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Prime Rib in the Ovan
Posted on 12/19/16 at 1:23 pm
Posted on 12/19/16 at 1:23 pm
I've done it each of the past two years but I can't remember what temp to sear it at initially and how many minutes per pound at what temp to finish it. Who has this mastered?
7
Posted on 12/19/16 at 1:36 pm to MEANGREEN65
i've done a reverse sear on a prime rib in the oven. 500 for the sear
Posted on 12/19/16 at 1:47 pm to MEANGREEN65
Do you have a digital meat thermometer?
Posted on 12/19/16 at 1:49 pm to MEANGREEN65
Preheat to 375 once at temp put in seasoned roast and cook for 1 hour. Cut off oven and leave roast in there for 3 hours. Do not open the oven during that time.
About 45 minutes before you are ready to serve put the oven back on at 375 should be perfect.
About 45 minutes before you are ready to serve put the oven back on at 375 should be perfect.
Posted on 12/19/16 at 2:50 pm to Capital Cajun
There's no way to know when it's done based solely on the time and temperatures of the oven.
You're basically just guessing.
You're basically just guessing.
Posted on 12/19/16 at 2:53 pm to Capital Cajun
quote:
Preheat to 375 once at temp put in seasoned roast and cook for 1 hour. Cut off oven and leave roast in there for 3 hours. Do not open the oven during that time. About 45 minutes before you are ready to serve put the oven back on at 375 should be perfect.
OP.... don't do this.
Posted on 12/19/16 at 2:58 pm to weskarl
quote:
quote:
Preheat to 375 once at temp put in seasoned roast and cook for 1 hour. Cut off oven and leave roast in there for 3 hours. Do not open the oven during that time. About 45 minutes before you are ready to serve put the oven back on at 375 should be perfect.
OP.... don't do this.
It doesn't sound safe.
Posted on 12/19/16 at 3:04 pm to KosmoCramer
Do you have a digital meat thermometer?
Yes I do
Yes I do
Posted on 12/19/16 at 3:04 pm to KosmoCramer
quote:
Do you have a digital meat thermometer?
First off get one of these.
You are going to get several responses, but I did one last night and it came out great.
Start oven at 500. Put meat in and reduce to 350. Wait til internal temp gets to 130 for medium rare.
Count on 20 to 30 minutes per pound.
Take out and cover w/aluminum foil for 20 minutes.
Also, I like to take it out fridge early morning and get it to room temp (make sure it is covered). This cuts the cooking time and keeps it moist.
This post was edited on 12/19/16 at 3:18 pm
Posted on 12/19/16 at 5:40 pm to chity
Here's one from Southern Living That we did a few days ago, I'll use this one again:
1/2 cup salted butter, softened
2 tablespoons coarsely ground black pepper
2 tablespoons kosher salt
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 tablespoon extra-virgin olive oil
1 (8-lb.) 4-rib prime rib roast, chine bone removed
Stir together butter, pepper, salt, rosemary, sage, thyme, and oil in a small bowl. Spread evenly over roast. Chill, uncovered, 12 hours or up to 24 hours.
Remove roast from the refrigerator; let stand at room temperature 1 hour.
Preheat oven to 450°F. Place roast on a lightly greased rack in a roasting pan. Bake in preheated oven on lowest oven rack 45 minutes. Reduce oven temperature to 350°F; bake until a meat thermometer inserted in thickest portion registers 120°F to 130°F for medium-rare or 130°F to 135°F for medium, about 1 hour and 30 minutes.
Let stand 30 minutes. Transfer roast to a serving platter, reserving 1/2 cup drippings for gravy.
1/2 cup salted butter, softened
2 tablespoons coarsely ground black pepper
2 tablespoons kosher salt
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 tablespoon extra-virgin olive oil
1 (8-lb.) 4-rib prime rib roast, chine bone removed
Stir together butter, pepper, salt, rosemary, sage, thyme, and oil in a small bowl. Spread evenly over roast. Chill, uncovered, 12 hours or up to 24 hours.
Remove roast from the refrigerator; let stand at room temperature 1 hour.
Preheat oven to 450°F. Place roast on a lightly greased rack in a roasting pan. Bake in preheated oven on lowest oven rack 45 minutes. Reduce oven temperature to 350°F; bake until a meat thermometer inserted in thickest portion registers 120°F to 130°F for medium-rare or 130°F to 135°F for medium, about 1 hour and 30 minutes.
Let stand 30 minutes. Transfer roast to a serving platter, reserving 1/2 cup drippings for gravy.
Posted on 12/19/16 at 5:49 pm to Capital Cajun
quote:
Preheat to 375 once at temp put in seasoned roast and cook for 1 hour. Cut off oven and leave roast in there for 3 hours. Do not open the oven during that time.
About 45 minutes before you are ready to serve put the oven back on at 375 should be perfect.
Posted on 12/19/16 at 5:50 pm to ddsmit
Did you tie your roast?
Posted on 12/19/16 at 7:47 pm to OldHickory
First off have a butcher tie your roast nice and neat.
Season your roast very liberally the night before with kosher salt and put in fridge on a rack. DO NOT cover. Let sit 24-48 hours if possible. Take roast out about an hour before you're ready to start.
Preheat oven to 250. Insert meat thermometer and put roast in oven. Cook until it reaches122-125. Take roast out and let rest at least 30 mins up to 2 hours.
Crank oven up to 500 or light grill outside.
Sear all sides for about 2 mins each.
Perfect medium rare everytime
Enjoy
Season your roast very liberally the night before with kosher salt and put in fridge on a rack. DO NOT cover. Let sit 24-48 hours if possible. Take roast out about an hour before you're ready to start.
Preheat oven to 250. Insert meat thermometer and put roast in oven. Cook until it reaches122-125. Take roast out and let rest at least 30 mins up to 2 hours.
Crank oven up to 500 or light grill outside.
Sear all sides for about 2 mins each.
Perfect medium rare everytime
Enjoy
This post was edited on 12/19/16 at 7:48 pm
Posted on 12/19/16 at 7:49 pm to Capital Cajun
Does this work with a pot roast?
Posted on 12/19/16 at 7:56 pm to ddsmit
Posted on 12/19/16 at 8:43 pm to cbtullis
Haven't gotten back up to my computer to write up, but I would do something very similar to this. I wouldn't be afraid to crank the oven to 275, make sure you have some sort of rack for uniform cooking, and be careful with the broiler. Caught the last one I did on fire the oven rack can work in a pinch, just make sure you put a pan on the next one under to catch the gubs.
the oven rack can work in a pinch, just make sure you put a pan on the next one under to catch the gubs. quote:
First off have a butcher tie your roast nice and neat. Season your roast very liberally the night before with kosher salt and put in fridge on a rack. DO NOT cover. Let sit 24-48 hours if possible. Take roast out about an hour before you're ready to start. Preheat oven to 250. Insert meat thermometer and put roast in oven. Cook until it reaches122-125. Take roast out and let rest at least 30 mins up to 2 hours. Crank oven up to 500 or light grill outside. Sear all sides for about 2 mins each. Perfect medium rare everytime Enjoy
Posted on 12/19/16 at 9:03 pm to weskarl
This is from a few years ago
Started with a 4 bone , USDA Prime roast, cut and trussed
Slathered in butter , salt and pepper
Put in a 205 oven with a target temp of 122
A little something while we waited
3 1/2 hours later
Rested for 30 minutes then put back into a 500 degree oven
And sliced
Started with a 4 bone , USDA Prime roast, cut and trussed
Slathered in butter , salt and pepper
Put in a 205 oven with a target temp of 122
A little something while we waited
3 1/2 hours later
Rested for 30 minutes then put back into a 500 degree oven
And sliced
This post was edited on 12/19/16 at 9:05 pm
Posted on 12/19/16 at 9:30 pm to Tigerpaw123
I'm actually surprised at the amount of "brown" on top portion of that prime rib since you did it so low at 205.
Do you think it was the oven?
I prefer to sear mine quickly on grill after the oven
Do you think it was the oven?
I prefer to sear mine quickly on grill after the oven
This post was edited on 12/19/16 at 9:37 pm
Posted on 12/19/16 at 9:34 pm to cbtullis
quote:
I'm actually surprised at the amount of "brown" on top portion of that prime rib since you did it so low at 205.
Do you think it was the oven?
Actually I think it was the lighting, it was very pale when I took it out the 205 oven
Posted on 12/19/16 at 9:49 pm to MEANGREEN65
Sit at room temp for 6hrs. 500 for 5 mins per pound. Turn off the oven and DO NOT OPEN for 2 hours. Serve on a warm plate. 
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