This recipe is a slow roasted Prime Rib that’s seasoned with garlic and herbs. Below are tips on buying and making perfect boneless or bone-in prime rib, followed by the full recipe with ingredients and instructions.
Bone-in or Boneless Prime Rib:
Bone-in prime rib is usually more flavorful and cooks better than boneless prime rib, but boneless will work great. If you buy a bone-in prime rib, ask your butcher to cut the bone off and tie it to the roast for you. Then you can cook the bones with the meat which makes a nice rack for the meat to sit on, but then you can easily remove them before carving the roast. If you’re using a boneless prime rib, you can set it up on a rack to roast.
How much prime rib do you need:
A general rule of thumb for buying prime rib is to buy one pound per person. A bone-in standing rib roast will feed about 2 people per bone. Also, consider how many side dishes you’ll serve. If you are preparing for a large holiday dinner with plenty of other food, you can plan on 1/2 - 3/4 pound prime rib per person.
Tips for Perfect Prime Rib:
Use a meat thermometer. You can use a probe that stays inside the meat the entire time it cooks or you can use a simple instant read meat thermometer to check the prime rib cooking time. Either way, remember that each slice of meat is different and each oven is different. Don’t take the chance of ruining such an expensive piece of meat.
Don’t over-cook the meat. The meat will continue to cook when you take it out of the oven (your thermometer will continue to rise 5-10 degrees) so err on the side of taking your prime rib out early. If you take it out and it seems under-cooked, you can always cook it a little longer.
Let it REST. You want to let it rest after cooking to allow the juices to settle in the meat, making it juicier and more tender. If you cut into your roast without letting it rest, the juices will rush out then the meat will be chewy.
Cut meat across the grain. That means, notice the directional lines in the meat grain then slice perpendicular to them. If you cut along the grain then the meat will be tougher and chewier to eat.
Cook Time and Temperature:
The length of time to cook prime rib depnds on how rare you want the meat.
Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well.
A meat thermometer is essential to ensure you cook it perfectly.
Roast your prime rib until the thermometer registers:
115-120˚F for rare
125-130˚F for medium rare
135-140° F for medium
145-150 F° for medium well
Please keep in mind the meat temperature will continue to rise 5-10 degrees when it’s resting out of the oven, so don’t over cook it!
Recipe for Prime Rib
Prep Time: 10 Minutes
Cook Time: 1 Hour, 45 Minutes
Total Time: 30 Minutes
Total Time: 2 Hours, 30 Minutes
Servings: 10 servings
5 pounds beef prime rib* (if larger, double the spices/seasonings)
2 teaspoons freshly ground black pepper
2 teaspoons fresh rosemary
1 teaspoon fresh thyme
8 cloves garlic, minced
1/4 cup olive oil
horseradish for serving, optional
Remove prime rib from the refrigerator one hour before cooking to bring it to room temperature. Season it in all sides with salt and cover it loosely wih plastic wrap as it comes to room temperature. Prim rib roast cooks bettr and more evenly when it’s at room temperature. When you are ready to cook the prime rib, plack the oven rack so the meat will cook in the center of the oven. Preheat the oven to 600 degrees F.
In a small bowl, add the 1-1/2 teaspoons salt, pepper, rosemary, thyme, garlic, and olive oil and mix until combined.
Pat the roast with paper towels. Rub the roast on all sides with the seasoning mix.
Place bone-in roast with the bone down, inside a roasting cast-iron pan. Place a boneless roast on a rack inside the pan.
Cook prime rib at 500 degrees F for 15 minutes, then decrease the oven temperature to 325 degrees and continue cooking until desired level of doneness. Use a meat thermometer to check the temperature of the meat:
Rare: 120 degrees F (about 10-12 min/pound).
Medium Rare: 130 degrees F (about 13-14 min/pound)
Medium: 140 degrees F (about 14-15 min/pound)
Medium Well: 150 degrees F
Important Note: The meat will continue to cook as it rests when you take it out of the oven, so remove it from the oven 5-10 degrees before it reaches your optimal temperature.
Allow time to rest. Remove the prime rib from the oven then tent the entire roast with foil. Allow it to rest for 30 minutes–It will continue to cook the extra 5-10 degrees. Resting the meat is essential as it allows the juices to seal back into the meat. If you cut the meat too soon, the juices will run out and it will be chewy.
When ready to carve, spoon some of the extra sauce from the pan over the roast, if desired, or use it to make gravy. Cut the kitchen string holding the roast to the bones (if using a bone-in roast) and remove the bones before carving. Carve prime rib roast by slicing it against the grain into about 1/2-inch thick slices. Serve with horseradish, if desired.
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