Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Prime Rib.

Any truth to this,

Oven at 500, cook for 15 minutes per pound, turn off oven, do not open oven door for two hours.

Can it be that simple?

I'm skeptical
I do 500 for 20 minutes to sear and drop temp down to 350-375
Meat thermometer is your friend, no magic or guess work
Pull roast at 120 degrees for medium rare

Understood.

I'm gonna feed three people, What size/bone do I need?

And going with your 350 temp, how long for said size?

Well for size depends if 3 men or lighter eating women or children,that 2 Bone should be plenty,myself I'd do 3 so I had leftovers
I figure 15-20 minutes per pound after the initial searing but check well ahead of the target time to be done with the meat thermometer.

After 15 minutes on 500°F, reduce the heat to 325°F. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast and your particular oven. A flatter roast will cook more quickly than a thicker one. Error on the rare side.

rough idea for what I use, but use meat thermometer I pull at 120 and rest

How long for the resting period?

I'm gonna do this very soon.

Seasonings?

Rest about 20 minutes
Salt,black pepper, garlic powder
Really any beef rubs or seasonings you like
I rub with olive oil, then season
I have a chuck eye roast that I just put in the oven prepared the same way

My Uncle's recipe for an 8 LB Prime rib (bone in}
He owned a grocery store for most of his life. He was the meat cutter and cooked for many events FWIW

8 lb prime rib
1/2 cup flour
2 tsp garlic powder
2 tsp season salt
1 tsp black pepper
cooking oil

Mix dry ingredients. Coat roast with oil. Then coat with dry mixture.

Preheat oven to 425. Cook for 1 hour. Shut off oven leaving roast inside. Do not open door.

Bring back to 325 1 hour before serving.

This is the recipe I use and nobody has ever been disappointed.

How long between the two heating sequences?

I've left it up to 2 hours. I generally like an hour. My wife likes the ends and my Mom and I like the center which is med rare to medium.

The initial method you mentioned is what a butcher shop in Casper recommends %00 F and 5 minutes per pound. 8 lb would be 40 minutes. shut off and leave 2 hours. That method said it would yield medium on the ends and medium rare inside.

I tried the 500 F one once and went back to my standby.

I've never done it by that method, but have heard of it. I like 450-500 for fifteen to thirty minutes depending on size, and then 300 till 115-120. Small roast gets a twenty minute rest, a full 8 bone can rest up to an hour. Rub roast with olive oil, rub on s/p, garlic, Montreal, fresh thyme and rosemary.

Prime rib is hard to ruin if you have and use a thermometer.

I just did an 8 pound roast on the grill yesterday. Tied the roast with string to make a round log to cook evenly. Coated the meat with olive oil, then salt, pepper and onion powder. Inserted a good digital thermometer and grilled at 225 degrees until internal temp was 125 degrees. Pulled the roast and let it rest on the counter for 30 min. Internal temp will rise another ten degrees. Meat was cooked perfectly with no gray. With hotter temp, you will have up to an inch of gray around the outside of your roast.

Spend a few min on the link below. My roast was beautiful and everyone loved it. I won't cook any other way.

Good luck!

http://amazingribs.com/recipes/beef/prime_rib_roast.html

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Generously sprinkle garlic powder, salt and white pepper all over the roast. this is what I use