Guide to Prime Rib

The owner of a southern Minnesota meat shop sees customers who drive nearly 200 miles one way to purchase his products. Greg Endres, the owner of Greg’s Meats, stopped by with ways to cook prime rib thanks to the support of the Minnesota Beef Council.

Greg’s advice

  • Ask the meat cutter if the meat is “choice.”
  • Ask how long the meat has aged. A minimum should be 4 weeks. Greg prefers 6 – 8 weeks.
  • The biggest mistake to cooking prime rib is overcooking it. Check your prime rib 45-60 minutes before the scheduled finish time to take the temperature. Remember that the temperature will increase even after the oven is off.
  • Plan on buying one pound of prime rib per adult, 2/3 pound for small eaters, and 1/2 pound per child.

Ways to cook prime rib

1. Season prime rib the day before. Put in cooking bag and add 1 cup of water for au jus. Preheat oven to 250 degrees. Cook a 3-4 pound roast for 2.5 hours, a 5-6 pound roast for 3 hours, a 7-8 pound roast for 3.5 hours, and a 9 pound roast for four hours. Check temperature at this time; it may need to cook longer. 130 degrees is rare, 145 degrees is medium, 150 is well done.

2. For a smoker: pump brine (1/2 gallon of water, table salt, 1/4 pound brown sugar) at 10% the day before smoking. Let meat sit at room temperature for 2 hours before smoking. Put in at 225 degrees for 1.5 hours, then at 325 degrees until the internal temperature reaches 120 degrees. Then cover with aluminum foil until you reach your desired internal temperature.

3. Season prime rib the day before. Preheat oven to 500 degrees, and let meat sit at room temperature for 2 hours. Put in oven for 5 minutes per pound on roasts above 7 pounds (35 minutes for a 7 pound roast), 6 minutes per pound for roasts 4-6 pounds, and 10 minutes per pound on a 3 pound roast. Shut off your oven at that time but do not open it for 20 minutes. Check temperature of meat and continue cooking if needed.

Check out the Minnesota Beef Council’s website for free recipes.

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