Does anyone have any ideas on how to cook it? I have looked it up and there
are about 3 different techniques. The grocery store had them on sale so i
picked one up but i dont want to mess it up. I would like it medium rare and
tender so if anyone can tell me which way is best that would be great!!!!
1. Turn oven on 500 cook for about 20 minutes then turn down for the
remainder
2. Turn oven on 500 cook for about 30 minutes then just turn the oven off
for about 4 hours without opening the door at all
3. Cook it at 325 until desired doneness.
Thanks
MJ

MJ wrote:
> Does anyone have any ideas on how to cook it? I have looked it up and there
> are about 3 different techniques. The grocery store had them on sale so i
> picked one up but i dont want to mess it up. I would like it medium rare and
> tender so if anyone can tell me which way is best that would be great!!!!
> 1. Turn oven on 500 cook for about 20 minutes then turn down for the
> remainder
> 2. Turn oven on 500 cook for about 30 minutes then just turn the oven off
> for about 4 hours without opening the door at all
> 3. Cook it at 325 until desired doneness.
> Thanks
> MJ
>
>

My mom always cooks the prime rib, I've never made it. So I can't help
much on temps and times and I'm not going to call her at midnight.
But one thing she swears by is making certain that the roast is room
temperature before putting it in the oven. To doate she's only made one
rib roast that wasn't sublime, and that was of course the night that the
butcher and his wife were dinner guests.

jessica

"Jessica V." > wrote in message
...
> MJ wrote:
> > Does anyone have any ideas on how to cook it? I have looked it up and
there
> > are about 3 different techniques. The grocery store had them on sale so
i
> > picked one up but i dont want to mess it up. I would like it medium rare
and
> > tender so if anyone can tell me which way is best that would be
great!!!!
> > 1. Turn oven on 500 cook for about 20 minutes then turn down for the
> > remainder
> > 2. Turn oven on 500 cook for about 30 minutes then just turn the oven
off
> > for about 4 hours without opening the door at all
> > 3. Cook it at 325 until desired doneness.
> > Thanks
> > MJ
> >
> >
>
> My mom always cooks the prime rib, I've never made it. So I can't help
> much on temps and times and I'm not going to call her at midnight.
> But one thing she swears by is making certain that the roast is room
> temperature before putting it in the oven. To doate she's only made one
> rib roast that wasn't sublime, and that was of course the night that the
> butcher and his wife were dinner guests.
>
> jessica

ROFL Jessica, Murphy's Law in true form there.

MJ, I haven't cooked a prime rib, but my x used to cook a superb one. My
observation of his method was really close to the second method.

The third method would scare me. It sounds like it would dry it out.

Good luck. And it's funny that you posted this, I was about to ask the same
question. Maybe I'll just have to ask the x....but then again, maybe I
would rather just not know than have to talk to him.

Mali

Method 3 is what I've used for years. I rub Worcestershire sauce all over
the meat, sprinkle with coarse ground black pepper and pop it in the oven.
Never had a bad one.

"MJ" > wrote in message
...
> Does anyone have any ideas on how to cook it? I have looked it up and
> there
> are about 3 different techniques. The grocery store had them on sale so i
> picked one up but i dont want to mess it up. I would like it medium rare
> and
> tender so if anyone can tell me which way is best that would be great!!!!
> 1. Turn oven on 500 cook for about 20 minutes then turn down for the
> remainder
> 2. Turn oven on 500 cook for about 30 minutes then just turn the oven off
> for about 4 hours without opening the door at all
> 3. Cook it at 325 until desired doneness.
> Thanks
> MJ
>
>

MJ wrote:

> Does anyone have any ideas on how to cook it? I have looked it up and
> there are about 3 different techniques. The grocery store had them on sale
> so i picked one up but i dont want to mess it up. I would like it medium
> rare and tender so if anyone can tell me which way is best that would be
> great!!!!
> 1. Turn oven on 500 cook for about 20 minutes then turn down for the
> remainder
> 2. Turn oven on 500 cook for about 30 minutes then just turn the oven off
> for about 4 hours without opening the door at all
> 3. Cook it at 325 until desired doneness.

My tried-and-true technique is none of the above. It's:

Cook at 250 until very rare (internal temp of 118F).

Remove from oven and let rest, covered; internal temp should rise to 130F.

As internal temp approaches 130F, heat oven to 500F. When roast reaches
130F, return to oven for about 10 minutes.

See http://www.foodnetwork.com/food/reci..._17372,00.html for
more specific details; it's Alton Brown's technique.

Bob

<snip>
>
> My tried-and-true technique is none of the above. It's:
>
> Cook at 250 until very rare (internal temp of 118F).
>
> Remove from oven and let rest, covered; internal temp should rise to
130F.
>
> As internal temp approaches 130F, heat oven to 500F. When roast
reaches
> 130F, return to oven for about 10 minutes.
>
> See
http://www.foodnetwork.com/food/reci..._17372,00.html for
> more specific details; it's Alton Brown's technique.
>
> Bob


Like what he said. Yes. Real slow, pink, juicy and warm, then put it
back in the blast furnace for 10 min. Scumptious.

Pierre

In article >,
"Bob" > wrote:


> My tried-and-true technique is none of the above. It's:
>
> Cook at 250 until very rare (internal temp of 118F).
>
> Remove from oven and let rest, covered; internal temp should rise to 130F.
>
> As internal temp approaches 130F, heat oven to 500F. When roast reaches
> 130F, return to oven for about 10 minutes.
>
> See http://www.foodnetwork.com/food/reci..._17372,00.html for
> more specific details; it's Alton Brown's technique.
>
> Bob

Mine is quite similar from Cooks Illustrated. Heat a pan on the stove
and sear the roast first.

Then put it in the oven at 250 to cook to desired doneness.

Pink all the way through (no big grey ring) but nicely carmelized
outside.

marcella

MJ wrote:
> Does anyone have any ideas on how to cook it? I have
> looked it up and there are about 3 different techniques.
> The grocery store had them on sale so i picked one up but
> i dont want to mess it up. I would like it medium rare
> and tender so if anyone can tell me which way is best
> that would be great!!!!
> 1. Turn oven on 500 cook for about 20 minutes then turn
> down for the remainder
> 2. Turn oven on 500 cook for about 30 minutes then just
> turn the oven off for about 4 hours without opening the
> door at all
> 3. Cook it at 325 until desired doneness.
> Thanks
> MJ

All 3 will work.
#1 and #2 are practically the same...sear the outside to caramilize, then
"dwell" to cook the inside.
#2 won't give the same taste because there won't be any caramalization.

I like a 4th way...cook at about 350° until almost done, then cook @ 800°+
for about 5 minutes. You probably need a very good exhaust fan to do
this. I use this method outside in my Kamado grill.

BOB

MJ wrote:
> Does anyone have any ideas on how to cook it? I have looked it up and
there
> are about 3 different techniques. <snip>

I like the high temperature method. Preheat oven to 450 F. Rub roast
with salt & pepper. Insert meat thermometer (if available) in the
thickest part of the roast. Cook the meat 25 minutes and then reduce
the heat to 300 F. For medium-rare meat cook until thermometer
registers 145. The meat will continue cooking after removal from the
oven while it rests.

If you don't have a meat thermometer cook according to the following
using the high temp method discussed above:

rare 16-18 min/lb
med-rare 18-20 min/lb
med 20-22 min/lb
well-done 26-30 min/lb

What's the difference in roasting methods, i.e., between high temp and
low temp? Less shrinkage with low temp, altho I haven't found the
difference significant. With high temp the meat on the outside is more
done than the meat in the "heart" of the roast. With a standing rib
roast that means that the meat in the eye of the roast will be med-rare
while the surrounding meat will be med-well-done to well-done....which
I like as the meat on the outside becomes very succulent, with crispy
bits. With the low temp method the degree of doneness tends to be more
uniform.

Mac

wrote:
> MJ wrote:
>
>>Does anyone have any ideas on how to cook it? I have looked it up and
>
> there
>
>>are about 3 different techniques. <snip>
>
>
> I like the high temperature method. Preheat oven to 450 F. Rub roast
> with salt & pepper. Insert meat thermometer (if available) in the
> thickest part of the roast. Cook the meat 25 minutes and then reduce
> the heat to 300 F. For medium-rare meat cook until thermometer
> registers 145. The meat will continue cooking after removal from the
> oven while it rests.
>
> If you don't have a meat thermometer cook according to the following
> using the high temp method discussed above:
>
> rare 16-18 min/lb
> med-rare 18-20 min/lb
> med 20-22 min/lb
> well-done 26-30 min/lb
>
> What's the difference in roasting methods, i.e., between high temp and
> low temp? Less shrinkage with low temp, altho I haven't found the
> difference significant. With high temp the meat on the outside is more
> done than the meat in the "heart" of the roast. With a standing rib
> roast that means that the meat in the eye of the roast will be med-rare
> while the surrounding meat will be med-well-done to well-done....which
> I like as the meat on the outside becomes very succulent, with crispy
> bits. With the low temp method the degree of doneness tends to be more
> uniform.
>
> Mac
>
145° is medium-well. Medium rare is more like 130-135°. Remove from
heat at 120-125° depending on size and the temp will reach 130° while it
rests.

--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

Louis Cohen wrote:
> wrote:
> >
> 145=B0 is medium-well. Medium rare is more like 130-135=B0. Remove
from
> heat at 120-125=B0 depending on size and the temp will reach 130=B0
while it
> rests.
>
There is considerable disagreement about what internal temp of roast
beef constitutes what degree of doneness. The temperature I cited was
from Craig Claiborne's New York Times Cookbook, and I have found his
guidelines accurate.

A check of the net indicates the differences of opinion. One site
suggested internal temps of:

130-135 rare
140-145 med rare
155+ med well-done & higher

Mac

MJ wrote:
> Does anyone have any ideas on how to cook it? I have looked it up and there
> are about 3 different techniques. The grocery store had them on sale so i
> picked one up but i dont want to mess it up. I would like it medium rare and
> tender so if anyone can tell me which way is best that would be great!!!!
> 1. Turn oven on 500 cook for about 20 minutes then turn down for the
> remainder
> 2. Turn oven on 500 cook for about 30 minutes then just turn the oven off
> for about 4 hours without opening the door at all
> 3. Cook it at 325 until desired doneness.
> Thanks
> MJ
>
>
Make sure you have a meat thermometer, preferably a remote reader like a
Plder, so that you can stick teh probe in and watch the internal temp
from the outside - you won't have to open the oven.

Definately let the roast come to room temp before you start cooking.

Cooking at a relatively low temp (325°) will give you nice even doneness
throughout. Pull the roast when the internal temp at the center is
120-125°. Let it rest, loosely covered in foil, for 15-20 minutes and
the temp should rise to 130° for a nice medium rare.

Starting in a hot oven and then turning the heat down will give you a
nice, tasty browned outside. But if you start high, make sure you turn
the temp down after 10-20 minutes.

The keys are to check the internal temp for doneness and let the meat
rest after cooking and before carving.

--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

"MJ" > wrote in message
...
> Does anyone have any ideas on how to cook it? I have looked it up and
there
> are about 3 different techniques. The grocery store had them on sale so i
> picked one up but i dont want to mess it up. I would like it medium rare
and
> tender so if anyone can tell me which way is best that would be great!!!!
> 1. Turn oven on 500 cook for about 20 minutes then turn down for the
> remainder
> 2. Turn oven on 500 cook for about 30 minutes then just turn the oven off
> for about 4 hours without opening the door at all
> 3. Cook it at 325 until desired doneness.
> Thanks
> MJ
>

A few suggestions -

If you have a wire rack to hold it, use it - or buy one so the roast
doesn't sit on the "frying pan bottom of the roaster" for several hours.
Roasted prime rib is better than fried prime rib.
Line the shallow roasting pan with aluminum foil, put the rack over the
foil in the pan, set the roast on the rack so the fat layer is up.
Uncovered, of course. (Need I say it is not pot roast)

I preheat the oven to 450 F because I like the "steak effect flavors" the
roast gets on the outside, and the smell of anticipation, from being
air-fried as it starts roasting.

I put it in the hot oven, about in the middle rack area, close the door -
and because I worry I might get distracted and forget, I wait watching for
the heating light to go off and then I turn the oven down to 325 F.
At about 20 minutes a pound, I check it with a thermometer, one place
sorta near the bone.

Figure 25 minutes a pound roughly, and 15 minutes to set after you take it
out.

And check out how to carve it if you haven't done one before - it isn't
hard to do if you set it on edge and you slice at a reasonable pace rather
than push the knife thru.

- some like to pare off the bones first (the best part it seems since
everybody wants them) and then slice the eye, and others like to serve bone
and eye in steak-slices.

ps-
1) I do not adulterate the meat with any salt or spices or alien fluids,
unless its old cow rib roast.
If it is Prime, additon of such contaminants is sacrilige around here and
an affront to the chef. We save those for lower grades of chuck and the
like. Fat-side-up and the extra flavor from the intial sear are all that is
needed.

2) And I have tested the from-the-refrig and let-it-warm-on-the-counter
methods on several roasts - Bringing it out of the refrig and unwrapping it
before I prep the pans and preheat the oven seems to give it the best flavor
in these ovens.

"--" > wrote in message
...
>
> "MJ" > wrote in message
> ...
> > Does anyone have any ideas on how to cook it? I have looked it up and
> there
> > are about 3 different techniques. The grocery store had them on sale so
i
> > picked one up but i dont want to mess it up. I would like it medium rare
> and
> > tender so if anyone can tell me which way is best that would be
great!!!!
> > 1. Turn oven on 500 cook for about 20 minutes then turn down for the
> > remainder
> > 2. Turn oven on 500 cook for about 30 minutes then just turn the oven
off
> > for about 4 hours without opening the door at all
> > 3. Cook it at 325 until desired doneness.
> > Thanks
> > MJ
> >
>
> A few suggestions -
>
> If you have a wire rack to hold it, use it - or buy one so the roast
> doesn't sit on the "frying pan bottom of the roaster" for several hours.
> Roasted prime rib is better than fried prime rib.
> Line the shallow roasting pan with aluminum foil, put the rack over the
> foil in the pan, set the roast on the rack so the fat layer is up.
> Uncovered, of course. (Need I say it is not pot roast)
>
> I preheat the oven to 450 F because I like the "steak effect flavors" the
> roast gets on the outside, and the smell of anticipation, from being
> air-fried as it starts roasting.
>
> I put it in the hot oven, about in the middle rack area, close the door -
> and because I worry I might get distracted and forget, I wait watching
for
> the heating light to go off and then I turn the oven down to 325 F.
> At about 20 minutes a pound, I check it with a thermometer, one place
> sorta near the bone.
>
> Figure 25 minutes a pound roughly, and 15 minutes to set after you take
it
> out.
>
> And check out how to carve it if you haven't done one before - it isn't
> hard to do if you set it on edge and you slice at a reasonable pace
rather
> than push the knife thru.
>
> - some like to pare off the bones first (the best part it seems since
> everybody wants them) and then slice the eye, and others like to serve
bone
> and eye in steak-slices.
>
>
>
>
>

You can see by these replies the reason cooks are much smarter than nuclear
physicists: there's more than one way to do things right!

"MJ" > wrote in message
...
> Does anyone have any ideas on how to cook it? I have looked it up and
> there
> are about 3 different techniques. The grocery store had them on sale so i
> picked one up but i dont want to mess it up. I would like it medium rare
> and
> tender so if anyone can tell me which way is best that would be great!!!!
> 1. Turn oven on 500 cook for about 20 minutes then turn down for the
> remainder
> 2. Turn oven on 500 cook for about 30 minutes then just turn the oven off
> for about 4 hours without opening the door at all
> 3. Cook it at 325 until desired doneness.
> Thanks
> MJ
>
>

I think i will try the high and then turning it down low method.
Anybody have any ideas for flavoring?....just salt and pepper or do i put
other spices or do i put an oil on it.? As you can see i am a rookie..lol
Good thing im not having guests over this way if it doesnt turn out its just
the hubby and the kids that suffer...lol.
MJ












"GoombaP" > wrote in message
...
> You can see by these replies the reason cooks are much smarter than
nuclear
> physicists: there's more than one way to do things right!
>
> "MJ" > wrote in message
> ...
> > Does anyone have any ideas on how to cook it? I have looked it up and
> > there
> > are about 3 different techniques. The grocery store had them on sale so
i
> > picked one up but i dont want to mess it up. I would like it medium rare
> > and
> > tender so if anyone can tell me which way is best that would be
great!!!!
> > 1. Turn oven on 500 cook for about 20 minutes then turn down for the
> > remainder
> > 2. Turn oven on 500 cook for about 30 minutes then just turn the oven
off
> > for about 4 hours without opening the door at all
> > 3. Cook it at 325 until desired doneness.
> > Thanks
> > MJ
> >
> >
>
>

MJ wrote:
> I think i will try the high and then turning it down low method.
> Anybody have any ideas for flavoring?....just salt and pepper or do i
put
> other spices or do i put an oil on it.? As you can see i am a
rookie..lol
> Good thing im not having guests over this way if it doesnt turn out
its just
> the hubby and the kids that suffer...lol.
>
You'll probably find all schools of thought about flavoring a roast
beef before cooking. First, let me mention that you shouldn't oil the
roast. The fat on the roast (which needn't be trimmed before
cooking)will baste the roast as it cooks.

I personally favor just salt & pepper, esp if you'll be making gravy
from the drippings. (Anything you put on the roast will end up in the
drippings.) I've had roast beef flavored also with a bit of rosemary
which was very good. And that's as far as I go. :-)

Mac

>
>
>
>
>
>
>
>
>
>
>
>
> "GoombaP" > wrote in message
> ...
> > You can see by these replies the reason cooks are much smarter than
> nuclear
> > physicists: there's more than one way to do things right!
> >
> > "MJ" > wrote in message
> > ...
> > > Does anyone have any ideas on how to cook it? I have looked it up
and
> > > there
> > > are about 3 different techniques. The grocery store had them on
sale so
> i
> > > picked one up but i dont want to mess it up. I would like it
medium rare
> > > and
> > > tender so if anyone can tell me which way is best that would be
> great!!!!
> > > 1. Turn oven on 500 cook for about 20 minutes then turn down for
the
> > > remainder
> > > 2. Turn oven on 500 cook for about 30 minutes then just turn the
oven
> off
> > > for about 4 hours without opening the door at all
> > > 3. Cook it at 325 until desired doneness.
> > > Thanks
> > > MJ
> > >
> > >
> >
> >

i use a room temperature roast, rubbed with garlic.
i use a good oven thermometer, and bake at 325 degrees until the
internal temp of the roast indicates ALMOST RARE.
i let it sit (outside of the oven) for at least five minutes, under
foil before slicing.

--
rosie





"MJ" > wrote in message
...
: Does anyone have any ideas on how to cook it? I have looked it up
and there
: are about 3 different techniques. The grocery store had them on
sale so i
: picked one up but i dont want to mess it up. I would like it
medium rare and
: tender so if anyone can tell me which way is best that would be
great!!!!
: 1. Turn oven on 500 cook for about 20 minutes then turn down for
the
: remainder
: 2. Turn oven on 500 cook for about 30 minutes then just turn the
oven off
: for about 4 hours without opening the door at all
: 3. Cook it at 325 until desired doneness.
: Thanks
: MJ
:
:

In article >,
says...
> i use a room temperature roast, rubbed with garlic.
> i use a good oven thermometer, and bake at 325 degrees until the
> internal temp of the roast indicates ALMOST RARE.
> i let it sit (outside of the oven) for at least five minutes, under
> foil before slicing.

That would work for me but unfortunately I live with someone who cannot
stand the sight of pink meat.

"Tony P." > wrote in message
. ..
> In article >,
> says...
>> i use a room temperature roast, rubbed with garlic.
>> i use a good oven thermometer, and bake at 325 degrees until the
>> internal temp of the roast indicates ALMOST RARE.
>> i let it sit (outside of the oven) for at least five minutes, under
>> foil before slicing.
>
> That would work for me but unfortunately I live with someone who cannot
> stand the sight of pink meat.


Blindfold him/her. Seriously! Then feed them as you would an invalid. My
bet is that the taste & texture of rare/medium-rare beef will win them over.
Just make sure it's as hot as possible. IOW, eat the meat first, & let the
veggies cool.

carbuff wrote:

>>That would work for me but unfortunately I live with someone who cannot
>>stand the sight of pink meat.
>
>
>
> Blindfold him/her. Seriously! Then feed them as you would an invalid. My
> bet is that the taste & texture of rare/medium-rare beef will win them over.
> Just make sure it's as hot as possible. IOW, eat the meat first, & let the
> veggies cool.

Or late at night in low candlelight?
Goomba