need to know how to cook prime rib

My sister in law is making prime rib for thanksgiving, while My mom is doing turkey. Does anybody know or can anybody tell me how to fix prime rib? Thanks I'm not eating prime rib, but just trying to help out. Lisa

1 Rib Roast (4-5 ribs or about 7-8 lbs) 2 tsp garlic 1 tsp salt 1 tsp black pepper 1 tsp oregeno When you order your roast from the market, make sure to talk to the butcher and tell him that you want the small end of the Prime. The larger end comes from the front shoulder area and is tougher (If you can call prime rib tough) than the smaller more tender end. The bones are also smaller so you get more beef for your buck! Also, ask the butcher to trim the backbone (chine) off the roast leaving the rib bones still connected. 1) Lay the roast rib bone side down and carefully trim the fat that layers the top of the meat. Start your cut from the narrow end (the tail) to the thicker (eye) side. You want to leave this fat strip connected to the meat at the eye side. Roll the fat layer back and sprinkle the meat with your spices. Roll the fat layer back onto the roast. This will protect your roast from the higher oven temperatures and also keep it moist and tender 2) Place Roast bone side down in a hot pre-heated oven at 450 degrees for 15 minutes. 3) Reduce the oven temperature to 250 degrees and cook about 20 to 30 minutes per pound. 4) Test the beef with a meat thermometer in the thickest part of the roast (center of the eye) being careful not to touch the bone. Remove the roast when the internal temperature reaches 130 degrees for rare, 140 for medium rare or 150 degrees for medium. 5) Cover the roast loosely with aluminum foil and let sit for 1/2 hour. The internal roast temperature will continue to rise about 5 degrees even after you take it out of the oven. 6) Remove the fat layer and trim off the rib bones. You may also trim off the tail portion of the roast depending on its fat content and your cholesteral levels. 7) Carve the roast at the table. Outside portions are more done than the inside portions. If you have a portion that is more rare than your guest wishs, return that portion to the kitchen and place it in the pan with drippings. Cook on top of the stove for 30 seconds on both sides and that should do it. 8) Serve with some horse radish sauce and/or the au jus from the roasting pan. Prime Rib 1 8lb. Roast 4 cloves garlic, finely sliced Salt and freshly ground pepper 1/2 cup white wine 3 cups beef stock Preheat oven to 400 degrees. Allow meat to warm to room temperature by removing it from the refrigerator at least 1 hour before roasting. Using a knife, poke small holes in the meat and insert the garlic into them. Coat roast with salt and pepper to taste. Place the roast in a large roasting pan, bone side down. Roast for 15 minutes. Turn the heat down to 350 degrees and continue to roast for 1 hour to 1 hour and 15 minutes for medium-rare doneness. Remove meat to a carving board and let rest. Place roasting pan on top of stove over high heat. Add the wine and cook, stirring and scraping up any brown bits and reduce. Add stock and reduce by half, season with salt and pepper. Slice meat and pour on some of the sauce. Easy Prime Rib 1. Get a prime rib roast at your supermarket. It's usually labeled bone-in ribeye roast. 2. Mix up equal parts of onion salt, seasoned salt, and garlic powder. Approx 1/4 cup total. 3. Pat the salt mixture on both ends and the fat side of the roast. The salt may not stick as well on the fat side. Don't worry about it. 4. Pre-heat oven as high as it will go. Usually 500 degrees but not broil. 5. Stick the roast in a dutch oven preferably on a small rack that will lift it off the bottom. Bone side down (fat side up). Get a meat thermometer and stick it in the middle of the roast. 6. Cook the roast in the oven for 5-6 minutes per pound and then shut the oven off. DO NOT OPEN OVEN DOOR FOR TWO HOURS 7. After two hours take it out and check the temp. If its 140 degrees it's perfect. If it's cooler, put it back in the oven at 375 degrees until it hits 140 degrees. 8. This procedure will yield a PERFECT MEDIUM RARE PRIME RIB. Don't ask me how to do medium or well done because cooking prime rib roast past medium rare is a felony. 9. Get a package of Au Jus mix in the spice section of your supermarket and make following directions. 10. INVITE ME OVER FOR DINNER.

I always make prime rib ... used to be just at Christmas, but now on other special occasions too! The first recipe is pretty close to how I make it ... but I always go to the butcher for the meat (I never find prime rib at the supermarket ... rib roasts, yes ... but not prime rib). I also put the roast in the oven for 30 minutes at 450 or 500, then scale back to 20 minutes/pound at 275 or 300. The high temps seals in the juices, and actually you should let the roast "sit out" after cooking for about an hour or so (and it actually does still keep cooking a little). One variation is I rub a little olive oil on the roast, and then dump a package of Lipton Onion Soup mix on the outside ... gives it quite a lot of flavor! Good luck ... its actually a very easy entree to make! Karyn

Invite me, too!! Happy Thanksgiving. Mary

HI ALL JUST COMMENTING ON THE PRIME RIB, I MADE ONE LAST YR FOR XMAS AND DID THE TURNING OF THE OVEN OFF TRICK AND MINE FAILED CONSIDERABLE WHEN I TOOK IT OUR AFTER THEY SAID IT WAS BARELY AT 120 DEGREES AND SO MY GUEST WAITED ANOTHER HOUR OR SO BEFORE IT WAS DONE, I DID NOT LIKE THAT COOKING METHOD, SORRY ABOUT THE CAPS I'M AT WORK AND FORGOT IT WAS ON HOPE EVERYONE HAS A GREAT DAY CHERYL