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Magic Prime Rib

post #1 of 9
Thread Starter 

Doing this tomorrow.  However, my prime rib is small (3.35 lbs), and some of the reviews I've read on Food.com indicate that an hour on at 350, hour off, and then 1/2 hour at 400 is too much for a prime rib that isn't in the 5-7 lb. range.  Looking for advice on how long to cook mine.

post #2 of 9
I've cooked a 5 lb bone in ribeye steak before. I would treat it like that. If you don't have cast iron skillet, get one. They're like $15 at wal mart tops. Sear all sides well on the stove at the highest heat you can get (pre heat until it smokes). Then I would go low and slow (275-325) in the oven until it's done. If you try to get your browning via a higher temp oven, you're going to overcook it well before it browns for flavor.

I think 40 min - 1 hour, but don't guess. Use a thermometer! Time recipes are invariably bad.

Mid rare you are aiming for 134 F inside, medium a bit higher like 140. So if you actually want mid rare, pull it at 130 and let it coast up with carry over heat.

Temperature, not time is key

Season it well with salt as you let the thing rest. At least 1.5 hours on the counter, basically dry brining. You want to start it near room temp.
post #3 of 9

Here's an ez pz method. I will make some adjustments next time, as I like mine med well, and not a huge salt fan.



Edited by Cerise - 11/25/15 at 3:20pm
post #4 of 9

We often cook prime rib that size and we treat it like an oversized steak.  Salt and pepper and then sear it on all sides.  Then I nestle it in a bed of carrots, celery, onion, garlic and herbs and tuck it into the oven until it reaches 130F.  This all happens in one pan, a small one!


As it rests I go on about making the jus.  I remove the carrots and serve them along with the meat.  The other veggies I use a potato masher to smash them in the pan.  I add a teaspoon of flour just to thicken it a little bit and a quart of beef stock and a dash of soy sauce and let that reduce on the stove top.  Near the end I stir in a dash of worcestershire sauce and a pat of butter.  Strain and serve.  

"You are what you eat, so don't be fast, cheap, easy, or fake."


"You are what you eat, so don't be fast, cheap, easy, or fake."

post #5 of 9
How did it turn out? I like it served with a creamy horseradish sauce (on the side), Yorkshire pudding and creamed spinach or creamed corn - a la Lawry's or Gulliver's. As I understand it, the beef is aged.
post #6 of 9
Thread Starter 
It was WONDERFUL! Ended up using weight of ours x 5 @ 500 degrees for that many minutes. (3.35 x 5 = 16.75. So, 17 minutes. Then, oven off, prime rib stayed on oven for 2 hours. NO opening. It was perfect for us! Will definitely do this again!
post #7 of 9
Glad it turned out well.thumb.gif
post #8 of 9

Great video.  We have a large oven which should hopefully help with 27 people coming for dinner on christmas.

At this point we are thinking 7 two rib prime ribs.  I was originally going to season them and let them dry marinate overnight, lightly roast on the bbg and then finish in the oven.


Looking at your video I am thinking about just going with the oven.  I like the two roast approach to create more crispy ends.


Would the math workout the same     7 two bone roasts....call it 5 lbs per roast or 35 lbs x 5 in 175 minutes at 500 and turn off oven?


Seems to long??????????



post #9 of 9



They'll cook faster than a big roast.  In fact, so much faster you may not get the caramelization you want without doing a sear or something.

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