I have a 3 rib, prime rib roast. Should I use convection to roast it and how much do I reduce the cooking time if I do.

You can use convection if you like. Indeed it may decrease the total cooking time; however I cannot say by how much, as this depends on too many factors...was the meat tempered first, how do you like your meat cooked, etc etc.

I would say watch the cooking school lesson on How to Cook Prime Rib, in particular topic 5 - Checking Roasts for Doneness.

Cheers!

I tempered the meat for 3 hours. I I used the "Easy convection Conversion" setting on my oven (it decreased the roasting temp by 25 degrees) and set a digital thermometer into the meat and watched it as time passed. At 1 hour the temp was 97degrees, at 1.5 hours it was only 109 degrees. Time was of the essence so I took it out at 115 degrees and let it sit for 45 mins. The meat was perfect, though the very centre was on the rare side when we heat it our for hot sandwiches for lunch it will also be perfect. The crust stayed crunchy even after it sat for the 45 mins, but I don't think it shortened the cooking time at all. Also, everytime I cook prime rib there isn't very much drippings to baste with am I doing something wrong?

When cooking prime rib there is not always a lot of pan juices. For more information on this you might want to check out the lesson on How to Roast Prime Rib

The lesson may just provide you with a few tips or tricks that you may or may not be aware of. Sounds like you are doing a pretty good job though, so I wouldn't worry too much. Cheers!

What is recomended to serve at the side dish to prime rib?

In the video we show mashed potatoes and buttered peas but really there are many sides that would go with Prime Rib...glazed carrots, roasted potatoes, creamed spinach, green beans. Really it depends on your tastes. For more ideas you could always click on the "sides" or "vegetarian" or even "mains" on the recipe page (to the left of the page). Cheers!

Along with a Ceaser Salad we like to switch up between, fried mushrooms, asparagus, gratin potatoes, stuffed crab, or a great rissoto depending on the cravings. Enjoy! Try a little honey butter along with the prime rib, it is wonderful.

I got a beautiful sear on my two-pound roast, and then dropped the oven temp to 250F and cooked for another hour per the instructions. The meat was still completely raw inside at the end of that time. Even if my oven thermometer isn't accurate, it can't be off by that much.

I usually cook my roast at 350, which is what I ended up bumping the oven up to for another half hour to get the roast up to medium rare.

The doneness and degree of "red" or coagulation, it a matter of taste. For instance, I don't like sous-vide red meat at all, the texture is too soft for me. But the difference between 250F and 350F oven is time. Sounds like for your preference the roast needed more time, and could be your oven is not calibrated, or your roast not tempered. Remember, the cooking time is a guide, not a rule. The advantage of roasting at 250 rather than 350 is that there is a lesser chance of over-cooking your roast. It also makes for more even doneness throughout the roast.

But if you like to start with a 350 oven, there is nothing wrong with that at all. A good roast is a good roast.

You may also want to check out the lesson on "How to Cook Prime Rib" as the lesson goes into quite a bit more detail about the cooking of a good prime rib. Cheers!

I'm making a prime rib for Christmas, and my whole family is excited. Do you have a recipe for horseradish sauce to serve on the side?

We do not have a recipe for this on the site. I did a quick search and found a few popular links. There is this one:

How to Prepare Horseradish,
this recipe and this one. Lots out there to choose from. Have a great dinner!

Thanks! I think I'll keep it simple with that first sauce recipe!

Hi, Which dark stock to you recommend? Chicken, veal, or beef?

All will work and they are all good. It just depends on what you prefer and want to make. We do tend to make a lot more dark chicken stock than veal stock...but that is just our preference. Cheers!

What about roasting, lets say two 2.5 lbs tenderloins. and since there is very little fat what do I do about the ajus. Thanks Tim

Sear the tenderloins in a large skillet you have - you may have to cut the tenderloin to fit the pan. Make sure they are well seasoned. Start with a little oil and brown all sides. Throw in some butter, about 1 tablespoon, and baste the meat. Finish cooking in the oven. Remove the meat from the pan, and on the cooktop, throw in some finely chopped shallots (best) or some onion, brown them, then deglaze the pan with red wine, finally some stock (or more red wine or water if you have no stock). Reduce to a light sauce, or jus, and serve.

BTW, the pan sauce is called a "jus". The "AU" in "Au jus" means it is served with sauce.

I finished the meat at 250 took it out at 132 made pan sause (jus) while it rested fantastic thanks tony Tim

Hi Rouxbe -- I have a 12lb NY Top Loin from Costco that I am going to serve at a party tomorrow. It's currently vacuumed sealed and wet! I have never cooked a whole NY loin as a roast before (I usually cut it up to steaks). Can I apply the Prime Rib Roast recipe to this cut of meat?

Also, since this is a large piece of meat, should I cut it in 1/2 and cook two 6lb roasts vs one 12lb roast?

Thank you...

First, take it out of the vacuum, pat it dry and refrigerate it on a pan with a rack if you have one, so it dries up a bit. You can either cook it as is or cut it in 1/2; yet, it will not make a big difference in cooking time. Yes, each piece will be shorter, but the bulk of it will still be the same. Yes proceed as per the Prime rib. Hope this helps!

Forgot about the drying. It's now patted dry, on a rack, covered loosely with a towel and in the fridge. Thank you for your help!

In the text it says to get a medium doneness take meat out once it reaches 130 (which from the lesson) would mean after ersting it would be about 140, I think?

However, all other websites seem to say that 140 is medium rare and that 160 is medium.

Can you confirm which temp is correct as I would prefer to get medium. Also, if 160 is the right end temp after resting, should I take it out once it reaches about 145-150 (if cooking at 120C)?

I'm sure one of the staff will be along to clear this up but from my experience I usually take the roast out at about 132 then rest for 45 minutes to a hour. I like mine medium/rare just cheating on the rare side. This temp and resting combination has always given me the results I am looking for.

A bone in roast I take out a 130 because I beleive the bones have a tendency to retain more heat and cook the roast a bit more during resting. This is just a theory of mine.
I would say if you want medium I would take it to 135 at least.
Also once the roast is resting I no longer bother with monitoring internal temp it's all about time at that point.

Many sites quote government standards, e.g., the USDA, which recommends higher internal temperatures for food safety reasons; however, most cooks and diners find that the meat will be far too overcooked at those higher temperatures, which are anywhere between 10-20 degrees Fahrenheit. Each cook needs to determine for themselves the appropriate doneness and whether or not to follow the recommended guidelines. Our charts are based on what many cooks prefer.

As the drilldown indicates, if you want your roast to be medium (140° F), the roast will need to be removed from the oven when the internal temperature reaches approximately 130° F. This is assuming that the roast was finished roasting at 250° F; however, if finished at 350° F, it will need to be removed before it reaches 130° F...but again, this is up to you. Hope this helps! Cheers!

Thanks Dawn and Keith. I'm looking forward to trying it. Will prob go with the slightly higher temp for the first try!

I have a big event tomorrow, Saturday and I have gotten (3) 9 lb Rump Roasts. I am cooking them like your Prime Rib instructions.

My question is, if I have all three in the oven at once, should I have them in 3 separate pans? And how much more time will this add to the cooking time?

Thank you and I LOVE Rouxbe Cooking School!
Ramona