The only caveat is that there should be a good 6 to 7 hours between the initial hour roasting and the final 40 minutes. The roast comes out a perfect medium-rare to rare in the center and is always tender and delicious.
In intervening years I've experimented with Cooks' Illustrated VERY Best Recipes, using certain specified ribs, etc. etc. They were good as well, but, honestly, I couldn't tell the difference! This year, due to time constraints, I went back to the "tried and true" recipe for the 18.5 lb roast and it was fabulous! I did give it an extra 5 minutes on first and last cooks, but only because I feared not all the guests would prefer it quite so rare in the middle. We love it that way and all raved. No stress, and the cook can concentrate on the other parts of the meal!
Hi Jallen, there's no right or wrong way to cook a roast, and your method will definitely produce good results. Just keep in mind you can do the things you mentioned in any order, and at any temperature, as long as it's cooked to the correct doneness.
I personally like to season a day in advance, start low/slow, and finish high. And as for the people who like their meat well done - I think your idea is perfect!
here is the best way to cook a PRIME RIB
not to be confused with CROSS RIB
adjust your oven racks so your roast and pan will be in the center of oven
Preheat your oven as high of temp as you can
while the oven preheats
line your roast pan with heavy foil for easy cleanup
place a roasting rack in the lined pan bottom
if you don,t have a rack crumple 12 inch sheets of foil into balls place in bottom of pan
the roast will rest on the balls of foil
sprinkle unseasoned tenderizer I use Kroger brand, all over the roast (do not pierce roast.)
rub the roast with soy sauce ( use Kikoman)
rub the roast with olive oil
when the oven reaches max temp place the uncovered pan with seasoned roast
fat side up into oven
this will braise the roast about 20 min for a 5 lb roast
turn the oven temp down to 300 after the roast has braised
pour about 1/4 inch of hot water into pan bottom
baste the roast every 20 min with pan juices
if no juice visible add a bit more water to pan bottom no more than 1/4 inch
continue to baste roast every 20 min
roast should be done in about 3 hrs
check temp of roast within the last hour
sprinkle a bit of garlic powder and fresh ground pepper
within the last 1/2 hour to prevent the spices going bitter
baste till done
use a good thermometer
130 degrees for rare
140 degrees for med rare
150 degrees for med
160 for med well
remove roast from oven at desired temp
tent the roast with foil and let rest at least 20 min before carving
pour the warm juices in a bowl add ice to collect fats discard the fat
reheat the de fatted juices to serve with roast (au jus)