We Value Your Privacy

We and our partners use technology such as cookies on our site to personalise content and ads, provide social media features, and analyse our traffic. Click below to consent to the use of this technology across the web. You can change your mind and change your consent choices at anytime by returning to this site.

Update Consent
Loading ...

How to cook prime rib in an electric roaster

Updated February 21, 2017

Electric roasters allow you to cook foods that you would normally cook in a traditional oven without heating up the kitchen. They are also a game-changer when preparing large meals where much of the food must be cooked in the oven as you can cook your turkey in the roaster, freeing up the regular oven for other items. Prime rib is another food that can be cooked to perfection inside a roaster oven.

Loading ...
  1. Preheat the roaster to 162 degrees C.

  2. Place the prime rib roast on the roasting rack that came with the roaster.

  3. Season the roast with salt and pepper to taste. If desired, sprinkle the prime rib with up to six cloves of minced garlic, 1 to 2 tsp thyme or rosemary or 1 tbsp steak seasoning. Press the seasonings into the roast with your hands.

  4. Place the rack with the meat into the cooking well of the roaster oven. Cover the oven with the lid.

  5. Cook the prime rib roast for 13 to 15 minutes per pound. Insert a meat thermometer into the roast to check for doneness. A rare roast is ready when the temperature is 54.4 degrees Celsius, a medium roast will read 140 and a well-done prime rib will read 150 on the thermometer.

  6. Tip

    Allow the prime rib to stand, covered in foil, for 15 minutes after removing it from the roaster oven. The roast will continue to cook during this time. Prime rib is usually served rare to medium rare in restaurants. The roaster oven allows you to cook it exactly the way you want it for you and your guests.

Loading ...

Things You'll Need

  • 2.7- to 3.6- kilo standing prime rib roast
  • Salt and pepper
  • Garlic (optional)
  • Thyme or rosemary (optional)
  • Steak seasoning (optional)

About the Author

G.K. Bayne
Loading ...
Loading ...