milovany Posted October 16, 2012 Share Posted October 16, 2012 and probably for the last time for a long time. Help me make a good one!! I have NO idea what to do, really. I've never made roasts except for chuck roasts in the crock pot. Quote Link to comment Share on other sites More sharing options...
Susan C. Posted October 16, 2012 Share Posted October 16, 2012 (edited) Yum!!! Just don't overcook it. That is all I know! so:bigear: OK one thing I do know, you will probably roast it open in the oven, and beef keeps cooking after you take it out of the oven, so take it out a little under done. Edited October 16, 2012 by Susan C. Quote Link to comment Share on other sites More sharing options...
Audrey Posted October 16, 2012 Share Posted October 16, 2012 (edited) Leave the roast to come to room temperature, about 45 minutes or so. Preheat oven to 450°F. Score the fat on top diagonally criss-cross. Salt and pepper liberally all over. Butter the cut ends (the sides). Roast at 450°F for 15 minutes. This will sear the outside. Now, lower the heat to 325°F and set your timer for 15 minutes. Every 15 minutes, baste the roast with the pan juices. Depending upon the size of your roast, you will want to start checking for done-ness after about an hour (or less) of roasting time. To check to done-ness use a meat thermometer. If you want medium to medium-rare (and I wouldn't recommend going much more done than that) cook until the roast reaches 120°F internal temperature. Remove from oven, cover loosely with foil and let stand for another 10-15 minutes. The internal temperature will continue to rise to approximately 130-135°F. For a slightly rarer roast, remove from oven when internal temp is about 110-115°F. You will have to monitor the temperature carefully once you get it to register around 100°F because it tends to rise quickly after that. Don't overcook it. Nothing ruins a prime rib roast like overcooking. Also, you can throw in some potatoes to roast in the pan, but wait until after the searing phase. The meat juices basted over the potatoes is really, really good. ETA: After participating in a few recent cooking threads, I'm curious to see what Bill would have to offer on this one. Bill? You have some cooking guru-ness for her? Edited October 16, 2012 by Audrey Quote Link to comment Share on other sites More sharing options...
wapiti Posted October 16, 2012 Share Posted October 16, 2012 I coat the ends with with olive oil, salt and pepper, and stick pieces of garlic under the fat. When you put in the meat thermometer, be careful to place it correctly. I roast at 500 for 30 minutes, then turn down to 250 and wait for the meat thermometer to get to your happy temperature (for us, around 132). Quote Link to comment Share on other sites More sharing options...
Hockey Mom Posted October 16, 2012 Share Posted October 16, 2012 I use this recipe every single time I make rib roast. It has never failed me. Make sure you have a good meat thermometer to determine when YOU want to take the roast out. We like ours medium rare, and by following these directions, it comes out perfect every time. Quote Link to comment Share on other sites More sharing options...
Little Blue House Posted October 16, 2012 Share Posted October 16, 2012 I make a rib roast every Christmas using this recipe. It's delicious!! http://www.epicurious.com/recipes/food/views/Prime-Rib-with-Roasted-Garlic-and-Horseradish-Crust-3142 Quote Link to comment Share on other sites More sharing options...
milovany Posted October 16, 2012 Author Share Posted October 16, 2012 (Audrey's recipe) This is what we did and it's delicious! Thanks, Audrey! Not sure when else this family of nine will get all-you-can-eat prime rib, so it's a yummy day in this house. :D Quote Link to comment Share on other sites More sharing options...
Audrey Posted October 16, 2012 Share Posted October 16, 2012 This is what we did and it's delicious! Thanks, Audrey! Not sure when else this family of nine will get all-you-can-eat prime rib, so it's a yummy day in this house. :D Oh I know! It's is a yummy treat. We have our own beef, but you know... for some reason I can't seem to grow an all prime rib cow. :lol: Quote Link to comment Share on other sites More sharing options...
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