Prime Rib
by terigail
Prime Rib roast cooking instructions
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INGREDIENTS
- prime rib roast
- salt and pepper
INSTRUCTIONS
1 - season roast with salt and pepper
2 - place fat side up in open roasting pan
3 - inset meat thermometer into thickest part, do not rest on bone or fat. Do not add water or wrap in foil.
Roasts are more easily carved if permitted to "set" in warm place 15 - 20 minutes after removal from oven before caring. Roasts continue to cook after removal from oven, so it is best to remove the roast when thermometer registers about 5 degrees F.below the temperature of doneness desired.
Timetable for roasting:
RARE - -
4 - 6 lbs 26-32 mintues per lb. 6 - 8 lbs 23 - 25 min. per lb.
MEDIUM
4 - 6 lbs 34-38 minutes per lb 6 - 8 lbs 27- 30 min. per lb.
WELL DONE
4 - 6 lbs 40 - 42 minutes per lb 6 - 8 lbs 32 - 35 min. per lb
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (227g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 760 | ||
| Calories from Fat: 596 (78%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 66.2g | 88 % | |
| Saturated Fat 27.4g | 137 % | |
| Monounsaturated Fat 29.1g | ||
| Polyunsanturated Fat 2.4g | ||
| Cholesterol 158.8mg | 49 % | |
| Sodium 133.1mg | 5 % | |
| Potassium 648.7mg | 17 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 38g | 54 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 760
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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