Prime rib is a popular dish for special occasions, holidays and family gatherings. Cooking prime rib in a convection oven is an easy way to prepare a tender and flavorful roast.
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You can use a convection or regular oven for the rib roast. When cooking bone-in ribeye roast in a convection oven, keep it uncovered and roast until it reaches an internal temperature of at least 145 degrees Fahrenheit. When using a convection oven, the roast may cook faster than in a regular oven.
Convection Oven Roasting Times
A regular oven warms the space with stationary heating elements at the bottom of the oven. A convection oven uses fans to circulate the heated air around the oven. This keeps the temperature consistent throughout the oven and eliminates cold spots and uneven cooking commonly found in regular ovens, notes Michigan State University Extension.
When deciding how to cook your ribeye roast, you can follow the same directions for any recipe using a regular oven. When using convection, decrease the recommended cooking temperature by about 25 F. Check the temperature of your roast frequently, as it may cook up to 30 percent faster depending on your oven.
What's the difference between bake and roast in a convection oven? According to JSTOR Daily, historically, baking was done in an enclosed space while roasting was done over an open fire. Today, however, they are essentially the same thing. They are both a way to cook food using dry heat.
Beef Preparation and Safety
After you purchase your roast, be sure to immediately return home and store it in the refrigerator at 40 F or colder, advises the USDA Food Safety and Inspection Service (USDA FSIS). Cook and serve refrigerated beef within three to five days.
If you will not be using the roast within that time, freeze it at 0 F or colder. Use the frozen roast within nine to 12 months for the highest quality. Thaw the roast before cooking. You can thaw the roast in the refrigerator, in cold water or in the microwave. If you forget to thaw the roast, plan on extending the cooking time by at least 50 percent.
Improper handling of raw meat and failure to properly cook meat may result in foodborne illness. Raw beef may contain E. coli, Salmonella and Listeria monocytogenes. Although these bacteria are killed when the beef is properly cooked, they can be reintroduced after cooking, advises the USDA FSIS. Be sure to refrigerate any uneaten beef within two hours. When you reheat the meat, cook it to an internal temperature of at least 165 F.
How to Cook a Roast
Prime rib is the cuts of meat from a rib roast. You can purchase bone-in rib roast or bone-out, or ribeye, roasts, advises the University of Nebraska-Lincoln. Try this simple recipe for a prime rib roast from Texas A&M AgriLife Extension:
- Heat the oven to 300 F or to 275 F if you are using a convection oven.
- Season the thawed rib roast with your favorite spices.
- Place the roast in a pan with the fatty side up.
- Cook uncovered until the internal temperature of the roast reaches 145 F. Plan on cooking the roast for 20 to 25 minutes per pound.
- Remove the roast and let it stand at room temperature for 15 to 20 minutes.
- Carve and serve the roast with your favorite side dishes.
You can keep the seasoning simple with just salt and pepper or you can be more adventurous with your flavor choices. Consider the seasoning used in this LIVESTRONG.com recipe for Gremolata Beef Roast. To make this rub, combine grated lemon peel, 1 tablespoon minced garlic, 2 tablespoons chopped parsley and 1/4 teaspoon pepper. Rub the mixture on the outside of the roast and bake as directed.
Alternatively, consider this rosemary and garlic rub from North Dakota State University. Combine 2 teaspoons of minced garlic, 3 teaspoons of dried rosemary, 1/2 teaspoon of black pepper and 1 teaspoon of course salt and rub the mixture on the outside of your roast.
Read more: How to Cook a Steak in a Convection Oven
If you have any leftover roast, you can reheat it for another meal, or use it in another recipe. The University of Nebraska-Lincoln recommends using leftovers in:
- Shepherd's pie
- Soups, stews and chili
- French dip sandwiches
- Cold roast sandwich with horseradish mayo
According to the USDA, a three-ounce serving of choice cut of boneless ribeye petite roast contains 160 calories. This serving would also provide you with 23.8 grams of protein and 7.16 grams of fat. Other nutrients include:
4.25 milligrams of calcium
2.25 milligrams of iron
22.1 milligrams of magnesium
309 milligrams of potassium
4.81 milligrams of niacin
3.16 micrograms of vitamin B12
The specific nutritional values may vary depending on the cut of meat and the seasoning you use to flavor the roast.
Prepare Healthy Side Dishes
No meal is complete without healthy side dishes. You can keep it simple with a baked sweet potato and our Citrus Greens Salad. To make the salad, simply mix a dressing of lemon and olive oil and toss it with mixed greens and sliced mushrooms, carrots and cucumbers.
To make your potato more interesting, try our recipe for Smoky Harissa Chickpea Twice-Baked Sweet Potatoes:
- Wash the sweet potato and pierce it with a fork several times.
- Cook the potato until tender. This should take about 45 to 60 minutes at 400 F.
- Cut the potato in half and remove the flesh.
- Put the skins in a greased baking dish.
- Combine the flesh of the sweet potato with 1/2 cup of chickpeas, 1 tablespoon of harissa paste and 1/2 cup of plain, nonfat Greek yogurt.
- Fill the skins with the sweet potato and chickpea mixture.
- Bake for 15 minutes and serve.
- Cut 15 string beans into 2-inch pieces.
- Steam the beans for approximately five minutes.
- Toss the steamed beans with 10 almonds.
- Texas A&M AgriLife Extension: "Prime Rib – It’s What’s for Christmas Dinner"
- USDA FoodData Central: "Beef, Ribeye Petite Roast, Boneless, Separable Lean Only, Trimmed to 0" Fat, Choice, Cooked, Roasted"
- USDA Food Safety and Inspection Service: "Beef From Farm to Table"
- USDA Food Safety and Inspection Service: "Danger Zone" (40 °F - 140 °F)"
- Michigan State University Extension: "The Ins and Outs of Convection Ovens"
- University of Nebraska-Lincoln: "Oven Roasting Guidelines for Beef"
- JSTOR Daily: "Baking Vs. Roasting"
- University of Nebraska-Kearney: "Whirlpool Electric Range User Instructions"
- North Dakota State University: "Rosemary and Garlic Pork Roast"