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Cooking Meat/18 lb prime rib roast

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Question
I would like to know how long I should cook my 18 lb Prime Rib Roast. I have tried in the past the 450 degree and then drop the temperature to 350 but have not been thrilled with the success. I would prefer to set it at one temperature and cook it longer. Any advice you can give me would be appreciated.  Thank you for your time.

Answer
Allen:

I assume you are talking about oven cooking.

If so, the most common temperature is 350 F for about 2,5 hours.

For the best results, you have to check internal temperature of meat, initially each our, after that each 30 minutes when cooking. (inside the most thick part of ribs,closer to bones), better if a digital thermometer is used.

The recommended internal temperature is about: 170F.

If you need more information, please go to: http://www.youtube.com/watch?v=Lfm30BX4hX0

Merry crhistmas, and don´t hesitate to contact  me if you need more information,

Enrique

Cooking Meat

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Enrique Torres www.juicymeatexperts.com

Expertise

More than 9 Yr. experience in R&D and business development of new ingredients and processes related to beef steaks and other meat fillets improvement for institutional and industrial customers in the following fields: Raw meat: Increasing cualinariy quality in beef staks/ fillets while: a. Reducing/eliminating ageing time in beef cuts. b. Reducing dripp loss in vaccum packed beef. c. Increasing culinary quality not only in premium, but also cheap beef cuts. d. Obtaining microbiologically safe products. Cooked meat: a. Increasing cooking yield in meat steaks/fillets from beef, chicken , pork and fish. b. Reducing / eliminates customer´s complains about hardness, lack of juiciness or size of meat steaks/fillets from beef, chicken, pork and fish. c. Reducing cooking times of meat steaks/fillets about 20%. d. Developing pre-cooking methods of meat steaks/fillets ensuring culinary quality and controling costs. e.Safe and agile new sous vide processing methods applied to meat steaks/fillets. f. Developing new meat products according to market needs and new potential businesses. Expertise in meat steaks/fillets cooking methods: a. Sauté. b. Grilling c. Friying. d. Convenction oven. e. Combined oven (Combi). f. Sous Vide Industries of expertise: a. Slaughtering hauses. b. Beef purveyors. c. Poultry purveyors. d. Catering (army, schools, hospitals) e. Restaurant chains. f. Sous Vide chicken breast processor. g. Meat Ingredients Companies. Specialties MEAT STEAKS/FILLETS PROCESSING SOUS VIDE MEAT STEAK/FILLETS PROCESSING. IMPROVED MEAT STEAKS/FILLETS MARKETING AND BUSINESS

Experience

I´been working on studies in meat fillets cooking since 2000, my expertise is based on the lastest studies in meat histology changes related to ageing, storage and cooking process and recipes. My expertise is focused on juiciness and tenderness improvement and yield increasing.

Organizations
WWW.INTOTA.COM WWW.ZINTRO.COM

Publications
In spanish: http://sigp.minagricultura.gov.co/soporte/noticias/Boletin_Barrera_Vapor.pdf Translation: Improvement of culinary quality of beef during cooking process. A ( U$150.000)investigation work. about how to cook 4 standard beef cuts, while reducing ageing time and loses, using last edible technolgy (steam barrier).

Education/Credentials
La Salle Univ. Animal Scientist 1986-1992 National University of Colombia Food and Science Technology focused on meat processing.1992-1994 Andes University (Colombia) Marketing Specialist 1997-1999 Saint Joseph's University (Philadelphia) Food Marketing 2001 Meat processors consultant since 2002.

Past/Present Clients
Grupo Carbón de Palo (Colombia) Pizza Hut (Colombia)

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