The perfect prime rib is super easy. This cut of meat is mighty expensive, and you wouldn't want to mess it up, so I have all the information you need. Prime rib is an excellent option for holiday gatherings.
Prime Rib Ready In Under Two Hours
The perfect prime rib is juicy, tender, and amazing! But there's a secret to making it. I'm revealing the secret to cooking prime rib I learned from the butcher.
I don't make it at home very often because there are only two of us to eat it. But when we do, we are both in food heaven. The holidays are here so it's a good time to celebrate with prime rib.
The last time we had prime rib, we ate it with oven-browned potatoes, fresh artichokes, and steamed green beans. Then we topped it all off with Carrot Cake to celebrate someone's birthday.
Certainly not low in fat or calories, but what a magnificent birthday dinner! (If you need an excuse to splurge on prime rib, April 27 is National Prime Rib Day.)
How To Cook A Prime Rib Roast (from my butcher)
You need a good prime rib roast, a knife, and a shallow roasting pan. We use an old Le Creuset casserole pan to cook ours. It is just the right size and has a shallow depth. You will also need a platter for serving. Serve it on your best dinnerware with a beautiful glass of wine.
Ingredients
- 1 4-pound Standing rib roast aged prime, well marbled with white or cream-colored fat
- Salt and pepper to taste
- 2 cloves garlic sliced, optional
Instructions
-
Let the meat sit out of the refrigerator for at least one hour to bring it to room temperature before cooking.
-
Heat the oven to 375F degrees.
-
Place the meat fat side up in a shallow roasting pan.
-
Do not cover; do not add water.
-
Sprinkle the roast with salt and pepper.
-
Add the sliced garlic to the top
-
Put the roast in the oven and cook for just one hour.
-
Here's the secret: Turn off the heat, but do not open the oven door until ready to serve.
-
Regardless of the time the meat has been in the oven, 30 or 40 minutes before serving, turn the oven on again, setting the temperature to 375F degrees.
-
Cook the meat for 30-40 minutes more.
-
If you cook it for 30 minutes, it will be rare to medium throughout; 40 minutes will still leave some rare to medium, but more of it will be well done. I personally think it is perfect at 30 minutes; hubby prefers it cooked longer.
-
Now open the oven door and remove the roast to a serving platter. It will be perfect every time.
-
Let it rest for 5-10 minutes before carving.
Notes
Other Methods for Cooking a Prime Rib Roast
High-Heat Sear and Low-Temperature Roasting Method
First, sear the rib roast at 450 – 500 degrees for 15 to 20 minutes so it gets crusty.
Next, lower the oven temperature to 325 degrees until it is done. This method makes it easy to overcook the prime rib, so watch it closely.
Test the internal temperature with a meat thermometer. For medium, the internal temperature should be 135 degrees.
Reverse Sear Method
Cook the prime rib at 250 – 300 degrees until it is 10 to 15 degrees lower than the internal temperature you want your roast to be.
Next, remove the roast from the oven and sear it in a hot pan until crusty.
Slow Roasting Method
Cook the roast at 250 – 300 degrees until done. Check the internal temperature with a meat thermometer.
The roast may not develop a crusty exterior.
Tips To Make Sure Your Prime Rib Roast Is Perfect
Use a meat thermometer to make sure your roast is cooked to the desired doneness.
Let the roast rest for 15 to 20 minutes so the juices flow throughout your prime rib to make it more flavorful and tender.
Season with salt and pepper. Other herbs and spices may be used but are not necessary.
Again – Do not overcook it!
Alternative High Heat Sear Method For Cooking A Prime Rib Roast
Ingredients:
- 4 to 5 lb. rib roast
- 1 tablespoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon oil
- Salt and pepper
Instructions:
- Preheat oven to 450°F.
- Season the roast with salt and pepper. Other spices may be used.
- Sear the roast on all sides in a hot skillet over high heat for 2 to 3 minutes per side
- Place the rib roast in a roasting pan and roast in the oven at 325°F. Roast until the internal meat temperature is 125°F for rare, 130°F for medium-rare, or 135°F for medium. The cooking time, depending on your desired doneness, will be approximately 12 to 24 minutes per pound.
- Remove the roast from the oven and let it rest for 15 to 20 minutes before carving.
How To Cook A Prime Rib Roast
Author: Recipe Idea Shop
Ingredients
- 1 4-pound Standing rib roast aged prime , well marbled with white or cream-colored fat
- Salt and pepper to taste
- 2 cloves garlic sliced, optional
Instructions
- Let the meat sit out of the refrigerator at least one hour to bring it to room temperature before cooking.
- Heat the oven to 375F degrees.
- Place the meat fat side up in a shallow roasting pan.
- Do not cover; to not add water.
- Sprinkle the roast with salt and pepper.
- Add the sliced garlic to the top, if using.
- Put the roast in the oven and cook for just one hour.
- Here's the secret: Turn off the heat, but do not open the oven door at any time until ready to serve.
- Regardless of the length of time the meat has been in the oven, 30 or 40 minutes before serving, turn the oven on again, setting the temperature to 375F degrees.
- Cook the meat for 30-40 minutes more.
- If you cook it for 30 minutes, it will be rare to medium throughout; 40 minutes will still leave some rare to medium, but more of it will be well done. I personally think it is perfect at 30 minutes; Don prefers it cooked longer.
- Now open the oven door and remove the roast to a serving platter. It will be perfect every time.
- Let it rest for 5-10 minutes before carving.
Nutrition (may vary depending on ingredients and amounts used)
Notes
- Instant Pot Beef Burgundy Bourguignon
- How to Make a New York Strip Steak
- Marinated Flank Steak
- Marinated London Broil Steak
- Easy Oven Roasted Spatchcocked Chicken
The Perfect Prime Rib Roast is super easy. But there's a secret.
Cindy
You need to have a mixture of Panko & flour with lots of dried herbs, salt & pepper ~ splash of balsamic ~ on top of the roast so the fat will render into the flour/panko and create a crust. There's too much unappetizing fat on top as it is in the photo. * I've had a recipe for lesser cuts of roast (i.e. rump) to put the herb mixture on ~ then roast @ 500 for 7 min (med) or 6 min (med rare) per lb, turn off and leave in the oven for 5 hours. Perfect every time, but the drawback is that it's cold ~ but still perfect (and 500 is NOT a typo)
Kathy Owen
Thank you for the tip. I will try it!