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Subject: Any tips on cooking a 7 rib 18 pound prime rib?

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ChangeMe

Grape Puncher
Posts:886

01/02/2005 5:32 AM
Quote: Corkage, with a slow roast you have less chance of overcooking. When you start with a high temperature, the outside will cook far more than the inside. In terms of what you prefer... I agree, in general I prefer steaks to prime rib, but a few times a year I need my prime-rib desire sated. Especially a smoked prime rib, as the smokey flavors permeate the outer layers, but not the center. A personal favorite. I agree that slow roasting is the way to go. I don't mess with the 500 degree oven thing, although I could be persuaded to try it at the end to carmelize the juices. I brown the entire roast in a pan on the stovetop, then season it and cook at 200 degrees until it's 5 degrees from desired doneness and then tent it with foil, turn the oven down to 140 and let it hold until I need it. A roast cooked at 200 degrees will not see the usual 10-15 degree increase in internal temperature while resting that a roast cooked at 350 will. I've never slow smoked a prime rib, but I've smoke flavored one by putting the raw roast in my electric smoker with mequite chips for 25 minutes before browning and roasting. Came out great.

rmkam

Grape Fermenter
Posts:524

01/02/2005 2:30 PM
Sorry Randy, just did the 500 method for Christmas with a 8 1/2 pound roast. The trick is not to exceed 30 minutes at 500. The rule is 5 minutes @ 500 per pound not to exceed 30 minutes. Then turn the oven down to 200 and don't open the oven for 2 hours. It comes out medium rare, but cooked. I throw a rib under the broiler for those who want it medium or well done, but find most people eat the roast as it should be eaten...meduim rare.

Dick W.

Barrel Filler
Posts:1081

01/03/2005 2:58 PM
rmkam: i did the rib roast for Christmas as well, this time with a larger roast, and following the grey goose vodka rub with sea salt and fresh ground pepper. i learned from my previous effort (there's a thread on it somewhere) when i overcooked. i let stand for two hours as last time before cooking, but this time i used a meat thermometer rather than strictly by the timing method. i seared for 30 min. then reduced to 240. took out at 115 degrees, let stand for one half hour tented with foil, carved to perfection at medium rare. for the person (in this case my dad) who likes it well done, the edges were a nice medium well for him. i only open the oven once, and that's to add a peruvian onion and some red potatoes to the pan.

Randy Wigginton User is Offline

Wine Connoisseur
Posts:5455

01/09/2005 2:22 AM
Rmkam, I am glad your roast came out well. But I have to wonder about oven differences in the 500 degree roasting. Also, performing this method on a 6 pound roast would be drastically different than a 16 pound roast. To each his (or her) own.

Corkage

Grape Puncher
Posts:975

11/10/2005 11:07 PM
Quote: Rmkam, I am glad your roast came out well. But I have to wonder about oven differences in the 500 degree roasting. Also, performing this method on a 6 pound roast would be drastically different than a 16 pound roast. To each his (or her) own. We had an extra 6 or 7 lb boneless rib roast sitting around and decided to retry the 500 degrees fior 30 minutes and 300 until the internal temp reached 120. Turned out fantastic for a half rib roast as well as it did for a whole rib roast. The key to prevent overcooking is to use a termometer and not allow the roast to go over 120 for MR.

Lakersguy

Orange County, CA

Grape Fermenter
Posts:524

11/14/2005 6:31 PM
I need to ask a question about this old thread? Can you use any Vodka or is Grey Goose the only way to go?

JonesWineNo1 User is Offline

Sommelier
Posts:8568

11/14/2005 6:51 PM
Any

Drew

Sammamish, WA

Wine Bottler
Posts:3109

12/25/2006 11:50 PM
FWIW - I cooked an 8.7 lb prime rib roast this evening. Roasted 2 full cloves of garlic, then added fresh rosemary and thyme, salt, pepper and olive oil and made a thick paste for the fat side using a mini food processor. Salt and peppered the other 3 sides. Put the rib side down, and cooked at 340 for 2:20. Pulled out, let it sit for 20 minutes and it was perfectly medium rare. Paste is ridiculously rich after it's cooked and is beyond delicious.

Stephen D. User is Offline

Grape Fermenter
Posts:678

12/28/2006 6:15 PM
I did 2 rib roasts for Christmas dinner an 11 pounder and a 9 pound roast. I did the 11 lbs one in the oven using 450 degrees for 1/2 hour and then dropping it down to 350 for the 10 to 13 minute per lb blalance. One essential item for any large cut of meat is a digital oven probe thermometer. It takes all of the guesswork out of hitting your desired temperature, and extending cooking time by opening the oven door to check on your progress with an instant read thermometer. I have one similiar to this:Polder Oven Probe Thermometer The second roast I did out on my Weber gas grill, which was a little more tricky. To avoid burning the rib side I put it in a Reynolds foil pan, which slowed down the cooking time as it had a metal support rod crossing the bottom of the pan. Starting it out at 450 was easy enough, but I had to turn off the middle burner to drop the temperature, and the third burner for awhile to get it to 350. A little jockying between burners and everything came out fine. Nice to have a 9 pounder sitting in the bullpen while the nephews made short work of the first roast! As to the prep work, I took both roasts out of their packaging and put them in foil pans to allow some air to pass over them for 3 days prior to cooking them. I just laid them on paper towels and put two over the roast to help wick away some of the moisture from the roasts. It is a trick I picked up from Alton Brown, just change the towels every day. You will be surprised at the change in the texture of the meat, particularly the fat side. I love cooking Rib Roasts as it is an impressive meal that requires a minimum of work. I rub some evoo all over the roast and then kosher salt, fresh cracked pepper, garlic powder and some Penzeys English Prime Rib Rub: Penzeys Link I don't use too much salt as there is salt in the rub, but when cooking a large cut of beef, you really must season aggresively, most folks make the mistake of not using enough spices on such a large piece of meat. I put the seasoning on several hours prior to cooking. Perhaps next year I will try to remove the roast from the bones, season the tops of the bones and then retie the roast as some here have suggested.

JonesWineNo1 User is Offline

Sommelier
Posts:8568

12/31/2006 4:22 PM
I've got a 15.5 pound roast for tonight but it came to my butcher off the bone. Never cooked one without bones before (usually have butcher cut meat off and then tie back on to the bones). Any tips re roasting one without bones?

MTPockets

Grape Puncher
Posts:947

12/31/2006 4:43 PM
Without the bones, it will cook faster so you need to check the temperature sooner. I'd still take it out at 120 degrees (for medium rare) and let it rest 20 minutes or so before carving.

saut

Grape Fermenter
Posts:506

01/01/2007 1:17 AM
For what it is worth, we have used the 500 degree for 20 minutes an then 12-15 minutes per pound formula with much success over the years. We record every prime rib and how we liked it. 10BuckKidd hit it right on. One other hint, though, take it out of the fridge about an hour before to help it get to room temperature. We have not, however, cooked such a large rib roast. Looking forward to hearing the results! Saut

Drew

Sammamish, WA

Wine Bottler
Posts:3109

05/11/2008 5:54 PM
Posted By Drew on 12/25/2006 11:50 PM FWIW - I cooked an 8.7 lb prime rib roast this evening. Roasted 2 full cloves of garlic, then added fresh rosemary and thyme, salt, pepper and olive oil and made a thick paste for the fat side using a mini food processor. Salt and peppered the other 3 sides. Put the rib side down, and cooked at 340 for 2:20. Pulled out, let it sit for 20 minutes and it was perfectly medium rare. Paste is ridiculously rich after it's cooked and is beyond delicious. Redux! Happy Mother's Day. Fantastico! Dropped the temp to 300 and am cooking for the same amount of time for a 4.42 lb roast. 04 Rafanelli Cab (gone) and an 05 Betz Clos de Betz on tap! ** Edit - in hindsight, I probably wouldn't have cooked at 300. Still came out right (130 degrees), but the paste didn't get that perfect char I was hoping for. Didn't taste bad, by any stretch, but had a bit of a green tinge. All in all, I really like prime rib roasts :-D

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