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    You are in: Home / Community Forums / Cooking Q & A / Cooking Prime Rib
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    Cooking Prime Rib

    Sharon Command
    Wed Dec 19, 2001 4:06 pm
    Newbie "Fry Cook" Poster
    I am cooking prime rib for family Xmas eve dinner. I got a great deal on a whole piece of prime rib which weighs about 18 lbs.

    My questions is, should I cut it into two or three smaller pieces or just cook it as is

    I need all the help I can get.
    icon_smile.gif
    Dib's
    Wed Dec 19, 2001 4:24 pm
    Food.com Groupie
    If your cooking for a crowd-leave it whole, start it early and keep it moist-OR-
    Cut in half and cook it slow and keep it moist.
    If you leave it whole, you will have the ends that will be fairly well done, the middle which will be rare-youve covered everyone!
    Don't cook it over 250* and add beef broth or water. Di icon_wink.gif
    Sharon Command
    Wed Dec 19, 2001 7:25 pm
    Newbie "Fry Cook" Poster
    Don't cook it over 250* and add beef broth or water. Di icon_wink.gif
    [/quote]

    I've cooked lots of prime ribs in the past but never one this large...I'm baffled by you saying to add liquid or broth...all recipes I find say to NEVER add liquid to a prime rib. Is there something I'm not aware of?

    I was kind of thinking that if I left it whole, I would have the meat done in a range from rare to well done
    Derf
    Thu Dec 20, 2001 12:07 am
    Food.com Groupie
    I agree with you, i've never added liquid, and you're right you will have from well to rare if you leave it whole, might be a good idea to use a meat thermometer though.
    Karen From Colorado
    Thu Dec 20, 2001 9:11 am
    Food.com Groupie
    Ahhhhh....Prime Rib! My all time favorite cut of beef. I never add water to mine either. Use a good rub, place on a rack and let the grease drip to the bottom. Lately (since I don't have an oven) I been making mine in my rotissorie. It comes out wonderful. I use a meat themometer to test the middle. I like mine med rare, but my daughter only likes her's pink or even done so I get the inside and she always gets the ends. 140 degrees for rare, 160 degrees for med and 170 for well done. I also use a 325 oven. (when I had an oven)
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