WebFor the most tender roast beef, marinate for 2 to 15 hours before cooking. The meat on the boneless rolled rib comes with alot of marbling and a generous fat cap. …
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Roast at 450 degrees F for 15 minutes; then roast at 325 degrees F for 4 hours 10 minutes. To be sure your rib roast is fully cooked, check the internal temperature of your meat. For rare doneness, your meat thermometer should read 125 degrees Fahrenheit.
Don’t add water or cover the roast and once the roast is in the oven try not to open the door unless you absolutely have to. Insert a meat thermometer and place into the preheated oven. Cook uncovered for 15 minutes then reduce the temperature to 325 degrees. Cook until the meat thermometer reaches 135 degrees for medium rare.
If you’re cooking your prime rib at a higher temperature, like 325°F, you’ll need to decrease the cooking time. For a 3-bone roast, you should cook it for approximately 2½ hours. For a 4-bone roast, cook time will be closer to 3½ hours. And for a 5-bone roast, you should plan on cooking for approximately 4½ hours.
Cook the rolled beef roast for roughly 3 hours for a 4- to 5-pound roast, or until the meat is fork-tender. Check the roast periodically and spoon the braising liquid over the meat. Add more braising liquid to the pan as needed to maintain the same level of liquid.