How to Roast Prime Rib

My wife prefers pork, chicken, or fish - but she has an exception - prime rib. I loved the lesson and learned a lot from it - now to see if my budget will allow me to purchase and cook one for her.

I use a remote meat thermometer - one that connects via a probe and cable to an external readout. It will be OK to cook the roast with the probe in place won't it?

If convection roasting is the turning necessary?

I have cooked prime ribs for years - but after seeing this lesson - they will taste a lot better from now on. That really made me hungry! Now...one question...should the prime rib also be turned once or twice at the beginning while it is searing at 450*F.??
Jane

Good question, it is not necessary to turn the prime rib while it is searing, as you are looking to develop a good crust (or sear) on the surface of the meat. The other side is usually just the bones. If you are doing a boneless prime rib you could certainly turn it if you like.

To answer your questions Paul...the remote probe would work for sure. The trick is just not to stick it in and pull it out too many times, otherwise you will loose those precious juices.

As for whether or not you should turn the meat during roasting if you are using a convection oven, I would say yes. I say this because convection is more about evenly surrounding the meat with heat but it will not however change the flow of the juices within the meat, which is what the turning will do. Does this make sense?

Keep up the good work, enjoy that Prime Rib!!!

Thanks, Dawn. I thought the juices might be the case after I posted so, since I couldn't retrieve the posting I thought I would wait for the answer. ;-)

I have a feeling we will wait until Lent is over before we have the prime rib - unless I see it on sale somewhere. If I get it, I don't want to freeze it. Meat just seems to lose a little something after being frozen. (Maybe that's my imagination)

You need to give time per pound as a guide line!!!!!!!
All great recipe books do.
You have already said - it is not absolute...but one does need the range of ti mess per pound

This is actually covered in Topic 4 of the lesson. See the Drill-down to the left called "Estimated Roasting Times for Meats" Cheers!

Is there a problem with leaving a thermometer in during the entire roasting?

You can do that if you like and of course as long as the meat thermometer is oven proof and meant for that purpose. The trick is just not to stick it in and pull it out too many times, otherwise you will loose those precious juices. Cheers!

One tip for using a remote probe thermometer, Don't put the probe in until AFTER the searing time in the oven. Most of the probe casings are only rated up to 400f and putting them in temps above that can ruin the probe. Maverick and Accurite both offer models with high heat probes rated to 700f.

One GREAT way to learn using a remote probe thermometer is to keep a cooking log to record the cooking temp and internal temperatures every 20-30 minutes. You really get a good idea of what is going on inside your oven or cooker without opening it.

I've cooked many rib roasts in the past few years but I still learned a lot from this lesson. Great job Team Rouxbe!

Thanks, Chris,

I will definitely do that when I am roasting.

I am going to use this method for my Roast sirlion ,it is boneless and alot smaller should i sear it on top of the stove instead of oven ?

Yes, it is often better to sear a smaller cut of meat on the stove top. By searing it in the oven at a high temperature, you can potentially overcook the meat by the time it browns. Sear it first on the stove top and then transfer to the oven until it is cooked to your liking. Cheers!

Thank you for such a quick responce as i am about to start my meal now .and i will post my out come later this evening :)

I finished my dinner and the beef came out to well done (but that happens to me on occassion)the meat still held a great flavor from me taking my time on letting it set out for abit. i made a dark roux and my gravy came out fabulious ,I say i wont be using the flour and water method anymore this brought more color and flavor for sure ..So i am very pleased with my out come .:D

Good job Lynn. You sure to be picking things up fast. As for the meat being a bit too well done - just curious are you using a meat thermometer to check for doneness? Here is a chart that also may help you out with cooking times and roasts. Cheers!

Yes i used my thermometer but it is digital and i couldnt seem to get it to read 0 degrees to start i think maybe it is broken :(..thank you for the chart though that will help till i buy a new thermometer .

Your digital thermometer may just be reading the room temperature which is why it may not be registering zero to start with. To test your thermometer, you can boil some water and then insert the thermometer into the water. If your thermometer is properly calibrated it should register about 212°F or 100°C.

Like some of the others above I was kind of shocked you went to all the lengths to turn the roast and baste the roast but then "poke it" with a thermometer when you "guess" you are about done. If you school has taught me anything is to let the meat rest! You let it rest so the juices have a chance to settle. Poking it 2,3,4... times with a thermometer seems counter intuitive to keeping the juices IN the meat. You simply could just leave a probe type thermometer in there so the roast does not "spout juices like a whale" during the final stages of cooking.

Sticking a probe in there after the sear and just leaving it there till you are ready to carve seems a lot easier. I will have to admit I have never flipped my roasts but I am willing to give it a try.

Good point, but honestly, I wouldn't worry about it so much. It is not like we are poking it so many times that all of the juices come running out. A few pokes from time to time will really not make any difference in juiciness. More important is to not over cook the meat. The turning also helps to redistribute the juices.

As for a using a probe thermometer that you can leave in the roast while it cooks, if you have one then by all means you can use it.

I have to say that your comment tells me that you are paying attention in class - nice work :-) Keep up the good work!

I find myself often cooking w/a probe and have achieved excellent results. I often set the temperature lower than recommended to keep in mind the resting period. I learned a few tips here though and can't wait to try what I learned. We try to have this once or twice a year, and always watch for sales. It sometimes gets as low as $5.99 a pound so that is a true bargain.

Thanks for this lesson!

I roasted 2 eight pound rib roasts for Christmas using a method very like the one described here. Being scared to leave such large, expensive roasts sit on the counter, I tempered my roasts only for an hour or so. They turned out pretty well, but were slightly overcooked on the outer edges before the interior reached our desired medium rare doneness. Next time I'll leave them out for 4 hours. I bet that will fix the problem. Thanks for the great lesson for cooking a great cut of meat.

I made prime rib for Christmas dinner as per these instructions. It was fantastic! However I did learn something about my oven. When I seared for 20 minutes at 450 the roast seared only on one side! Must be the way the heat travels through my oven or perhaps I didn't have the roasting pan centered on the oven rack.

At any rate I couldn't leave it like that so i turned it and seared for another 15 minutes. Didn't seem to have and ill effect on the final outcome but next time I will turn the roast halfway through the searing process.

As for tempering I let my 8lb prime rib temper for about 5 hours

Is there a reason that the prime rib example is plated differently, not the 1,2 3 method described in the lesson on plating?

The reason the prime rib is plated differently is because it is just such a big piece of meat. If you tried to lean the meat up against the starch it would look funny and take over the plate. Good eye though, someone was paying attention in class. Nice work. Cheers!

This was by far the best lesson that I looked at during my trial period. I feel I learned alot in a well presented fashion. I can not wait to try a prime rib roast. I was always a little scared to try this-but not after this lesson.

I think I will come back for more lessons.

I note that Paul says that freezing prime rib, or any kind of meat, I suppose, has a derogatory effect. He said "It seems to lose something." I have never noticed any difference, but I'm willing to be taught something new. What say you? And by the way, I love the lessons and am learning so much; thanks.

Most home freezers aren't cold enough to rapidly freeze foods. Foods that freeze slowly tend to form large ice crystals that expand the flesh. Once thawed, the product can be watery. This is why many commercial meats and seafood are flash frozen at extremely low temperatures. Cheers!

After watching your video on how to cook a prime rib, I went out and bought a small 2 bone standing rib roast.
Just to see how it turned out before I bought a bigger one to serve on Easter and not having it turn out and having to order pizza instead : )..... I have to tell you it was the best prime rib I have ever had. The reason I never order prime rib in restaurant's is because it always taste mushy. Mine turned out perfect, leftovers were even better the next day.
Thank you Rouxbe team.

I did a three bone roast aiming for medium, and everything went well, with the meat turning out soft and very juicy. The only issue was that in the rarer parts of the meat (i did around 300f), the juices tasted rather raw, or bloody, for lack of a better word. The meat itself was fine, and the temperture was definitely fine. Is there a good way to keep the juice, but not have it taste quite so bloody? I understand this is somewhat subjective, and may also vary for different manufactures. (diff way of processing?)

Just to clarify, the oven temp was 300, and the center of the meat was 140.

Though somewhat subjective, juices that are heated up just a few degrees more may still appear bloody - because they are not coagulated - but taste quite different. Your taste buds, it seems, appreciate juices at a higher temperature, which has, as you might put it, a "meatier" or less "raw" flavor.

I myself like meat juices on the warmer, or meatier side, which is why red meats prepared sous-vide, which are often not as warm to the touch, don't appeal to me as much.

Suggestion: take the temperature up a slight notch, or even a longer resting time, for your taste buds.

I have notice that steaks do not seem to freeze well, but I have not noticed this with prime rib? I have done several frozen one's and if properly thawed, they seem just fine.
Anymore tips on this? Thanks, love the feedback!
I can't wait to try the techniques I have learned on cooking the prime rib - especially the turning during cooking.

A prime rib will freeze and thaw better than a steak because less surface area per pound is exposed than a steak - the inner flesh of a prime rib remains pretty much "fresh". One trick that helps when freezing smaller cuts of meat, and this also applies to chicken, lamb, pork, etc., is to first give it a light spice rub, particularly paprika and ground pepper, as well as a touch of salt. This rub helps the smaller cuts of meat to defrost with much better surface texture.

Thanks Tony for the advice - very helpful!

A couple of these answers seem inconsistent to me, please clarify. Dawn talks about foods that have been frozen slowly forming large ice crystals, destroying cell walls and therefore moisture retention. Tony mentions having less surface area per mass as an advantage for "remaining...fresh".

Surely anything with a lower surface area/mass ratio (or anything larger) freezes slower, therefore forming the large crystals. Are we saying it's so far inside the meat that large crystals don't matter? Or something else?

Also, what's the surface texture degradation on the smaller cutes? I never notuiced this, although all of the meat I've ever frozen has been done in a fast freezer (-30C with compartments).

If you use a flash freezer, you'll have nothing to worry about, whether freezing a small or large peice of meat. But many home freezers are inefficient. A large piece of meat will take long to freeze internally thus lose more moisture when thawed; smaller pieces of meat have more surface area and susceptible to greater amount of surface freezer burn. My suggestion to treating smaller cuts of meat is to give them a dry rub, which not only protects the meat from freezer burn but penetrates the meat as it thaws.

In the drill down on cooking times do they relate to boned in or boneless pieces of meat?

Whether bone-in or boneless, it is best to start checking the internal temperature sooner than later. As mentioned in the drill-down, the minutes per pound are merely estimations as the variables that affect doneness are endless: the shape and size of the roast, the true temperature of the oven, if and for how long the roast was tempered and whether the roast is bone-in or boneless. All of these things will have an impact on roasting times, which makes it impossible to give foolproof times, which is why ranges are provided. If you are cooking a boneless roast, err on the lower end of the scale. Cheers!

Is it possible, realistically, to get a good roast for a small piece of beef ie a pounds worth? I saw in an earlier comment to wear it on the stove. But is it best to void roasting such a small piece.

It's hard to say because we don't know what the shape of the meat and the type of cut you are trying to roast, e.g., prime rib or other cut. Small roasts can be more challenging to cook properly. That being said, keep in mind that leftovers are fantastic, so cooking a bit bigger roast is not such a bad thing.

You can sear a small roast on the stove top and then finish it in oven. Generally, small roasts are cooked at high temperatures and large roasts at lower temperatures. Small roasts can cook to the desired doneness rather quickly at high temperatures without overcooking too much of the outer layer. But even small roasts, much like very thick steaks, also benefit from slower, longer cooking. Whatever temperature you choose, the main thing is to test it sooner, rather than later, to prevent overcooking. Think of it more like a big steak, rather than a small roast (you may want to also check out the Steak Lessons). Cheers!

Thanks. I didnthe steak lesson and did make a pretty good steak after it. The tempering and patting dry helped! I will try the prime rib next time I have some family over! Problem is a kosher piece of prime is about 35 usd per kilo so not something I can practise often!!

Well, I just got round to cooking this. The end result went down well with those that ate it - though I was left a little disappointed.

Problem was getting hold of the perfect meat. I got a 3 rib roast but the meat had very little marbling, which I knew would be an issue having done the steak and prime rib lessons. The other issue is that kosher meat is generally hung for no more than a week.

As I keep kosher it's not easy to find the quality required- I guess it's just pot luck. For next time I will get it wet aged which seems to be the only option in most kosher butchers.

Although the flavour was good the meat was generally quite chewy.

As one of the party was pregnant I decided to go for med to well done. So took the meat out at 150 (according to the thermometer this was just over rare). 45 mins later it was still at 150 so the temp didn't increase (weird?) though it was med to well done once I carved it.

On a more positive note the jus was really really good an the veg left over from the jus was a great hit - even though it was quite soggy!

Oh- one other thing- I tried the oven searing but it didn't look anywhere as good as it does in the video lesson - I had my oven on full (250c) but according to my oven thermo it only ever went to 220! So I kept It at this temp for 40 mins but didn't seem to be long enough. I didn't want to risk drying it out so didn't do It for any longer. What else could I have done ( other than get a new oven!).

Next time I would just try to ensure that your oven is at the correct temperature before you start to sear the meat. You could also try searing it on the stove top if you like but it is a bit more awkward and messy. Cheers!

in the previous (rather long) comment, I had put that after 45 mins of resting, the internal temp of the beef was exactly the same as when I took it out of the oven (ie 150). Is this normal as I was expecting it to be 5-10 degrees higher, per the video?

Thanks

No I would say that is not normal at all Darren. I think that perhaps your thermometer might be a bit off or not at least not working correctly. Cheers!

I had such great success with this recipe that I feel compelled to share a story:

I made this at my parents house last winter for New Years. We have always loved Prime Rib but have only had it out at steak houses and those extravagant Vegas style buffets. After studying the Rouxbe lesson I was determined to try it.

I went with my father to the local "bulk" style supermarket to get a high quality roast. While there I was looking through the cuts and explaining to my father what qualities to look for. Half way through the conversation a woman in her 30s came up to me and asked me if the roast she had picked was good! She explained that she was making it for a "romantic dinner" ... need i say more. I proceeded to help her pick a high quality cut appropriate for two. I was so pleased that Rouxbe made me, a 24 yo male, knowledgeable enough that a total stranger entrusted her special dinner to me!

After returning home my mother saw the price tag and said, "....I hope you know what your doing." I was confident and said we just had to follow the lesson. We seasoned and started the roast. Mom argued that the temperature was "far too low" and "it will never cook!". I simply said "Trust in the Great Rouxbe". She also stated that her oven is "slow". I countered "That is why the Great Rouxbe is having us use a meat thermometer." As the aroma of the roast began to develop her protests became fainter and both of my parents began circling the kitchen. Each time we checked the meat with the thermometer, the temperature was exactly that predicted by the lesson, the cooking times nearly verbatim. My mom simply said "How did they know?"

Finally we sat down for dinner. Words can't describe how delectable our Prime Rib came out. Only scattered phrases, "Oh my!", "Far better than Vegas", "You don't need a knife", "More!", were uttered. The meal concluded with full stomachs and the statement “I still can't believe it cooked.” We unanimously decided to make it again next winter.

Thank you Rouxbe team for making such a special memory for my family.

Ahhhhh, this is music to our ears! Thanks for trusting and sharing your story. Kudos to you for paying close attention and putting the skills and techniques you learn to use. Awesome job! Cheers!

My 13 year old and I used this as our first lesson. We had a lot of fun taking the test together as study buddies. The most difficult part of the lesson was the fighting back the salivation as we watched the incredible videos. I swear I could smell the meat cooking!

I've been taking Rouxbe lessons for nearly a month now and have been turning out some excellent food. I think these lessons are great!

Is it possible to apply the techniques contained in this lesson to a different cut of meat? I am looking at two racks of lamb that I will be roasting, and wonder whether these smaller roasts would benefit from the same treatment. If I'm looking in the wrong place for instruction, please feel free to redirect me to a more applicable lesson. Thanks!

Yes, in general, whether you are cooking beef, pork, lamb or any other type of meat, the cut of the meat/area it came from can be treated/cooked in the same manner. So, like prime rib, a rack of lamb can be seared and then cooked until the desired doneness. Because a rack of lamb is smaller, it is most often seared on the stove top before transferring it to the oven to finish the cooking process (see comments above). We will, in the future, be going into greater detail on this subject, but you are on the right track. Glad you are benefiting from the lessons. Cheers!

How should I decide between first browning the exterior of a meat at high heat and then lowering the heat to cook it internaly or the oposite. Is there any difference for a beef roast, a piglet with skin and chicken? Thanks.

Size matters. Large cuts of meat that are meant for roasting can start on high in the oven and then finish low. Small roasts can also be treated in the same manner, but you have to be careful to not overcook them in the oven. This is why small cuts are often seared on the stovetop first. With chicken, it is a bit different. Refer to the lessons on Roasting Chicken in the Cooking School for more information. Cheers!

forgive me for posting this in two places but can the same technique be applied to whole beef tenderloins so as to avoid the pan searing? or will lack of fat kill the tenderloin at oven searing?

When it comes to searing, you want a nice dark caramelized crust on the outside. Often this can be done on the stove top or in the oven. It comes down to the size of the roast and how hot your oven is. If I have a tenderloin roast that is smaller, I often sear it on the stovetop. If the roast is quite a bit bigger you might want to try the oven method.

Also remember that the meat must be close to room temperature before you start cooking.

In the end, the best way to test this is to try both methods. See which way you prefer and/or which way you feel you get the best sear. Hope this helps. Cheers!

Instead of using an instant read thermometer, would it be an accepted method to use a probe and set the desired temp to come out of the oven before resting?

Yes, this type of thermometer can be used. Cheers!

I did watch the video on selecting a roasting pan, but I am wondering what is the cast iron pan you use in the video and if the rack is also cast iron? And also can you recommend any others as well?

There are so many different kinds of roasting pans and racks.

We did use an enamel coated cast iron pan made by "Lodge" but I'm not sure if they still make them. You can check. We've also used Viking Stainless Steel roasting pans quite frequently.

What adjustments would you make for a prime rib? Also, do you recommend the use of a convection oven for roasting a prime rib?
We used a convection oven about a year ago and had to adjust time and temp. Shorter roasting time.

A convection oven (or the convection setting) can be certainly be used to roast prime rib. Really, almost anything that you normally cook in the oven can be cooked with convection. Although very light items will fly around or away from the fans, e.g., when toasting sliced almonds.

Convection ovens contain fans that circulate hot air. This helps to cook foods more quickly and evenly. Therefore, the cooking time is generally a bit shorter and often the temperatures is reduced by 25-50 degrees Fahrenheit (10-20 degrees Celcius). Some ovens even automatically make the adjustment when the convection option is chosen so be sure to check your manual.

For the best instruction on how to use your particular convection oven, refer to the manufacturer's instruction booklet. Ultimately, you may need to do a bit of experimenting to find out what works best for you and your particular oven. Hope this helps. Cheers!

Last year I bought a prime rib from a large grocery store. The roast was seasoned extremely heavy. It looked like someone rolled this thing in peppercorns etc. it was hard to see anything other than seasoning. I ate it and the seasoning was all I could taste. You had to have a fire extinguisher and drop cloth to eat this thing. The other day I followed what I learned here. I got a first cut, followed what this lesson teaches. It was to die for. I was asked what seasoning I used. No body believed me when I said a little salt and pepper. Best cooking experience yet, it even blew me away.

I have an induction oven and there is 2 Bake settings one for convection and one standard. There is also 2 Roast settings like the Bake settings. I always have a problem in deciding which to choose. Any guide lines I could use?

When defrosting my prime rib I set it in the refrigerator to thaw. Today I took it out to finish thawing because I'm going to cook it tomorrow and it was still frozen. Having the thawing process it would be helpful, or is there a section on thawing meats that I've overlooked. On Food Network one chef suggested thawing in refrigerator with it wrapped in cheesecloth for up to 7 days. Your info would be appreciated. I have enjoyed the classes I've taken and signed up for a year. I look forward to understanding the "what" and "why" I'm doing something. I feel what I've learned has helped me make better decisions when I'm not quite sure what I'm going to do. There is a lot to cooking and I'm glad that I now have something to help me be the cook I would like to be. BTW I'm 60 years old and feel you're never to old to learn the correct way to do something.

I would try the roast settings. Convection circulates air and will be faster than standard. Test convection roast this time and convection bake the next and see which you prefer. It's really about testing and getting used to your own oven settings and how they work. I am not familiar with convection roast, as I do not have this setting (only convection bake) but my understanding is that with convection bake, air is circulated a bit slower than convection roast and is more suited for items like cakes, pastries, cookies and casseroles. But again, this is the only option I have on my oven and it works fine.

To thaw any type of meat, you can place it in a plastic bag, make sure it is tightly sealed and submerge it into a bowl of cold water in the refrigerator (you may have to weigh it down with something). It will thaw a lot faster. Make sure to pat the meat dry and temper it according to the lesson prior to roasting. Cheers!

Thank you so much Kimberley for your input about the timing for convection roasting vs. plain roasting. It was QUICK. Had you not brought this to my attention I would have over cooked my prime rib. I used an internal thermometer that came with the stove and checked every 5 minutes once it hit 100 deg. I set it out to rest flipping every 30 minutes. Results were very good and I appreciated your help so that I could serve my husband a wonderful dinner for his 60th birthday! Your tip on bake vs roast helped make it easier to remember why and when. Thanks also for the thawing tips and your final thoughts about tempering. Happy Holidays to you and yours.

Sue Ramsey