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We're doing this for the first time. Do we stick the meat thermometer before we even put it in the oven? My recipe calls for 500 degrees for 20 minutes and then 325 for about 2 hours, depending on how well we want it done. If I shouldn't open the oven, then when do I stick the meat thermometer in? Does it hurt it to open the oven after the 20 minutes, stick the thermometer in and then bring it down to 325?
If it's an "instant read" thermometer, DO NOT stick it in and leave it. Ever. It will melt. If it's one of the old type thermometers meant to stick in the meat prior to roasting, then that's OK. I would check it for internal temp after the first hour of cooking at 325. Internal temp should be about 130 to 135 for medium rare.
Cooking a prime rib on the grill may be a tad tricky but we cook turkeys on the grill by indirect heating never cook a turkey directly over the flame.
Preheat oven to 550°F degrees.
Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up.
Roast at 550°F at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.
Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.
At the end of the 2 hours, remove meat from oven to slice; it comes out perfect everytime. Works the same with Roast beef. The next time you want an easy hands-off, tender and juicy roast, try this recipe - you won't be disappointed!
you should let your roast get to room temp before putting in the oven. I got that tip a few years ago from martha stewart. cook the prime rib at 325 and remember that it will keep cooking after you take it from the oven, so you should always take it out a little early!
Good News: The roast came out perfectly
Bad News: We burned the oysters into smithereens
We just got too distracted saying hi and visiting with everyone
Friend of our's who owned a restaurant swore by that method-I remember him saying 180 deg for hours.
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