Classic Prime Rib Roast Recipe
I served a prime rib for last year’s Christmas dinner and again when the family gathered this year on the weekend after Thanksgiving. It’s a perfect celebratory entree.
Some years, I whip up Yorkshire puddings to accompany them, but simple mashed potatoes sufficed in 2014. My family loves their beef quite rare, so a meat thermometer is imperative for proper cooking.
Prime beef is too expensive to accidentally over cook it. This classic prime rib recipe also requires a little advance prep—nothing challenging, but you need to have your roast defrosted at least 48 hours ahead of your serving time. The top layer of fat must be scored and the whole slab of meat rubbed with kosher salt, and left to air age in the refrigerator for 2-3 days. But most important is to buy a really good piece of beef. You cannot go wrong with a Certified Angus Beef Beef® Prime Rib. Between having the top of the line brand of beef and their new, free Roast Perfect App, you’ll be able to create a restaurant worthy meal at home!
How to Cook Prime Rib in the Oven
The low and slow method of cooking prime rib ensures a nice rare middle and very little grayish perimeter that comes from higher heat. A short broiling time at the end takes care of crisping and browning the top layer of fat.
- For the best flavor, dry brine your roast 2-3 days ahead of when you plan to serve it.
- Dry brining involves seasoning your roast with salt, and leaving it open to the air in the refrigerator. The salt will penetrate and flavor the beef by osmosis.
- Before roasting, sear the exterior in hot oil to bring some color to the exterior. No one wants a gray roast!
- Start your roast at 200º and cook for 3-4 hours until a meat thermometer registers 110º.
- After the roast reaches 11oº, turn off the oven and let the roast slowly come up to 120º for rare.
- Then remove the roast from the oven, cover with foil and let the juices redistribute for about 30 minutes.
- Then turn on the broiler and give your roast some time, watching carefully, to brown.
- Never leave the roast unattended under the broiler as you don’t want this classic prime rib to burn.
Once again, the family gave their seal of approval to this spectacular holiday entree. Thanks, Certified Angus Beef® Brand for a picture-perfect roast and the technology to answer all my questions.
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Classic Prime Rib
A simple yet, outstanding recipe for prime rib adapted from Cook’s Illustrated
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6-8 1x
- Category: Meat, Entree
- Method: Roasting, Broiling
- Cuisine: American
- 6-pound Certified Angus Beef® Brand prime rib roast (ribs removed)
- 2 tablespoons kosher salt
- Freshly ground black pepper
- Oil, to sear roast
- One to 3 days before serving, cut slits into fat on top of roast in a crosshatch pattern. Rub salt all over roast, and refrigerate uncovered.
- On serving day, preheat oven to 200º. Sear roast in a roaster in a small amount of oil, a couple minutes on each side. Place rack into roaster, and set beef on rack. Place in oven and insert meat thermometer into center of roast. Cook for 3-4 hours till meat thermometer registers 110º. Turn oven off and let rest for about 30 minutes without opening oven door. Remove when internal temperature reaches about 120º for rare.
- Cover roast with foil and wait at least 10 and up to 30 minutes to let juices redistribute.
- Uncover, and place under broiler and broil till top is browned and crispy, watching carefully to prevent burning.
- To serve, cut meat into slices. Season with additional salt if necessary.
Feel free to cut some slits in the top of the roast and insert some slices of garlic before roasting. Or sprinkle with garlic powder.
Note that total time does not include dry brining time.
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