Introduction

When people think of a prime rib, they’re probably envisioning a giant slab of beef that’s been roasted to perfection and served at their favorite steakhouse. This is a good ideal, but it’s not exactly how you should cook a prime rib in your own home kitchen. The key to cooking yourself the best prime rib possible is learning how long it takes to cook each pound of meat and then applying those principles to the size of your roast.

The temperature is the key to cooking a prime rib.

The temperature is the most important factor in cooking a prime rib. To get a rare roast, cook to 125 degrees Fahrenheit; for medium, 130 degrees; and for well done, 140 degrees.

To determine when your roast has reached its ideal temperature:

• Insert an instant-read thermometer into the center of your roast (not touching bone).
• Using tongs or another utensil that won’t touch oven racks or pans directly, move your prime rib onto a wire rack set over an aluminum foil-lined baking sheet (to catch drips).
• Turn off oven and leave door closed while you let meat rest 10 minutes before carving.

A good rule of thumb is to cook the meat at a medium-high heat.

The most important factor is temperature, which should be medium-high. You’ll want to cook the meat at 300 degrees Fahrenheit or higher, but not so hot that it begins to burn. A good rule of thumb is to cook the meat at a medium-high heat.

Lower temperatures can be used if you want to slow down the cooking process or if you’re using an oven with uneven heating elements (like those found in older gas stoves). If this is your situation, try placing your prime rib directly above one of these elements for even cooking throughout its entire length–don’t worry about having one side done before another!

To get an accurate reading, you will need a digital meat thermometer.

To get an accurate reading, you will need a digital meat thermometer.

There are several types of meat thermometers available:

• Probe Thermometers – these have probes that go into the meat and can be left in while cooking. They tend to be expensive and not as accurate as other options because they only take one temperature reading at the center of your roast instead of measuring its entire surface area (which is what really matters).
• Instant-Read Thermometers – these are handheld devices that give you rapid readings when inserted into your roast for about 10 seconds after inserting them into your roast. These work best when used as backups to ensure accuracy when using other types of thermometers below in case they fail or break during use! Make sure these are easy-to-clean so they don’t fall apart over time; this could lead to cross contamination if not properly cared for properly.”

The last and most important step is resting your meat before serving it.

The last and most important step is resting your meat before serving it. Resting allows the meat to relax, redistribute its juices and retain flavor. If you don’t rest your prime rib, all of the hard work you did cooking it will be for naught as all of those tasty juices will run out onto your cutting board instead of staying in the meat!

An hour and 15 minutes per pound is the best way to cook a prime rib.

An hour and 15 minutes per pound is the best way to cook a prime rib. To find the exact internal temperature of your roast, place an instant-read thermometer into its center and remove it when it reaches 130 degrees Fahrenheit for medium rare (or 135 degrees for medium). For medium well, continue cooking until the internal temperature reaches 145 degrees F.

Conclusion

With these tips, you can make sure that your next prime rib dinner is a success.