Got a lovely but small prime rib roast for hubby's birthday. Ive done
larger ones but this one is only a little under 2 pounds, with bone.
Ive seen recipes that call for going in on a high temp and then
turning it down, slow roasting and everything in between.

How would you roast it to get it med rare but still tender and
flavorful?

Thanks!!

"Valentine" > wrote in message
ups.com...
> Got a lovely but small prime rib roast for hubby's birthday. Ive done
> larger ones but this one is only a little under 2 pounds, with bone.
> Ive seen recipes that call for going in on a high temp and then
> turning it down, slow roasting and everything in between.
>
> How would you roast it to get it med rare but still tender and
> flavorful?
>
> Thanks!!
>
I'd call 2 pounds a large steak. '-)
Cook it like a rib steak.....a rib-eye with the bone still attached.
Sear it, both sides, cover and/or wrap it in foil, then let it rest.

Valentine > wrote:

>Got a lovely but small prime rib roast for hubby's birthday. Ive done
>larger ones but this one is only a little under 2 pounds, with bone.
> Ive seen recipes that call for going in on a high temp and then
>turning it down, slow roasting and everything in between.
>
>How would you roast it to get it med rare but still tender and
>flavorful?

I would take it out of the refrigerator 2 hours ahead of time
to let it come up to room temperature, preheat the oven then roast it
uncovered at a constant 325 degrees. Take it out when a meat
thermometer reads 130 (charts say 130 is rare, in fact
it's medium rare) or if it starts to look done -- about 60 or 70
minutes I would guess.

Let it sit about ten minutes before carving it. If you guessed
wrong and it is too rare, one way to correct this is to microwave
it for about 20 seconds. I think that gives a better result
than returning it to the oven.

Good luck!
Steve