Prime rib cooking
I'm seasoning and cooking a prime rib for 10-12 servings. One person can't have garlic. Can I cut 1 piece off, (season it without garlic), and cook it separately in the same oven at the same time as the main prime rib?
Best Answer
Yes, you can cook it separately, assuming you are roasting it you'll need to add the smaller piece later as it will cook much faster. If you are braising it you would cook it for a similar amount of time.
My main concern would be having a small piece dry out, you're essentially talking about roasting a steak, which I'd never recommend. If it were me I'd leave the garlic out of the roast and put it in a sauce instead, or just leave it out entirely.
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How many hours does it take to cook a prime rib?
Cook until a thermometer inserted into the thickest part of the prime rib registers 130 degrees F for medium rare, 35 to 45 minutes of cooking time per pound. An 8-pound roast will take about 5 1/2 to 6 hours.Do you cook prime rib at 325 or 350?
For cooking instructions for prime rib roast that is boneless the basic cooking time is for medium is a 3 to 4 pound prime rib roast should be cooked at 350 degrees Fahrenheit for 23 to 30 minutes per pound, for a 4 to 6 pound prime rib roast you should cook it at 350 degrees Fahrenheit for 18 to 20 minutes per pound ...How many minutes per pound do you cook a prime rib?
Start by cooking your prime rib at 500\xb0F for 15 minutes and then lower the oven temperature to 325\xb0 F and cook for 10-12 min per pound for rare prime rib, or 13-14 min per pound for medium rare prime rib, or 14-15 min per pound for medium well prime rib.What is the best temperature to cook prime rib?
Roast in oven: Place roasting pan in hot 450\xb0F oven for 20 minutes, then reduce heat to 350\xb0F and continue cooking until the internal temperature reaches 115 to 120\xb0F for medium rare (125 to 130\xb0F after resting), or 125 to 130\xb0F for medium (135 to 140\xb0F after resting).Perfect Prime Rib - Easiest Prime Rib Recipe Ever! - Formally Know as \
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Answer 2
Sure you can cut off one piece, but there is a high chance that the one piece doesn't turn out like the rest. (It may turn out better!) I suggest you take a different strategy where you can ensure that the whole roast is cooked perfectly:
Suggestion 1: To keep it simple, make the whole roast without garlic. Then roast a head or two of garlic in a foil pouch and incorporate it into to a sauce which can be added while serving. This will still provide the garlic flavors to your tongue and nose.
Suggestion 2: Do a real side-by-side comparison as an experiment where your guests are the judges. Divide the meat in two equal pieces, one seasoned with garlic, one without. Cook them the same and then do a taste test with your guests with the goal of hopefully learning.
Suggestion 3: Substitute garlic with something else. Perhaps a similar or different flavor profile: chives, shallots, ginger, cumin, etc. Ask the non-garlic eater if they have any suggestions for substitution. (Would black fermented garlic be ok?)
Enjoy!
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