Classic Prime Rib Roast
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
Ingredients
- 6-pound Certified Angus Beef® Brand prime rib roast (ribs removed)
- 2 tablespoons kosher salt
- Freshly ground black pepper
- Oil, to sear roast
Instructions
- 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.
Notes
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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What a gorgeous roast! Perfectly cooked!
Truly a perfectly cooked roast!
I haven’t made a roast beef in a really long time! When it’s just the two of us it makes too much food and although I do love leftovers, beef is not something I want to eat for 3-4 days in a row! I love dry aging the meat too, creates such a succulent piece of meat (I’ve done it with steaks). Beautiful Sunday supper, Liz.
Now that’s a perfect beef roast!
Liz, this roast is absolutely stunning and would be a great addition to my holiday table!
You can’t beat a classic Prime Rib Roast!
Looks so mouthwatering!
Now that is a special occasion entree!
Beautifully done, Liz!
This roast looks stunning and perfectly cooked! I love that the #RoastPerfect app makes it so easy to prepare a perfectly cooked roast. Thanks for sharing.
That’s the perfect color of slice for me! I’ll take two please!!
Your prime rib looks wonderful. We eat ours medium rare, but otherwise I’d eat yours in a heartbeat!
I’ll second that, low and slow is the only way to go.
You prime rib is making me salivate, it looks amazing. Cooking red meat is my biggest challenge (may have mentioned it) I will just wait for the invite to come over rather than try myself lol.
I have not perfected the prime rib roast – this will be my go to recipe – thank you so much for sharing it. Can’t wait to try this. Yours looks absolutely perfect!
Liz, this is one of the most perfect Classiic Rrime Ribs that I have ever seen – I am in awe and although it is morning around here I believe I am getting quite hungry at this early hour. And the decoration with the lovely orange persimmons and herbs is outstanding as well! Bravo!
Andrea
P.S.: If I remember correctly, your eldest son is called Nicholas, so please wish him a Happy Name Day from us if you get the chance (even if we are a day late)
What a perfect holiday dinner!!!!
This is so gorgeous and I love all of your tips!
Low and slow. ALWAYS. Such a beautiful cut of meat 🙂
That is one heck of an impressive hunk of meat. I also love the festive touch the persimmons bring. GREG
Dry aging in the fridge…great idea!
Lizzy,
I love prime rib and the rarer the better. Your roast looks perfectly done. Wish I lived next door so I could get some leftovers.
Annamaria
That is one beautiful rib roast!! Cooked to perfection. We forwent the turkey this year at TG, and grilled a rib roast for the first time. A new tradition for us!
I am always up for a classic meal like this, and the recipe looks perfect!
Perfectly cooked!
Good lord that looks good!! So simple too!
Gorgeous! I want a big ol’ slice right now!!
I’ve always wanted to try making a Yorkshire pudding. I bet that would go fabulously with this roast, too!
I’ve had Prime Rib once (maybe twice) and it was a very long time ago. My family may revolt if I didn’t prepare a turkey for Christmas but I think with one taste they’d get over it!
That roast is perfectly cooked and looks so tender and inviting. I want some right now. (and maybe a sandwich tomorrow)
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