Here’s How to Make the Perfect Prime Rib No Matter What Holiday You’re Celebrating.
Prime rib, also referred to as standing rib roast, is a beautiful piece of meat. Whenever we need a truly show-stopping holiday roast, we turn to it. A well-cooked prime rib is juicy, full of flavor, and not at all difficult to make. Plus, it’s impressive: You’ll make your guests think you labored for hours, but it’ll be your little secret that it was no sweat.
How long do I have to cook prime rib?
Plan on about 15 to 20 minutes per pound. Keep in mind that the roast will continue cooking once it comes out of the oven. Follow these temperatures for when you’ll want to remove the meat from the oven based on your desired doneness.
Medium-rare — 110º
Medium — 120º
Medium-well — 130º
Well — 140º
How do I cook a prime rib roast to medium rare?
Cooking a prime rib to medium rare is our preferred doneness—it has a red, warm center. You’ll want to remove the roast from the oven when its internal temperature reaches 110º and then let it rest for at least 15 minutes before slicing and serving.
How do I cook a small prime rib roast?
A small, typically 5-pound roast will only take about 1 hour 30 minutes to cook.
How do I cook a prime rib roast in the oven?
You’re going to want to cook your prime rib at two temperatures: first at the high heat of 450º, which will help get a nice sear on the outside of your meat and lock in its juices, and then at 350º to roast all the way through. Once you sear the meat at a high temp for 30 minutes, you reduce the heat and continue cooking until the meat thermometer reads 120º for medium.
Do I not need to season it with more than salt and pepper?!
Prime rib is such a fancy cut of meat that you don’t need to do pretty much anything to it to make it taste delicious. But when we say season with salt and pepper, we mean it: You should be blanketing the meat with a thin layer of salt 🙂
How do I let a prime rib rest?
This is a very important step. You will be tempted to cut into the roast right away—omg, the smell!—but letting the meat rest before slicing will make sure you don’t lose all of its juices, and will ensure the roast increases in internal temperature. Simply transfer the meat to a cutting board and loosely tent it with foil. Let rest 15 to 20 minutes before slicing. YIELDS:12PREP TIME:0 HOURS 10 MINSTOTAL TIME:3 HOURS 10 MINSINGREDIENTS1
standing rib roast (about 1/2 pound per person)1 tbsp.
kosher salt2 tsp.
bunch fresh rosemary DIRECTIONS
- Remove rib roast from packaging and place in a roasting pan. Let come to room temperature about 30 minutes. Preheat oven to 450º.
- Generously cover all sides of rib roast with salt and pepper. Place roast in a roasting pan fat-side up. Arrange half the rosemary in the bottom of the pan around the roast.
- Roast 30 minutes, then reduce heat to 350º and cook 1 hour 30 minutes more for medium rare. (Plan on about 15 minutes per pound.)
- Remove roast from oven, cover with foil, and let rest 20 minutes.
- To serve, slice along ribs to remove them, then separate each rib and put them aside. Slice the roast crossways against the grain. Serve on a platter with the ribs and remaining half fresh rosemary.
Check out the TurboGrill.us — grilling Prime Rib really is this good too!