A prime rib or standing rib is one of the best beef roasts to buy. I don't know how big your roast is but it is probably around three or four pounds. I would pre-heat oven to 325 dgrees and roast for about twenty five minutes per pound. If the roast is smaller, cook for thirty minutes per pound. If it is bigger, cook for twenty minutes per pound or less but you can insert a sharp knife close to the middle of the roast and see how much red comes out. I don't usually like my roast blood rare but I do like it a bit pink in the middle. Small roasts don't usually give much in the way of drippings so have a can of Campbell's beef broth handy to help with the gravy, or a jar of "Better than Bullion"
When one orders prime rib in a restaurant it comes sliced
thick, and so tender and juicy it melts in your mouth, that
is how I want to cook it, do they do something different?
Don't forget the Yorkshire pudding and hot horseradish!!
You are right, juan, it has to be roasted potatos.
I'm having home made pizza tonight too... :smile:If I bought the roast it likely would be roast potatoes. The reason I brought up roast potatoes is that Save on had the tiny little new potatoes on at a pretty good price and I would put a few good, big, handfuls of those all around the roast for the last forty minutes of of cooking the roast. I would roll them around in the drippings so they were all coated.
We're having pizza tonight and watching the Olympic hockey...I'd rather have Tall's roast.;-)
I tried it as described above at Christmas, but at 250F not 350. It took about twice as long to cook (about 5-6 hours), but it was extremely juicy, not dried out at all and evenly cooked. But you will need a meat thermometer... That's critical as its hard to tell when its done.
The roast is done when the temperature in the center of the roast reaches 120°F to 125°F, (49°C to 52°C) for rare, 130°F to 140°F (55°C to 60°C) for medium rare, 145°F to 150°F (63°C to 66°C) for medium, and 155°F to 165°F (68°C to 74°C) for well done (Note: 120° is a pretty rare roast).