This Prime rib The recipe is tender, juicy and delicious! Step by step advice for the best prime rib, makes the perfect standing rib roast to serve while on vacation!
Prime rib is one of those dishes that takes center stage when you serve it. This salt and pepper crusted prime rib is so easy to make and still tender, juicy and delicious. I love making my slow roasted prime rib during the holidays or when I have a special and festive meal, especially at Christmas. It’s so delicious and a meal my whole family and guests always love.
It can also be a little intimidating to prepare because prime rib is such a big rib roast, not to mention it can be a pretty expensive cut of meat. Fortunately, with just a few simple tips, it’s so easy to prepare!
What cut of meat is the prime rib?
Rib roast, also known as standing rib roast, is the cut of beef from the back of the top of the cow’s ribs. This cut comes from the same section of cow’s primary ribs as a rib eye steak. To be considered a sirloin, the meat must be cut before cooking the rib roast. Prime rib is a larger piece of meat that usually includes the bone.
The fully cut prime rib is made up of seven ribs and will typically weigh 16-18 pounds, and feed about fourteen diners.
How to buy Prime rib
When shopping for prime rib at the grocery store, you’ll want to make sure you ask the butcher for a standing rib roast and let them know how many people you’ll be serving. A quick way to figure out what size you should buy is usually to have two servings per bone, depending on how thick you plan to serve. If it serves as a main course, a thicker cut is usually desired, if as part of a buffet, intricately carved pieces are usually thin.
I prefer buying prime rib with bone or standing rib roast, as the bones serve as a natural grill for the meat when cooking, isolate the meat during cooking, and result in a more tender prime rib when cooked.
Have the butcher prepare the meat for you by cutting off the bottom bones of the meat. But, have them go ahead and tie the bones to the meat for you. This way you have the added benefit of cooking the beef bone-in for a tender prime rib while still being able to easily cut attached bones for easier slicing for serving.
Preparation of the tenderest prime rib
Besides the bones that make for a juicy prime rib, using salt on the standing rib roast results in the most tender meat. About four to five days before you cook it, you’ll want to salt it. The salt, when left on the meat for an extended period of time (from about an hour to a few days), seeps into the meat and provides better seasoned and juicy meat. This is a dry brining method.
If for some reason you can’t salt it that far in advance, do so at least an hour before roasting. Anything that lasts less than an hour will work against you and result in a harsher exterior to your meat.
Once you’ve salted the roast, wrap it tightly in plastic wrap and store in the fridge for up to an hour before cooking.
Take your beef out of the refrigerator an hour before cooking, then unwrap and place, bone side down, on a roasting pan with a roasting rack, and let it reach room temperature. At this point, add any additional seasonings you want to use. I like serving it encrusted with pepper for added flair, but you can use a mixture of herbs in garlic butter, it’s also amazing. These optional seasonings are included below so you can use them according to your preference.
How long to cook a prime rib
The length of time the beef cooks depends on the quality of cooking you prefer for your roast.
Preheat your oven to 475 ° F for about 15 minutes. Then roast for 15 minutes, then reduce to 325 ° until it reaches the desired internal temperature, usually about 11 to 12 minutes per pound for rare ribs, 12 to 13 minutes for medium ribs. rare and 14 to 15 minutes for medium ribs. Rib of beef.
Note that you will need to use an internal meat thermometer to make sure it is cooked to the exact temperature you desire. You’ll also want to allow any carry over baking, which means you’ll want to remove from the oven about 2-4 degrees cooler than your desired temperature.
At what temperature should I cook the prime rib?
You’ll want to roast your prime rib until the meat thermometer registers the following:
- 115 ° F – 120 ° F for the few
- 125 ° F – 130 ° F for medium rare
- 135 ° F – 140 ° F for medium
- 145 ° F – 150 ° F for medium well
To roast your prime rib for medium rare cooking, you’ll want to remove it from the oven when the temperature hits 125 ° F and let it sit for about 20 to 30 minutes before slicing.
Let stand for about 20 minutes. This results in the tenderest, juiciest prime rib! Then proceed to the cutting board to slice and serve.
Tip: Be sure to use a meat thermometer to make sure the roast has reached the desired temperature. You will want to check different areas of the meat with the meat thermometer to make sure you have cooked it perfectly. The worst is to overcook.
Serve at the perfect temperature
If your guests prefer a more well-cooked slice of beef, I normally have a rimmed roasting pan to place the beef in and return to the oven for a few minutes to cook it to the desired temperature. This way, everyone can have their prime rib however they prefer!
Save all leftovers to preserve tenderness
If you have any left over (and this is such an important!), You can easily save it for later service. It’s amazing with cookies and a mustard or horse sauce as an aperitif! You’ll be glad you sliced your roast as you served it so the meat is easier to reheat without losing the tenderness and juiciness you took so great care to achieve!
What to serve with a prime rib
We love to serve our bounty with a little horseradish sauce on the side. It’s creamy and a bit of horseradish spicy and goes perfectly with beef! As a side dish, I love serving baked potatoes or twice baked potatoes. You can’t go wrong with either of these! And for a salad, we always love my apple and pear salad with pomegranate vinaigrette. If you’re serving your roast ribs while on vacation, you should definitely make Bart’s Cinnamon Buns. They are perfection!
These recipes, and more, are all included on my make-ahead Christmas dinner menu that I think you’ll love too!
Rib of beef with herbs and garlic
Mix 4 tablespoons of softened butter, 2 tablespoons of chopped fresh rosemary, 1 tablespoon of fresh thyme and 4 large cloves of minced garlic. Spread generously on the outside of the standing rib roast before cooking. Pour the cooking juices over the roast before serving.
Pepper-encrusted prime rib
Squeeze 3 tablespoons of crushed black pepper onto the outside of the roast before cooking.
Rib of beef encrusted with coffee
Mix 2 tablespoons of ground coffee, 1 teaspoon of onion powder, 1 teaspoon of garlic powder and 1/4 teaspoon of cayenne pepper. Spread generously on the outside of the standing rib roast before cooking. Pour the cooking juices over the roast before serving.
Here is my perfect prime rib recipe. Hope you enjoy it as much as we do!
Perfect Beef Rib Recipe
Perfect Prime Rib Recipe – This Perfect Prime Rib Recipe is tender, juicy, and delicious every time! Step by step advice for the best prime rib, perfect for holidays, special occasions and more!
Print the recipe
- 1 (3-4 bones) prime rib, bone-in, approximately (10 to 10.5 pounds)
- 1 teaspoon kosher salt
- 2 coffee spoons freshly ground black pepper
Salt the prime rib one hour to five days before cooking and serve your prime rib. Once salted, wrap tightly in plastic wrap and refrigerate for up to an hour before cooking.
One hour before cooking, remove the prime rib from the refrigerator, unwrap it and place it, bone side down, on a roasting pan and let come to room temperature. If you are cooking a boneless roast, place it on a roasting rack inside the drip pan. At this point, add pepper or other seasonings as needed.
Preheat the oven to 475 ° F. Then roast your prime rib for 15 minutes and reduce to 325 ° F until your prime rib reaches the desired internal temperature, usually 11 to 12 minutes per pound, about 1 hour and 50 minutes. Using an internal meat thermometer, remove your prime rib from the oven about 2 to 4 degrees cooler than your desired final serving temperature. The temperature of the prime rib will continue to rise due to the postponement of cooking. Tent the prime rib with foil and let stand 20 minutes.
Place on a cutting board to slice and serve.
Portion: 3ounces | Calories: 340kcal | Protein: 19g | Large: 29g | Saturated fat: 12g | Polyunsaturated fats: 1g | Monounsaturated fat: 12g | Cholesterol: 72mg | Sodium: 55mg | Potassium: 258mg
From the recipe archive Add a pinch. Originally published in 2014.