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skiiipi · 10-12-2011, 11:20 PM

Hey guys,

I'm hosting a small dinner party for some friends on this coming Saturday and am planning on serving prime rib.

I'm debating between two cooking method right now, and was hoping that one of the expert chefs on RS can give some advice.

The prime rib that I reserved at my local butcher shop (Seafair Gourmet Meat) is a 6lb bone in prime rib.

The two method i'm debating between is a method known as "Method-X" or the "traditional Method".

Method-X
Is basically a method where you leave the prime rib out until it reachs room temperature (~6hours), and season it with seasoning of your choice, then pre heat your oven to 500 degrees, and cook the prime rib for (weight in lbs multiply by 5) min, then turn off the oven, and let the residual heat cook the meat for 2 hours (without opening the oven door), and this "should" yeild a perfectly cooked medium rare prime rib.

Pros to this method is obviously how "easy" it is, but i'm not sure how many revscener has tried this method and if it works or not. There does seem to be many "positive" testimony with this method.

The traditional method:
Sear the meat in the oven at 450-500degree for 15min, then cook at 250 degrees until internal temperature reachs 120degrees, and let the meat rest for 20min before carving for a medium rare.

I do have an instant read thermomether so thats not an issue. But it seems like there is more room for error with this method due to sometimes the residual heat can "overcook" the meat.

however the traditional method is what most foodnetwork recipe reccomends so i'm not sure if this way is "better".

any advice is much appreciated!

Thanks in advance!

10-12-2011, 11:20 PM	#1
skiiipi My homepage has been set to RS Join Date: Jun 2005 Location: Canada Posts: 2,327 Thanked 1,645 Times in 446 Posts Failed 19 Times in 10 Posts	How to cook a prime rib? Hey guys, I'm hosting a small dinner party for some friends on this coming Saturday and am planning on serving prime rib. I'm debating between two cooking method right now, and was hoping that one of the expert chefs on RS can give some advice. The prime rib that I reserved at my local butcher shop (Seafair Gourmet Meat) is a 6lb bone in prime rib. The two method i'm debating between is a method known as "Method-X" or the "traditional Method". Method-X Is basically a method where you leave the prime rib out until it reachs room temperature (~6hours), and season it with seasoning of your choice, then pre heat your oven to 500 degrees, and cook the prime rib for (weight in lbs multiply by 5) min, then turn off the oven, and let the residual heat cook the meat for 2 hours (without opening the oven door), and this "should" yeild a perfectly cooked medium rare prime rib. Pros to this method is obviously how "easy" it is, but i'm not sure how many revscener has tried this method and if it works or not. There does seem to be many "positive" testimony with this method. The traditional method: Sear the meat in the oven at 450-500degree for 15min, then cook at 250 degrees until internal temperature reachs 120degrees, and let the meat rest for 20min before carving for a medium rare. I do have an instant read thermomether so thats not an issue. But it seems like there is more room for error with this method due to sometimes the residual heat can "overcook" the meat. however the traditional method is what most foodnetwork recipe reccomends so i'm not sure if this way is "better". any advice is much appreciated! Thanks in advance!