Welcome to Cooking Guide
Cooking Dictionary Article
. For a permanent link to this article, or to bookmark it for further reading, click here.
How To Cook Prime Rib
from:Cooking prime rib is almost like cooking any other beef roast, but with much better flavor than regular roast. Individuals want to start by making sure that the prime rib is at room temperature before placing it in the oven. This will take at least two hours. If it is frozen it will take longer to cook. Then individuals will want to trim excess fat off the prime rib, but they will want to leave a thin layer of fat for it to baste itself on. Then individuals will want to pat the rib roast dry with a paper towel or napkin.
Start cooking prime rib by preheating the oven to 450 degrees. Individuals need to spread butter on the cut ends of the roast. Place the roast fat side up in a roasting pan that is at least three inches deep on the sides. It is recommended that a heavy stainless steel pan be used. The rib bones create a natural rack so a metal one is not needed.
Sear the prime rib at 450 degrees for fifteen minutes then reduce the heat to 325 degrees to fully cook prime rib. Every half an hour baste the prime rib with the fat on the bottom. About thirty minutes before the end of the cooking time individuals should stick an instant read digital thermometer to check the internal temperature of the prime rib. Be sure to stick the thermometer into the thickest part of the meat, not into the fat or near the bone. Once an internal temperature of 120 degrees is reached, remove the prime rib from the oven and wrap in aluminum foil. Let it set for twenty to thirty minutes. While wrapped the prime rib will continue to cook reaching an internal temperature of 125 degrees to 130 degrees. The cooked prime rib is ready to be served and eaten.
Rib
CountApproximate WeightOven
TemperatureTotal
Estimated TimeMeat Thermometer Reading (Rare)2 ribs4 to 5 pounds 450°/325° F60 to 70 minutes 120° F 3 ribs7 to 8.5 pounds450°/325° F1 1/2 to 1 3/4 hours 120° F 4 ribs9 to 10.5 pounds450°/325° F1 3/4 to 2 1/4 hours 120° F 5 ribs11 to 13.5 pounds450°/325° F2 1/4 to 2 3/4 hours 120° F 6 ribs14 to 16 pounds450°/325° F3 to 3 1/4 hours 120° F 7 ribs16 to 18.5 pounds450°/325° F3 1/4 to 4 hours120° F
To carve the cooked prime rib, individuals should use a long, thin sharp knife. Use the knife to cut off the feather bones, these bones are the large end bones. Slice off large steak size pieces with the desired thickness.
Cooking Dictionary News
Peter Bromhead: new Dictionary of Business Cliches
"At the end of the day ... think outside the box," suggested my new business associate."You mean ... look for a win-win situation?" I replied."Exactly! We're going to make this thing go viral, raise the bar, run it up the flagpole...
Read more...Cooking school's trade mark closer
The Kiwi dictionary, and diet, may have to change because the French aren't budging on this one.
Read more...Aquarium's 'Cooking for Solutions' puts sustainability on the front-burner
Not very long ago, many of us yawned or groaned at the mere mention of "sustainability," a word espoused by a tiny union of concerned scientists and a groovy counterculture who practiced free love, ate wheat germ and tilted at windmills and solar panels.
Read more...David Cameron: a master of the art of chillaxing
David Cameron is not the first politician to make full use of his free time, says Ed Cumming.
Read more...Can you cook onions in a dry pan? Yes, but why?
If there is a God, he/she/it would smell like sauteed onions. Which tells you something about how fondly I think of the aroma of slow-cooked alliums. The interaction is so simple — sliced/diced onions, a little oil, a hot pan, a working nose — and all so perfect. Surely, sauteing onions is a sign of a higher intelligence. Read full article >>
Read more...