Cooking A Prime Rib

This Is Everyone's Favorite And Can Be Very Simple To Cook
If You Follow The Simple Instructions Below.

#1 Buy A Good Quality Of Beef, Visit A Local Meat Market.
#2 The First And The Last 15 Minutes Of Cooking Are The
Most Important. First 15 Min, Sear at 475 Degrees. Last 15 Min,
Cover With Foil And Let the Rib Roast stand for 15 minutes before cutting.
#3 Have A Good Meat Thermometer, Invest in a Digital

* Preheat Oven To 475 Degrees
* Place A Good Rub On The Prime Rib, We Actually Use Two
That Are Made By Charcrust. Makes An Awesome Prime Rib.
These Two Ribs Are Listed At Bottom Of Page, You Can Buy From Us.
* If Possible, Rub The Roast 3 Days Prior To Cooking, Spices Really Absorb

Place the roast, ribs down or fat side up, in a heavy stainless-steel Roasting Pan or other metal roasting pan. NOTE: Select a roasting pan that has sides at least 3-inches deep. (I do not recommend using nonstick pans, as these pans yield fewer of the cooked-on bits that make the tasty au jus juice or gravy.) The rib bones are a natural rack; you won’t need a metal one. Rub the cut ends of the roast with margarine or butter, I prefer butter and then put on your rub. Make sure you put your rub all over the roast, butter only on the ends.

Sear the rib roast for 15 minutes at the higher oven temperature (475 degrees F.), then turn the oven to the lower temperature (325 degrees F.) for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. Do Not Cover the roast.

About 45 minutes before the estimated end of the roasting (bake) time, begin checking the internal temperature (use a good instant-read digital meat thermometer). NOTE: Play it safe and start checking early, as you don't want anything to go wrong.

When checking the temperature of your prime rib roast, insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone. Cook until rib roast reaches an internal temperature of 120 degrees F. (or your desired temperature, See Doneness Chart Below). Remove from oven, cover with aluminum foil, and let sit approximately 15 to 20 minutes. NOTE: Cutting into the meat too early will cause a significant loss of juice. Do not skip the resting stage.

Approximate Cooking Times For Rare
Add 10 Min For Med Rare
Add 20 Min For Medium
Add 30 Minutes For Med Well
Add 40 Minutes For Well Done
But To Be Sure, Use Meat Thermometer And Doneness Chart Above

Beef Roast Cooking Temperatures
Rare	120 to 125 degrees F	center is bright red, pinkish toward the exterior portion
Medium Rare	130 to 135 degrees F	center is very pink, slightly brown toward the exterior portion
Medium	140 to 145 degrees F	center is light pink, outer portion is brown
Medium Well	150 to 155 degrees F	not pink
Well Done	160 degrees F and above	steak is uniformly brown throughout

Approximate Weight	Oven Temperature	Total Estimated Time Only	Meat Thermometer Reading (Rare)
2 ribs	4 to 5 pounds	450 deg/325 deg F	60 to 70 minutes	120 degrees F
3 ribs	7 to 8.5 pounds	450 deg/325 deg F	1 1/2 to 1 3/4 hours	120 degrees F
4 ribs	9 to 10.5 pounds	450 deg/325 deg F	1 3/4 to 2 1/4 hours	120 degrees F
5 ribs	11 to 13.5 pounds	450 deg/325 deg F	2 1/4 to 2 3/4 hours	120 degrees F
6 ribs	14 to 16 pounds	450 deg/325 deg F	3 to 3 1/4 hours	120 degrees F
7 ribs	16 to 18.5 pounds	450 deg/325 deg F	3 1/4 to 4 hours	120 degrees F