<p>Shhhhh, don’t tell how easy it is, @doschicos. Everyone thinks it takes a lot of work to make this yummy dessert :)</p>
<p>Traditional methods of roasting meat call for the roast to reach room temperature before going into the oven: ie, let it sit on the counter for a couple hours before cooking. Cookbook authors and TV chefs may be reluctant to give that advice today, but I still do it. It keeps the center of the roast from being undercooked when the outside is ready. Take this advice at your own risk.</p>
<p>@WasatchWriter ~ that is especially true of steaks before grilling. You should always start with room temp meat.</p>
<p>Great tips! This is the recipe I was thinking of using. <a href=“http://blogs.nordstrom.com/fashion/whats-cooking-prime-rib-roast-with-garlic-and-rosemary/”>http://blogs.nordstrom.com/fashion/whats-cooking-prime-rib-roast-with-garlic-and-rosemary/</a></p>
<p>I think I found it on Pinterest. On another post someone gave me a recipe which looked great but so did this one. I liked the addition of garlic and rosemary. </p>
<p>^^^deb922–thermometer you have is just fine for prime rib. Recipe above looks great.</p>
<p>So the butcher at the market said they only carry rib eye roast…but it’s prepared (bones removed and tied to roast with twine) just like prime rib. I googled the difference between rib eye roast and prime rib, and it appears they are the kinda same…right??</p>
<p>Anything with bone in tends to moister.
That completes my knowledge on rib eye roast.</p>
<p>Whatever kind of cheesecake you make, take it out of the fridge an hour or so before you serve it. It’s much creamier and moister at room temperature.</p>
<p>Thanks Hanna!</p>
<p>Love all these tips! </p>
<p>My prime rib is similar to silpat’s, but more extreme: Cook the roast on the lowest temp the oven will do, 150-180 depending on the oven. When the temp on the remote thermometer (so not an instant read causing you to open the door, but one with the probe in the beef and the remote gauge outside the oven) is about 10 F below your desired temp, take the beef out & tent it with foil. You can let it sit anywhere from 30 minutes to 2+ hours whilst cooking the other sides.
I put mine back in for about 10 minutes at 525-550F, it crisps the outside and cooks another 10F.</p>
<p>We like super rare, so I take it out at about 110F in the middle or 115F near the end, then cook it to 120F in the middle, perfect rare meat. One caveat, you get very little drippings in this method until the final bake off and I like to be making the au just during that last bake, so I add some beef fat or even bacon grease to the pan when the roast is cooking. Then I use about 2 C red wine, reduce to be thick, then add 4 C beef broth or stock and reduce 1/2 for au jus.</p>
<p>@shellz rib eye is what you want for prime rib, I always get bone in.</p>
<p>I do just the opposite of the “lowest temp”
I put the oven at the highest temperature and follow Craig Claibourne’s method. Always fantastic results. But you must NEVER EVER open the oven till the time is up. Also—put a sticky on the oven so that no one else is tempted to peek. My husband is banished from the kitchen ever since he ruined Christmas by snooping into the oven.</p>
<p>The roast will be in the hot oven (make sure your oven is well insulated – see note) for only 25 to 60 minutes depending on its size. But start at least 5 hours before you want to serve it, which will allow time for the roast to reach room temperature and to finish cooking in the turned off oven. It will have a crunchy brown exterior and will be perfectly cooked inside to that medium-rare state that most people prefer. Center slices will be rare.</p>
<p>The infallible formula has another bonus: Once out of the oven, the roast can wait at room temperature, and retain it’s internal heat, for up to four hours before serving. While it is resting comfortably, the oven is freed up for whatever else you want to make. The crucial instruction is not to open the oven door, not even for a peek while the roast is in there. Trust us: It is doing beautifully undisturbed.</p>
<p>Cook’s notes: Don’t attempt this recipe if your oven isn’t well insulated – that is, if it is extremely hot to the touch on the outside when it’s in use. (Most commercial ovens are not well insulated, which is why restaurant kitchens are so hot.)</p>
<p>The most delicious�and most expensive�roast will be a dry-aged, USDA prime roast, which has to be ordered from a quality butcher well ahead of time."</p>
<p>2-to-4-rib roast of beef (4 ½-12 pounds), short ribs removed
Salt and freshly ground pepper to taste
All-purpose flour
½-1 cup beef broth</p>
<p>Remove the roast from the refrigerator 2 ½ to 4 hours before cooking, the longer time for the largest roast.</p>
<p>Preheat the oven to 500 degrees.</p>
<p>Place the roast in a large, shallow roasting pan, fat side up. Sprinkle with a little flour, rubbing it into the fat lightly. Season with salt and pepper. Put the roast in the oven and roast according to the chart below, timing exactly. When the cooking time is up, turn off the oven. Do not open the door at any time. Leave the roast in the oven until the oven is lukewarm, about 2 hours. If you need to use the oven to cook something else, tent the roast loosely with foil to keep it warm and remove it from the oven.</p>
<p>To make a thin pan gravy, remove the excess fat from the meat drippings, leaving any meat pieces in the pan. Stir in the beef broth. Bring to a boil, scraping the bottom of the pan to loosen the meat pieces. Simmer for 1 minute and season to taste. Serve hot.</p>
<p>Roasting Chart</p>
<p>Weight…Roast at 500 degrees
4 ½-5 pounds…25-30 minutes
8-9 pounds…40-45 minutes
11-12 pounds…55-60 minutes</p>
<p>This works out to be about 15 minutes per rib, or approximately 5 minutes cooking time per pound of trimmed, ready-to-cook roast.</p>
<p>If you prefer medium-to-well-done beef, add 10 minutes to the maximum cooking time for each size roast.</p>
<p>Thx for the tips! I am following a friends recipe…cook it at 325 for a shirt time, turn oven off, let rest in oven(DO NOT OPEN) for many hours, then finish at 325 right before serving time. Wish me luck. Friend swears by this method!</p>
<p>shellz, I’m no microbiologist but that method would concern me. I’d want to know that the meat is up to a proper temperature and wouldn’t feel comfortable with it sitting in a cooling oven for hours. I may not completely understand what all is occurring. Good luck.</p>
<p>I had concerns too…but quite a few in my circle swear by it and do it every year. I do have a leave-in thermometer (the kind where the display remains on the counter) so I will be checking that closely. I am hoping it goes well…</p>
<p>If it is a solid cut of meat, there should not be any bacteria inside the roast; any bugs on the surface are going to be cooked at this temperature. I would not let hamburger sit at room temperature or cook something like a meatloaf using this kind of method. </p>
<p>Merry Christmas! Prime rib cooking method noted above worked PERFECTLY! Unbelievable result. Hope all your dinners went well :)</p>
<p>A gifted cook is one who cleans up everything after cooking and leaves kitchen in better shape after cooking than before beginning cooking.</p>
<p>Not even close.</p>
<p>I am a good cook, but not a gifted cook. I follow recipes, often making substitutions, but not making anything original unless it’s something really simple. But tonight I did something brilliant.</p>
<p>I made almond pancakes with sour cherry sauce for breakfast. I had some sauce left over, probably about 1/4 cup. I was making a Black Forest cake for dinner, and you are supposed to sprinkle Kirschwasser over the warm layers so that it soaks in. My brilliant idea was mixing the cherry sauce with an equal amount of Kirschwasser and brushing it over the layers. It was great!</p>
<p>Patting myself on the back …</p>
<p>
I am hopeless as a cook. I am not sure whether my son is a good cook. But he definitely has more potential than me in this area.</p>
<p>Why do I say so? We just come back from a vacation that has lasted almost a week. In our family, it is usually my wife who packs and unpacks before/after a family trip. While she is unpacking, my son goes to the kitchen area and tries to find out what new ingredients and sauces my wife newly acquires and asks questions about these new stuff. He also said he is “envious” of her for having much more ingredients and sauces than he does at school. He even could remember what his mom had before and what his mom newly acquires, and he has not been home for a year! This is the reason why I think he has the potential to become a reasonably good cook.</p>