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ELLEN'S KITCHEN
Prime Rib
Katie
06/13/08
I have never done prime rib before or really ever tried it much. I have been asked to prepare prime rib for about 75 guests.

I have checked with Sams, they sell prime rib de-boned, but not tied. They told me it sells for $8.93 per pound an comes in roast of 5-7lbs.

I have been reviewing recipes, found two I like, one calls for the prime rib to be tied, but it doesn't say how.

Could you please tell me how prime rib is supposed to be tied and about how many pounds am I looking at needing?

Thanks so much!I love your site, and I apoligize if this has already been asked. I didn't know how to search. Thanks again!!

ellen
06/13/08
Boneless, you serve the plates, 2 pounds raw boneless for 5 people. They serve themselves, 2 pounds for 4 people.

Tied is either tied into a cylinder for very even cooking, or boned and then the bones tied back on for flavor and roasting convenience. Quite different, called the same.

Go see this site:
www.lobels.com/store/main/item.asp?item=8

katie
06/13/08
I have found a supplier that I can purchase precooked prime rib from. It comes in 13lb. roast. I have a friend at the state park that uses it. From my understanding, it comes in juice and you just place both in the oven an bring up to temp.

About how many would you allow a 13lb. cooked roast, boneless, to serve?

It is cooked rare, so I would bring it up to temp and cook to medium, I don't think I would have much loss. Am I way off?

Thanks so much for all this!! Katie

ellen
06/13/08
25 plates with a generous, party-size portion.
katie
06/14/08
Okay, so the 13lb would serve 25 generously? Thanks!!
Joel
06/15/08
I have done this a few times now with about the same number of people. I have a cost calculator in excel format that gives the serving size cooked per person automatically (just play with the number of pounds raw and cost and it gives cost per plate and serving size cooked) if you want it, email me. I haven't used them tied and never had a problem (unless you want the added flavor go with the bones tied as Ellen suggests). But while it may seem easier to purchased the precooked, I think they don't taste as good as freshly roasted and you'll miss out on the thunderous applause from your guests on what I find to be one of the best kept secrets in pulling off a dinner for a crowd.
Joel
06/15/08
Oh, also- Trust me on this use an electric knife for carving for so many dishes and remember the end pieces will be more done than the center so there is something for everyone (although I find most people not TOO finicky) but when you get that one person, maybe two, that want well done we put their slice in a simmering pan of the au jus for a few minutes.

We have a "galley" style window (if that's the correct term) from which to serve. I put one on the carving section, one on plating the meat with a small cup of au jus, (usually me as it gives me the best opportunity to monitor quality and still keep an eye on everyone else), pass it to one who adds the potato to the plate, and finally one who adds the garnish (usually vegetables normandy in a small side bowl) and the plate to a tray and passes it out the window.... Guests' salads are self-serve as well as the rolls and flatware, dessert and a bullet of coffee. We usually put a small cup sour cream on the tray with the potato for them because self serve, sometimes, wastes more. So it takes four people in my particluar situation -add one if money is involved (I do fundraising for our sportsclub) so noone is touching money and then food. Having the salad self serve lets them mill around and munch if they want until the food starts coming out the window. We can get all the dinners out in less than thirty minutes and the meat doesn't get cold. The key, I think, is a well thought out process for plating for whatever is your particular layout.

Joel
06/15/08
Finally, sorry to keep bothering, but that price seems high and perhaps it's where in the country you live (me in NW OH) but it may help to buy 10# or more size roasts and save a little. For that many people I find larger roasts cook even better than the smaller ones I use for family gatherings because they don't change doneness quickly. A smaller roast can go from rare to medium in no time and if you pull it out at medium it will be well done before it gets to the table. I found decent prices at COSTCO before but the best price and best meat I got was at the local butcher down the road ($5.99!) in April. He gets local beef too. Then I went to GFS for the veggies and salad, etc. At any rate, even Sam's should be able to get you the larger sizes.
linda
10/30/08
What over temperature do you use to heat a 12-15# precooked prime rib to rare to Med-rare?
ellen
10/30/08
Already discussed on the beef roasting article in the holiday cooking section at the top of big pots.
ellen
10/31/08
Here are a few notes on flashing:

Do It in a Flash
Food can be cooked either “a la minute,” literally meaning “to the minute,” or to order; or food can be made ahead of time and then reheated for service. The latter technique, known as “flashing,” is a used everyday by restaurant chefs and caterers so that they can serve large quantities of hot food without having to time the cooking of it all at the last minute. The principle of flashing is to reheat room temperature or slightly warm food in a very hot oven for a short period of time. This enables food to reach its desired temperature while preventing further cooking. Foods can be flashed from 425 to 475 degrees F, anywhere from 2-10 minutes.

Stews and thick casseroles cannot be flashed from room temperature because of their density. Whole birds and roasts also will not flash well for the same reason. However, if a precooked bird is broken down and placed on a sheet pan, it can be flashed easily. Since flashing is hot and quick, the food should be in individual portions or slices, or in a thin layer. If the food is supposed to be moist and juicy, like meat and poultry, cover it with pan juices and then tin foil when flashing so that the high temperature does not dry out the product.

350 degree F is probably our most familiar oven temperature, but at 350 the food is re-cooking, not reheating. When you reheat it, all you want to do is get it hot, not cook it further.

katie
11/10/08
Just wanted to let you know that I ended up buying the prime rib from Sam's. If was the only thing available, an I had to drive an hour north just to get it.

I put it in the oven the morning of, with the sauce it came with and some au jus from a packet. I didn't want to chance it drying out.

I pulled it from the oven, let it sit, and sliced it. I drained the pan and put the slices back in there.

I took the package au jus and added some seasoning- garlic, pepper, paprika,etc and some horseradish! YUM! I cooked it and poured it over the prime rib...it was a hit.

I never actually got to try any myself, but I got rave reveiws!

Thanks so much!!

ellen
11/11/08
Thanks for the summary- Ellen
Ann Goetluck
12/19/08
I am getting a precooked prime rib that is cooked to rare. Probably around 10 pounds. What tempurature do you recommend cooking at and for about how long to get to medium. I will use a meat thermometer so what tempature should I cook to. Just need to plan the timing a little. What about a cooking bag?
ellen
12/20/08
NO cooking bag; you are paying a lot of money for a roast, don't steam it!

You want 135 on the thermometer. 325 preheated on the oven. Can't help much with the time; raw it would be about 12 minutes per peound, but I don't reheat these so I don't know how much less. If it was taken straight from the refrigerator, it might be 9-12 minutes per pound.

tracy
12/24/08
the BEST cooked prime rib is soooo easy. Med rare throughout.

cook in a baking pan at 500 degrees for 30 minutes. Then turn the oven OFF! Do Not open the oven at all and keep the roast in there for 20 minutes per pound. That's it!

Rosie
12/24/08
What oven temperature and how long do I roast a precooked 10# boneless prime rib roast? I think it is already cooked to medium rare which is where I would like to keep it. I just want it heated - not to continue cooking - Please help
ellen
12/24/08
Usually these come with reheating instructions, and usually it is 5-8 minutes per pound at 325-350. This will not recook. If you do this, you want to finish it within 72 hours (I'm betting this is not a problem) and not freeze any portion that has been reheated.
kev
12/27/08
OK...I cant stand it...

Just because I have copied so much info for my own restaurant handbook from this site, I am going to pass on a free one to your readers...

I have been roasting 30 to 50 prime ribs a week for the last 3 years. It is not uncommon for me to do 40 in an evening for events.

My customers are in love with this method, and some will drive 300 miles to come for dinner.

Everyone has their own ideas, so I thought I would toss mine in the mix, since folks seem to have gone crazy for it.

Ideally, Prime rib should be moist, warm, tender and should have a variety of cuts from well done end pieces to the rare center.

DONT LET IT GET DRY...DONT OVER COOK IT..DONT SERVE IT TOO COLD.

I ALWAYS have a searing pan of au jus next to the carving station, this ends the constant tug of war between the rare lovers and the well done lovers. Keep some tongs near by and sear off the prime if the customer winces at the rare meat. Only this way will everyone get just what they want.

Know going in, you cannot win this battle as a chef. Rare lovers will ALWAYS cry when there is none left, and even a hint of blood will make the welldone lovers call you names like vampire.

Listen not to this battle, for the war is won on flavor...

ALWAYS, cook the center of the Primes to rare (around 123 degrees)and you will have a range of cuts to choose from. You cannot go BACK from well done to rare...so dont overcook this fine cut of meat or you will get wrath and hatred from those who know...

OK....here goes...

I first, heavily season the outside of large, boneless rib roasts with my own pepper salt and assorted spice mix including a montreal steak seasoning like blend.

Then I sear them on a flat top griddle. This is done by rolling them on a very hot griddle, using a garlic and sesame oil griddle lube. Make the griddle hot and wet enough to HEAR it sizzle.

Then, once they are seared off, I wrap them in 9 to 12 layers of plastic wrap..very tight all around. I pop 4 holes in the very top with my thermometer.

Then, I bake them off in a convection oven slowly at about 250 (or 300 degrees if Im in a hurry), until the center temp reaches 112 to 114 degrees.

I pull them out, and let them residual cook for a few minutes out of the oven before I unwrap them.

Remember, the convection oven method seems to add about 12 to 15 degrees after you pull it out... The interior temp is usually about 126 when I am done, making the center rare and the spread from rare to well fairly even from the center to the ends...This provides a little something for everyone.

The juice from the roast is held in by the plastic wrap, and keeps the meat from getting dry (a common complaint). The searing gives the roasted flavor the outside needs for the crispy flavor you want, and the meat ends up being so tender this way, you can cut it with a fork.

This is different from a roasting bag, because there is no "steaming" space between the roast and the plastic. Wrap the meat tight and keep a towel around cause everyone will be kissin your cheek and thanking you for such an awesome roast.

Thanks to you folks for such an interesting site.

ellen
12/27/08
Kev, this is interesting. Is it regular plastic wrap? Did you know that scientists who study such things say that SARAN brand plastic wrap is the best for microwaving because it is a slightly different plastic that gives off less and different (less toxic) fumes and not until a slightly higher heat.
ellen
12/27/08
But I don't use plastic to heat- I use glass. I just don't like the possibility of the plastic outgassing into the food.
kev
12/28/08
Yes, I understand the issue, thanks for bringing that up. This method must be used at low temps as illustrated.

Substrate laminates like saran outgas at different temperatures, but most begin to lose integrity at temps over 325 degrees. This is when outgassing is most likely to occur. These Higher temps can cause the interior molecular structure to expand, releasing a range of things you don't want on your food.

Since we are slow cooking at low temps over long periods, such Fenyls and the like are not released from the substrates, as no degredation of the product is noted.

There are no bondings or meltings occurring at these low temperatures. No flavor transeferrence is noted.

Aside from the part about it might kill you~ WINK! This is one awesome way to roast a Prime Rib. Love your site!~

vvincent chiriaco
03/08/09
boneles prime rib 16 pound med how many serveing could get thank you. vincent chiriaco
ellen
03/08/09
24 happy people, assuming that is raw trimmed weight.
maggie
12/09/09
Prime rib for 35 people....so many different opinions..How many lbs do I buy. One big one? or many small ones...thank you
ellen
12/10/09
You can't get a correctly trimmed prime rib that weighs 35 pounds. For party size portions, you need 1 pound bone in or 3/4 pound boneless per person. The meat quality is better with 5-6 ribs, not 7.
Lee
12/24/09
Have a 15 pound precooked to rare prime rib, thawed and in the refrigerator (just got it from the supplier today). Want to cook it for dinner this Saturday. Need detailed instructions on heating to a medium rare to medium doneness. Do you wrap it in foil while heating, etc. First attempt at home. Thanks
ellen
12/24/09
This is a very difficult reheating job. Use an instant read meat thermometer.

I assume you want to heat the roast whole, as I discuss reheating slices on the roast beef page. The challenge here is to heat it without overcooking it. I would set the oven to 225 degrees and give it at least two hours to warm. The only way to be positive the roast is well-heated is to use an instant-read thermometer. It should register 135 in the center for medium rare, which is likely what it was already cooked to.

ellen
12/24/09
PS: Pull it out of the refrigerator a half hour before you begin heating.
Lee
12/24/09
Thanks for the info. Do I need to cover or wrap the roast when heating and if so with what
ellen
12/25/09
You could use butcher wrap of foil. Do remember it could take up to 4 hours depending on size and shape... If done ahead, turn down to 170 and return to oven after the standing time.
Theresa
12/25/09
i have a 5 bone prime rib for new years eve dinner. we all like rare-med rare. Can you please tell me how long to cook and with the meat therm what should it read and where should i put it in the roast. yes as you can probably tell this is my first time. oh and it is tied, the butcher said. thanks for any help!
Nancy
12/26/09
I have a cooked rare beef rib eye roast with juices. Should I add seasoning to it? What seasonings do you sugust? Can we make in roaster or should we use an oven?
ellen
12/26/09
Theresa, This is cooked the same as a bone in roast. You need to go by weight to estimate the cooking time and you need to have a meat thermometer; 16 minutes can be the difference between rare and medium or medium and well done, and the roasts vary their cooking times somewhat, according to the shape of the eye, the amount of fat in the meat and whether they were frozen. See the beef roasting article for time and temp. Rare is around 123 on the thermometer.

Nancy, see the same question above 12/24/08. These are usually already quite salted and seasoned. You might pour a 1/2 cup red wine under the roast...

Alice
01/15/10
Hi there, I have a 2.6 kg roast, approx 5.7 lbs (bone in). Is that enough to feed 8 adults and 4 young kids? If not, can I buy another small roast and cook it at the same time in the oven? I read that you can cook it at 500F (using 5 mins/lb) and then turning the oven off and leaving the oven door closed for 90 mins for it to cook. Has anyone tried this and does it work? Also I'd like to cook the roast ahead of time if possible so it wouldn't be so hectic at the end with making yorkshire pudding, gravy, etc. What is the best way to keep it warm? Should I slice it and cover it adn leaving it on low temp in the oven?
ellen
01/16/10
Alice, this is not much meat for this many people, and cooking a second roast won't work unless it is the same size. In a party situation, instead of more roast, what I would do is add a second meat- I would probably split 4 cornish game hens, stuff and roast them.

It is a waste to cook a standing rib ahead. Do not slice until ready to serve. It can stand at room temp up to 45-60 minutes, this should give you plenty of time for the game hens and the rest of the trimmings.

angie
03/27/10
I have a fully cooked prime rib (boneless). Can I have it sliced and prepare it on a grill?
ellen
03/27/10
Yes. Cook for the shortest possible time; it will be medium to well; too bad.
Marlene
08/02/10
I have two pre-cooked one pound boneless rib eye steaks, can I heat these in the Microwave?
ellen
08/03/10
They will be toughened and unevenly heated, but you could do it. A preheated frying pan on the stove works about as fast, and better.
Willie
09/26/10
Cooking prime ribs for 150 people, how many pounds will I need boneless and bone-in. Can I cooked these ahead of time? If so, how can I warm the whole roast without over cooking. How long will take to cook. If I put them at 10:00 a.m., when will they be done if I start cooking them from a raw state to say medium to medium well. The food will be served at 4:00 p.m. to 4:30 p.m., if that is the time, at what time should I put them in the oven? I am also carving and placing the pieces on a chaffing dish to keep the pieces warm. I don't have much time. I have done prime ribs before, but never for 150 people. I don't want to cook too much, but I would like to have enough for the crowd. I am also serving chicken breasts with white sauce, rice pilaf and Normandy Vegetables of course Au jus for the beef and horseradish. I also doing 4 salads, Caesar Salad, Tropical Fruit Ambrosia, Italian Pasta Salad, three vegetable salad and maybe a Sumi Salad.
ellen
09/27/10
Willie, even though you are also offering chicken, you have to allow for beef for everyone, raw weight at least 1/2 pound boneless, or 3/4 pound bone in.

I would never cook prime rib to medium or medium well, what a waste, and I would try to avoid reheating. Read the article on roasting beef and get back to me; time depends on boneless or bone in and the size of the roasts; I cook them at low temps for longer periods to reduce shrinkage, allowing about 1 hour per pound plus standing time. You want to take it out of the oven at least 40 minutes before serving

shirleen Berndt
11/20/10
how do you cook a 7.46 boneless prime rib which is pre-cooked to med rare to med, about how long cooking time and the finall temp,also I need a good recipe for au jaus
ellen
11/20/10
Reheating is a challenge, see the beef roast article.
I don't do au jus. Get the premium beef stock/broth to use for a base.
amy
12/10/10
I wondered if someone could help me. I am cooking Prime rib this Christmas & have done this before but this time I'm having around 40 people. My butcher deboned & tied the roast in approx 5lb roasts. I only have one oven & do not believe I can fit all at once. Would it be okay to cook half of them and then the other & if so what is the best way to keep them warm? I usually do the cook method where ovens on a half hour or so & then off not open a couple hours. Any help will be appreciated.
ellen
12/10/10
Amy, how much beef do you have?

Unless it is a very small oven, with two racks you should hold all the beef. Just be SURE to preheat thoroughly (I would say, even 30 minutes) and know that the meat will roast best if the oven has been recently cleaned.

If you have any bachelor neighbors, maybe you could borrow a second stove?

Amy
12/10/10
Thanks Ellen, I guess that's the part that I'm confused about it's about 40 pounds but its 8 seperate roasts.
ellen
12/10/10
Yes, if it is boneless, you only need 6=30 pounds for this meal. Eliminate the largest and the smallest, or the 2 smallest if they are much less than the others. Check your oven; will 3 fit on each shelf? Then check the weights; if they are within a few ounces of each other and your eaters like medium rare, just cook by the weight of the smallest one. There is some discussion about multiple roasts on the roast beef cooking article.
Elaine
12/12/10
Ellen, how many pounds of a standing rib roast do I need for 5 people? Is it safe to follow Kev's suggestion of using the plastic wrap on roast and 250%? It sounds very interesting.
ellen
12/13/10
A 5 pound roast will make a party meal for 5 people, ask for the small end. Yes, temperature wise, Kev's procedure is food safe.
Amy
12/16/10
Thanks Ellen.
Dick Murray
12/16/10
Ellen, I have a two 14.5lb prime rib roasts that are precooked to rare. The instructions on each roast are for a convection oven which I do not have. Therefore, what temp and how long to reheat/cook to medium rare or what internal temp? Thanks for you help..
ellen
12/16/10
For non-convection, add 25 degrees and figure to start checking internal temp at the predicted cooking time, but know it may take an extra half hour. If you go over about 125 internal temp, it will basically go to medium.

PREHEAT the oven at least 20 minutes!!! Otherwise the higher heat as it warms up will overcook the bottom of the roast.

Dick
12/17/10
Thank you so much. I really appreciate the info.
DeAnna
12/20/10
I have a pre-cooked prime rib from a supplier (probably around 8 lbs) that came with no heating instructions. I have a convection oven and I see from above that I should put it in a pan with the juices and heat to about 125, at about 275 oven temp. Please correct me if I'm wrong. Do I cover it with foil or anything?
ellen
12/21/10
There isa more about re-heating beef on the beef roasting page, see the holiday cooking section at the top of big pots. Preheat the oven.
Joanne
12/23/10
We ordered a 8lb prime rib for 15 people 2 of which are children? I'm panicking that won't be enough. What do you think?
ellen
12/23/10
If it is bone in, you may want to add a nice small ham or large roast chicken. If it is boneless, have a good carver carve it, do a couple of thin English style slices instead of thick American chumks (they taste better, also), and don't expect any leftovers.
Greg
12/23/10
I have a 7.70 LB pre cooked prime rib that I will be cooking. I cooked a 6 lb. pre cooked prime rib last year and it got way over done. I have a standard electric oven. I put a little water in the pan. Cooked it fat side up for 45min. at 350 degrees. Then turned over prime rib and cooked 1hr.15 min. at 300 degrees. How should this be cooked.
ellen
12/23/10
You cooked the last one way too hot and long. You are not cooking, you are just reheating. See the beef roasting article in the holiday section at the top of big pots for help on this.
Laura
12/24/10
I'm making prime rib for 19 adults and 4 kids, ages 7-16, for a post Christmas holiday dinner on Sunday. I would like to know how many pounds or ribs I should buy to feed everyone. The information on the internet varies from 8 to 12 ounces per person to 2 people per rib. What method should I use to calculate the standing rib roast size I should buy?

Also, is it true the rib roast needs to be brought to room temperature in order to cook evenly?

Thank you.

ellen
12/24/10
Hi, Laura,

Count the little kids as 1/2 and the teens as adults for this meal. I always allow at least 3/4 pound bone-in per person for party meals, and try to get closer to 1 pound. See my article on beef roasting in the holiday cooking session at the top of big pots for cooking recommendations. DO preheat the oven at least 20 minutes to reduce the grey (overdone) ring around each slice.

Jacquie
12/25/10
I bought a boneless ribeye roast and I don't have a rack for my pan ... what will happen if I roast it without one?
ellen
12/25/10
Yes, it is OK. You can also crumple up foil, or turn some foil pie pans upside down to make a lift for the roast.
Dee
02/09/11
I have to cook 26 lbs of boneless prime rib. What is the best temp and time for this?
ellen
02/10/11
See the beef roasting table in that article in the holiday cooking section at the top of big pots, you go bu the size of the individual roast, NOT the total weight.
brian
03/01/11
roast beef
I have to cook a roast beef(s) for a church function. I was thinking of placing about 10 pound chuck roasts in a cooking bag and cooking for 4-5 hours. Then, letting them cool, slicing them, then cooling overnight, before reheating in a roasting pan with their juices to serve the following day. Reheating at about 400 degrees for an hour. What do you think. Thanks for your post.
ellen
03/01/11
This is a good pot-roasty cut, but I would cook it differently. The golfer's special (foil wrapped with onions and mushroom soup is terrific, or you can achieve tenderness with some pink in the middle by preheating to 500, 40 minutes for the first pound, then turn down to 200 and 1 hour for each remaining pound. See the roast beef cooking page for discussion about multiple roasts in one oven.
PATSY
03/02/11
hI eLLEN; i LOVE YOUR SITE. wE ARE HAVING A DINNER TOMORROW AND WE HAVE A PRECOOKED 9 1/2 POUND BEEF RIBEYE RARE.wE WOULD LIKE TO HEAT IT FOR RARE TO MEDIUM RARE,wHAT TEMP SHOULD WE COOK IT AND TO WHAT TEMPERATURE ON THE MEAT THERMOMETER SHOULD IT GET TO..aLSO HOW LONG SHOULD IT BE OUT OF REFRIG BEFORE COOKING AND HOW LONG SHOULD IT STAND UNTIL CARVING..SHOULD WE MAKE EXTRA AUJUS OR JUST WHAT IS IN PACKAGE,,tHANKS SO MUCH....
ellen
03/03/11
These are usually packaged with a suggested temp and cooking time. You want an internal temp of no more than 125-130 degrees. Sit out 1/2 hour before heating, let stand 1/2 hour after heating.

See the chart on the beef roasting page for temp discussion. For non-convection ovens, add 25 degrees and figure to start checking internal temp at the predicted cooking time, but know it may take an extra half hour. If you go over about 125 internal temp, it will basically go to medium.

PREHEAT the oven at least 20 minutes!!! Otherwise the higher heat as it warms up will overcook the bottom of the roast. There is more about re-heating beef on the beef roasting page, see the holiday cooking section at the top of big pots. Preheat the oven.

teecee
03/05/11
I want to cook a nice beef roast dinner for about 40 adults. I saw that Sams has some nice whole boneless ribeye roasts (prime rib?) and also whole strip steak roasts. I'm leaning toward the boneless prime rib roast. How many pounds do I need and I really want to cook it fresh that day, unless you can swear by a precooked day before version with reheating. I have access to two church ovens and a stove top. How long and at what temp do you cook such large roasts? When I cook a bone in prime rib, Plus I plan on having garlic mashed potatoes which would need to bake in the ovens too. Any tips?
ellen
03/06/11
Yes, that rib eye is boneless bone rib. No pre-cooking. Do use a low heat method with just a start or finsh at 500 to brown up the outside- see the beef roasting page- the method works for either of these roasts.
If you are serving, allow 1 pound boneless raw per 2 adults, if buffet, do still have a server for this dish and do a little more.

One oven for potatoes and one for meat should be fine. Peeled large carrot chunks and small onions placed under/around the meat before it is roasted come out succulent.

Jenny
03/12/11
HI, I need some help!

I have a 10lb prime rib (pre cooked). I was going to cut it in half and freeze 5lbs of that. I want to cook the other 5lbs tonight. We want it at med rare and I have no idea of what to do. So far my thoughts were to heat in the oven @ 325 for about 30 minutes, and then throw it in a crock pot with a lot of juices to keep it warm and moist for a couple of hours? Am I way off here? Im a crock pot junky. And for oven time, do I cover in tinfoil? Please help! First prime rib! Thank you in advance!

Jenny
03/12/11
P.S. Absolutely no intstructions on the prime rib, and nothing found when entering their website. (oddly).
ellen
03/12/11
NO crock pot, what a waste. See the roast beef cooking section in the top of the Big Pots page for help reheating. Reheat when you are ready to eat, not hours before.
carol
04/22/11
I bought 3, 6 lbs. precooked primerib from Sam's, can I reheat them all at the same time and for how long?Since the instructions state 25 minutes per pound @ 275 degrees for medium rare, would it mean I have to heat them for 7 hours? Pls. help, don't want them to overcook.
ellen
04/22/11
Reheat as if it were only one roast (6 pounds), but do preheat the oven at least 20 minutes; 2 1/2 hours and check internal temp with a thermometer the last hour-
crystal
08/21/11
cooking for 250 ppl how much horse radish do i need for the roast beef?
ellen
08/21/11
Allow 2 tablespoons per person. You will have some left, it depends on the region and the tastes of the crowd.
Mike
08/24/11
I am cooking 3 boneless prime rib roast weighing approx 17 pounds each. what is the cooking time for cooking all 3 at the same time in the same oven. when i cook 1 I start it at 450 deg. for 15 minutes then lower to 325 until internal temp is 125 about 3 1/2 to 4hours. not sure how much adjustment to make for multiple roasts.
ellen
08/24/11
The time is almost exactly the same as one that size. See the direction on the roast beef page for details; use your same technique, allow an extra half hour; the roasts improve with the longer standing time anyway.
Bea
09/11/11
Whole roasted 15 lb. boneless rib eyes
Because of oven space, I cannot roast the rib eyes in shallow roasting pans.
1. After trimming, I think I can get 3 boneless rib eyes on 1 commercial full-size sheet pan. I will have access to 3 commercial ovens(rented) for this event.

2. I am buying 9 rib eyes, each averaging 15 lbs.

3. Dinner (for 225) is served at 6 pm.

My questions:
Can I use full-size commercial sheet pans for the roasting?
For slow oven method (250 degrees) with 3 rib eyes in each oven, what would be my total cooking and resting time and at what temp should I pull for med rare?

For 450 degrees for 20 minutes, then 325 degrees for the remaining cooking time, what would be my total cooking and resting time and at what temp should I pull for med rare?

Also, for presentation purposes, I was wondering if I could cut the rib eyes in half down the length of each (after trimming and before cooking)so they look more like a whole tenderloin?

I love your site and am hoping you can help me.
Any additional information regarding this would be greatly appreciated!
Thank you so much,
Bea

ellen
09/11/11
Sheet pans are fine for roasting.

Get one meat thermometer for each oven. No point in wasting good meat.

Allow nine minutes per pound after the browning, but be SURE to allow 1/2 to 1 hour standing time for the resting. If this were my job, I would plann for 5 pm, and to start slicing at 5:30. I definitely would NOT split them lengthwise. Pull around 125 for medium rare.

vee
11/06/11
Hi I am planning a dinner party for my father's 65 Birthday. I plan on inviting 30 guests. How many pounds of prime rib bone in do you suggest I buy, or do I need to purchase a boneless one
ellen
11/06/11
You need 2 whole bone-in prime ribs, 25 pounds at least, if this is the only meat.
CeeCee
12/07/11
beef tenderloin
I have a 6 lb beef tenderloin to serve for 7 adults and one child. My husband is a medium to medium well kind of guy, I prefer medium rare. How long should I cooke the roast to be able to achieve medium well ends and a medium rare center? Thanks!!
ellen
12/07/11
Cee,Cee, because of the shape, the thin end cooks medium when the thick part is medium rare. Use a thermometer! See my beef roasting article and Alton Woods (the "Good Eats" guy.)
morekids4us
12/14/11
I love reading your messages here. I am trying to figure out what meat to purchase and thought you'd be able to help. I can get meat from a supplier that states "inexpensive alternative to prime rib"..Lipe on ribeyes - 3.45/lb. select lip on ribeyes - 4.79. Or, they also have whole boneless prime rib for 5.29/lb. or bone in at 7.69/lb. I understand the lip on has more fat but don't know if I would be cutting too many lbs off to make it better to buy the more expensive. Thank you.
ellen
12/14/11
The boneless prime rib is the best buy in this group. "Select" is a meat grade, and it is not a fancy one...
Laura Kelly
12/16/11
I want to cook 2 5 pound prime rib roasts at the same time in the same roasting pan. If I want to brown them first, how long do I do that for? How long should they cook at what temp for MR?
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ellen
12/16/11
Cook and time as if one, read the roasting beef article here and Alton Woods Good Eats Roast beef article.
Carolyn
12/19/11
I have a 14-15 pound frozen (not pre cooked)prime rib to cook for Christmas. Do you recommend I thaw this in the refrig and if so can you provide some advice on how many hours/pound in the frig it will take to complete thawing?
ellen
12/20/11
DEFINITELY thaw in the fridge and allow at least 3 days.
Patti
12/20/11
I bought a 17.06 pound rib eye. I know I have to cook for 3 1/4 to 4 hours for med rare. My question is that we are going to Mass and after we are coming back to have dinner. I am cooking the roast @ my house and then transporting to my sons house which is only down the block. Mass is about an hour in a half.

Do you have any suggestions I want keep the meat @ med/rare. Thanks

ellen
12/20/11
Toughy. Plan it to be 3 1/4 hours when you get home from the service, take it out when it is the correct temp, and arrange with the family for the dinner to wait on the roast.
Carol
12/21/11
Rib Eye roast is 5.37 in weight. I have 6 adults to fee. Is the roast large enough??
ellen
12/21/11
Yes.
ron
12/22/11
Is there much difference between the small and large ends?
How do I know that I am buying the small end??
Don Bestman
12/22/11
We purchased a Castle Wood Angus Beef Prime Rib precooked. It weighs 5.5 lbs and it says to cook it for 35 minutes per pound for Medium. This seems like too long and we are afraid it will dry out. Please advise.
ellen
12/23/11
Ron, the small end is considered premium, it is at the loin end, the large end is at the chuck end.

Don, I would use the beef roasting info on the big pots page. That looks way too long to me, too. Use a meat thermometer. Pull it out at no mare than 135 degrees.

Michelle
12/23/11
Prime rib dinner for 22. Have 2 6-bone-in roasts, each weighing about 16lb. They are huge! Have only one oven, but have a separate warming drawer. Will cut each roast in half and side-by-side can only roast one of these at a time. Can I cook one, slice it down and keep it in the warming drawer while the second one cooks? Realize I could cut them off the bones and cook both at same time as they would then fit, but it seems such a waste, especially as they really are "prime" cuts. For the warming drawer: would I still let the roast cook to med/rare in the oven, still let it rest 20min before cutting and putting in the warmer? How warm do I keep it without it continuing to cook? thanks so much!
ellen
12/23/11
Can you rest them bone to bone on end so they can both cook at once? Or cut a couple ribs off the large end and cook two "small end" 4 ribs at once? This would be plenty meat, is the prime cut, and better than trying to warm, and you would have a couple of great cuts in the freezer for a quiet dinner at home later...

When you do 2 pieces at once, it times the same as just one piece- start with the smaller one if they are not close to the same size, pull it out and let it rest while the larger one finishes (meat thermometer), which might take another half hour.

Michelle
12/23/11
Thanks, will check to see if they'll fit together bone on bone end. I was offered an electric roasting oven to use if needed - any thoughts on that?
Michelle
12/23/11
Yes! If we trim 1 rib from one roast and 2 from the other, can layer bone to bone. We're set -thanks and Merry Christmas.
ellen
12/23/11
The regular oven. It's larger, and preheats better and insulates better. Preheat is important! The hot walls actually reflect a different heat wave than the coils, and it improves the roasting of the roast. Use the little electric for some side dishes- they are great for turkeys and things that tend to dry out, but not first choice for roast beef. Merry Christmas.
chuck
12/23/11
Have pre-cooked 15 lb seasoned prime rib roast. No instructions.What temp do I use and how long to make prime medium. Do not want to over cook. Thanks.
ellen
12/23/11
you need to get the center to 140 without overcooking the edges. Take out of the fridge an hour before reheating.

Usually these come with reheating instructions, and usually it is 5-8 minutes per pound at 325-350. This will not recook. If you do this, you want to finish eating it within 72 hours (I'm betting this is not a problem) and not freeze any portion that has been reheated.

You may take a little longer, as you want medium (why, oh why?) You Might enjoy all the dialogue on this in December "08.

susan
12/24/11
I have a 15 lb pre cooked prime rib. NO cooking instuctions. I want to reheat it slowly but not sure how long... wow I don't even have a meat thermometer. At 200 degrees how long will it take? I want it med rare.
ellen
12/24/11
Susan, send someone out to buy a meat thermometer, and take it out not above 125-130. You spent $90 on the roast, don't take chances. Cooking time depends on bone-in vs boneless, but is estimated at 5-8 minutes per pound as mentioned above. Preheat to 325- at 200 it will take about twice as long.
susan
12/24/11
thanks so much. I will do that.
Maxx
12/24/11
Rib Roast Bone In "Choice"
Hi! I have a 6lb. Rib Roast Bone in Choice and I wanted to know how long it will take to get to room temperature before cooking? I plan on seasoning it with garlic salt & pepper than cooking it for 20 minutes @ 500 degrees than turning the oven "off" for 2 hours. Sound good?
ellen
12/24/11
I like the 500-zero method for rare prime rib. One to two hours at room temp.
Ken Massad
12/24/11
Thanks in advance. I have a 6 lb precooked prime rib that was precooked to 135 degrees. The package says cook to 135 for med rare but no oven temp. What should the oven temp be? How long to cook? How long to pre warm the oven befor putting it in? How long should it be out of frig befor warming? How long to pre marm oven? Thanks for the help and happy hollidays.
ellen
12/24/11
Here is a useful discussion on this method on chowhound:

chowhound.chow.com/topics/734368

Jackie
12/25/11
I have a 9 lb. prime rib roast. I have never cooked a boneless before, so not sure how long. Do I still pull 20 degrees early for doneness? I would like med rare.
ellen
12/25/11
Jackie, yes, do pull at least 10 degrees below the finished temp you want, see the article on roasting beef in the holiday cooking section for tips and timing.
Katherine
12/30/11
Wonderful discussion--but, I have a weird question that I don't think was answered. I am preparing an 8 pound roast, then driving it 30 minutes, then having cocktails for 30-60 minutes. How should I handle the meat so it will be at its best considering all this craziness?
ellen
12/31/11
Pull it out of the oven as you go out the door. It will hold an hour easily. You can put it in a small ice chest to carry and hold a bit longer...
Katherine
01/01/12
Thanks!! Worked like a charm. This entire post has been well worth reading. I am bookmarking your site for future reference.
Kim
01/01/12
Hi Ellen....how long do I let prime rib set out before cutting?
ellen
01/01/12
Depends on size. At least 20 minutes, but an hour is not too long.
Kim
01/02/12
Thanks Ellen...now here is the trick - am doing a 14lb precooked to rare prime rib but also have to do a beef tenderloin...say 5 lbs. How am I going to cook both of these in one oven and have them ready at the same time? You are the wizard...HELP
ellen
01/03/12
How about you reheat the roast in a preheated roaster (since it already has its nice roasty outside) just as discussed for oven above, and do the tenderloin in a brilliantly preheated oven? I can't figure out how to do them jointly.
Kim
01/03/12
LOL - will do...found a roaster to borrow - am a bit nervous as I have never used a roaster before. I will let you know how it all turns out! Party is Saturday the 7th!
Kim
01/13/12
Hi Ellen...just wanted to let you know it was the best prime rib and beef tenderloin I have ever made - did the prime rib in the roaster and the tenderloin in the oven. Yummy...enjoyed by all! thanks for the info!
Rhonda
01/30/12
How do I hold a finished prime so it doesn't get to done before serving? Restaurant serves between 5 and 9 pm..
ellen
01/30/12
How long are you trying to hold, is it whole prime ribs and what done-ness are you trying to hold? Do you have Cambros? Do you have an AutoChef? Write back.
Amethyst
02/05/12
i have a 3rd question - i googled yorkshire pudding with cornish game hens - & it directed me to thi spage but i dont see anything on it . im doing a catering function with that , a creamy vegetable soup , a green salad , 3 vegetarian dishes, bangers and mash w/ green beans, arroyo rice with butter, white wine, and mushroom, english tea cookies & tarts for 100 people . about how much would this cost her ? i just need a recipe on yorkshire pudding & cornish game hens .. please helllp !!
ellen
02/05/12
Yorkshire pudding recipes are all over the web. Pro caterers never agree to a menu till they have costed it out with a written contract, and the cost is 3 to 4 times the cost of the food. See the pro boards:

chef2chef.com
cheftalk.com

Veronica
03/02/12
I have a 10-pound frozen prime rib. Took it out of the freezer yesterday morning and put it in fridge to thaw. It has Thur, Fri and Sat to thaw. I am having guests for dinner Sat at 6:30pm. Will it be thawed enough on Sat afternoon to start cooking? What time would you start cooking it? And any suggestions on temp & times? Thank you!
ellen
03/02/12
Should be fine.

Use the beef roasting page. Cook low and slow to minimize shrinkage and get a beautiful medium rare all the way through. Preheat the oven at least 1/2 hour- it really makes a difference with this roast. Let stand a good 20-30 minutes after cooking, before slicing.

If you still have questions after reading the page, post again.

 
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