How to Cook Prime Rib Roast
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
3 hrs 45 mins
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Total Time
5 hrs 10 mins
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Servings
15
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Calories
1352 kcal
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Course
Main Course
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Cuisine
American
How to Cook Prime Rib Roast
Description
How to Cook Prime Rib Roast guides you through preparing a whole prime rib roast by first allowing it to come to room temperature. The roast is coated with butter or a prepared prime rib rub mixed with butter, which helps form a flavorful surface crust when seared. It’s seared at 450°F for about 20 minutes to brown the exterior, then the oven temperature is lowered to 325°F to continue roasting to the target internal temperature, pulling it out slightly early to allow for carryover cooking.
The roasting uses a wire rack set in a pan that catches drippings, ensuring even heat exposure. After roasting, the meat rests tented in foil about 20 minutes, allowing the temperature to stabilize and juices to redistribute, enhancing tenderness and flavor. Finally, the bones are carefully removed by slicing along their curve, making the roast easier to carve and serve.
This method works best with larger roasts, around 15 pounds, but times should be adjusted for size. Monitoring internal temperature is key for the desired doneness. The recipe underlines that nutritional values vary between roasts and that timing depends on the size.
Ingredients
- one prime rib roast of choice
- 1/2 cup butter if there isn't enough fat
- 1 batch prime rib rub
Instructions
- Remove your roast from all its packaging and let it sit out for an hour until it's about room temperature.
- If desired, prepare the prime rib rub recipe and mix with the butter. If not, just use plain butter.
- Take the butter and cover the top of the roast and the ends.
- Preheat your oven to 450°F.
- Once it's covered, place on a wire rack in a pan deep enough to catch the drippings.
- Now we want to sear the roast. Place it in the 450 degree oven for about 20 minutes.
- Turn down the oven to 325 degree and cook some more. Below are guidelines for roasting a prime rib roast .You want to pull the roast out a minimum of 10 degrees BEFORE you hit these temperatures.
- Once the roast is out, tent it with foil, and let it sit for about 20 minutes. The temperature will rise at least another 10 degrees if you cover it in foil. It also lets the juices set and flow back to the meat.
- Now it's time to remove the bones. You want to slice along the curve of the bones and remove the meat. Slice it off, then slice as you would normally slice a roast. If you have a boned and rolled roast, simply remove the strings and lift the meat off the bones and onto a cutting board.
- Serve and enjoy!
Prime Rib Roasting Internal Temperatures
- Blue in the middle- 110 degrees - when the middle of the roast still "quivers"
- Rare- 120-125 degrees in the middle
- Medium-rare- 125- 135 degrees in the middle
- Medium - 135- 140 degrees in the middle. You don't want it cooked this much.
- Medium Well-140- 150
- Well-done- 155 +
Notes
- Bring the roast to room temperature before cooking for even heat penetration.
- Use butter or a butter-based rub to encourage browning and add flavor.
- Sear the roast at 450°F to develop a crust before lowering the heat.
- Rest the roast tented with foil for 20 minutes after cooking to allow juices to redistribute.
- Remove the bones by carefully slicing along their curve after resting to make carving easier.
- Adjust cooking times according to the size of your roast; the example is for a 15-pound piece.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 1352 kcal
% Daily Value*
| Calories | 1352kcal | 68% |
| Protein | 61g | 122% |
| Fat | 120g | 185% |
| Saturated Fat | 50g | 250% |
| Cholesterol | 274mg | 91% |
| Sodium | 201mg | 8% |
| Potassium | 1002mg | 21% |
| Calcium | 34mg | 3% |
| Iron | 6.5mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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