Prime rib is a luxurious, flavorful cut of beef that is perfect for special occasions. When cooked properly, it emerges from the oven tender, juicy and full of rich meaty flavor. However, prime rib is an expensive cut of meat, so you want to make sure you cook it correctly. There are a few things to keep in mind when cooking prime rib to ensure it turns out perfectly every time.
Selecting the Prime Rib
The first step is selecting a high quality prime rib roast. Look for a roast that has a large eye of meat in the center with lots of marbling throughout. The marbling provides flavor and moistness as the roast cooks. Choose a roast that is about 1 pound per person, erring on the larger size. It is always better to have leftovers than to run out of this delicious roast beef! Once you have selected the perfect roast, let the meat rest at room temperature for at least 1 hour before roasting. This helps it cook more evenly.
Preparing the Roast
Most prime rib roasts are sold with the bones already attached. If you end up with a boneless roast, ask your butcher to tie it with kitchen string to help maintain its shape as it cooks. For the best flavor, coat the roast lightly with olive oil and generously season all over with salt and pepper. Rub the seasonings into the meat so they adhere nicely.
Some people also like to use herbs and spices like rosemary, thyme and garlic. Cook’s Illustrated recommends the following seasoning mix:
– 1 tablespoon black peppercorns, cracked
– 2 teaspoons dried thyme
– 2 teaspoons dried rosemary
– 6 garlic cloves, minced
Simply combine the ingredients and sprinkle it evenly over the roast before cooking. This provides a lovely flavor complement to the beef.
Choosing the Cooking Method
There are two easy methods for cooking prime rib roast: roasting in the oven or cooking in a slow cooker. Both produce tender, juicy and flavorful results. Here is an overview of each method:
Oven Roasting
Oven roasting is the traditional way to prepare prime rib. It involves cooking the roast uncovered in the oven so that the exterior browns while the interior stays pink and juicy. Here are some tips for oven roasting success:
- Preheat the oven to 450°F. This high heat helps sear the exterior.
- Place the roast bone-side down in a roasting pan fitted with a rack. The rack elevates the meat off the bottom of the pan.
- Roast for 15 minutes at 450°F to sear the outside. Then reduce heat to 325°F.
- For medium-rare, roast approximately 15 minutes per pound. Use an instant read thermometer to check doneness.
- Baste the roast every 30 minutes with pan drippings to keep the meat from drying out.
- Rest the roast 15-30 minutes before slicing to allow juices to redistribute.
The benefit of oven roasting is a flavorful, crispy browned exterior on the meat. The main drawbacks are that it takes 2-4 hours depending on the size of the roast. Oven roasting also heats up the kitchen significantly.
Slow Cooker Method
Using a slow cooker is an easy hands-off way to cook prime rib. The gentle, moist heat produces very tender meat. Here’s how to make prime rib in a slow cooker:
- Rub roast all over with salt, pepper and herbs. Sear it in a skillet on all sides until browned, about 2 minutes per side.
- Place the roast in the slow cooker and add 1 cup beef broth or stock to the bottom.
- Cover and cook on LOW heat for 4-6 hours or HIGH for 2-3 hours until done to preference.
The advantages of using a slow cooker are that it frees up your oven, requires little attention, and results in very juicy meat. The downside is you don’t get the nice browned crust you get from oven roasting.
Determining Doneness for Prime Rib
When roasting prime rib, you want to rely on an instant-read thermometer to determine doneness and prevent overcooking. Here are the target temperatures to look for:
| Doneness Level | Internal Temp |
|---|---|
| Rare | 120-125°F |
| Medium Rare | 130-135°F |
| Medium | 140-145°F |
| Medium Well | 150-155°F |
| Well Done | 160°F + |
Keep in mind that the temperature will continue rising by about 5°F during resting time. Remove the roast when it’s 5°F below your target temperature for perfect results.
Resting the Roast
Resting the roast after cooking is one of the most important steps. Resting allows the juices to redistribute through the meat for moist, tender prime rib. Tent the roast loosely with foil and let rest for 15-30 minutes before slicing and serving.
Carving the Roast
Once rested, it’s time to carve the prime rib into perfect slices. Here are a few carving tips:
- Use a sharp carving or chef’s knife for thin, even slices.
- Slice with the grain of the meat, not against it.
- Carve across the ribs, starting from the outer areas first.
- Cut the meat as you go – don’t cut all the slices at once or they will cool too quickly.
- Make the first few slices thicker from the end if you prefer rarer meat.
Serve the prime rib with au jus, horseradish sauce and side dishes like roasted potatoes or Yorkshire pudding for a fabulous meal.
Prime Rib Cooking Times
To estimate the roasting time for prime rib, calculate approximately 15 minutes per pound at 325°F for medium-rare doneness. Here is a table with estimated cooking times for different weight roasts:
| Roast Weight | Cooking Time |
|---|---|
| 4 pounds | About 1 hour |
| 6 pounds | About 1.5 hours |
| 8 pounds | About 2 hours |
| 10 pounds | About 2.5 to 3 hours |
Always use an instant-read thermometer to confirm doneness rather than relying solely on time. Every oven cooks differently!
Tricks for Maximizing Tenderness
Here are some helpful tips for getting the most tender prime rib possible:
- Choose a roast with lots of marbling, as this keeps the meat tender and juicy.
- Allow the roast to rest at room temp for 1-2 hours before cooking.
- Season well with salt and pepper to enhance flavor.
- Sear the roast at 450°F before turning down to 325°F to cook through.
- Use a low roasting temperature of 325°F and roast to 5°F below desired doneness.
- Baste the meat every 30 minutes so it doesn’t dry out.
- Let rest for 15-30 minutes before slicing into it.
- Slice across the grain for the most tender bite.
Follow these tips and your prime rib is practically guaranteed to come out perfectly cooked with melt-in-your-mouth tenderness!
Making Leftover Prime Rib Even Better
Leftover prime rib makes amazing sandwiches, salads and other meals. Here are some delicious ways to use up leftovers:
- Prime Rib Hash – Dice up leftovers and cook with potatoes, peppers and onions for a hearty hash.
- Eggs Benedict – Top English muffins with slices of prime rib, poached eggs and hollandaise sauce.
- Prime Rib Chili – Chop up leftover meat and add to your favorite chili recipe for extra flavor.
- Prime Rib Tacos – Warm shredded prime rib in a skillet then wrap in tortillas with salsa and cheese.
- Prime Rib Salad – Toss sliced prime rib over mixed greens with blue cheese, tomatoes, avocado and dressing.
You really can’t go wrong when you have prime rib leftovers—they make great meals all week long!
Common Prime Rib Roasting Problems and Solutions
Even experienced cooks can run into problems when roasting prime rib. Here are some common issues and how to fix them:
| Problem | Solution |
|---|---|
| Overcooked exterior | Start roast at lower temp (325°F) and tent with foil if browning too fast. |
| Undercooked interior | Use instant-read thermometer and cook roast to 5°F below target doneness. |
| Dry, chewy meat | Baste roast every 30 mins and don’t overcook past med-rare temp. |
| Bland flavor | Season generously with salt, pepper and herbs before roasting. |
| Slicing juices run out | Let roast rest 15-30 mins after cooking before slicing. |
Troubleshooting and adjusting your technique is part of learning to become an expert prime rib roaster. Following the tips in this guide will help avoid most common issues.
How to Roast Prime Rib to Perfection – A Quick Summary
For easy prime rib excellence, follow these simple steps:
- Select a roast with lots of marbling and let sit at room temp 1-2 hours before cooking.
- Preheat oven to 450°F. Pat roast dry and coat with oil. Generously season.
- Sear roast in 450°F oven for 15 minutes to get a nice brown crust.
- Reduce heat to 325°F and continue roasting until it reaches 5°F below target doneness.
- Baste every 30 minutes to prevent drying out.
- Remove roast and tent loosely with foil. Let rest 15-30 minutes.
- Carve across the grain into thin slices. Serve immediately.
Get these basics down and you’ll be rewarded with the perfect prime rib roast every time. Your guests will be begging for second helpings!
Conclusion
When you follow the proper techniques for selecting, seasoning, cooking and resting your prime rib roast, you simply can’t go wrong. This succulent, celebratory cut of beef may seem intimidating, but roasting it to rosy, tender perfection is easy as long as you use an instant-read thermometer and don’t overcook it. Prime rib is delicious when oven roasted or cooked in the slow cooker, so choose the method that works best for you. In no time, you’ll be an expert at serving up the perfect prime rib for special gatherings with family and friends. The beautiful, sliced roast served with the juices makes a dramatic centerpiece to any special meal. Go forth and enjoy prime rib perfection!