Hi all,
I'm going to attempt to cook a four lb prime rib at home. I've read sample recipes online and I have seen three different recipes to cook this. Was wondering if anyone had success stories on which method works best.
One way of cooking basically says to turn your oven to 500? and then put the prime rib in it for about 15 minutes and then turn it down to 325? and let it cook for about 15 minutes per pound. Sear first then slow cook. This method sounds easiest because you can just calculate total lbs times 15 mins (for medium rare) and set the timer.
The other way of cooking basically says to reverse sear where you slow cook at 200? until the center is about 120? and let it sit for 30 minutes and then increase the temperature to 500? and sear it for 10 minutes in the end. Supposedly it's better to cook it this way where you slow cook in the beginning which keeps the juices in and sear at the end although I haven't heard people cook this way. This way is harder because I couldn't find a calculation of total minutes multiplied by total lbs (at 200?) so would have to constantly monitor the meat thermometer.
I read another "closed oven method" which basically says to cook it at 20 to 60 minutes (depending on the weight) at 500? and completely turn the oven off and just leave it in there for two hours. I've never heard of this method so I was wondering if anyone has tried it.https://www.thespruce.com/closed-oven-prime-rib-roast-method-995286
I'm going to attempt to cook a four lb prime rib at home. I've read sample recipes online and I have seen three different recipes to cook this. Was wondering if anyone had success stories on which method works best.
One way of cooking basically says to turn your oven to 500? and then put the prime rib in it for about 15 minutes and then turn it down to 325? and let it cook for about 15 minutes per pound. Sear first then slow cook. This method sounds easiest because you can just calculate total lbs times 15 mins (for medium rare) and set the timer.
The other way of cooking basically says to reverse sear where you slow cook at 200? until the center is about 120? and let it sit for 30 minutes and then increase the temperature to 500? and sear it for 10 minutes in the end. Supposedly it's better to cook it this way where you slow cook in the beginning which keeps the juices in and sear at the end although I haven't heard people cook this way. This way is harder because I couldn't find a calculation of total minutes multiplied by total lbs (at 200?) so would have to constantly monitor the meat thermometer.
I read another "closed oven method" which basically says to cook it at 20 to 60 minutes (depending on the weight) at 500? and completely turn the oven off and just leave it in there for two hours. I've never heard of this method so I was wondering if anyone has tried it.https://www.thespruce.com/closed-oven-prime-rib-roast-method-995286
If I was going to do it again, I'd do the prime rib steaks instead of a whole roast.