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Prime Rib

It’s easy to find variations of these techniques. This is from a small store and gas station combo in a tiny town, not everyone’s first choice to buy meat. But people from many miles away would order meat for special occasions from Al’s. Captain OCD never bought steak from a grocery store, but would drive out of his way to buy steak from Al’s. I’ve transcribed the directions as written.

When relying on your oven for such an expensive cut of meat, it’s worth your while to invest a couple of bucks in an oven thermometer so you’ll know if the oven setting and the actual oven temperature bear any similarities.


Prime Rib
  • Prime rib
Cooking Method I
  1. Start with roast at room temperature
  2. Preheat oven to 500°
  3. Place roast on a rack in a roasting pan and cover.
  4. Roast 5 – 6 minutes per pound in preheated oven.
  5. Turn off oven.
  6. Leave oven closed and do not peek for 90 minutes. The internal temperature of the meat should read 130° – 140° for rare. [Use a thermometer with a probe to keep track of the temperature without opening the oven.]
  7. Let the roast roast for 15 – 20 minutes before carving.
  8. Cut strings and remove ribs for easy carving. [If you asked, you could get your prime rib from Al's with the ribs already removed, but tied together with the roast so you'd still get the flavor from the bones.]
Cooking method II: medium rare every time. This is the method Captain OCD uses.
  1. Start with roast at room temperature.
  2. Roast 1 hour per pound in 200° oven.
  3. Let roast stand for 15 – 20 minutes before carving.
Cooking method III
  1. Roast at 325° for 17 – 20 minutes per pound.
  2. Watch thermometer carefully, remove at desired temperature.
  3. Let roast stand for 15 – 20 minutes before carving.



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