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Cooking: Prime Rib
Tips: First off, cook your Prime Rib at a moderate heat, 325 degrees. High heat will tend to dry your meat, give you less yield and produce an unevenly cooked roast. Do not salt the outside of your roast, salt draws oUt moisture. Always allow the meat to rest once it is removed from the oven. Do not carve immediately.Meat thermometer readings for roasted beef:
To check the internal temperature of a piece of roasting beef, insert the tip of an instant read thermometer into the center of the roast. Allow it to come to a stop, read and remove. Most instant read thermometers are not meant to be left in the roast during the cooking process. If you don't have an instant read thermometer, we have them available at the shop.
Rare: Remove the roast from the oven when your thermometer reads 120 degrees when inserted into the center of the large end of the roast. The smaller end will be slightly more done.
Medium-Rare: 125 to 130 degrees in the center of the roast.
Medium: 140 degrees in the center of the roast. USDA guidelines insure us that this is the safe temperature for cooking meats, where various bacteria are definitely killed off.
Minute per pound method: (For roasts 6 pounds and up)
Rare: 12-13 minutes per pound
Medium-rare: 14-16 minutes per pound
Medium: 17-20 minutes per pound
NOTE: Times are approximate as all ovens cook differently. Check your oven twice a year with an oven thermometer to see how closely the temperature matches the dial. Be aware of hot spots. If you have them rotate your foods during the cooking process.
Resting periods:
Allow at least 15 minutes for a 2-4 pound roast and 25-30 minutes for 6 pounds and up.
