prime rib roast cooking time per pound
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Roast beef is a dish of beef that is roasted, generally served as the main dish of a meal. In the Anglosphere, roast beef is one of the meats often served at Sunday lunch or dinner. Yorkshire pudding is a standard side dish. Sliced roast beef is also sold as a cold cut, and used as a sandwich filling. Leftover roast beef may be minced and made into hash.
Roast beef is a characteristic national dish of England and holds cultural meaning for the English dating back to the 1731 ballad “The Roast Beef of Old England”. The dish is so synonymous with England and its cooking methods from the 18th century that a French nickname for the English is “les Rosbifs”.
1· Salt the roast and let sit at room temp:
Remove the beef roast from the refrigerator 3 hours before you start to cook it. Sprinkle it with salt all over and let it sit, loosely wrapped in butcher paper. Roasts should be brought close to room temperature before they go into the oven to ensure more even cooking.
2· Tie with kitchen string:
If your butcher hasn’t already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking.
3· Preheat the oven and season the roast:
Preheat your oven to 500°F (or the highest temp your oven reaches, if it’s less than 500°F). Pat the roast dry with paper towels (pre-salting should have made the roast release some moisture), and sprinkle the roast all over with salt and pepper.
Place the roast fat-side-up in a roasting pan:
Insert an ovenproof meat thermometer into the thickest part of the roast, making sure that the thermometer isn’t touching a bone.
There are so many variables involved that affect cooking time, this is why you should use a meat thermometer. A prime rib roast is too expensive to “wing it”. Err on the rare side, you can always put the roast back in the oven to cook it a bit longer, if it’s too rare for your tastes.
Brown the roast at high temperature:
Brown the roast at 500°F (or as high as your oven will go) for 15 minutes.
Lower the oven to 325°F to finish roasting:
Reduce the oven temperature to 325°F. To figure out the total cooking time, allow about 11 to 12 minutes per pound for rare and 13 to 15 minutes per pound for medium rare.
The actual cooking time will depend on the shape of the roast, how chilled your roast still is when it goes into the oven, and your particular oven. A flatter roast will cook more quickly than a thicker one. A chilled roast will take more time than one closer to room temp.
Roast in the oven until the thermometer registers 115°F for rare or 120° for medium rare, and 130°F for medium.
Check the temperature of the roast using a meat thermometer an hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 hours of total cooking time for rare (15 minutes at 500° and 1 3/4 hours at 325°). In this case, check after 1 hour 15 minutes of total cooking time, or 1 hour after you lowered the oven temp to 325°. (A benefit of using a remote thermometer is that you don’t have to keep checking the roast, you’ll be able to see exactly what the temperature is by looking at the thermometer outside of the oven.)
If the roast is cooking too quickly at this point, lower the oven temperature to 200°F.
Let the roast rest:
Once the roast has reached the temperature you want, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for 15 to 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting.
Slice the roast:
Cut away the strings that were used to hold the roast to the rack of rib bones. Remove the bones (you can save them to make stock for soup later.)
Perfect prime rib roast recipe just in time for the holidays!
What is a Prime Rib? A Prime Rib Roast is a very tender, flavorful, and usually an expensive cut of beef. Also known as a Standing Rib Roast, it is a popular centerpiece to a Christmas table and other festive holidays throughout the year. Prime Rib Roast is a tender cut of beef taken from the rib primal cut. The generous marbling and fatty layer are what gives this cut the distinct and juicy flavor that you are paying for, so leave it on the roast. After making the perfect prime rib roast recipe for the holidays, you will never go back to turkey again
- 1 Prime Rib Roast standing rib roast at room temperature (very important)
- 2 tablespoons butter at room temperature
- Preheat oven to 450 degrees F. Pat the room-temperature standing rib roast (prime rib roast) dry with paper towels or napkins. Smear the cut ends only of the roast with the butter.
- Previously Frozen Roast: If your prime rib roast is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator about 2 to 4 hours before cooking to let it come to room temperature. Depending on the size of your roast, the time to come to room temperature may vary. I can not give you an exact time on this. Use your best judgment!
- Room Temperature:To cook evenly, the roast must not be cold – let it stand at room temperature, loosely covered, for about 2 to 4 hours. This time can vary depending on how big or small your roast is. I can not give you an exact time on this. If you do not let the roast come to room temperature, if will take longer to cook your roast, your roast won’t cook evenly, and you will end up with well-done slices on the end and raw meat in the center. Use your best judgment on room temperature times!
- Do NOT salt the outside of your prime rib roast, as salt draws out moisture from the meat while cooking.You can use a prime rib rub containing other seasonings if desired, but I find it is not necessary. I know that some people do salt their prime rib roast before cooking, but trust me and do no salt – the result will be a juicy, delicious roast to serve your family and guests!
- Roasting Pan:Place the roast, ribs down or fat side up, in a heavy stainless-steel Roasting Pan or other metal roasting pan. 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 will not need a metal one.
- Cooking Temperatures:Sear the rib roast for 15 minutes at the higher oven temperature (450 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.
- You will want to estimate about 12 minutes per pound of meat for the cooking time. See charts to make it easy to determine Prime Rib Roast Cooking Times. 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). Play it safe and start checking early, as you do not want anything to go wrong. This is even more important if you are adjusting for High Altitude Baking.
- If you ignore every other bit of advice I have given, please pay attention to this: For a perfectly cooked rib roast, invest in a good meat thermometer. Internal temperature, not time, is the best test for doneness and you do not want to blow this meal!
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer
How Much Prime Rib Per Person?
When buying a bone-in roast, opt for 1 pound per person to have enough to go around plus some leftovers. The bone will account for nearly half the yield on the roast. For a boneless roast, 1/2 pound per person will work out just fine
What Temperature Should Prime Rib be Cooked To?
Using an instant read thermometer, take the temperature of your roast at its very center, being sure to avoid bone or fat at the tip of the thermometer. Remove the prime rib from the oven when the thermometer measures 5 degrees below your desired level of doneness. Tent it with foil and let it rest 15 to 20 minutes; the carry-over cooking will bring it up 5 degrees.
- Medium-rare: 125 degrees F
- Medium: 135 degrees F
- Medium-well: 145 degrees F
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