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Prime Rib
Prime Rib
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Prep Time:
5 minutes
Cook Time:
150 minutes
Total Time:
335 minutes
Ultimate prime rib recipe for perfect holiday gatherings - a must-have!
Ingredients:
  • One standing rib roast, 3 to 7 ribs (estimate serving 2-3 people per rib), bones cut away from the roast and tied back to the roast with kitchen string (ask your butcher to prepare the roast this way)
  • Salt
  • Freshly ground black pepper
Instructions:
  • Allow beef roast to come to room temperature by seasoning it generously with salt and resting it wrapped in butcher paper for 3 hours before cooking, ensuring even cooking.
  • Secure bones: If not already done by butcher, remove bones from roast and tie them back on with kitchen string. This will make carving easier and allows roast to stand on rib bones while cooking.
  • Preheat your oven to its maximum temperature, ideally 500°F. Pat the roast dry with paper towels, then generously season it with salt and pepper.
  • Place the roast fat-side-up in a roasting pan. Insert an ovenproof meat thermometer into the thickest part of the roast, ensuring it is not touching a bone. For accurate cooking, use a meat thermometer as different factors affect cooking time. Prime rib is a valuable cut, so precise cooking is essential. Aim for rare doneness and adjust the cooking time if needed for your preferred level of doneness.
  • Sear the roast at a blazing 500°F for 15 minutes, until beautifully caramelized.
  • Reduce oven temperature to 325°F. Continue roasting until the thermometer reads 115°F for rare, 120°F for medium rare, and 130°F for medium, estimated at 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare. Factors like shape of roast, initial temperature, and oven variation will affect cooking time. Check temperature one hour before the expected finish time. For a 10-pound roast, cook for 2 hours (15 minutes at 500°F, 1 hour 45 minutes at 325°F). Check after 1 hour and 15 minutes or an hour post temperature reduction. Use a remote thermometer for accurate monitoring.
  • After reaching desired temperature, transfer the roast from the oven to a carving board, cover with foil, and let it rest for 15 to 30 minutes. Resting allows the roast to retain juices and tenderness as its internal temperature rises further.
  • Prepare the roast: Remove the strings holding the roast to the rack of rib bones and set them aside. Save the bones for future soup stock. Slice the meat against the grain into 1/2-inch to 3/4-inch thick slices using a sharp carving knife.
  • Prepare the gravy by removing the roast from the pan, keeping 1/4 cup of fat along with the drippings and meat juices. Heat the pan on medium high and scrape up any drippings with a spatula. Once the fat is bubbly, sprinkle 1/4 cup of flour over it and whisk until browned. Slowly add 3 to 4 cups of liquid, whisking constantly until thickened to about 2 cups. Season with salt, pepper, and herbs to taste. Enjoy! Give us your feedback below! Thank you!

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