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You’ll need to cook prime rib for approximately 15 to 20 minutes per pound for rare to medium-rare, and 20 to 25 minutes per pound for medium to medium-well. If you set the oven to 325°F, add ...
Multiply the exact weight of your prime rib by 5 minutes (round up to the nearest minute). That will give you your high-heat cooking time. In the recipe video, Chef John's example is 5.35 pounds x ...
Ingredients. 1 large shallot, coarsely chopped. 6 garlic cloves, quartered. 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary. 2 tablespoons minced fresh oregano or 2 teaspoons ...
Set the rib roast in a roasting pan and rub it all over with the coffee mixture, concentrating most of the rub on the fatty part of the meat. Turn the roast bone side down and let stand at room temperature for 30 minutes.
Season the prime rib with salt and pepper and place on a rimmed baking sheet. Place, uncovered, in the refrigerator overnight. Remove the roast from the refrigerator 2 or 3 hours before cooking.
The prime rib will have risen in temperature by 10°, bringing you to the desired internal temperature but with a spectacular crust on the outside. It's truly the best of both worlds! Up Next:
But if the roast is part of a bigger spread with plenty of other food, you can plan on 1/2 to 3/4 pound of prime rib per person. Here's a quick guide (so you don't have to do the math): 3-4 people ...
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