Best Easy Prime Rib Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
1022 kcal
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Course
Main Course
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Cuisine
American
Best Easy Prime Rib Recipe
Description
The Best Easy Prime Rib Recipe focuses on roasting a 4.5-pound boneless prime rib to achieve a flavorful crust and desired doneness. The beef is first seasoned generously with sea salt and placed on a bed of sliced onions in a baking dish. Roasting begins at a high temperature to develop a savory crust, then lowers to gently cook the interior. Cooking times are precisely adjusted based on whether the prime rib is boned or boneless, and the preferred degree of doneness—rare, medium, or well done.
After roasting, the meat is tented and rested for 30 minutes, allowing internal juices to redistribute and the temperature to stabilize for perfect tenderness. Onions in the pan absorb juices and develop flavor.
A quick pan sauce can be made by deglazing the roasting pan with boiling water, whisking in accumulated onion and meat juices. Fat can be separated and skimmed off, and the sauce refined with Worcestershire sauce and a cornflour slurry to thicken if desired. This sauce adds a rich complement to the prime rib when served.
Overall, the recipe provides clear steps to create a roast beef centerpiece with a crisp, salted crust, a tender interior, and flavorful onion-enhanced pan juices.
Ingredients
- 4 ½ lb prime rib at room temperature, boneless
- sea salt to taste, flaky
- 1 onion peeled and sliced into half moons, large, brown or white
Instructions
- Preheat the oven to 390F. Pat the beef as dry as possible with kitchen towel and season well all over with sea salt.
- Spread the onions in a pile about the same size as the beef joint in the bottom of a baking dish. Place the beef on top.
- Roast the beef for 20 minutes before reducing the heat to 340F. If you’re cooking a boned piece of prime rib, roast for a further 1 hour for rare beef, 1 hour 25 minuted for medium beef, and 1 hour 45 minuted for well done beef. If you’re cooking a rolled boneless piece of prime rib, roast for a further 45 minutes for rare beef, 1 hour for medium beef, or 1 hour 15 minutes for well done beef.
- Remove the beef from the pan and double wrap in tin foil. Leave in a warm place - reserving the pan juices to make a sauce if desired - to rest for 30 minutes before carving. Don’t be tempted to skip this step or else the beef will be tough and not entirely cooked to rare, medium or well done as it continues to gently cook during the resting period.
Notes
- A 4.5 lb bone-in prime rib usually corresponds to a two-bone cut for portion estimation.
- To make a pan sauce, add 1/2 cup boiling water to the baking dish to loosen browned bits and incorporate onion and meat juices.
- Separate fat from the cooking juices if possible, using a fat separator or carefully skimming.
- Simmer the reserved juices over medium-high heat, adding hot water to adjust consistency and seasoning with salt and Worcestershire sauce.
- Thicken the sauce by mixing 1/2 tablespoon cornflour with 1/2 tablespoon cold water to form a slurry, then stir into the simmering sauce until thickened.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1022 kcal
% Daily Value*
| Calories | 1022kcal | 51% |
| Carbohydrates | 2g | 1% |
| Protein | 46g | 92% |
| Fat | 90g | 138% |
| Saturated Fat | 38g | 190% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 39g | 195% |
| Cholesterol | 206mg | 69% |
| Sodium | 152mg | 6% |
| Potassium | 778mg | 17% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 0.4IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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