What is a good rule of thumb for estimating prime rib cooking time?”
Cooking Prime Rib There are many different options on what temperature and how much time to use when cooking prime rib roast. The most important thing to keep in mind is that you do not want to overcook it. No matter what cooking temperatures and times you use, it is most important that you watch for doneness by checking it with a thermometer to be sure it is not getting too done. The information below provides you with one good method of cooking a prime rib. Preheat the oven to 450°F. Place the prime rib roast, prepared as shown above, on one of the lower racks of the preheated oven. Cook the roast for 15 minutes with the oven on 450°F. This will sear the outer surface and provide for a crispy exterior. After cooking for 15 minutes at 450°F, turn the oven down to 325°F. Do not open the oven. Cook at 325°F for approximately 11 to 13 minutes per pound. See the chart below for estimated cooking times. 30 minutes before the end of the cooking time remove the prime rib roast from the
prime grade standing rib roast, but these days all rib roasts (and some rib steaks) are called prime rib regardless of the USDA grade it received. The rib roast cut is usually so good that it doesn’t need much seasoning. The ingredients I use are simple: a standing rib roast, salt, and pepper. Preparation is also quite simplistic for an entree with such a grand reputation. In fact, with a couple tools, this dish is easier to prepare than any other special event food (roast duck, turkey). The items you’ll need are a roasting pan (usually comes with your oven or you can get a large baking pan and a wire rack to place in it), a probe thermometer (like the Polder model that I use), some kitchen twine, and a pair of tongs. Hmmm, now you need a standing rib roast (also known as prime rib even if the beef isn’t prime quality). The term “standing” means that because the bones are included in the roast, the roast can stand by itself. A rib roast with the bones removed is commonly referred to as
