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I have a prime rib roast for tomorrow's supper. It's a 4lb roast.

I'm going to shove some garlic cloves into it and salt & pepper the outside. Maybe rosemary.

My question is: what's a good cooking time and temp? Any prime rib tips?

I have a prime rib roast for tomorrow's supper. It's a 4lb roast. I'm going to shove some garlic cloves into it and salt & pepper the outside. Maybe rosemary. My question is: what's a good cooking time and temp? Any prime rib tips?

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[–] [deleted] • 0 pt

no you wont, that is ridiculous

[–] • 0 pt

FDA recommends two hours as the upper limit. I'm sure they are being on the cautions side. Just an FYI. YRMV

[–] [deleted] • 0 pt

idgaf about the FDA guidline, the center will still be refrigerator cold and it will cook unevenly... beef can be left out for hours before cooking. beef is different, why you think you your order your steak raw?

poultry, pork (well somecuts are okay) you need to be careful about

[–] • 0 pt

I almost died from doing that. I know what prostration means and is. I will never let something warm for 3 hours again.