I love Prime Rib and couldn't resist when my grocery store had it on sale for like 1/3 of the regular price. It was like a $40 plus dollar cut for like $15. This was probably my first mistake...I decided to freeze it because I had it in the fridge for a few days and wasn't going to be able to cook it anytime soon and I didn't want it to go bad. So, I'm thinking of how it looks when I buy it in a restaurant...and I decide to make it look that way when I put it in the freezer and I slice it into to three pieces, the size of which what you usually get in a restaurant. I finally get around to looking up how to cook it and all the recipes are for the full cut, not the slices like I now have.
So, I need some advice on how to cook it. I guess I could just follow the same recipe and modify the cooking times. Start out with like 400 degrees and then lower it to like 300. I've seen it different ways, some do 500 at first then 200, and some do 400 then 300. I usually love my steaks cooked pretty good on the outside, almost to the point of being burned, but with prime rib I like it TOTALLY soft and mushy, so I don't think cooking at 500 initially will get it the way I like because it would make the outside too cooked. I got it that way at a restaurant somehow by mistake one time and it wasn't even like Prime Rib to me any more, I would have been happier with a hamburger. I like it medium rare, to where it's just BARELY still pink on the outside, and the inside isn't completely rare, but kinda pinkish.
Thanx for any advice....
So, I need some advice on how to cook it. I guess I could just follow the same recipe and modify the cooking times. Start out with like 400 degrees and then lower it to like 300. I've seen it different ways, some do 500 at first then 200, and some do 400 then 300. I usually love my steaks cooked pretty good on the outside, almost to the point of being burned, but with prime rib I like it TOTALLY soft and mushy, so I don't think cooking at 500 initially will get it the way I like because it would make the outside too cooked. I got it that way at a restaurant somehow by mistake one time and it wasn't even like Prime Rib to me any more, I would have been happier with a hamburger. I like it medium rare, to where it's just BARELY still pink on the outside, and the inside isn't completely rare, but kinda pinkish.
Thanx for any advice....