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Prime rib roast makes an impressive dish for any occasion, and it is especially popular at Christmas and other major holidays. Prime rib cooking recipes times depend a lot on the cooking temperature and the size of the roast.

There are two basic methods for cooking prime rib roasts -- high temperature and low temperature. Each method has its advantages and there are people who swear by a one cooking process or the other. Prime rib cooking recipes times are mostly determined by whether you are cooking the meat at high temperatures or low temperatures.

Some people love the slow cooking methods that is used in smoker barbecues. It can't be denied that smoking brings out wonderful flavors in the prime rib cooking recipes and produces some of the juiciest roasts imaginable. The low temperature of smoker barbecues means that prime rib cooking times can be extended to five or six hours.

On the other hand, there are those who swear by cooking the prime rib in a hot oven. This method reduces prime rib cooking recipes times to the minimum while searing the exterior of the meat so that it contains the juices. When placed in a 500° oven, a 12 pound roast will cook in less than an hour.

This fast cooking method, however, depends on the roast staying in the warm oven for at least one more hour after the heat is turned off.

During this time, the meat is still cooking, so you could say that this method requires prime rib cooking times of three hours.

No matter which way you cook the meat, you have to check the interior temperature to make sure that it is cooked all the way through. A good-quality meat thermometer will tell you the temperature of the roast and you might have to extend the prime rib cooking recipes times by an hour or two.

Some prefer the standing rib roast with the ribs attached. Others carve the roast from the ribs and save the ribs to cook as a separate dish. If you are cooking for a crowd, for a family dinner, I'd suggest carving the whole roast from the ribs before cooking, but rest the prime rib roast on the ribs, using the ribs as a natural rack during cooking. This way, you can carve the prime rib roast in thinner slices without hitting the bone, and the ribs make extra servings for those who love them. Creamed horseradish sauce, a simple sauce made with unsweetened whipped heavy cream, ground horseradish, and a pinch of salt is a traditonal and yummy accompaniment for prime rib.

For best and delicious prime rib cooking recipes make sure to buy the prime rib roast properly tied and ready to put in the oven. The rib bones should actually be cut first, away from the roast, and then tied back on the roast with kitchen string before roasting. The butcher where you buy your roast should do this for you. Estimate 2 people served for every rib.

Follow these tips for a better and tasteful prime rib cooking recipe:

a) Remove roast from the refrigerator a couple hours before cooking. Roasts should always be brought to room temperature first, before they go in the oven. Cookbooks often call for the excess fat to be removed. By "excess" fat they mean any fat more than an inch thick. The fat is what provides the flavor and what you are paying for with prime rib, so you want to leave it on. Your butcher should have removed any excess fat.

b) Preheat your oven to 500°F, or the highest it will go (our oven only goes up to 450°F). Salt and pepper the natural fat covering the roast.

c) After 15 minutes on 500°F, reduce the heat to 350°F. To figure out the total cooking time, allow 15 minutes per pound for rare and 20 minutes per pound for medium rare. Roast in oven until thermometer registers 120°F. for rare or 135°F. for medium. Remove from oven and let rest 15 minutes before carving. The roast continues to cook while it is resting.

d) With a knife, cut the strings which attach the meat to the bones. Remove the bones (save for making stock for soup. Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/4-inch thick.

e) Enjoy!!!