Standing Rib Roast is having a moment. The Academy's line has been fielding dozen of calls about this holiday showstopper. Those of you who have never bought or cooked a Prime Rib (yes, it's the same thing) should not be be intimidated. Let the Dean hold your hand and answer any question that arise. Some of our students are so diligent that they have been practicing before the big holiday meal and texting their every questions to us. The Dean never rests!
For first-time cooks, we offer you a step-by-step guide. More advanced cooks may be amused remembering the confusion you once felt.
Prime Rib FAQ & A:
- I have big eaters. How many ribs do I need for eight people? We answered, 8 big eaters = 7 ribs.
- The butcher asked if I'd like an "easy-carve" style? Do I? Easy carve is brilliant, unless one of your guests is an expert carver.
- Do I want to buy the fat end or the other end? We say fat end.
- Any hints about the vodka rub? Place the roast fat side down during the before cooking time.
- So I put in at 500 degrees for 20 minutes, then do I leave it in oven to turn temp. down to 325 for the remaining cooking time? Not sure if I should take it out while the oven temperature adjusts... Beef stays in the oven.
- My meat thermometer melted...help! Oops, can’t help you there.
- At what temperature should I remove from the oven? 120-125 degrees (interior) for rare. The roast will continue cooking after it comes out.
- Roast is out of the oven and temperature is rising. Do I remove the roast from the roasting pan onto a cutting board so it cools down, or leave it alone? Leave it alone.