Cooking For Engineers

[mountain lady]

I have been on several web sites to find a recipe/method to cook a prime rib for Christmas. This site recommends the slow cook method.
However, I found a site that cautioned cooking at 200 degrees could produce an enviornoment for bacterial growth. Should this be a concern using the recipe/instructions suggested here?

[IndyRob]

Although I've been gravitating to lower and lower roasting temperatures, I've cooked several holiday rib roasts by more conventional methods and all have been very well received.

Season well, preheat oven to 500(F) or 550 and turn down to 325 as soon as the roast goes in. More important than anything else is monitoring the internal temperature. Pull the roast out 5-10 degrees before it reaches your final desired temperature. It will coast the rest of the way.

Although you may get many varying opinons here, the differences will be be between a A grade, a A+ or a A++. Aunt Edna won't be able to tell the difference, and (true story) a new latino in-law may find meat that is still red incredibly off-putting.

So, even if the science presented here is sound, IMHO, the last thing you want to do on a holiday is something that will cause you worry. A rib roast is a beautiful, simple (and expensive) thing that's hard to screw up. If you're not confident with a cooking technique, don't use it in such an important situation.

[nehrda]

I have been cooking rib roasts for five years at 200 degrees. I haven't had any problems. This is what I do, once a year.

Dry the roast for 3 days, in the fridge, wrapped in paper towels. Change the towels each day and then remove from the fridge four hours before placing in the oven, at 200. (Well seasoned, of course)

Cook until the internal temp is 125. Remove and let the meat rest, wrapped and covered, until the internal temp is 132. (I like two layers of foil and a towel.)

While the meat is resting I turn the oven to 500 degrees. When the meat has reached 132, uncover and place in the oven to crust. As dark as you like.

A good cut of meat is essential, use nothing less than choice. This has worked for me every time!

I do have one question. I can never calculate my finish time. Any formula or table available? Thanks.
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Ford Explorer Sport Trac Specifications

[ditto]

I just had Prime Rib Roast for Christmas. It turned out perfect.

I placed it on a rack and cooked it at 325 degrees and allowed 30 minutes per pound.

The center was slightly rare. It was very good.