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Simple to Use Prime Rib Roast Cooking Tips
from: Top Cooking Tips - by Mark WilsonIf you are going to spend the money to buy this cut of meat you almost certainly want to prepare it to the best of your ability. Here are some simple to use prime rib roast cooking tips that help you succeed time and time again when working with this expensive cut of meat.
As you know, this cut of meat is often considered one of the most elegant cuts of beef. It is traditionally served during the Christmas holidays, and it is preferred by many hotels and fine restaurants because of its high quality reputation.
Some of the more interesting prime rib roast cooking tips have to do with its name. The name means that it comes from the beef rib section. This section contains the most connective tissue which gives it that wonderful flavor and texture. The word "prime" is generally the top or highest grade of meat and contains the most marbling effect, both of which make it juicy and tender meat cuts.
Keep in mind that the most effective prime rib roast cooking tips center around the issue of dry heat roasting. This is the preferred method of preparing the meat and it means you do not cover or add liquid to the meat. When you add liquid or cover the meat that is called moist heat cooking, and it is used to tenderize tougher cuts of meat.
Prime rib roast cooking tips for Roasting
There are several methods for cooking this cut of meat. One of the most popular ways is the slow method where the oven temperature is set around 200 to 225 degrees and the meat is cooked at a rate of 23 to 24 minutes per pound. This method is common where large upright ovens are used.
The second and perhaps most popular method is using a medium heat of 325 degrees and cooking for 17 to 20 minutes per pound.
A third way is a searing method where the roast is cooked at 450 degrees for 15 to 20 minutes, or until slightly browned and then the heat is reduced to 325 degrees for 14 to 17 minutes per pound.
Some of the most useful prime rib roast cooking tips involve learning to use your meat thermometer properly. You normally want to remove the meat when it is about 5 degrees below the desired temperature. This is because the meat will continue to cook even after it is out of the oven. Learning to use this tool will go a long way in helping you know when your meat has reached that perfect level of doneness. It takes the guess work out of the process and allows consistent results time after time.
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