By following 11 easy steps, you can create the most succulent and tender prime rib roast you'll ever serve.
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All of the roasts can be placed in the same pan; however, make sure there is good space in between them so the air can properly circulate. In terms of cooking time, you will just have to keep testing. The time will depend on your oven and how large each roast is. Have fun! Cheers!
Shopping at costco always look at the meat, there is one section where they sell all the prime cuts. Always pick a 6lbs boneless rib look at the price and put it down, The meat looks beautiful, My wifes b-day this week so I bought one. I don't think there"s any diff, in cooking it but just wanted to make sure.
There are many recipes for cooking corned beef and cabbage. In fact, if you search Rouxbe you will find one that is cooked in Guinness. Most recipes call for "boiling" the beef (braising); however, it can also be baked. Here is another recipe for one that is baked. And just for the heck of it, here's yet another recipe for you.
As for how much to cook per person, it does depend on what else you are serving and how much people eat. Figure about 1/2 lb per person of raw meat. I would say about 8 to 10 lbs. Of course, I err on the side of too much, rather than too little as leftover corned beef is awesome!
You may also want to brine the meat prior to cooking it. Also, depending on how you are going to serve it, you may also want to cook it ahead and then refrigerate it overnight. This will make it easier to slice, portion and serve the next day (as per the lesson in Pot Roasting).
Good luck and enjoy!
The correct equipment is a must; I suggest an Alto-Shaam hold and serve oven. This equipment has never failed me. Roast (whole) a 112 prime rib (lip on) roast, this is the most common cut served as Prime Rib in restaurants due to less trimming/ more fat; therefor it will hold longer and will be more cost effective/ less waste.. Season, but take it easy on the salt. For the best results and even cooking and the least amount of shrinkage, cook to 110-115 degrees and hold rare and reheat to order covered with lettuce; this will hold the color/appearance. Forget the all day service at first and set a 3-5 hour window for which you will serve. Once you have a base line for service you can increase the window and stagger your roasting times.
I hope this helps; I'm much better explaining while speaking then writing, I'm most positive the Rouxbe staff can better explain. Good luck.
I agree with Myles on two accounts. One, I would shoot to serve the Prime Rib for dinner only. If there are left-overs, serve a hot beef sandwich for a special the next day (e.g. beef dip).
Secondly, you really need to make sure you have the proper holding equipment (or oven where you can control the holding temperature). When I worked in the industry, we used an Alto Sham oven as well for cooking and holding. It is an amazing piece of equipment. In fact, we used to cook the prime rib the day before to about 110 (about 1 and 3/4 hours) and then we'd hold it in the oven set at 140 degrees over night. The prime rib was perfect the next day.
I would plan to cook and serve this until it runs out. So rather than re-heating it, just hold in a warm oven (above 140% for food safety reasons). I would cook to about 125 degrees a couple of hours prior to dinner service. Then take it out of the oven and let it rest for about 15 minutes (out of oven - to slow down the cooking process) and then place back into the 140 to 160 degree holding. Then just let it rest for a couple of hours (don't cut until your first order). The carry-over cooking will cook this another 10 degrees or so (so you likely will have to serve medium-rare to medium for all).
Hope this helps.
In general, there should be no reason to rinse the meat. If it is wet cured or "enhanced" (i.e. it comes in a vacuum sealed bag with some solution), then it's wise to quickly rinse. You will want to make sure the surface is thoroughly dried (paper towels work well) before seasoning and roasting. Enjoy!
The time it takes to cook prime rib (or any other meat) will depend on several things — what temperature it was cooked at, was it brought to room temperature before it was cooked etc.
Here is a chart that will provide you with some estimated cooking times for roasting meats.
You may also want to check out the lesson called "How to Cook Prime Rib" (in particular topic 4) as we do go into quite a bit of information on this.
As for cooking 2 prime ribs instead of one, it shouldn't really make that much of a difference. Again, refer to the lesson for info on. Cheers!
Hi Caroline- Three hours for tempering the prime rib sounds perfectly fine for a roast of that size...as long as the ambient temperature of your kitchen is in the regular home temperature zone not "restaurant" kitchen temperature! If you have any worries, just temper a bit less. Enjoy!
To cook a prime rib to medium, medium-well, you will just need to cook it a bit longer. I encourage you to watch the lesson on "How to Cook Prime Rib" for many information on this. In particular, check out the topic called "Checking Roasts for Doneness". Also, be sure to read the attached Drill-down called "Estimated Roasting Times for Meats". Hope that helps. Good luck. Cheers!
I'd like to follow this recipe for a boneless roast, but are there any special considerations, such as lowering the sear or roasting temperature at any point? I'm worried about drying the meat out, but I hope that as long as I am checking the temperature, I can't go too far wrong...
There are not really any other special considerations that you need to consider when cooking a boneless rib roast.
Whether bone-in or boneless, it is best to start checking the internal temperature sooner than later. If you are cooking a boneless roast, err on the lower end of the scale when it comes to the internal temperature.
Also, be sure to review the lesson on "Cooking Prime Rib". You may even find it helpful to read through the associated discussion tab. Cheers!
Hi Darren- If time is an issue, simply start a bit earlier... or have some starters on hand to tide the crowd until the main course is finished. It's up to you... but the results of the low temperature process are worth considering. If you'd like to, try a higher temperature - as I'm unsure what other timing constraints you may have.