Cooking Roasts – Cooking Time For Prime Rib Roast

A Prime Rib Roast which is often referred to as a Standing Roast is the cut between the area of the chunk and the loin. It is taken from the rib primal which is very rare, expensive, tender, succulent and flavorful. The belief that the word prime is already the highest grade quality of beef as per United States Department of Agriculture (USDA) standards doesn’t necessarily mean it, it is just a label because it is expensive as compared to other cuts. The cut comprises the ribs from 6 to 12. A full prime rib roast contains 7 ribs enough to feed more than 14 people, a generous serving of 2 persons per rib. Having the best prime rib roast won’t guarantee that you’ll end up serving the perfect dish that can satisfy your palate. One most important factor in cooking this, is the time element. A required cooking time is one assurance for the best end-product.

To begin with, a reliable and an accurate meat thermometer is needed. Whether it is rare, medium-rare, or well-done an instant- read cooking or meat thermometer should be used to cook it properly. Internal temperature for rare starts at 120°F and going to 125-130°F for medium-rare. Here’s a guide to follow when cooking prime rib roast but remember to always check oven temperature as this affects greatly the baking time of the rib roast. Oven temperatures are not always correct so be sure to check it by placing an oven thermometer at the center of the rack and heat for 15 minutes at 350° F. If the temperature of the oven reads lower or higher than the oven setting after 15 minutes,then have it adjusted.

Cooking Time Chart (Estimate) For Rare Prime Rib

For 2 ribs:

Approximate Weight: 4 – 5 lbs

Oven Temperature: 450/350 deg. F

Total Time (Estimated): 60 – 70 min.

Meat Thermometer Reading ( Rare): 120 deg F

For 3 ribs:

Approximate Weight: 7 – 8.5 lbs

Oven Temperature: 450/350 deg. F

Total Time (Estimated): 1 hr. and 30 min. – 1 hr. and 45 minutes

Meat Thermometer Reading (Rare): 120 deg. F

For 4 ribs:

Approximate Weight: 9 – 10.5 lbs.

Oven Temperature: 450/350 deg. F

Total Time (Estimated); 1 hr. 45 min.- 2 h and 15 min.

Meat Thermometer Reading(Rare): 120 deg. F

For 5 ribs:

Approximate Weight: 11 – 13.5 lbs.

Oven Temperature: 450/350 deg. F

Total Time (Estimated): 2 h and 15 min.- 2 h and 45 min.

Meat Thermometer Reading: 120 deg. F

For 6 ribs:

Approximate Weight: 14 – 16 lbs.

Oven Temperature: 450/350 deg. F

Total Time (Estimated): 3 h – 3 h and 15 min.

Meat Thermometer Reading: 120 deg. F

For 7 ribs:

Approximate Weight: 16 – 18.5 lbs

Oven Temperature: 450/350 deg. F

Total Time (Estimated): 3 h and 15 min. – 4 h

Meat Thermometer Reading: 120 deg. F

Chart for Prime Rib Doneness

Rare: 120 – 125°F – Center is bright red, pinkish towards the exterior portion.

Medium Rare: 130 – 135°F – Center is very pink, slightly brown towards the exterior portion.

Medium: 140 – 145°F – Center is light pink, outer portion is brown.

Medium Well: 150 – 155°F – Not pink

Well Done: 160°F and above – Steak is uniformly brown throughout.

Additional cooking time is allowed when baking at a high altitude because there’s less oxygen and atmospheric pressure making cooking time longer and atmosphere drier. Food thermometer is the only way to check whether an internal temperature is safely reached.

Other time element that should be considered when cooking prime rib roast:

Always let the roast to come to room temperature when it is previously frozen. Completely thaw in the refrigerator and remove it from the refrigerator about 2 to 4 hours (depending on its size), before cooking to let it settle at room temperature. It is important to have it come at room temperature before cooking to avoid longer cooking time, uneven cooking, raw at the center and well-done at the end.

Take also into consideration the carry-over cooking or the residual heat. This is caused by the residual heat transferred from the hotter exterior to the cooler center of the meat. The roast must be removed from the heat at an internal temperature lower than the temperature desired. The time for letting it sit down will cause the temperature to rise.

So here it is,no guessing- game but simply follow the cooking chart time to the last for a perfect, great tasting, and succulent prime rib roast looking so good on the dinner table. After all, it seemed to be a small investment as it is pricey so, why not have the most of it and enjoy.



Source by Marichu Coning

How to Roast Meat in an Electric Frying Pan

As well as fried foods like pancakes, eggs and burgers, you can use an electric frying pan to make stews, chili, and even soup. One of the best uses of this handy kitchen appliance though is roasting meat. This is because an electric frying pan distributes heat evenly. An electric skillet is a brilliant backup if your stove stops working and it means you can cook more food because you get additional workspace and using the electric pan means you can cook something else in the oven at the same time.

Also, because you can adjust your electric skillet’s temperature easily, these machines are very good for cooks who are experimenting with temperatures and cooking times for their recipes.

You might like to roast beef, pork, or lamb. Most meats roast nicely and if you are using an electric frying pan to make this meal, you will find the process to be relatively straightforward.

Tips for Juicy Roast Beef

If you want to roast meat for two people, you will need a medium sized electric frying pan. You will need a three to four pound roast, some chopped carrots and onions and some seasonings.

The first thing to do is add a few tablespoons of cooking oil to the electric frying pan. Set the temperature on the pan to 400 degrees F and let the oil warm up. Season your beef with salt, black pepper and any other herbs or spices you want to use. Carefully lower the meat into the electric frying pan and watch out, in case the oil spatters a bit. Brown the meat on every side.

It is important to ensure your beef is very moist while you are roasting it, because this means it will come out succulent and juicy when it is done. You can add a cup of water or beef broth to the pan if you want.

If you do this, you will need to cover the pan, else the liquid will evaporate, and the roast might burn. Turn the temperature down to medium and leave it to simmer slowly for half an hour.

Adding the Vegetables to the Pan

Take the lid off and arrange some chopped vegetables around the meat. You can use fruit if you prefer, or a combination of vegetables and fruit. This gives the roast an exotic flavor. Cook the meat with the vegetables or fruit for another hour, then take off the lid and see whether the vegetables are tender. Beef usually needs half an hour per pound, if you cook it in an electric skillet. Turn it halfway through the cooking time, to ensure it cooks evenly.

Stick a meat thermometer into the thickest part f the meat. If it reads 150 degrees F, it is done. If you do not have a meat thermometer, you can cut into the roast to see if it is cooked through. Let it rest for ten minutes before serving, to allow the juices to redistribute.



Source by Christine Szalay-Kudra