Perfect Prime Rib
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs 5 mins
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Additional Time
30 mins
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Total Time
3 hrs 50 mins
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Servings
8 servings
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Calories
1691 kcal
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Course
Main Course
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Cuisine
American
Perfect Prime Rib
Description
The Perfect Prime Rib recipe begins by bringing a 10-pound bone-in prime rib roast to room temperature before cooking. The roast is generously seasoned with kosher salt and black pepper on all surfaces and placed bone side down in a roasting pan. The initial high temperature of 450°F sears the meat, creating a crust and locking in juices.
After 15 minutes, the oven temperature reduces to 325°F for slow roasting, with timing depending on desired doneness: about 15 minutes per pound for rare, 17 minutes for medium-rare, and 20 minutes for medium. Using a meat thermometer to check internal temperature ensures precision.
Once cooked, the roast rests covered with foil for 30 minutes to redistribute juices and make slicing easier. Before serving, the butcher’s twine is removed, and the meat separated from the bones yields an impressive centerpiece that showcases a tender, flavorful roast with a simple seasoning profile.
The recipe notes emphasize selecting a roast with consistent marbling and arranging for the butcher to tie the bones back to simplify carving. Internal temperature monitoring is recommended over relying solely on timing.
Ingredients
- 10 pounds prime rib roast 4 ribs for serving 8 people, bone-in, or oven roast
- salt (kosher salt preferred)
- black pepper
Instructions
- Remove the roast from the refrigerator several hours before cooking so that it can come to room temperature.
- When ready to cook, preheat the oven to 450 degrees.
- Generously sprinkle all surfaces with salt and ground black pepper. Place the roast in a heavy roasting pan with the rib bones down. You don’t need a rack with a prime rib as the bones act as the roasting rack.
- Cook for 15 minutes, then decrease the temperature to 325 degrees and continue cooking approximately 15 minutes per pound for rare, 17 minutes per pound for medium rare, and 20 minutes per pound for medium. *See more cooking time information in the notes below.*
- When desired temperature is reached, remove the roast from the oven, cover the pan with foil and let it rest for 30 minutes before carving.
- When ready to serve, cut and remove the twine. Separate the roast from the bones. Slice and serve.
Notes
- Plan for one rib per two people when purchasing the prime rib roast.
- Select a roast with consistent marbling for even flavor and juiciness.
- Ask the butcher to separate and retie the bones for easier slicing.
- Use a meat thermometer to check internal temperature for doneness instead of relying only on cooking time.
- Start checking temperature about 45 minutes before the estimated cooking end time.
- Aim for 120-125°F internal temperature for rare, 130-135°F for medium-rare, and 140-145°F for medium.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 1691 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 1691kcal | 85% |
| Protein | 77g | 154% |
| Fat | 151g | 232% |
| Saturated Fat | 63g | 315% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 66g | 330% |
| Cholesterol | 343mg | 114% |
| Sodium | 252mg | 11% |
| Potassium | 1253mg | 27% |
| Calcium | 43mg | 4% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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