Perfect Prime Rib

PERFECT PRIME RIB

1/1/2024

Perfect Prime Rib

Impress your guests and get ready for prime rib perfection! Prime rib is perfect for a holiday dinner or special occasion, but when you spend that kind of money on a good piece of beef, you want it to be perfect and full of flavor. For Perfect Prime Rib, my foolproof method is fast and easy, and you’ll get tender, juicy beef with a flavorful crust cooked to a perfect medium rare - even a first-time cook is promised mouthwatering results! This closed-oven method “sears” the roast at a high heat of 500 degrees, helping it develop a heavenly herb butter crust, then cooks for two hours using the residual heat from the oven until it reaches a perfect medium rare. Served with warm au jus, each bite is juicy, tender and amazing!

Perfect Prime Rib

WHAT IS THE SECRET TO PERFECT PRIME RIB?

IN SEARCH OF PRIME RIB PERFECTION: Imagine sinking your teeth into a tender, perfectly cooked prime rib that melts in your mouth. The key to achieving this level of culinary bliss lies in selecting the right cut of meat. Opt for a well-marbled, USDA Prime grade prime rib, which boasts excellent flavor and tenderness.

SIZZLING SEASONINGS: While a classic blend of kosher salt and freshly ground black pepper works wonders, even a few flavorful seasonings will really kick up the flavor. Try adding minced garlic and a touch of your favorite savory herbs to create a tantalizing crust. The possibilities are endless, and your taste buds are in for a treat!

SEAL & SIZZLE TECHNIQUE: Start by searing the meat at a high temperature to lock in those delicious juices. Preheat your oven to 500°F and sear the prime rib for exactly 5 minutes per pound. This will create a beautiful caramelized exterior that adds both texture and flavor to your masterpiece.

CLOSED OVEN SECRET: After the initial roasting time, turn your oven off and don't peak for two hours!

TEMPERATURE TANGO: Achieving prime rib perfection requires a delicate dance with the internal temperature. Invest in a reliable digital meat thermometer and monitor the temperature throughout the cooking process. For a tender, juicy result, prime rib is best served rare to medium rare, but if you prefer otherwise:

For Rare: 115°F
For Medium-Rare: 125°F
For Medium: 130°F
For Well-Done: 150°F

REST AND REVEL: As the enticing aroma fills your kitchen, resist the temptation to dig in immediately! Allow your prime rib to rest covered for 30 minutes after removing it from the oven. This crucial step lets the juices settle and ensures a tender, flavorful result. Use this time to create a flavorful Au Jus for serving!

RECIPE TIPS & TRICKS FOR PERFECT PRIME RIB:

Start with a good quality bone-in prime rib roast (USDA Prime cut). A standing rib roast is a cut of meat (beef) that consists of rib bones with the rib eye section attached. It is full of fat marbling that keeps it juicy and flavorful. Prime rib can be purchased bone-in or boneless. The bones add a layer of insulating protection while cooking.
Decide how many people you are serving. Generally, you can count on one rib for serving two people, or about 1 pound per person.
Make sure the prime rib is at room temperature before roasting.
Use a probe-style thermometer and remove the prime rib from the oven as soon as it reaches 125 degrees, even if there is still time remaining on the timer. Don’t use an instant-read thermometer because it will require you to keep opening the oven, releasing the heat. No matter what method you use, you should always have a good quality probe-style thermometer inserted so that the internal temperature can be monitored to avoid any chance of over-cooking.
NO PEAKING! After the initial cooking time, turn the oven off and set a timer for 2 hours. DO NOT OPEN THE DOOR FOR ANY REASON DURING THE 2 HOURS!
Keep a close eye on the temperature – it will rise rapidly the closer the roast is to being done!
For the juiciest prime rib, MAKE SURE to cover the prime rib with heavy foil after removing from the oven and let it rest for at least 30 minutes before slicing.
To hold the prime rib and keep it warm for serving, you can also take the foil-wrapped roast and cover it with clean towels, and place in a small cooler until you are ready to slice and serve.

Perfect Prime Rib

PERFECT PRIME RIB

For Perfect Prime Rib, my foolproof method is fast and easy, and you’ll get tender, juicy beef with a flavorful crust cooked to a perfect medium rare - even a first-time cook is promised mouthwatering results! This closed-oven method “sears” the roast at a high heat of 500 degrees, helping it develop a heavenly herb butter crust, then cooks for two hours using the residual heat from the oven until it reaches a perfect medium rare. Served with warm au jus, each bite is juicy, tender and amazing!

Perfect Prime Rib

INGREDIENTS:
5 lb prime rib

COMPOUND BUTTER:
1/2 cup butter (softened)
1 Tablespoon kosher salt
1 Tablespoon fresh ground pepper
1 Tablespoon herbes de Provence
2 teaspoons dried rosemary (chopped)
3 cloves garlic (minced)

AU JUS:
½ cup beef roasting pan drippings
2 cups beef broth
Salt & pepper to taste

HOW I MAKE THIS:

REMOVE PRIME RIB FROM REFRIGERATOR: For the math to work in this recipe, the prime rib must come to room temperature before roasting. For a 5-pound prime rib, this will typically take about 3 hours. You’ll need to adjust the time up and down for a smaller/larger roast.
PREPARE COMPOUND BUTTER: In a small bowl, mix together the softened butter and all herbs until well blended.
Pat the roast dry with paper towels. Place the meat in a shallow roasting pan – there is no need for a roasting rack. The bones in the prime rib keep it lifted off the bottom of the pan and allow the heat to circulate.
Spread the butter mixture evenly over the prime rib (top and sides).
TIME TO ROAST: Preheat oven to 500 degrees.
Insert thermometer into center of prime rib and set the probe alarm to 125°F for medium-rare.
Calculate the formula for roasting. Multiply the exact weight times 5 minutes. For me, it was 5.92 x 5 = 29.60 minutes, which is rounded to 30 minutes. (The cooking time will be different for smaller or larger cuts of meat.)
Place prime rib in oven. Cook for the exact amount of minutes required by the formula. and pull the roast from the oven even if there’s still time left on the timer when the meat thermometer reads 125°F.
After that time, turn the oven off and set a timer for 2 hours. DO NOT OPEN THE DOOR FOR ANY REASON DURING THE 2 HOURS!
After 2 hours, remove prime rib from oven. For the juiciest prime rib, MAKE SURE to cover the prime rib with heavy foil immediately after removing from the oven and let it rest for at least 30 minutes before slicing.
To hold the prime rib and keep it warm for serving, you can also take the foil-wrapped roast and cover it with clean towels, and place in a small cooler until you are ready to slice and serve.
PREPARE AU JUS: Remove all but ½ cup of fat and pan dripping from roasting pan. Place pan on burner at medium-high heat. Add beef broth and whisk constantly. Scrape to remove the bits from the bottom of the roasting pan and bring to a boil. Add salt and pepper to taste. Reduce to about half and pour over sliced prime rib, or serve warm on the side.
STORING: Place any leftovers in an airtight container and pour any remaining au jus on top; refrigerate for up to 4 days.

YIELD: 6 servings

RECIPE TIPS & TRICKS FOR PERFECT PRIME RIB:

Start with a good quality bone-in prime rib roast (USDA Prime cut). A standing rib roast is a cut of meat (beef) that consists of rib bones with the rib eye section attached. It is full of fat marbling that keeps it juicy and flavorful. Prime rib can be purchased bone-in or boneless. The bones add a layer of insulating protection while cooking.
Decide how many people you are serving. Generally, you can count on one rib for serving two people, or about 1 pound per person.
Make sure the prime rib is at room temperature before roasting.
Use a probe-style thermometer and remove the prime rib from the oven as soon as it reaches 125 degrees, even if there is still time remaining on the timer. Don’t use an instant-read thermometer because it will require you to keep opening the oven, releasing the heat. No matter what method you use, you should always have a good quality probe-style thermometer inserted so that the internal temperature can be monitored to avoid any chance of over-cooking.
NO PEAKING! After the initial cooking time, turn the oven off and set a timer for 2 hours. DO NOT OPEN THE DOOR FOR ANY REASON DURING THE 2 HOURS!
Keep a close eye on the temperature – it will rise rapidly the closer the roast is to being done!
Prime rib is best served medium rare in my opinion, but if you prefer otherwise, for rare cook to 115 degrees, for medium-rare cook to 125 degrees, and for medium cook to 130 degrees.
For the juiciest prime rib, MAKE SURE to cover the prime rib with heavy foil after removing from the oven and let it rest for at least 30 minutes before slicing.
To hold the prime rib and keep it warm for serving, you can also take the foil-wrapped roast and cover it with clean towels, and place in a small cooler until you are ready to slice and serve.

Original recipe created December 2015; revised and reposted January 2023.

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