How do i cook a 7.5 lb prime rib?

I have a 7.5 lb prime rib looking for good ideas on how to cook it have heard so many diffrent ways.


Comments

How do i cook a 7.5 lb prime rib? — 8 Comments

  1. There are lots of recipes at foodtv.com; it depends on what spices you like and whether it has the bone in or not.

  2. Heat some oil in a pan-get it nice and hot. Put the meat in the heated oil and braze it……when it gets nice and dark and looks crispy, turn it over and do the other side.

    Remove it from the pan.

    Put it in a roaster pan ON A RACK, put a small amount of water in the bottom of the pan and salt and pepper and worstercher sause it really well……..and cover and bake at 350 for a couple of hrs until its a the doneness you want it.

    This brazing it will give it lots of flavor and color.

  3. I cooked a 6 lb prime rib roast with steak sauce rubbed on it, I covered it very heavy all over with Tastefully Simple (www.tastefullysimple.com) Onion Onion, Bacon Bacon, and Seasoning Salt and cooked at 425 for 15min and turned oven down to 350 and cooked for half hour and turned oven down to 325 and cooked for 1 1/2 hrs. (I like mine medium well), removed from oven and covered with foil and let it sit until we served dinner which I then broke off all the loose the seasoning, it was very moist, tender and wonderful.

  4. Sounds like you have a bone-in roast. Pull it out and let sit at room temperature about an hour, preheat oven to 450. Season well with salt and pepper (lawry’s seasaoning salt is great), put on a rack in a pan. Cook for 15 minutes. Then turn heat down to 350 and cook for 15-20 minutes per lb. At about one hour, start checking the temperature. 120 is very rare, 125 rare. Take out of the oven, cover with foil and let sit 20-30 minutes. It will continue to cook (about 5 degrees more) during this time. This sitting time also makes it easier to carve.

  5. How to Cook a "Prime Rib"
    Selecting the Meat
    Like a "london broil", a "prime rib" is a marketing term to sell meat. A "prime rib" roast is a standing rib roast.

    Order your standing rib roast well in advance. Talk to your butcher (he or she probably is a nice person; for some reason, most butchers are). I like to specify USDA Choice for a standing rib. You may or may not be able to order this, as many meat wholesalers market under their own terms and names. Last time I checked, my local Thriftway would provide USDA Choice; Fred Meyer offered their own "Fred Meyer Select." I ordered from Fred Meyer once only.

    Now, for every two people you will be feeding, you need a rib, unless your family doesn’t really like, or eat much, beef. Nonetheless, there isn’t much point in getting anything smaller than a 3 rib roast.

    Request a small end rib roast. The ribs of a steer get larger as you move from the front towards the back. The larger the bone, the smaller the section of meat in the middle. Request "three ribs off the small end", or as many as you need.

    Ask your butcher remove the chine bones, feather bones and back strap. It probably will already be done, but ask – it will make carving easier.

    Cooking the Meat
    To cook the roast, you’ll need three things: A big pan, a big rack, and an accurate thermometer. The whole roast should fit inside the pan without touching the metal anywhere. The rack should keep the roast an inch or so above the bottom.

    First, figure on how much time you’ll need. This guide tells you only when to put the roast in; to know when to take it out, use your thermometer.

    Desired Doneness Rare Medium Well Done
    Internal Temperature When Done 130° 140° 150°
    Minutes Per Lb. 15 – 20 20 – 25 25 – 30

    Secondly, take in consideration the fact that the roast should "set up" before carving. This allows the jucies to go back into the meat. A roast cut hot from the oven will spill most of its juice onto the carving board. Just take the roast out, cover it very loosely with tented foil, and leave it on the counter for half an hour. It will still be plenty hot when served.

    For example, say you want to serve the roast at 5:00 pm. You want it medium (internal temperature of about 140°). The roast weighs 8 pounds. Therefore, you need about 8 x 20 minutes or 160 minutes — say, roughly two and a half hours. Add half an hour for setting up after cooking, and you know you need to start the roast by 2:00 pm. It does not tell you to to take it out at 5:00.

    Due to differences in cuts of meat, oven temperatures and other factors, actual cooking times vary. You must rely on a thermometer for knowing when to remove the oven.

    I think the best kind of thermometer is the instant read type. This will tell you the exact temperature within ten seconds or so; you put it into the roast, check the temperature, and remove it. These are reliable and fast. I got mine at a plumbing supply house, where they were sold at about half the price kitchen shops were asking.

    If you don’t have an instant read, use a standard meat thermometer. These you insert into the roast at the beginning of cooking time. Make you you insert it into meat, not fat, and not touching bone. Also, make sure you can easily read the display when you open the oven.

    If you don’t have any cooking thermometer, buy one. You’d be penny-wise and pound-incredibly-foolish to cook a standing rib roast without any sort of thermometer.

    To prepare the meat for roasting, rub the surface of the roast with plenty of salt and coarsely ground black pepper. Mix a quarter cup of each and work it into the outside with your fingertips. You can also add a couple of cloves of crushed garlic to the mix if you like.

    Put the roast on the rack and put it into a 350° oven. Don’t cover the roast or marinate it with any kind of liquid.

    Start checking the temperature well before the time your chart tells you to remove it. You’ll want to pull the roast about 10 degrees under your target temperature.

    For example, say you want a medium (140°) roast. At 4:00 the internal temperature reads 132°. Since you pull the roast out 10 degrees before your target temperature, go ahead and take the roast out. Put it on the counter, cover it with the tented foil (make sure any steam can go out the sides) and leave it near the oven. The roast will remain hot enough for serving for nearly an hour. There will be no problem with food safety leaving a cooked beef roast out for this period.

    During the time the roast sets up, the heat in the beef will continue to cook the meat. It will rise easily to 140° and past it before starting to cool off. Taking a roast out of the oven when the internal temperature is 140° will produce a roast closer to well done than medium.

    Finally, a few words on well done or rare: Some people like their meat almost bloody. Your target temperature for this would be 120o. Others feel queasy when they see any pink in their meat; cook the beef to 170° for these people, although beware — a well done prime rib is, in my opinion, a waste of a fine cut of meat.

    The pink color of meat will be gone by 140° – 150°. Anything more is just drying out the meat.

    Carving and Serving
    To carve the roast, cut away the ribs and layer of fat that hangs beneath them. For carnivores, the greasy, meat-covered bones make excellent gnawing material. Turn the roast on it’s side, and simply slice out slices as thick as you like them.

    A standing rib roast is about as "hearty" a meal as you can make. It’s expensive, and (for meat eaters) impressive. It’s also good. It isn’t low fat, heart-healthy, or frugal. Since such a presentation is likely to be a rare event, buy the best meat you can, and don’t try and compete with other dishes. I like to bake large russet potatoes and serve them with chives and crumbled bacon, and a simple salad.

    Any full bodied red wine would go well with this beef; Cabernet or Pinot Noir. If you want my advice, select a good Pinot Noir from Yamhill County (source of America’s best).

Leave a Reply