Prime Rib Roast Recipe
Prime rib is a classic holiday choice and one of the most popular roast beef dishes.
Making perfect prime rib roast is an easy and thoroughly enjoyable pursuit if you will follow a few key recommendations. The most important one is to use an accurate digital thermometer. It is the only way to achieve the desired appearance, which should be a perfectly pink medium-rare, when the flavor and texture are at their best.
It’s not abnormal to be a bit on edge about cooking a large piece of expensive meat. Fortunately, this procedure for roasting prime rib is actually uncomplicated and undemanding.
You will not need a rack for roasting the bone-in kind because the rib bones really serve as a natural roasting rack. However, if you are roasting a boneless prime rib, you’ll need to use a roasting pan with a rack.
The prime rib recipe below will work no matter what size roast you’re using. A good rule of thumb is that each rib will feed 2 guests. So, a 4 rib roast will serve 8 guests.
• 1 beef rib roast (4 to 7 ribs, 9 to 18 pounds)
• 1 quart cold beef broth
• fresh course-ground black pepper
• 1/2 Tbsp per rib of beef
• metal roasting pan with 3-inch sides
• kosher salt
• softened butter
• 2 Tbsp flour
Prep Time: 10 minutes
Cook Time: 180 minutes
• Take the prime rib from the fridge and place it in the roasting pan. No rack is needed as the rib bones form a natural rack, and will keep the prime rib off the pan. Rub butter all over the surface of the meat and apply an even coat of black pepper and kosher salt.
• Let the prime rib sit out at room temperature for at least 2 hours. Pre-heat your oven to 450˚F. When the oven is hot enough, put the roast in and cook for 15 minutes to sear the exterior of the meat. After15 minutes reduce the temperature down to 325˚F and roast until the desired internal temperature is reached (see guide below). For medium-rare this will take approximately 15 minutes per pound.
• Transfer your prime rib roast from the oven onto a large platter and let it rest for 30 minutes before it is served. Cover it with foil. If you slice the roast too soon, you may incur a considerable loss of flavorful juices.
Internal Temperature Guide
Here are the internal temperatures at which to remove your prime rib roast from the oven. Bear in mind that the roast will continue to cook even after it’s removed.
Rare: remove at 110˚F. (final temp about 120˚F)
Medium-Rare: remove at 120˚F. (final temp about 130˚F)
Medium: remove at 130˚F. (final temp about 140˚F)
Medium-Well: remove at 140˚F. (final temp about 150˚F)
Well-Done: remove at 150˚F. (final temp about 160˚F)