How to Roast Prime Rib? The Best Prime Rib Recipe
There’s something truly remarkable about a perfectly roasted prime rib. It often takes center stage at holiday gatherings and special celebrations, embodying the essence of a festive meal with each succulent slice. If you've ever been intimidated by the idea of cooking such a prized cut, let me tell you, you're not alone! I used to think it was this mystical culinary feat reserved for Michelin-starred chefs. But after a few attempts, I've discovered that with the right approach, roasting a prime rib that will make your guests swoon is totally achievable.
This isn’t just another recipe. It’s your roadmap to prime rib perfection. We’ll break down everything from picking out the best roast to craving it like a pro. So, put on your apron, and let’s get cooking!
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| How to Roast Prime Rib |
Ingredients:
- 1 (4-5 pound) bone-in prime rib roast (about 2-3 ribs)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
Equipment:
- Large roasting pan with a rack
- Wireless meat thermometer
- Aluminum foil
- Sharp carving knife and fork
Prime Rib Vs. Ribeye
Think of it this way: the prime rib is the entire roast before it's sliced. A ribeye steak is just a single slice from that roast.
So, when you roast a whole prime rib and then carve it, you are essentially serving everyone their own perfect, thick-cut ribeye steak. The main difference is in the cooking: a steak gets a quick, hot sear, while the roast gets a slow, gentle roast to cook it evenly throughout.
Related Readings:
What Is the Best Way to Cook Prime Rib Roast?
Hands down, the winner is the reverse sear method.
Most old-school recipes blast the meat in a super hot oven the whole time. But the problem is that you’ll get a thick, gray, overcooked ring around the outside before the center gets to the perfect temperature.
The reverse sear does the opposite. You cook the roast low and slooowww first, bringing the entire piece of meat to the exact perfect internal temperature gently. Then, at the very end, you blast it with high heat to create that gorgeous, crispy, savory crust. The meat is perfectly pink from edge to edge. It’s incredibly juicy. And it’s almost impossible to mess up because you’re in total control.
How to Select the Best Prime Rib Roast?
This is where it all starts. Don't just grab any roast.
Bone-In is Best: Always, always get a bone-in roast. The bones act as a natural roasting rack, insulating the meat and giving it incredible flavor. Don't worry, it's easy to carve around them.
"Prime" Grade vs. "Choice": "Prime Rib" is the name of the cut, not necessarily the grade. USDA Prime grade has the most marbling and is the most expensive. For most home cooks, a high-quality USDA Choice grade is absolutely fantastic and what I usually buy. Look for one with good visible marbling.
Plan the Size: A good rule of thumb is one rib for every two people. So, a 3-rib roast will handsomely feed 6 people. It also makes for great leftovers, so don't be afraid to go a little bigger.
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| How to Choose Prime Rib |
How to Roast Prime Rib?
Step 1: The Dry Brine: The night before, pat your roast very dry. Rub a generous amount of Kosher salt all over it. Place it on a plate, uncovered, back in the fridge.
Step 2: Come to Room Temp: About 2 hours before cooking, take the roast out of the fridge.
Step 3: Preheat and Prep: Preheat your oven to 250°F (120°C). Pat the roast dry one last time. Rub it with oil and coat heavily with black pepper and any herbs.
Step 4: Insert the Probe: This is the key step. Insert the probe of your wireless thermometer into the very center of the thickest part of the roast, making sure the tip isn't touching a bone or a big pocket of fat.
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| Insert Wireless Probe |
Step 5: Roast Low & Slow: Place the roast in the pan and slide the whole thing into the oven. Now, turn on your receiver, the phone app or the handheld unit. Set your target temperature alarm (see chart below). Now, you walk away. Go live your life. The thermometer will tell you when it's time for the next step.
Step 6: The Blast of Heat: When your phone chirps with the alert that the roast has hit your target temp, head to the kitchen. Take the roast out and place it on a cutting board. Tent it loosely with foil. Now, crank your oven up to 500°F (260°C).
Step 7: REST. DO NOT SKIP THIS: Once the oven is hot, put the roast back in for just 8-10 minutes to form that perfect crust. Then, take it out and let it rest, still tented with foil, for at least 30 minutes. You can carefully remove the probe at this point.
Prime Rib Roast
How Long to Roast Prime Rib?
We cook to temperature, not time. This is where your wireless thermometer earns its keep. Here’s your cheat sheet. Set the alarm on your thermometer for these temperatures:
- Rare: Set alarm for 120-125°F
- Medium Rare: Set alarm for 130-135°F
- Medium: Set alarm for 140-145°F
A Personal Note: For a 4-rib roast, my thermometer usually alerts me after about 3 to 3.5 hours. But one time it took almost 4 hours because the roast was straight from a colder part of the fridge. I didn't stress at all because I was watching the temp creep up from the other room. I just enjoyed the extra time with my family.
How to Crave and Serve?
Position the roast on a sturdy cutting board with the bones facing up. Using a sharp carving knife, carefully slice between the ribs and the meat, working your way down. Then, slice the meat into your desired thickness.
Serve it up immediately! Plate those glorious slices immediately. Classic accompaniments include horseradish sauce, the pan drippings, roasted potatoes, and a crisp green vegetable.
