Roasting prime rib? Follow these steps for assured success Choosing prime rib for the holiday meal is a substantial commitment: A common roast of three ribs weighing 6 to 8 pounds (one rib for every two people) can cost close to $100. When you pay that much for something, you really don’t want to mess it up.
- You desire a roast that is meltingly tender, juicy, and perfectly medium-rare.
- Here is the procedure.
- Note: An instant-read meat thermometer is preferable, but any type of meat thermometer is required.
- Step 1: Have your butcher remove the chine (the bone along the spine) and connected rib bones in one piece, and then — this is essential — reattach them to the roast.
This makes it much simpler to carve your prime rib. Step 2: Make a paste of three to six cloves of garlic, two tablespoons of kosher salt, and freshly ground black pepper the night before cooking. Spread this throughout the roast. Return the roast to the refrigerator overnight, uncovered.
Why are you doing this? The salt will absorb some of the roast’s moisture and dissolve into that moisture, which will then re-penetrate the meat with flavor. The surface of the roast becomes slightly drier, which aids in browning, while the interior of the meat remains juicy and tender. Step 3: Retrieve the roast from the refrigerator and set it out, lightly covered with foil, two hours before you plan to cook it.
If you must corral your counter-surfing dog, you need not worry about food safety; refrigerated foods are safe for two hours. Choose either a low and slow or a high and brief method. Either of these routes will get you there without a hitch, so choose the one that best fits your plans.
- Each method describes its own advantages and disadvantages.
- Step 4a (very slowly): The proponents of the low-and-slow method have the option of browning the roast at 450 degrees for 30 minutes or browning it quickly for about 10 minutes at 450 degrees just before serving.
- In either case, the primary cooking is completed at 350 degrees for 16 to 18 minutes per pound, or until the internal temperature reaches 120 degrees.
Approximately two hours are required for a 7-pound roast. As the roast rests for 15 to 20 minutes, its internal temperature will rise to 130 to 135 degrees, rendering it perfectly medium rare. If you have the space, this 350-degree oven is ideal for cooking additional dishes alongside the roast.
What is the optimal temperature for cooking prime rib?
Side dish recipe recommendations: – A feast such as a perfectly cooked prime rib roast requires equally delicious side dishes. Perfect recommendations are provided below. Brown Butter Mashed Potatoes, Roasted Garlic Mashed Potatoes, and Gorgonzola Celery Root Mashed Potatoes for your starch Wilted Garlic Spinach or Garlic Parmesan Oven Roasted Asparagus for your dark green vegetable Homemade Dinner Rolls or Cornmeal Yeast Rolls with butter are also divine! 
Did you prepare this dish? Please leave a comment below and tell me your thoughts! 1 4-5 pound beef prime rib roast (I prefer bone-in where the bones are cut and then tied to the roast) 1 750 mL bottle of red wine (divided) 2 cups beef broth (Might need more, see note) 2 tablespoons olive oil 2 tablespoons garlic 2 tablespoons fresh rosemary (minced) 2 tablespoons fresh thyme (minced) 1 tablespoon kosher salt 1 For optimal results and uniform cooking, bring the roast to room temperature at least one hour before cooking.
When ready to cook, preheat the oven to 450 degrees Fahrenheit and position the top rack so that the roasting pan is in the center of the oven. Prepare roast: In the bottom of a roasting pan with a rack, combine 2 cups of wine (reserving the remainder for later) and the beef broth. Place the roast fat side up on the rack.
In a separate bowl, combine olive oil, garlic, herbs, salt, and pepper, then spread over the roast. Insert the meat thermometer into the center of the roast, avoiding the bones. Place roasting pan in oven at 450°F for 20 minutes, then reduce heat to 350°F and continue cooking until internal temperature reaches 115 to 120°F for medium rare (125 to 130°F after resting) or 125 to 130°F for medium (135 to 140°F after resting).
Remember that a roast will continue to rise by 5 to 10 degrees Fahrenheit as it rests. The total cooking time will depend on the size and initial temperature of the roast. After removing the roast from the oven, place it on a plate or cutting board, tent it loosely with aluminum foil, and allow it to rest for at least 15 to 20 minutes.
Observe the liquid in the roasting pan while the roast is cooking. If the liquid appears to be evaporating, add additional beef broth. If all of the liquid evaporates, the food on the pan’s bottom will burn. Create a red wine sauce by: Transfer any liquid and drippings from the roasting pan to a saucepan while the roast is resting.
Prime rib is at its best cooked rare or medium rare — it should not be cooked past medium (140°F) or all the fat will melt out of the meat, leaving it tough, dry, and chewy. After the prime rib is cooked, make sure to let it rest for 30 minutes for the meat to reabsorb all the delicious juices before carving.
Before cooking, should prime rib be at room temperature?
Prime Rib Purchasing | Prime Rib Preparation | Prime Rib Marinades | Prime Rib Rubs Prime Rib Preparation | Verifying Doneness | Carving Prime Rib | Serving Prime Rib Understanding how to cook prime rib requires only a few preparation steps and close monitoring of the meat’s temperature during cooking.
- The following information will assist you in purchasing, preparing, and cooking prime rib.
- Obtaining Prime Rib In actuality, prime rib refers to a standing rib roast.
- It is extremely tender, flavorful, and costly.
- Prime Rib used to refer to a standing rib roast that was graded USDA Prime, but due to their price, these Prime graded roasts are now primarily found in restaurants.
Prime Rib is the name given to supermarket standing rib roasts, which are typically graded USDA Choice. USDA classification is primarily determined by the amount of marbling in the meat. Visit Beef Inspection and Grading to learn more about the differences between USDA grades.
| The USDA Choice graded prime rib will provide you with an excellent piece of meat. Select a prime rib roast that has a lot of marbling, which is the visible fat running throughout the meat. The more marbling there is in the meat the more moist and flavorful it will be when cooked. When considering the size of prime rib you will need, figure that each rib will feed two people. If serving 5 or 6 people, purchase a 3 rib roast. If serving 7 or 8 people, purchase a 4 rib roast. | ||
| For best results when preparing a prime rib roast, do not purchase less that a 3 rib roast. A roast smaller with less than 3 ribs is difficult to cook to the proper doneness desired for prime rib. Another fact that is beneficial to know is that the prime rib consists of the seven ribs that are located from the shoulder down to the loin. The ribs closest to the shoulder are less tender than those located closest to the loin. The prime rib roast from the shoulder end is sometimes referred to as the large end rib roast or half standing rib roast. The prime rib roast from the loin end is sometimes referred to as the small end rib roast, sirloin tip roast, or the loin rib roast. |
Preparing Prime Rib Because prime rib is a delicious cut of meat in and of itself, it does not require extensive preparation prior to cooking. There are a variety of marinades and rubs that could be used, but salt and pepper are sufficient. See below for information on how simple it is to prepare prime rib for cooking.
| Have the butcher or meat department cut off the chine bones from the bottom of the roast and the rib bones from the meat just along the bone line but do not discard them. They can be cut off in separate pieces or the chine bones can be cut off as one piece with the rib bones. | ||
| Have the meat placed back on the rib bones and wrap them along with the chine bones to bring home to cook along with the meat. Having the bones cut away from the meat before cooking will make carving the finished prime rib a lot easier. | ||
| At home, trim the fat anywhere it is over one inch thick. Do not trim to less than a quarter inch. The fat will help to add flavor and keep the meat moist. | ||
| Tie the meat to the rib bones and include the chine bones at the bottom of the prime rib roast. Tie around the meat and ribs in between the bones on each end, making sure to tie the chine bones to the meat also. Also tie around the meat and bones in the center of the prime rib. Tying the bones on the meat will provide the meat with the flavor from the bones and help keep the meat moist. | ||
| Be sure to allow the prime rib to set out at room temperature for approximately two hours before cooking. Allow it to reach room temperature before cooking because the roast should not be cold when it starts to cook. | ||
| When the meat has reached room temperature, rub the surface of the prime rib, meat and fat, with pepper and kosher salt. | ||
| Place the roast rib side down in a baking pan or roasting pan that has high sides. The pan does not need a rack to hold the roast because the bones act as a natural rack for the prime rib. The meat is now ready to be placed in the oven to cook. |
Prime Rib Marinades The prime rib does not need to be marinated in order to be delicious, but some prefer using a marinade to enhance the meat’s flavor, and others believe it results in meat that is more moist and tender. Divergent opinions exist regarding whether the marinade makes the prime rib more tender.
| Orange Ginger Marinade | |||
| Ingredients: | |||
| 1 tsp ground ginger 1/2 c. orange marmalade 4 garlic cloves, minced 2 tbsp. brown sugar | 3 tbsp. soy sauce 1/4 tsp. hot pepper sauce 2 tsp. dry mustard 1 c. beer | ||
| Combine all ingredients except the beer in a bowl and mix thoroughly. Stir in the beer. Using a fork, poke holes throughout the roast. Place the prime rib in a dish or pan with sides. Do not use plastic. Pour the marinade over the meat. Cover and place in the refrigerator for 2 hours. Remove every 30 minutes and turn the roast in the marinade. Remove from the refrigerator and allow the prime rib to set out for approximately two hours before cooking. Allow it to reach room temperature before placing in the oven. |
table>
Red Wine Marinade Ingredients: 1/2 c. red wine 1/4 c. balsamic vinegar 4 garlic cloves, minced 2 tbsp. Worcestershire sauce 1 1/2 tsp. salt 1/2 tsp. pepper Combine all ingredients in a bowl and mix thoroughly. Using a fork, poke holes throughout the roast. Place the prime rib in a dish or pan with sides. Do not use plastic. Pour the marinade over the meat. Cover and place in the refrigerator for 2 hours. Remove every 30 minutes and turn the roast in the marinade. Remove from the refrigerator and allow the prime rib to set out for approximately two hours before cooking. Allow it to reach room temperature before placing in the oven.Rubs for Prime Rib Rubs for prime rib are another method used to enhance the flavor. Rubs are mixtures of spices and other ingredients that are applied to the surface of the meat. See Grilling with Marinades and Rubs for additional information on using rubs with prime rib.
- This information pertains to the use of marinades and rubs in all forms of cooking, not just grilling.
- Listed below are recipes for several rubs that can be used to prepare prime rib.
- Mix the listed ingredients and then apply to the prime rib’s entire surface.
- Rub the meat and fat together.
- Allow the prime rib to reach room temperature before serving.
Two hours or less before cooking.
| Simple Garlic Rub | |||
| Ingredients: | |||
| 2 tsp. salt 1 1/2 tsp. pepper | 1 1/2 tsp. garlic powder 1 1/2 tbsp. olive oil |
table>
Lemon Garlic Rub Ingredients: Grated zest from 1 lemon 4 garlic cloves, minced 1 tbsp. olive oil 1 tbsp. lemon juice 1 tsp. salt 1 tsp. peppertable>
Onion Prime Rib Rub Ingredients: 1/2 tbsp. salt 1 tsp. pepper 1 tsp. onion salt 1 tsp. onion powder 1 tsp. paprika 1 tsp. celery saltPreparing Prime Rib There are numerous options for temperature and cooking time when preparing prime rib roast. The most important thing to remember is that it should not be overcooked. Regardless of cooking temperatures and times, it is most important to monitor doneness with a thermometer to ensure the food does not become overcooked.
| Preheat the oven to 450°F. Place the prime rib roast, prepared as shown above, on one of the lower racks of the preheated oven. | ||
| Cook the roast for 15 minutes with the oven on 450°F. This will sear the outer surface and provide for a crispy exterior. After cooking for 15 minutes at 450°F, turn the oven down to 325°F. Do not open the oven. Cook at 325°F for approximately 11 to 13 minutes per pound. See the chart below for estimated cooking times. | ||
| 30 minutes before the end of the cooking time remove the prime rib roast from the oven and check the internal temperature. For the roast to be rare the internal temperature should be 120°F to 125°F but remove from the oven when it is 115°F to 120°F and allow to stand for 20 minutes. During this time the temperature will rise about another 5 to 10 degrees. | ||
| If you want the prime rib to be done medium-rare, return it to the oven and cook a little longer. Check temperature in 15 minutes. Remove when temperature reaches 125°F. Do not overcook. Note: The doneness temperatures stated above and below are traditional temperatures used for cooking prime rib but are not recommended by the USDA. See Beef Doneness for more information on beef cooking temperatures. | ||
| Remove from the oven and loosely tent aluminum foil over the prime rib and allow it to sit for at least 20 minutes. This will allow the juices to redistribute through the meat. After the prime rib has rested it will be ready to carve and serve. See Carving Prime Rib below. |
table>
Estimated Cooking Times Based on cooking for 15 minutes @ 450°F and then turning down to 325°F to finish cooking. The cooking times below are approximate times only. Check doneness with a thermometer to be sure the prime rib is cooked properly. No. of Ribs / Approximate Weight Estimated Cooking Time/Temperature Rare Medium Rare 3 Ribs 6 to 8 lbs. 1 1/4 to 1 1/2 hrs 120° – 125°F 1 1/2 to 1 3/4 hrs 130° – 135°F 4 Ribs 8.5 to 10 lbs. 1 1/2 to 2 hrs 120° – 125°F 1 3/4 to 2 1/4 hrs 130° – 135°F 5 Ribs 10.5 to 13 lbs. 2 to 2 1/2 hrs 120° – 125°F 2 1/4 to 2 3/4 hrs 130° – 135°F 6 Ribs 14 to 16 lbs. 2 1/2 to 3 hrs 120° – 125°F 3 to 3 1/2 hrs 130° – 135°F 7 Ribs 16.5 to 18 lbs. 3 to 3 1/2 hrs 120° – 125°F 3 1/2 to 4 hrs 130° – 135°FChecking Prime Rib for Doneness
| Watching for proper doneness is very important when cooking prime rib. The best manner in which to do this is to check the roast’s temperature. A meat thermometer can be inserted in the prime rib before placing it in the oven but it may be hard to read the temperature closely at the end of cooking time. | ||
| An instant thermometer works very well because you can insert the thermometer towards the end of the cooking time and get an accurate reading in about 15 seconds. | ||
| The temperature you cook the meat to will depend on how you want your prime rib done. Prime rib is generally cooked to rare or medium-rare. Cooking it more than that will start to result in too much of the roast being overcooked. Keep in mind when cooking the prime rib until it is rare will result in the outer slices being done closer to medium-rare. Cooking the roast until it is medium-rare will result in the outer slices being done closer to medium. See the charts below for different levels of doneness temperatures and how they appear visually. |
table>
Prime Rib Cooking Temperatures The chart below shows the temperatures of the different doneness levels of the prime rib and how it will look visually at those levels. Doneness / Temperature Visual Doneness Rare 120° – 125°F The center is red with it turning pink towards the outer edge. Medium-Rare 130° – 135°F The center is dark pink with the meat beginning to turn light brown towards the outer edge. Medium 140° – 145°F The center is a light pink with more of the meat turning brown towards the outer edges. Medium-Well 150° – 155°F The center is light brown with the meat darkening towards the outer edges. Well Done 160° & up All the meat is evenly brown.Dissecting Prime Rib If you had the chine bones and rib bones removed from the prime rib at the time of purchase, carving is a simple task. If you did not remove the bones prior to carving, you will need to do so now. Remove the chine bones by cutting across the bottom of the roast to remove them.
| Place the prime rib roast on a cutting board and cut the strings that are holding the bones to the meat. | ||
| Remove the string and separate the bones from the meat and set aside. Keep the bones for someone who will enjoy eating the meat from the bones. | ||
| Lay the prime rib roast on the cutting board with the rib bone side down. Cut slices across the grain of the roast to desired thickness. Slices are generally cut 1/4″ to 1/2″ thick. | ||
| Only cut the number of slices you will be serving from the roast. This will keep the leftover meat more moist for the next time it is served. |
Tips for Serving Prime Rib Prime rib pairs well with almost any desired side dish. Yorkshire pudding is a traditional side dish accompanying prime rib. This dish is made with some of the roast’s drippings, making it an ideal accompaniment to prime rib.
| Au Jus Juice The Au Jus is prepared from the drippings produced while the prime rib is cooking. Pour off the fat from the drippings and discard or set aside to be used for the Yorkshire pudding. If there are a lot of juices along with the fat, using a gravy separator works well to separate the fat from the juices. | ||
| If there are juices from the drippings, pour the juices only back into the roasting pan. Discard all but 1/2 cup of the fat if making Yorkshire pudding. Add 1/2 cup of beef broth to the roasting pan and cook over medium heat. Stir and deglaze sides and bottom of the roasting pan to get all the browned pieces to add flavor to the juice. | ||
| Bring the juices to a boil and cook until it is slightly reduced to intensify the flavor. Cook for approximately 2 minutes. Season the juice with salt and pepper to desired taste. | ||
| Pour Au Jus into a gravy bowl and drizzle over the prime rib when serving. |
table>
Yorkshire Pudding Ingredients: 1 c. milk 2 eggs 1/2 tsp. salt 1 c. flour 1/2 c. drippings from the prime rib roast (can use melted butter)table>
Prepare the pudding while the prime rib is set aside resting. In a mixing bowl, combine all the ingredients except the pan drippings from the roast. Beat these ingredients with an electric mixer until smooth. Preheat the oven to 450°F. Pour the pan drippings in a 9 inch square baking pan. Place in the preheated oven to heat drippings for approximately 5 minutes. Drippings should be very hot. Remove the baking pan from the oven and pour in the pudding batter but do not stir. Place back in the oven and turn oven temperature down to 350°F. Bake the pudding for approximately 30 minutes until it has puffed and turned golden brown. Carve the prime rib while the Yorkshire pudding is baking. When the pudding is done, cut into squares and serve with the prime rib.table>
Creamy Horseradish Sauce Ingredients: 1/4 to 1/2 c. prepared horseradish (adjust amount to desired taste) 2 c. sour cream 2 tbsp. lemon juice 1 tsp. salttable>
Mix up the horseradish sauce at least an hour before serving. It can be made up 1 or 2 days before hand and then refrigerated until ready to serve. Place all the ingredients in a mixing bowl and stir by hand until thoroughly mixed. Note: A commercial horseradish sauce can be used in place of the prepared horseradish to provide a milder taste if desired. Pour into a small serving bowl and cover with plastic. Refrigerate for at least one hour.These are merely a few suggestions for serving sizes. The pan drippings can also be used to make gravy, which can be served with potatoes or drizzled over the meat. The prime rib will pair well with any of your preferred side dishes.
Rule #7: Season Well and Season in Advance – For the best results, salt your prime rib on all surfaces with kosher salt at least 45 minutes prior to cooking it, and preferably the day before, leaving it uncovered in the refrigerator overnight. In the beginning, the salt will absorb some moisture and dissolve in it.
How do I prepare an entire prime rib roast?
Prime Rib Roasts Pre-Cooked The Rosenthal Center offers delectable celebration options. Our Pre-cooked Prime Rib Roasts will enhance your celebration with their sumptuous flavor. Each boneless, whole ribeye is seasoned with our signature blend of spices, hickory-smoked, and slow-roasted.
- This beef roast has an impressive appearance and will leave you and your guests extremely satisfied.
- Because it’s so simple to prepare and boneless for effortless carving, it’s an ideal choice for any occasion.
- Guidelines For Heating To prepare: Remove from bag and wrap in aluminum foil.
- Place in an oven preheated to 300 degrees Fahrenheit and monitor with a meat thermometer until the desired internal temperature is reached.
Internal temperature recommended: 135°F Time estimate: 2.5 to 3.5 hours Cooking time varies according to weight and oven temperature: Prime Rib Roasts Pre-Cooked
