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Cooking Roasts – Cooking Time For Prime Rib Roast

A Prime Rib Roast which is often referred to as a Standing Roast is the cut between the area of the chunk and the loin. It is taken from the rib primal which is very rare, expensive, tender, succulent and flavorful. The belief that the word prime is already the highest grade quality of beef as per United States Department of Agriculture (USDA) standards doesn’t necessarily mean it, it is just a label because it is expensive as compared to other cuts. The cut comprises the ribs from 6 to 12. A full prime rib roast contains 7 ribs enough to feed more than 14 people, a generous serving of 2 persons per rib. Having the best prime rib roast won’t guarantee that you’ll end up serving the perfect dish that can satisfy your palate. One most important factor in cooking this, is the time element. A required cooking time is one assurance for the best end-product.

To begin with, a reliable and an accurate meat thermometer is needed. Whether it is rare, medium-rare, or well-done an instant- read cooking or meat thermometer should be used to cook it properly. Internal temperature for rare starts at 120°F and going to 125-130°F for medium-rare. Here’s a guide to follow when cooking prime rib roast but remember to always check oven temperature as this affects greatly the baking time of the rib roast. Oven temperatures are not always correct so be sure to check it by placing an oven thermometer at the center of the rack and heat for 15 minutes at 350° F. If the temperature of the oven reads lower or higher than the oven setting after 15 minutes,then have it adjusted.

Cooking Time Chart (Estimate) For Rare Prime Rib

For 2 ribs:

Approximate Weight: 4 – 5 lbs

Oven Temperature: 450/350 deg. F

Total Time (Estimated): 60 – 70 min.

Meat Thermometer Reading ( Rare): 120 deg F

For 3 ribs:

Approximate Weight: 7 – 8.5 lbs

Oven Temperature: 450/350 deg. F

Total Time (Estimated): 1 hr. and 30 min. – 1 hr. and 45 minutes

Meat Thermometer Reading (Rare): 120 deg. F

For 4 ribs:

Approximate Weight: 9 – 10.5 lbs.

Oven Temperature: 450/350 deg. F

Total Time (Estimated); 1 hr. 45 min.- 2 h and 15 min.

Meat Thermometer Reading(Rare): 120 deg. F

For 5 ribs:

Approximate Weight: 11 – 13.5 lbs.

Oven Temperature: 450/350 deg. F

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Total Time (Estimated): 2 h and 15 min.- 2 h and 45 min.

Meat Thermometer Reading: 120 deg. F

For 6 ribs:

Approximate Weight: 14 – 16 lbs.

Oven Temperature: 450/350 deg. F

Total Time (Estimated): 3 h – 3 h and 15 min.

Meat Thermometer Reading: 120 deg. F

For 7 ribs:

Approximate Weight: 16 – 18.5 lbs

Oven Temperature: 450/350 deg. F

Total Time (Estimated): 3 h and 15 min. – 4 h

Meat Thermometer Reading: 120 deg. F

Chart for Prime Rib Doneness

Rare: 120 – 125°F – Center is bright red, pinkish towards the exterior portion.

Medium Rare: 130 – 135°F – Center is very pink, slightly brown towards the exterior portion.

Medium: 140 – 145°F – Center is light pink, outer portion is brown.

Medium Well: 150 – 155°F – Not pink

Well Done: 160°F and above – Steak is uniformly brown throughout.

Additional cooking time is allowed when baking at a high altitude because there’s less oxygen and atmospheric pressure making cooking time longer and atmosphere drier. Food thermometer is the only way to check whether an internal temperature is safely reached.

Other time element that should be considered when cooking prime rib roast:

Always let the roast to come to room temperature when it is previously frozen. Completely thaw in the refrigerator and remove it from the refrigerator about 2 to 4 hours (depending on its size), before cooking to let it settle at room temperature. It is important to have it come at room temperature before cooking to avoid longer cooking time, uneven cooking, raw at the center and well-done at the end.

Take also into consideration the carry-over cooking or the residual heat. This is caused by the residual heat transferred from the hotter exterior to the cooler center of the meat. The roast must be removed from the heat at an internal temperature lower than the temperature desired. The time for letting it sit down will cause the temperature to rise.

So here it is,no guessing- game but simply follow the cooking chart time to the last for a perfect, great tasting, and succulent prime rib roast looking so good on the dinner table. After all, it seemed to be a small investment as it is pricey so, why not have the most of it and enjoy.

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