How Do I Cook a Prime Rib Roast?

PERFECT PRIME RIB EVERYTIME
prime rib roast with or without bone (any size)
bottom round center cut
Preheat oven to 550°F degrees.
Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up.
Roast at 550°F at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.
Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.
At the end of the 2 hours, remove meat from oven to slice; it comes out perfect everytime.
Works the same with Roast beef. The next time you want an easy hands-off, tender and juicy roast, try this recipe - you won't be disappointed!

First find a good rub - you want the outside to be tasty. There are plenty of recipes online - they usually involve, salt, pepper, onion & garlic powder and any number of other herbs & spices depending on if you want it more italian, cajun, southwestern, etc.

If you haven't already picked it up get the butcher to removed the bone, but then tie it back on - so it cooks with the rib but you don't have to carve around it.

The best way to make it foolproof is to buy an instant meat thermometer. The digital ones are $15-$20 but you can buy the old fashion ones with the dial for about $8. Jsut don't leave it in the meat while it's cooking. check online for the cooking time and then check the temperature. Be aware that meat will still cook for a while after you take it out. So for rare you should take it out when the internal temp is about 120 degrees - it will get to the 140 while it "rests".

My mom & husband used to love primerib at home - but I stopped making it because there's so much fat, by the time it rests and it's ready to eat parts of it are cold, etc. Instead we now get a beef tenderloin - which is what filet mignon comes from. It's tender, it cooks quickly, and there's no globs of fat. Try it next year - it's so good.

Preheat oven to 425 degrees.

Season outside of roast with your favorite seasons...for savory I would use Salt and Pepper, Garlic and Onion Powders with lots of dried herbs...like Basil, Thyme, Parsley, Marjoram, Oregano, etc. Pack it all on well.

Place it in the hot oven for 15 minutes. Do NOT open the oven door. Reduce the heat to 325 degrees. Do NOT open the oven door. Bake for one hour. Pull out and let rest for 10 minutes before slicing.

Are you sure it's just 4-5 lbs? How many ribs does your roast have? It sounds rather small. If the roast is small, then roast for only 50 minutes.

The meat turns out perfectly rare. But you cannot use the oven for any other baking. If your roast is larger, then you need to read the cooking times and

Robin M roasts the way I do and it comes our perfect every time.
Once you take it out let it rest before slicing.

I am always amazed how easy it is.. People make it seem like such a big deal.

I am making Prime Rib for Christmas dinner.

I do mine a little diffferently than some of the moms here, however, I've had it prepared the way some have mentioned and it is very good.

Like your hubby, we like our prime rib rare.... REMEMBER that once you remove it from the oven, it will continue to cook some so take it out a bit under the desired temp.

I have a gret thermometer I got from my butcher for a bout $30 but ever since I got it and used it... I've had perfect prime ribs.

I let the prime rib sit out about an hour (or more) to get to room temp. I coat it in flour, salt, pepper and place in pan fat side up to roast.

My difference is that we roast it at about 325, very slowly and at the end, blast it at about 450 to brown it really well, then remove, and let it sit. DO NOT CUT it right away.

The good digital thermometer helps me a lot.

Good luck and Merry Christmas!

You NEED to go... according to temperature, per pounds.
I hope, you have a thermometer?

Take it out of the oven, BEFORE it hits that right temperature.
So yes, you have to watch... the temperature carefully and often.

THEN let the meat sit and rest. NOT cutting into it right away. If you do so, the meat juices will run out of the meat and it will turn dry and flavorless.