Classic Prime Rib Roast
This Classic Prime Rib Roast is a popular holiday dinner request. This prime rib roast recipe is foolproof and cooks perfectly every time!
My easy tried and true recipe results in a tender prime rib that will have your family or dinner guests swooning. Cooking Prime Rib is not difficult, so give it a try!!
Why You Must Make
- This is the classic Christmas Roast and is perfect for the holidays!
- You need a tried and true recipe as the price tag for this cut of beef is high, and it’s important not to accidentally overcook it.
- A 7 Rib Prime Rib Roast will serve 10 people so it’s a great way to feed a crowd.
Tips for Cooking Prime Rib
- Some years, I whip up Yorkshire puddings to accompany prime rib. They call for beef fat which makes them the perfect accompaniment.
- My family loves their beef quite rare, so an accurate meat thermometer is imperative for proper cooking. You can always cook longer but you can’t bring medium beef back to rare!
- Cooking prime rib requires a little advance prep—nothing challenging, but you need to have your roast defrosted a few days before you plan to roast it. 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.
- Let your roast sit at room temperature for about an hour before roasting. This helps take some of the chill off the meat and allows for more even cooking.
- But most important is to buy a really good piece of beef. You cannot go wrong with a beautiful Prime Rib Roast. Buy it from a reputable butcher, and look for nice marbling of the beef. Between having the top-of-the-line brand of beef and a meat thermometer, you’ll be able to create a restaurant-worthy meal at home!
How to Cook
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 of the roasting time takes care of crisping and browning the top layer of fat.
- PRO-Tip: For the best flavor, dry brine your roast 1-3 days ahead of when you plan to serve it.
- Dry brining involves seasoning your roast with kosher salt and leaving it open to the air in the refrigerator. The salt will penetrate and flavor the beef by osmosis while tenderizing by breaking down some of the proteins. A super easy process that takes only minutes to do!
- If your fat cap is thick, score the fat, by cutting a shallow crosshatch pattern into the fat. Do not cut into the meat, but just the fat.
- 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 110º, turn off the oven and let the roast slowly come up to 120º for rare.
- PRO-Tip: Use a (affiliate link) meat thermometer to monitor the internal temperature.
- Then remove the roast from the oven, cover it 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.
- PRO-Tip: Never leave the roast unattended under the broiler as you don’t want this expensive cut of beef to burn.
Once again, the family gave their seal of approval to this spectacular holiday entree. Try this Prime Rib Roast Recipe for your next special occasion!
- This is your opportunity to make Yorkshire puddings which are a classic pairing with prime rib. They are actually popovers except they use beef fat instead of butter to drizzle in each well of the popover pan.
- My family loves their beef quite rare, so a (affiliate link) meat thermometer is imperative for proper cooking.
- Cooking prime rib requires a little advance prep—nothing challenging, but you need to have your roast defrosted at least 24 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 beautiful Prime Rib. Buy it from a reputable butcher, and look for nice marbling of the beef. Between having the top-of-the-line beef and a meat thermometer, you’ll be able to create a restaurant-worthy meal at home!
Frequently Asked Questions
Prime rib or standing rib roast is where rib-eye steaks originate. The ribeye steak is cut, then cooked whereas a prime rib roast is cooked whole. They both come from the same primal cut of beef.
When you purchase a prime rib, you may select the number of ribs you’d like or the weight of your roast. The size can range from 2 to 7 ribs. Generally, purchase one pound per person (remember part of the weight is bone).
Though the name of this cut suggests the beef is “prime” or the highest quality of beef, this isn’t so. If you want a prime cut of prime rib, it will be the top of the line. Note that it also will be very expensive, so you may need to reserve a prime prime rib for very special occasions, like Christmas.
A 3-rib prime rib cut from the loin end, also called the small end or first cut, is the best of the best. According to Cook’s Illustrated, this cut contains the “large, single rib-eye muscle, which is uniform and tender.” This is from ribs 10-12.
The last thing you should do is microwave your perfectly rare leftover prime rib. You’re certain to overcook it! Instead, preheat your oven to 250 degrees, place slices of prime rib in a baking pan along with a little broth, cover with foil, and let the beef warm for about 10 minutes.
You May Also Like:
- Garlic Crusted Prime Rib Roast by Life Tastes Good
- Gorgonzola Stuffed Beef Tenderloin
- Bacon Wrapped Beef Tenderloin
- Beef Tenderloin with Gorgonzola Sauce
- If you’re looking for a delicious pairing, serve this with a tasty Horseradish Sauce
- More Beef Recipes
- 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 the roast in a crosshatch pattern. Rub salt all over the roast, and refrigerate uncovered.
- On serving day, preheat the oven to 200º F.
- Sear roast in a roaster in a small amount of oil, a couple of minutes on each side.
- Place rack into the roaster, and set beef on a rack. Place in the oven and insert a meat thermometer into the center of the roast.
- Cook for 3-4 hours till the meat thermometer registers 110º.
- Turn the oven off and let rest for about 30 minutes without opening the 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.
Amount Per Serving: Calories: 1074Total Fat: 74gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 318mgSodium: 1813mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 96g
Calories include all visible fat.