Small prime rib- best cooking method?

"Valentine" <[email hidden]> wrote in message
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Quoted message said:

Got a lovely but small prime rib roast for hubby's birthday. Ive done
larger ones but this one is only a little under 2 pounds, with bone.
Ive seen recipes that call for going in on a high temp and then
turning it down, slow roasting and everything in between.

How would you roast it to get it med rare but still tender and
flavorful?

Thanks!!

I'd call 2 pounds a large steak. '-)
Cook it like a rib steak.....a rib-eye with the bone still attached.
Sear it, both sides, cover and/or wrap it in foil, then let it rest.

Valentine said:

Got a lovely but small prime rib roast for hubby's birthday. Ive done
larger ones but this one is only a little under 2 pounds, with bone.
Ive seen recipes that call for going in on a high temp and then
turning it down, slow roasting and everything in between.

How would you roast it to get it med rare but still tender and
flavorful?

I would take it out of the refrigerator 2 hours ahead of time
to let it come up to room temperature, preheat the oven then roast it
uncovered at a constant 325 degrees. Take it out when a meat
thermometer reads 130 (charts say 130 is rare, in fact
it's medium rare) or if it starts to look done -- about 60 or 70
minutes I would guess.

Let it sit about ten minutes before carving it. If you guessed
wrong and it is too rare, one way to correct this is to microwave
it for about 20 seconds. I think that gives a better result
than returning it to the oven.

Good luck!
Steve

"Valentine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Got a lovely but small prime rib roast for hubby's birthday. Ive done
larger ones but this one is only a little under 2 pounds, with bone.
Ive seen recipes that call for going in on a high temp and then
turning it down, slow roasting and everything in between.

How would you roast it to get it med rare but still tender and
flavorful?

Thanks!!

These are 1-1/2 pound, slightly smaller than your 2 pound roast. Maybe just
the bone difference?

All of these sound wonderful! THANK YOU!

Also making his favorite cream of wild mushroom soup, grilled
asparagus and a potato gratin with grueyere and garlic... mmm NO diet
tonight!