How to cook a 4 pound beef prime rib roast

Written by launie sorrels
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How to cook a 4 pound beef prime rib roast
(gourmetmeatman.com)

A large part of cooking a prime rib roast correctly is patience. Preparing the roast a day ahead of time, letting it sit at room temperature, cooking it at multiple temperature settings and allowing it a cool down period are essential techniques to prepare that perfect prime rib. There is actually a science behind cooking meat properly. Knowing when to expand the meat cells to deposit your ingredients and when to have them tighten to withhold the juices are keys.

Skill level:
Easy

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Things you need

  • 4 pound prime rib roast
  • Meat thermometer
  • 10 large garlic cloves, sliced in half
  • Fresh ground black pepper, use as much as your palette can handle
  • Large shallow pan
  • Aluminium foil

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Instructions

  1. 1

    Trim most of the fat off the roast. Be sure to leave a little for added flavour.

  2. 2

    Poke several holes into the roast with a knife. Fill each hole with a garlic clove half.

  3. 3

    Place the roast in a large pan and cover it with aluminium foil. Set it in the refrigerator overnight.

  4. 4

    Remove the roast from the refrigerator and uncover. Let the roast sit on the counter for 2 hours.

  5. 5

    Preheat the oven to 232 degrees C.

  6. 6

    Season the roast with as much pepper as you would like. If you add much other spices it can mess up the flavour of the prime rib.

  7. 7

    Place the roast fat side up into the oven. Cook for 20 minutes.

  8. 8

    Reduce the heat to 176 degrees C and continue cooking the roast for 1 hour. Using the meat thermometer check the doneness of the roast. Remove the roast at 48.9 degrees C for rare; 54.4 degrees C for medium rare; 60 degrees C for medium; and 65.6 degrees C for well done.

  9. 9

    Place the roast on your cutting board and wrap it in aluminium foil. Let the roast sit for 20 minutes.

  10. 10

    Remove the aluminium foil, cut and serve.

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