Prime Rib roast question

[Mermaid02]

I've been looking at recipes- I plan on doing a garlic crust for it and have seen some that say cook it low for a long time and some that say cook it high for a shorter time. Which do you do? We like our meat rare too.

 

[SpecialK]

I follow the guidelines on the following website. Start hign - switch to low.

http://www.primesteakhouses.com/how-to-cook-prime-rib.html

 

[Mermaid02]

I follow the guidelines on the following website. Start hign - switch to low.

http://www.primesteakhouses.com/how-to-cook-prime-rib.html

Thanks!

 

[The Mystery Machine]

I use a meat thermometer for starters. Prime rib is too expensive not to cook with one. I have a digital one.

Second if you like it rare you have to take it out before it hits 120.

This totally explains it and if you like rare is imperative to follow otherwise your roast with be under/overdone.

Residual Heat or Carry-Over Cooking:
Residual Heat or Carry-Over Cooking: Remember, the rib roast will continue to cook as it sets. The temperature will rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes. If allowed to rest as long as an hour, the temperature will rise even higher. So, pay attention to how long you let the cooked prime rib roast sit.


Definition: Carry-over cooking is caused by residual heat transferring from the hotter exterior of the meat to the cooler center. As a general rule, the larger and thicker the cut of meat, and the higher the cooking temperature, the more residual heat will be in the meat, and the more the internal temperature will rise during resting due to carry-over cooking. This means the meat must be removed from the heat at an internal temperature lower than your desired final internal temperature, allowing the residual heat to finish the cooking.

http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm

 

[wdwmom2]

I second what she said^^^^^.

I even refer to the same site that she posted a link to. My prime rib always turns out great!!!!

 

[Big Cuddly Bear]

Low and slow, and tons of garlic shoved in the slits I make... and I take it out at about 122 - 125 degrees.

 

[disneyred]

Low and slow, and tons of garlic shoved in the slits I make... and I take it out at about 122 - 125 degrees.

I do this as well..... and it comes out great.

 

[tvguy]

My wife cooks Prime Rib low and slow, which gives us a Prime Rib with a nice mix of slices from well done to medium rare.

This thread does make me wonder how restaurants cook Prime Rib. Don't restaurant safe food handling instructions require meat be cooked to a minimum internal temperature of 140 degrees?

 

[The Mystery Machine]

My wife cooks Prime Rib low and slow, which gives us a Prime Rib with a nice mix of slices from well done to medium rare.

This thread does make me wonder how restaurants cook Prime Rib. Don't restaurant safe food handling instructions require meat be cooked to a minimum internal temperature of 140 degrees?

140 is the holding temperature for food.

With "food safety" food should be cooked to 180, like ground beef. Anything processed has to be cooked to 180.

With steak you do not need to cook to 180. As long as the outside is cooked you are fine.

 

[Mermaid02]

I roasted a head of garlic and then mixed it with kosher salt, coarse black pepper and olive oil- spread that all over it. Roasted at 450* for 20 minutes then 325 for about an hour- it was a very small roast so it was perfect!

 

[Big Cuddly Bear]

So, no leftovers for us?