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I'm cooking a 21 lb prime rib and want it rare. How long should I roast it for (and at what oven temp)?

I'm doing a very simple salt and pepper rub, no fancy crusts. Thanks!

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Amanda is a co-founder of Food52.

added over 2 years ago

Here's a great recipe for it with foolproof technique. http://www.food52.com/recipes...

Flavor Drizzles added over 2 years ago

Check out this segment from the MSL Show this week with Molly Stevens on roasting prime rib. http://www.marthastewart... You can adapt the recipe to season as you prefer, but the guidelines for roasting are excellent. You can find a video link to the segment on the left margin of the page. Good Luck and Merry Christmas


Kristen is the Senior Editor of Food52

added over 2 years ago

For a roast that big, you'll probably want to cut in half -- if you use the Ann Seranne recipe Amanda shared above, you can follow the timing on the roasting chart for 11-12 pounds and roast them in the same oven.

bigpan added over 2 years ago

Is the bone on or off - check various sites for time temp you prefer - but- invest in a thermometer and pull the roast out at 120F ... it will continue to cook while resting. Rest tented for at least 20 minutes. I encourage horseradish.

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