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Can you cook prime rib in a Pyrex dish?

Pyrex dishes are a popular choice for cooking prime rib.

They are oven-safe and can be used to brown the meat before transferring it to a slow cooker.

In this blog post, we will discuss how to cook prime rib in a Pyrex dish.

We will also provide a recipe and tips for ensuring that your prime rib comes out perfectly every time!

Can you cook prime rib in a Pyrex dish?

Pyrex as a substitute for metal, is perfect. The difference is when the time comes to prepare gravy or let loose the fond (little black bits of roast) and the juices that remain inside the oven after cooking. Metal conducts heat, so it will be easier to do this with a metal pan.

The good news is that you can use your Pyrex dish for other parts of the meal.

Consider using it as a serving platter or even cut the meat directly in the dish post-roast.

If you have leftovers store them in the fridge in your Pyrex and then reheat when ready to eat again.

And there’s no need to worry about ruining your nice dishes Pyrex is oven, microwave, freezer, and dishwasher safe.

So go ahead and live your best life with prime rib any way you want! Just don’t forget the horseradish sauce.

Cooking prime rib in a Pyrex dish is possible, and it has its benefits.

For instance, you can use the same dish to serve the meat once it’s cooked. And if you have leftovers, storing them in the fridge in your Pyrex is easy peasy.

Can I cook a prime rib in a glass pan?

The roast should be removed from the refrigerator at least 2 hours prior to the roast is ready to cook.

Preheat oven to 550 degrees.  Place roast, fat side up on a rack in a shallow glass pan. Do not add water or liquid to the pan.

Cook for 20-25 minutes per pound for rare doneness 140 degrees F internal temperature. Remove from oven and let rest for 20 minutes before carving.

If you’re looking for more of that traditional prime rib flavor, you can try cooking it in a glass pan with some water and beef broth.

Just make sure to remove the roast from the refrigerator at least two hours prior to cooking so that it has time to come to room temperature.

Preheat your oven to 550 degrees and cook the roast for 20-25 minutes per pound until it reaches an internal temperature of 140 degrees Fahrenheit.

Then, let it rest for 20 minutes before carving so that the juices have time to redistribute.

Can you use a Pyrex dish as a roasting pan?

Glass is likely to be better for roasting than the cookie-like sheets because it helps keep the heat distribution relatively even.

Glass will not stand up to the rigors of roasting and could end up ruining your meal when it breaks or shatters.

All Clad makes a great roasting pan, complete with wire rack.

If you don’t want to spend that much money, try something from Cephalon.

If you have a Pyrex dish that you’re dying to use as a roasting pan, go ahead and give it a try.

Just be sure to keep an eye on it while it’s in the oven, and be extra careful when taking it out.

It’s probably not the best idea to use your favorite dish, just in case something happens to it.

Can you cook a roast in a glass pan?

Glass pans should not be used when broiling food items because they can break.

If you’re roasting the meat and wish to cook gravy in a pan over the stove you’ve finished, use a metal roasting pan and not a glass one, or else you’ll have transfer the entire thing to the pot before you can make the sauce.

Glass can also break if it is heated too quickly or unevenly, so avoid using a glass pan for things like stir-fries.

If you’re set on using glass, make sure to use low heat and take extra care when handling the pan.

Different materials have different heat conductivity rates, which means that they will all heat up at different speeds.

Metal is going to be one of the quickest materials to heat up, followed by ceramic and then glass.

This is why it’s important to keep an eye on whatever you’re cooking in a glass dish and lower the temperature if needed otherwise, you run the risk of your food overcooking or even worse, your dish shattering.

What is the best pan to cook a prime rib in?

Place the roast’s rib face down in a pan or roasting pan with high sides.

The pan will not require racks to support the roast as the bones function like a rack to hold roasting the prime rib.

The meat is ready to be put in an oven for cooking.

To ensure that the meat cooks evenly, cook the roast for about 20 minutes per pound.

A good rule of thumb is to take the internal temperature of the roast with a meat thermometer after it has cooked for three-quarters of the total time.

The target internal temperature for a medium-rare prime rib is 135 degrees Fahrenheit.

If your roast needs more time in the oven, continue cooking it until it reaches this temperature.

Once your prime rib is fully cooked, remove it from the oven and let it rest for at least 15 minutes before carving and serving.

This will give the juices time to redistribute throughout the meat, resulting in a juicier and more flavorful final product.

Do you put water in the bottom of the pan for prime rib?

Pre-heat the oven to the highest setting, typically 500 to 500 degrees.

Place the roast on the rack (or over celery, carrots, and sliced onions, to add flavor to the drippings well) within the baking pan.

Then sprinkle a bit of in the form of water at the bottom but it should not be touching the meat.

The water will help to create steam and prevent the drippings from burning.

If you have a meat thermometer, insert it into the roast now.

Roast for about 20 minutes per pound, or until the internal temperature of the meat reaches 125 degrees for rare, 135 degrees for medium-rare, 145 degrees for medium, 155 degrees for well-done.

Remove from oven and let rest before carving. Tent with foil if you like, to keep warm.

Can you slow roast in Pyrex?

In a 5-quart Dutch oven or a 9×13 Pyrex dish place celery, carrots onions along with potatoes, garlic and thyme.

Sprinkle with 3 teaspoons of salt as well as pepper. Place in oven and cook for about 45 mins while covered.

After 45 minutes close the oven and cover with lids or aluminum foil and let roast for three hours , then lower the temperature to 325 ° F.

After three hours remove the lid or aluminum and let it cook for about another hour to get a nice crispy brown skin.

If you want your vegetables extra crispy, then cook uncovered for the entire time. Just keep an eye on them so they don’t burn!

Do you cook a rib roast bone up or down?

Put the meat in a roasting pan that is high-sided bone-side down.

The bones form an excellent roasting rack for your meat. Don’t be concerned in case you don’t own one.

The roast should be cooked for 15 minutes, and then lower the temperature of the oven down to 325°F.

Roast for the remaining time following this guide:

  • For a rare roast, cook 18 minutes per pound.
  • For a medium-rare roast, cook 20 minutes per pound.
  • For a well-done roast, cook 22 minutes per pound.

Remember to take the rib roast out of the oven about 20 degrees before it reaches the desired doneness temperature.

The internal temperature of the meat will continue to rise as it rests.

Do not forget that all roasts need to rest out of the oven before being carved and served.

This allows the juices to redistribute back into the meat, making it more flavorful and moist.

plan on letting your rib roast rest for at least 15 minutes, tented loosely with foil.

If you want to make a pan sauce from the roasted meat, do so during this resting time.

Do you cover prime rib when cooking?

Do not cover the roast with foil. You should estimate 12 minutes for each kilogram of meat for cooking time.

Use the chart for help to estimate Prime Rib Roast Cooking Times.

Do not overcook your roast. Check the internal temperature of your roast about 20 minutes before you think it will be done.

The USDA recommends an internal temperature of 145 degrees F (medium rare), 160 degrees F (medium) or 170 degrees F (well done).

If you like, you can use a meat thermometer to check the internal temperature of your roast.

Insert the thermometer into the thickest part of the roast, being careful not to touch any bones.

Do you sear a prime rib roast?

Dry-brining the prime rib on the day before roasting ensures that every bite is delicious slow roasting at a low temp, followed by a high-heat sear will ensure an excellent medium-rare crookedness all the way through with a delicious herb-crusted crust.

If you don’t have a lot of time, you can skip the dry-brining step, but I highly recommend it if you can swing it. Either way, let’s get started on this recipe!

First, you’ll need to gather your ingredients. For the dry-brine, you’ll need:

  • Kosher salt
  • Fresh rosemary leaves
  • Fresh thyme leaves
  • Garlic cloves
  • Cracked black pepper

For the roast itself, you’ll need: – Prime rib roast (size will depend on how many people you’re serving) , Olive oil , Salt , Pepper. Dry brining is a process where you cover the meat in a salt mixture and let it sit overnight.

This helps to tenderize the meat and add flavor.

To make the dry brine, combine the kosher salt, fresh rosemary leaves, fresh thyme leaves, garlic cloves, and cracked black pepper in a food processor or blender. Pulse until everything is finely chopped.


Cooking prime rib in a Pyrex dish is definitely possible, but there are a few things you need to keep in mind.

Make sure that your Pyrex dish is oven-safe and that it can withstand the high temperatures of the oven.

Also, be sure to generously season your prime rib before cooking it in the Pyrex dish.

If you follow these tips, you should have a delicious and perfectly cooked prime rib dinner!

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