Classic Prime Rib
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
8 servings
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Calories
676 kcal
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Course
Main Course
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Cuisine
British
Classic Prime Rib
Description
This recipe uses an 8-pound standing rib roast rubbed generously with kosher salt and cracked black pepper. The roast is brought to room temperature before cooking to ensure even cooking. It is first roasted at high heat (500°F) for 20 minutes to form a caramelized crust. Then the oven temperature is lowered to 350°F for an extended cooking period to achieve the preferred internal temperature, monitored with a meat thermometer.
The roast should be cooked until the internal temperature reaches between 115°F and 130°F depending on desired doneness from rare to medium, allowing for carryover cooking after removal. Resting the roast tented with foil for 20 to 30 minutes before carving allows juices to redistribute, yielding tender slices.
The simplicity of seasoning highlights the natural flavor of the prime rib, emphasized by a well-developed crust from the initial searing step. This method produces a classic roast beef centerpiece for a traditional meal or festive occasion.
Allowing the roast to stand at room temperature before cooking is important for even cooking and consistent results.
Ingredients
- 8 pound standing rib roast or prime rib roast
- kosher salt
- black pepper cracked
Instructions
- Preheat oven to 500 degrees F.
- For best results, take out rib and let stand at room temperature for at least an hour. Rub roast generously with kosher salt and pepper.
- Place in a large roasting pan, fat side up. Roast beef undisturbed, in the middle of the oven, for 20 minutes.
- Reduce heat to 350 degrees F. and continue to roast, without basting, for about 1 hour to an hour and a half, or until beef is cooked to your taste. A meat thermometer with register 115 degrees F. when the beef is rare. 120-125 for medium rare and 125-130 for medium. An 8 pound roast will take approximately and additional hour and a half, increase the time by 15 minutes per pound if your roast is larger.
- Remove roast from the oven, (it will continue to cook and the temperature will rise up to 10 degrees, once it's out of the oven) and tent it with foil.
- Allowing the roast to rest before carving, undisturbed for 20-30 minutes, will allow the juices to redistribute throughout the meat.
Notes
- Allow the roast to come to room temperature for at least one hour before cooking for even doneness.
- Nutritional info includes the bone weight; skipping bone weight will yield more accurate meat nutrition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 676 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 676kcal | 34% |
| Protein | 31g | 62% |
| Fat | 60g | 92% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 26g | 130% |
| Cholesterol | 137mg | 46% |
| Sodium | 101mg | 4% |
| Potassium | 501mg | 11% |
| Calcium | 17mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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