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There are several different schools of thought in cooking a Prime Rib: the low-and-slow or the start-with-high temperature methods. Whichever method you use, take the roast out of the refrigerator several hours before cooking to allow it to warm to room temperature. With either method, the only seasoning you really need is salt and pepper.

Low-and-Slow Method: After you salt and pepper the roast well, sear it, on top of the stove, for about seven minutes on each side, until you get a browned crust. Then place the roast, on a rack, in a relatively cool oven, about 250°. Cook the roast for 20 minutes per pound. Use an instant read thermometer to check the internal temperature.

Remove the roast from the oven when temperature reaches your deired level of doneness: 125° for rare, 135° for medium rare, 145° for medium.

Be sure to let the roast rest for best results before carving. Cover it with aluminum foil to keep it warm while resting.

Start-with-High Method: In this method, crank up the oven to 500° before you put the roast in. Salt and pepper the roast, then cook it for 20 minutes at high heat. Reduce the heat to 300° and continue cooking for 15 minutes per pound.

Cook until the roast reaches the desired level of doneness as described above.

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