Tips For Roasting Your Prime Rib

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 #1 - MOST IMPORTANT TIP OF ALL - invest in a meat thermometer!! You cannot guess at the internal temperature of your meat. The more you cook meat, the quicker this will become one of your favorite implements in the kitchen.

#2 - Also helpful, an oven thermometer. Since it is rare for any, except a brand new oven, to be exact, it is useful to know at just what temperature your oven is running.


#3 - When choosing your roast, most prefer the first cut, due to the larger rib muscle. It is also considered to be more tender. I tend to lean towards the second cut. It is slightly fattier, which lends more flavor and tenderness, in my opinion. I don't remember all of the differences between prime and choice cuts, but the most significant is that a prime cut can cost up to $20 more PER POUND, then a choice cut. Choice meat is usually very good and when considering the price difference, very desirable.


#4 - If you do not tie your roast, the outer layer of meat will pull away from the ribeye muscle. It can be unattractive and can also overcook. Personally, I don't worry about this, because there is always someone who prefers overcooked meat (self included.) If attractiveness and/or even internal color is high on your important list, tie the roast at both ends running parallel to the bone prior to cooking.


#5 - If cooking a boneless roast, use a rack. If the bone is in, there is no need for a rack, since the ribs will serve that purpose.


#6 - In my opinion, one of the best features of a rib roast is a crust. I prefer to brown the surface of the roast in the oven for 20 - 25 minutes in an oven of 450 - 500 degrees.


#7 - Finish the roast in a 325 degree oven for approximately 10 minutes per pound. At about one-half hour before the roast should be done, start checking the temperature with your meat thermometer. Take the roast out 5 - 10 degrees shy of the desired final temperature, as the temperature will continue to rise for several minutes after the roast is removed from the oven.


#8 - Rest the roast, on its rack, under a foil tent for 20 - 25 minutes before serving.


RARE = 125 degrees MEDIUM RARE = 130 degrees MEDIUM = 140 degrees WELL-DONE = 160 degrees


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