How to Roast Prime Rib

1. When purchasing a prime rib roast, make sure that the fat cap has been completely trimmed off.

• a)  True
• b)  False

2. This cap muscle between the fat cap and prime rib loin muscle is very tough and should be removed.

• a)  True
• b)  False

3. The best quality of a prime rib roast will be determined by the amount of marbling within.

• a)  True
• b)  False

4. To achieve an evenly-cooked prime rib roast throughout, after the initial searing at 450° F (230° C), the oven temperature should be turned down to:

• a)  350° F (175° C).
• b)  250° F (120° C).

5. A roast should be turned once or twice during the resting period.

• a)  True
• b)  False

6. The first cut of a prime rib roast consists of ribs:

• a)  2 through 4.
• b)  6 through 12.
• c)  9 through 12.

7. Large roasts should rest for a minimum of:

• a)  5 to 10 minutes.
• b)  15 to 20 minutes.
• c)  30 to 60 minutes.

8. For the best roasting results, it is necessary to test the internal temperature of your oven with an oven thermometer.

• a)  True
• b)  False

9. Which roast was properly rested?

• a) 
  
• b) 
  

10. In general, the temperature increase in a resting roast that has been roasted at a high temperature (350° F or 180° C) will be ________ substantial than if the roast was cooked at a low temperature (250° F or 120° C).

• a)  less
• b)  more
• c)  the same

11. A sharp knife is essential when carving prime rib.

• a)  True
• b)  False

12. To achieve varying degrees of doneness throughout a prime rib roast, after the initial searing at 450° F (230° C), the oven temperature should be turned down to:

• a)  350° F (175° C).
• b)  250° F (120° C).

13. For the juiciest results, roasts are _______________ during cooking.

• a)  never turned.
• b)  turned approximately every 30 minutes.
• c)  turned only once.

14. The first cut of a prime rib is ______________ the shoulder of the steer.

• a)  closest to
• b)  farthest away from

15. The best way for knowing when a roast is done and should be removed from the oven is:

• a)  to calculate the number of minutes of cooking time per pound of meat.
• b)  to check its internal temperature.
• c)  by touching it.

16. Once a roast has finished cooking, it should be removed from the oven and covered immediately with vented foil to rest.

• a)  True
• b)  False

17. Regardless of the size, searing a roast should be done in a hot oven for at least an hour to achieve a caramelized crust.

• a)  True
• b)  False

18. Compared to the second cut, the first cut of a prime rib is prized because:

• a)  it has more marbling.
• b)  it is larger.
• c)  its muscle structure is more even.

19. The two most important techniques to use when roasting meats are:

• a)  seasoning and basting.
• b)  tempering and resting.
• c)  selecting and carving.

20. Once a roast reaches the final desired internal temperature, it should be removed from the oven and allowed to rest.

• a)  True
• b)  False

21. The second cut of a prime rib is _______________ the shoulder of the steer.

• a)  closest to
• b)  farthest away from

22. The second cut of a prime rib consists of ribs:

• a)  1 through 4.
• b)  6 through 8.
• c)  9 through 12.

23. Which roast below is likely the second cut?

• a)  The one on the left.
• b)  The one on the right.

24. Prior to roasting a prime rib roast, the most important thing to do is:

• a)  trim off all of the fat.
• b)  season it with loads of herbs and spices.
• c)  temper it.