We guarantee this is the only prime rib recipe youll ever need.
What is Prime Rib Roast?
Prime rib claims center stage during holiday season for a very good reason.
Elise Bauer
It is the king of beef cuts.
How to Cook Prime Rib
It’s also very easy to cook.
Then, cook it at a lower temperature to ensure the meat in the center doesn’t get overcooked.
Elise Bauer
Why Prime Rib is Classic for Occasions
There’s usually something for everyone with this roast.
The ends are well done for those who can’t tolerate pink.
How Many People Does Prime Rib Roast Serve?
Elise Bauer
In my experience, that’s a LOT of meat!
What Grade of Meat is Prime Rib?
Most “prime ribs” we get from the market are actually USDA Choice quality.
Elise Bauer
Get a goodmeat thermometerand shoot for the internal temperature to match the level of doneness you like.
Prime rib is best served rare or medium rare.
Let it sit for 15 to 20 minutes before serving.
Elise Bauer
As the prime rib roast rests, the internal temperature will rise 5 to 10 degrees.
“Excess” fat is any fat more than an inch thick on the roast.
Fat is what it’s crucial that you give the roast flavor and to make it juicy and tender.
Elise Bauer
Prime rib is expensive and you are paying good money for that fat, so leave it on.
Your butcher should have removed any excess fat already.
I recommend thisChefAlarm by ThermoWorks.
Sprinkle it with salt all over and let it sit, loosely wrapped in butcher paper.
Roasts should be brought close to room temperature before they go into the oven to ensure more even cooking.
There are so many variables involved that affect cooking time, this is why you shoulduse a meat thermometer.
A prime rib roast is too expensive to “wing it”.
Brown the roast at 500F (or as high as your oven will go) for 15 minutes.
Reduce the oven temperature to 325F.
A flatter roast will cook more quickly than a thicker one.
A chilled roast will take more time than one closer to room temp.
Simple Tip!
If the roast is cooking too quickly, lower the oven temperature to 200F.
Cover it with foil and let it rest for 15 to 30 minutes before carving.
The internal temperature of the roast will continue to rise while the roast is resting.
Cut away the strings that were used to hold the roast to the rack of rib bones.
Remove the bones (you’re free to save them to make stock forsouplater.)
Tomake the gravy, remove the roast from the pan.
Place the roasting pan on the stovetop on medium high heat.
Use a metal spatula to scrape up drippings that might be sticking to the pan.
When the fat is bubbly, sprinkle 1/4 cup of flour over the fat and drippings in the pan.
Stir with a wire whisk to incorporate the flour into the fat.
Slowly add 3 to 4 cups of water, milk, stock, or beer to the gravy.
Continue to cook slowly and whisk constantly, breaking up any flour lumps.
The gravy will simmer and thicken, resulting in about 2 cups of gravy.
Season the gravy with salt and pepper and herbs to taste.
