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Deciphering Confusing Prime Rib Cooking Times
By
www.greatinfosites.com
Prime rib is one of the most highly prized cuts of meat you can serve. The delicate texture and succulent taste make prime rib a sure way to please even the pickiest of eaters. Unfortunately, it's gotten a reputation as being difficult to cook.
The most confusing thing about prime rib, for most cooks, is that prime rib times vary significantly depending on many factors. Variables that can affect prime rib times include the thickness of the meat, the amount of fat on the cut, the moisture content of the meat, and the temperature of the meat when it's placed into the oven.
How Long to Cook Prime Rib
There are many charts and resources that will give you approximate prime rib times based on the weight of the cut, but these are educated guesses at best. While you can take approximate prime rib times and make them work for you, the best way to cook your prime rib is to use a sturdy, reliable, and high quality meat thermometer.
A meat thermometer with a heat-proof probe that stays in the meat the entire time it's being cooked is the most accurate way to gauge when your prime rib is done. Forget trying to calculate prime rib times or attempting to tell by sight or smell when it is done. The only way to be sure it's done is to
vegit v vegan
i was once a vegan and it seemed to me that the effort to keep it up was huge
coupled with a serious loss of strength
any way a serious viscious cicle evolved
so im know a vegit n eat milk n eggs erm i luv pudding defeated me
im a b
Thursday March 18, 2009
0:33 spin
360 cal
154.6 lbs
The weight is slowly coming off...just gotta stay away from the Sun Chips.
Wednesday Mar 17, 2009
1:30 Badminton
...resulting in a jammed ring finger (can barely type), two scraped elbows, a bruised hip, and barely being able to stand up.
03-18-10 Thursday
B - bean burrito, tea
L - a repeat of last night's dinner: three sisters stew and a salad
S - carrot-raisin muffin
D - yet to be decided on . . . .
03-17-10 Wednesday
B - small cup of coffee w/coconut milk, carrot-raisin muffin
L - pbj sammie on ww, carrot and celery sticks (my lunches aren't normally so boring and small - I guess I wasn't really hungry today as I found it very satisfying)
S - carrot-raisin muff
2 books
I'm alternating between two books right now:
"The Practice Of The Wild" by Gary Snyder
"The Story of Stuff" by Annie Leonard
Tuesday March 16, 2010
0:47 spin
501 cal
14.8 mi
155.4 lbs
My weekend of Thai food got the better of me. Darn that sticky rice.
vegan resident
we got a new resident at the nursing home where i workwho is a vegan so now my boss has to buy vegetarian foods like vegie burgers and stuff and im so happy so theres something i acn eat there besides just vegies all the time.
The new 'Choices' video
Dear all,
I hope you are all doing great. I am a new member here and already posted a video about scientific evidence for a mind-matter connection into the scientific section.
I have just finished producing new video that I called Choices and i
I'm new here.
Hi! I'm new here as well as new at becoming vegetarian, possibly on my way to becoming vegan. I have always preferred to eat other things than meat, but cooked a lot of meat because of my husband. I recently educated myself on the meat industry in th
use a reliable meat thermometer.
Even when you're using a meat thermometer, your prime rib times will still vary significantly based on the factors mentioned above. However, knowing what temperature your prime rib is at will tell you the exact moment to pull it out of the oven. This will be anywhere from 110 to 120 degrees, depending on how well done you like your meat. After pulling the pan out of the oven, let it sit for a good 10 to 15 minutes. The temperature will continue to increase for a few minutes and will then stop rising. Then, and only then, your prime rib is ready to be served.
The well-seasoned cooks in your family will no doubt have all sorts of tricks for calculating prime rib times that they'll happily share with you, but if you want your meat cooked perfectly every time, stick with the thermometer method. You may even impress those experienced cooks and win them over to your method.
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