When it comes to serving an unforgettable meal, a prime rib roast is the ultimate centerpiece. This tender, juicy cut of beef is not only delicious but also surprisingly easy to prepare. Whether you’re hosting a holiday feast or a special family dinner, follow these tips to make your prime rib roast the star of the table.
What is Prime Rib?
Prime rib, also known as a standing rib roast, comes from the primal rib section of the cow. It’s prized for its rich marbling, which makes it incredibly tender and flavorful. Depending on the size of your gathering, you can select a roast with anywhere from two to seven ribs. For an extra-special touch, look for pasture-raised beef, like the kind we proudly offer at T-N-T Market.
Choosing the Right Size
As a general rule, plan for about one pound of uncooked prime rib per adult. This ensures generous portions and maybe even some leftovers (if you’re lucky!). A three-rib roast typically serves six to eight people, while a larger seven-rib roast can feed up to 14.
Ingredients You’ll Need
Prime rib roast (bone-in or boneless)
Kosher salt
Freshly cracked black pepper
Garlic (optional, for seasoning)
Fresh herbs like rosemary and thyme
Olive oil or softened butter
Step-by-Step Guide to Cooking Prime Rib
1. Prepare the Roast
Remove your roast from the refrigerator at least an hour before cooking to allow it to come to room temperature. This helps ensure even cooking. Pat the roast dry with paper towels and generously season all sides with kosher salt and freshly cracked black pepper. For extra flavor, rub the roast with minced garlic and chopped fresh herbs.
2. Preheat the Oven
Preheat your oven to 450°F. This initial high heat will help create a beautifully browned crust on the roast.
3. Sear for Flavor
Place the roast on a rack in a roasting pan, fat side up. If your roast is bone-in, the bones act as a natural rack. Roast at 450°F for 15 minutes to sear the exterior and lock in flavor.
4. Lower the Heat
Reduce the oven temperature to 325°F and continue cooking. The total cooking time will depend on the size of your roast and your desired level of doneness. Use a meat thermometer to ensure accuracy:
Rare: 120°F (about 11-12 minutes per pound)
Medium Rare: 130°F (about 13-14 minutes per pound)
Medium: 140°F (about 14-15 minutes per pound)
5. Rest the Roast
Once your roast reaches the desired internal temperature, remove it from the oven and tent it loosely with aluminum foil. Let it rest for at least 20 minutes. This allows the juices to redistribute, making the meat tender and juicy.
6. Carve and Serve
Using a sharp knife, slice the roast against the grain into thick, mouthwatering portions. Serve with your favorite sides like roasted vegetables, mashed potatoes, or a tangy horseradish cream sauce.
Tips for Success
Season generously: Don’t be shy with the salt and pepper. A well-seasoned roast makes all the difference.
Invest in a thermometer: This ensures your roast is cooked to perfection without any guesswork.
Save the drippings: Use the flavorful drippings to make an incredible au jus or gravy.
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