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Old 04-21-2003, 09:40 AM   #1 (permalink)
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Heart of Prime Rib Roast...

Heart of Prime Rib Roast
(4 lb.) (8 lb.)
Thaw roast. Preheat oven to 325'. Just before roasting, rub the roast with salt and pepper and place on a rack in a shallow roasting pan. Roast for 60 - 75 minutes (for a medium-rare roast).*

Test for doneness by using a meat thermometer. The internal temperature will register 115-120' for rare beef, 125 -130' for medium-rare. Place roast on heated serving platter and allow to rest for 5-10 minutes before carving. A 4 lb. roast serves 6-8. An 8 lb. roast serves 12-16. (This roast can be seasoned sparsely with nutmeg and tarragon. They impart a sweet fragrance and flavor to the roast.) This roast works well on a rotisserie unit. Allow approximately 1 1/2 hours over medium-high heat.

*The time is the same for a 4 or 8lb. roast since the thickness is the same.
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Old 04-21-2003, 02:26 PM   #2 (permalink)
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The only thing I do differently is that instead of the nutmeg and tarragon, thinly slice onion and place on the top. It darkens pretty quickly, this is ok, and the flavor is great for gravy!

The only thing other thing to add is that you may want to put some water in the bottom of the roasting pan (for gravy base).
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Old 04-23-2003, 02:06 PM   #3 (permalink)
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I put a mix of dijon mustard,soya sauce and my homemade bbq sauce on and put it in a cold oven and turn to 325 and wait for medium rare.mmm
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Old 04-26-2003, 10:21 AM   #4 (permalink)
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The onion idea is good for the Gravy.

I like to sit the beef on several onions sliced in half (keeps the meat off the bottom of the roastin' tray). Then during the cookin' add some roasting veggies into the tray to roast in the juices and add flav. to the gravy. (Carrotts, Sliced Parsnips, even potatoes).
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Old 12-23-2006, 09:43 AM   #5 (permalink)
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Awesomeness! I'm cooking Prime Rib for my parents for Christmas Dinner, and I have no clue wtf I'm doing! Any other suggestions?
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Old 12-23-2006, 11:20 AM   #6 (permalink)
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Quote:
Originally Posted by Mad_Gecko
The onion idea is good for the Gravy.

I like to sit the beef on several onions sliced in half (keeps the meat off the bottom of the roastin' tray). Then during the cookin' add some roasting veggies into the tray to roast in the juices and add flav. to the gravy. (Carrotts, Sliced Parsnips, even potatoes).

i like to do this aswell, also add some fresh garlic or garlic salt.
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Old 12-23-2006, 04:54 PM   #7 (permalink)
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Alton Brown did an entire episode on standing rib roasts. His method seemed somewhat complicated though, it involved a probe thermometer and a clay plant pot.
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Old 12-27-2006, 09:12 AM   #8 (permalink)
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You should always use a probe thermometer when roasting anything. Opening up the oven to check the temperature every now and then just slows down the cooking process.
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Old 12-27-2006, 01:45 PM   #9 (permalink)
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Prime rib roast is one of the easiest things to cook well, impress guests and make you look like a gourmet chef. kutulu's suggestion of the probe thermometer is spot on. The only way to screw up a rib roast is to overcook it.

For the one I did the other night, I just grabbed whatever looked good in the spice drawer, I think I ended up using Lawry's seasoned salt, black pepper, garlic granules and onion powder. Pulled 'er out when it hit 130, and let it rest for 10 minures. Perfection!
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