how to cook Prime Rib – cooking for dads, Christmas Roast Beast

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It’s time to make the Roast Beast. This is a great meal for Christmas, New Years or just about any time. It’s easy enough for a dad or anyone to make and much better than making a ham. … and yes I know, I can’t say horse radish to save my life!!!

Here’s one of my first TV appearances making it on KMSP Channel 9.
http://www.myfoxtwincities.com/myfox/pages/Home/Detail;jsessionid=3E69887317DD90DFEC9C9B090B8FDD4A?contentId=5240036&version=2&locale=EN-US&layoutCode=VSTY&pageId=1.1.1&sflg=1

Gaige

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This entry was posted on Friday, December 18th, 2009 at 3:14 am and is filed under Howto. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

25 Responses to “how to cook Prime Rib – cooking for dads, Christmas Roast Beast”

  1. Yareli Says:
    December 20th, 2009 at 12:36 am

    I used your recipe today (12-31-08) and I have to say WOW– super easy– super good meat!

    When are you going to have your own show? I’d watch it and I **** watching TV.

    Anyways, thanks for taking the time!
    Joe Beck Father and husband.

  2. Jameson Says:
    December 20th, 2009 at 10:43 pm

    Rob do yo
    u know how to make a meat pie? please make it on one of your shows

  3. Francisco Says:
    December 23rd, 2009 at 9:31 am

    Got 2 new ones on the way. probably this week.

  4. Rex Says:
    December 23rd, 2009 at 9:25 pm

    How long would I cook this in a convection oven?

  5. Russell Says:
    December 26th, 2009 at 2:18 pm

    are you going to upload any new videos?
    you have become my favorite internet cook :)

  6. Jesus Says:
    December 27th, 2009 at 3:03 am

    So sorry. I’m always vigilant against over cooking. I guess for really well done it needs to be 160 or above. Here’s a list
    rare – 120
    medium – 140
    well done – 160
    You can see from the video what 120 gets you and I wouldn’t call that rare, but we all have different tastes. Send me your address and I’ll send you something to make up for it. message me on youtube. again, sorry your guests were disappointed. TBH if people don’t like pink meat, I don’t make them prime rib. :-) rb

  7. Darwin Says:
    December 28th, 2009 at 10:49 am

    Valery

    I had a 7.5lb. roast, I seared it for 15 mins. at 450f then roasted it at 325f for about 2-1/5hrs. The temp read 140 when I pulled it out to let it rest. Normally I like mine med. rare, but my dinner guests all prefer med. well to well done. Anyhow even at 140, when I cut into it the center was still quite pink, like I like it. I let it come to room temp. before starting, what do you think happened?

  8. Jimena Says:
    December 31st, 2009 at 8:20 am

    Rob,
    The pic is on it’s way! Needless to say, the meat was “melt in your mouth” and thoroughly enjoyed by all. I used your horseradish sauce along with an au jus of the drippings, red wine, beef stock, garlic and Kikkoman Teriyaki sauce (got to be Kikkoman). Thanks for helping make me a hero!
    Jim

  9. Jaren Says:
    December 31st, 2009 at 8:22 pm

    You may just need to cook it a little longer next time. 120 degrees is for medium rare like on the video. If you want it more done try 130 or even 140. Every oven is different. As for the toughness, I’m not sure what the problem was. Maybe get your meat at another place. Again, I hope your next attempt goes better. RB

  10. Aliza Says:
    January 4th, 2010 at 12:38 am

    You are so welcome. Glad it worked out. Try some other recipes and let me know how they come out. Merry Christmas. RB

  11. Jadyn Says:
    January 5th, 2010 at 2:16 am

    So glad it worked out. Take a picture next time and I’ll post it. Merry Christmas. rb

  12. Helen Says:
    January 6th, 2010 at 6:31 am

    just made this recipe for christmas. do appreciate the fact that you went to all this effort to help us idiots out and everybody said it was very good but it came out too bloody in the center and tough away from the marble.

  13. Lily Says:
    January 7th, 2010 at 5:54 am

    The sauce thank you came up cooked one before we jumped in not use the sauce thank you came up cooked it was perfect so juicy most guests did search for help you came up cooked it like you so much guys.
    For help you came up cooked one before we jumped in not use the sauce thank you so much guys.
    For help you came up cooked it was perfect so did search for help you came up cooked one before we jumped in not knowing anything so juicy most guests did not knowing anything so much guys.

  14. Justin Says:
    January 9th, 2010 at 6:50 pm

    Success! I was very nervous… I had some neighbors over at the last minute, whom already had prime rib earlier today, and they just loved it – said this one was much better. Thank you so much for putting this in an easy format. I pulled mine at 130 mins to check temp and it was 120 so I took it out. DELICIOUS!!! 4 adults al]Success! I was very nervous… I had some neighbors over at the last minute, whom already had prime rib earlier today, and they just loved it – said this one was much better. Thank you so much for putting this in an easy format. I pulled mine at 130 mins to check temp and it was 120 so I took it out. DELICIOUS!!! 4 adults and 3 kids(

  15. Meagan Says:
    January 11th, 2010 at 6:00 pm

    Just keep monitoring the internal temp. I think I pulled mine at 117. then it heats up to 120 as it sits. Enjoy, don’t forget the sauce.

  16. Ryland Says:
    January 11th, 2010 at 8:04 pm

    Cooking mine now. I have never cooked one before, but I love prime rib. My rib roast is 8 pounds so I’m going to cook 160 mins…Seems too long but we’ll see!!!

  17. Kaylah Says:
    January 14th, 2010 at 1:53 pm

    You are the best!!! My family thinks I am a pro chef!! Please keep up the great work!!!

  18. Liam Says:
    January 16th, 2010 at 5:47 am

    Thank God for YT and Rob! I will be also cooking the PR! Thanks Rob for the easy instruction!
    Merry Christmas!
    DC

  19. Miley Says:
    January 18th, 2010 at 11:58 pm

    Thanks christmas day ..my wife is at work and Im cooking P Rib today ….looked up on the net…this came up …finisheed product looked great so im doing it your way ! Cant remember how many prime ribs have been screwed up by overcooking…your way looks easy !

  20. Phoenix Says:
    January 19th, 2010 at 2:48 pm

    good luck and take a pic and send it to me. rb

  21. Jazlynn Says:
    January 20th, 2010 at 4:31 am

    There is a difference. check out the Coke marinated steak (or maybe it’s the kabob vid) video where i go in to more detail. But there are additives in some salts like iodine and or non-caking agents that effect the taste. There are even a lot of gourmet salts from around the world because they contain trace minerals from there surroundings. thanks for asking.
    Rob B

  22. Wilson Says:
    January 20th, 2010 at 8:39 pm

    Thanks for the video. I’m cooking my first prime rib tomorrow!

  23. Ethan Says:
    January 22nd, 2010 at 10:53 am

    Why is kosher salt better? Isn’t NaCl NaCl ?

  24. Colt Says:
    January 24th, 2010 at 2:27 pm

    Thanks for the video love seeing different inputs on prime rib

  25. Amelia Says:
    January 25th, 2010 at 3:45 am

    why bother with Kosher salt? just use normal course sea salt

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