Prime rib is the best cut of beef and is often referred to as the "king" of beef cuts [source: Simply Recipes]. It's rather expensive, but well worth the money. It's sometimes referred to as a "standing" rib roast, because all you have to do is stand the roast on the bones in a pan and bake [source: Simply Recipes]. Convection ovens cook much faster than conventional ovens, because they have fans that circulate the hot air, speeding up the cooking process [source: partselect]. The best way to cook a prime rib is to begin the procedure on a high temperature to obtain the perfect brown exterior, and then reduce the temperature until the inside is cooked well. The only tool you will really need is a food thermometer.
The total amount of cooking time for a rare roast is approximately 15 minutes per pound (500 grams), and 18 to 20 minutes per pound (500 grams) for a medium-rare roast. The temperature inside the beef should measure 115 to 120 degrees Fahrenheit (46 to 49 degrees Celsius) for a rare roast, and 125 to 130 degrees Fahrenheit (52 to 54 degrees Celsius) for a medium roast.
Here's what to do:
- Take your roast out of the refrigerator a few hours before cooking, so that it will reach room temperature.
- Preheat the oven to the highest temperature possible.
- Lightly season the roast with salt and spices.
- Place the roast in a roasting pan, rib side down and fat side up.
- Insert the food thermometer into the thickest part of the roast. Make sure it doesn't touch the bone.
- Place the roast in the oven. After 15 minutes, reduce the temperature to 325 degrees Fahrenheit (163 degrees Celsius).
- Check the inside temperature of the roast a half hour before you expect the roast to be ready, to see if it's reached the desired temperature. You may have to let it cook a bit longer.
- Take the roast out of the oven once it reaches the desired temperature.
- Cover it with aluminum foil for 20 minutes before carving it [sources: Simply Recipes, Cooking].