On Wednesday, December 19, 2018 at 8:37:18 PM UTC-10, Cheri wrote:
> "jmcquown" > wrote in message
> news
> > Even if you don't celebrate Christmas (please don't lets get into a
> > religous debate!) do you plan to cook anything special on or about
> > December 25th?
> >
> > I am going to cook a small standing rib roast. Season well with S&P. Cut
> > slits in the top of the roast and stud it with slivers of garlic. Pat with
> > dried thyme. Drizzle a little neutral oil to set the seasonings.
> >
> > Place it in the oven at fairly high heat to begin with, then turn it down
> > and let it cook on very low heat for a couple of hours.
> >
> > I had a recipe my mother cut out of a newspaper about cooking standing rib
> > roast. It involved cranking up the oven then turning the oven completely
> > off and just letting the roast sit there. DO NOT Open the oven door. I
> > remeber that!
> >
> > I've got the hand written recipe around here someplace. It really did
> > make for a perfect prime rib roast. The slices graduated from well done
> > at the ends to beautiful medium-rare in the middle. Absolutely juicy and
> > tender througout.
> >
> > I'm going to be buying a much smaller roast this year so I'm winging the
> > cooking times. I'll start it out hot and turn it way down. Yes, I have
> > an instant read meat thermometer. I'll be hoping for no more than medium
> > rare on this rib roast.
> >
> > Jill
>
>
> I was watching Cooks Country, they made prime rib and Yorkshire pudding.
> They cooked the prime rib at 250 for 2-3 hours, (it looked too rare for my
> liking) let it rest and then seared it in a frying pan before serving. I
> have never done it that way, but it was interesting.
>
> Cheri

My guess is that in the future, cooking a prime rib at 300 degrees and below is going to be the way to cook this cut of meat. I always talk to chefs whenever I get the chance and that seems to be the way the pros do it.