How do I cook a 5lb prime rib?

I want to cook a 5lb prime rib (for 4 people) and I am having trouble understanding some of directions that I have found on the internet. Does it have to go in the roasting pan or on the rack? How long do I let it cook for to get medium? Should it be wrapped in tin foil at the end? What do I rub on it? Please help if you can?!


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How do I cook a 5lb prime rib? — 6 Comments

  1. If you want to cook it in the oven, put it in a pan or on a rack that’s in a deep pan and cook it in the middle of the oven. Putting foil over it would be a good idea but you don’t want to seal the foil over the pan. What you want to do is sort of create a tent over the meat so that you don’t lose moister. Since it’s 5lbs that’s about 45 minutes a pound at 275-300 degree’s F. The lower the temp the longer it takes to cook but if you cook it at too high of a temp you’ll dry out the meat. You should definitely use a meat thermometer. You can season it however you like. Sea salt would be great and just massage it into the meat, don’t pound it in. It’ll help seal in the moister and also season it. Coarse ground pepper and garlic powder and maybe some thyme or parsley. If you put it in a rack and you wanna make some aujus sauce that’ll drip into the pan you can help to flavor that by putting onions, carrots and celery in the pan. Afterwards you can have aujus on the side for the prime rib and you can either throw away the vegetables or use it in the dish. I hope this helped, have a great dinner!

  2. u put it in the oven and wait until its done then take it out

  3. I made this recipe last Christmas and it was absolutely fantastic. I highly reccomend it. It sounds like a lot of garlic, but it is not overpowering. Whatever recipe you choose, be sure to cook the meat using a meat thermometer, reading the temperature at the thickest part of the meat. I have included the complete link with the whole recipe. Incidently, I also had about a five pound prime rib, but used the rub ingredients as they are written for the 10 pound roast. Merry Christmas!!!

    http://allrecipes.com/Recipe/Garlic-Prime-Rib/Detail.aspx

    INGREDIENTS
    1 (10 pound) prime rib roast
    10 cloves garlic, minced
    2 tablespoons olive oil
    2 teaspoons salt
    2 teaspoons ground black pepper
    2 teaspoons dried thyme
    DIRECTIONS
    Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
    Preheat the oven to 500 degrees F (260 degrees C).
    Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
    Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

    remember that the meat will continue to cook after you remove it from the oven, the internal temperature will rise another 10 degrees after you take it out, so remove the roast at about 135 degrees F.

  4. It should go in a roasting pan. There is no such thing as a "medium" prime rib. A prime rib should show a full range of cooking levels. Toward the end sections it will be well done, the middle will be medium rare and medium would be in the quarterly sections. You don’t have to wrap it in tin foil, I don’t think. It may help it with the juiciness, though. You can rub whatever you want on it, really. If you want it plain, just put some salt and pepper and it will come out fine. Adding some bourbon to the marinade is always nice.

  5. When was the last time you bought meat from your local butcher? Chances are you don’t have a local butcher, or even one at a decent distance. Lucky folks have Lobel’s. While glamorous is not an adjective you’ll find next to the word butcher, this place might be the exception. Their location is Madison Avenue, their clientele well-heeled, and their selection and quality of meats is spectacular—with service and prices to match. Lobel’s is a longstanding carnivore’s nirvana. Any food establishment that can survive the rigors of Manhattan for sixty years is doing something very right, which is why we were interested in checking out their latest venture—a new cookbook entitled Lobel’s Prime Cuts: The Best Meat and Poultry from America’s Master Butchers.

    Like the fabled butcher store, Lobel’s Prime Cuts is a family affair, written collectively by two generations of the Lobel family, fathers Stanley and Leon, and sons Evan, Mark and David. It’s a straightforward book about meat—how to buy, prepare and enjoy it, with an updated approach. Most of the dishes are departures from that Sunday roast beef with mashed potatoes and gravy dinner. Instead, consider Roasted Breast of Veal with Pancetta and Sage Stuffing and Fingerling Potatoes, or Grilled Beef Tenderloin with Yellow Tomato Relish.

    The good news is that there are 130 interesting recipes—the ones we tested were easy to prepare and delightful to eat. There is nothing contrived, yet there’s enough going on for adventure-seekers. Rediscover those ham steaks you always see but never buy—try Southern Pan-Fried Ham Steaks with Grits, Wilted Greens and Peach Relish. There are a few steps involved with this one, but it’s worth the time.

    You can go as simple as Standing Rib Roast with Savory Sweet Potato Souffles or Brisket Pot Roast with Heirloom Vegetables, or as elegant as Slow-Roasted Leg of Lamb with Pistachio Crust. Go ethnic with Roasted Five-Spice Duck in Rice Wrapper Rolls with Spicy Hoisin Dipping Sauce, Stewed Chicken Legs with Chorizo and Black Beans, and Lamb Chops with Minted Raita and Saffron Rice.

    Plenty of space is devoted to traditional meats, but Lobel’s Prime Cuts doesn’t skimp on poultry. In fact they devote two chapters to all things winged—Chicken, Turkey and Cornish Game Hens, and then Game Birds and Game. The bonus is that you can flip a few pages and advance from Braised Pheasant with Honey-Glazed Pearl Onions and Old-Fashioned Spoon Bread to Venison Osso Buco with Black Olives. On the simpler side, however, there’s always Chicken and Dumplings.

    It’s always nice to have a focused book that takes decades of experience and turns it into great food that you can actually imagine cooking and eating without jumping through hoops. What we found a little puzzling, however, was the lack of a basic cooking guide. Sure, the Lobels tell us everything we need to know about selecting, handling and freezing meat. There’s a chart of internal temperatures, so you’ll end up with a perfect medium-rare or a fully cooked chicken. And we’re certainly happy with the recipes. But, what if you just want that basic roast beef. What cut do you buy? How do you cook it? How many minutes per pound should you expect before the thermometer tells you it’s ready? Not a big deal, but these guys are the experts, and this is good information for most home cooks to have at their fingertips.

    Lobel’s Prime Cuts is all meat all the time. The authors are not shy about celebrating the joys of indulging in beef, veal, lamb, pork and poultry. You won’t find any desserts here. Side dishes, while successful, are merely a part of the bigger picture—they are not provided in stand-alone fashion. The handful of soups, such as Kale and Potato Soup with Spicy Pork Meatballs, make for complete meals if you toss together a salad and maybe include some good, crusty bread. There’s a sandwich or two, and a few wraps, but we’re happiest when confronted with a decadent hunk of red meat—how about Stuffed Beef Rolls with Grainy Mustard Sauce tonight? Tomorrow we’ll shift gears and try that Maple-Glazed Turkey Breast with Corn Bread Stuffing.

    At http://www.lobels.com you’ll find even more recipes and more about meat. But, best of all, it’s where you can order and purchase everything from American Wagyu Beef and Kurobuta Pork, to Veal Porterhouse Chops—express delivered to your door, fresh.

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  6. I’ve invited the whole family to ours this xmas for a traditional dinner, so obviously the roast is pretty central to that.. I found a lot of recipes at this roast recipe site, but cant decide on anyone – there’s so many to choose from! It’s fun planning such a big christmas meal though!

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