Perfect Prime Rib Recipe
User Reviews
5
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Prep Time
1 hr
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Cook Time
2 hrs
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Resting Time
20 mins
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Total Time
3 hrs
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Servings
6 adults
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Calories
340 kcal
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Course
Main Course
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Cuisine
American
Perfect Prime Rib Recipe
Description
The Perfect Prime Rib Recipe features a 3 to 4 bone bone-in roast salt cured from one hour up to five days in advance to enhance flavor and moisture retention. Prior to cooking, the prime rib is brought to room temperature for even roasting. The roasting starts at a high heat of 475º F for 15 minutes to develop a browned crust, then reduced to 325º F to complete cooking gradually. The internal temperature is monitored closely, removing the roast 2 to 4 degrees below the target doneness to allow carryover cooking while resting covered in foil for 20 minutes.
This method produces prime rib with a tender, juicy interior and a peppery crust. The seasoning kept simple with kosher salt and black pepper highlights the beef’s natural flavor. Bone-in roasting adds depth to the taste and helps insulate for even cooking.
Serve prime rib fresh sliced for occasions or holiday meals where a rich, traditional centerpiece roast is desired. Leftover prime rib can be refrigerated or frozen and reheated carefully to preserve its tenderness.
Leftovers can be wrapped tightly and refrigerated up to 7 days or frozen in airtight containers for up to 6 months. Reheating is best done at a low oven temperature of 250º F with added broth or au jus to keep meat moist. Leftover prime rib can also be enjoyed cold.
Ingredients
- 1 (3 - 4 bone) prime rib bone-in
- 1 tablespoon kosher salt
- 2 teaspoons black pepper ground
Instructions
- Salt prime rib from one hour to up to five days prior to cooking and serving your prime rib. Once salted, wrap tightly in plastic wrap and refrigerate until an hour prior to cooking.
- An hour prior to cooking, remove prime rib from refrigerator, unwrap and place, bone side down, on a roasting pan and allow to reach room temperature. If cooking a boneless roast, place onto a roasting rack inside the roasting pan. At this point add pepper or other seasonings, if using.
- Preheat oven to 475º F. Then, roast your prime rib for 15 minutes and reduce to 325º F until your prime rib reaches the desired internal temperature, usually 11 - 12 minutes per pound, about 1 hour and 50 minutes. Using an internal meat thermometer, remove your prime rib from the oven about 2 - 4 degrees less than the desired serving final temperature you desire. The temperature of the prime rib will continue to rise due to carryover cooking. Tent prime rib with foil and allow to rest for 20 minutes.Note: Here are the temperatures you'll allow to reach depending on the doneness desired:115º F - 120º F for rare125º F - 130º F for medium rare135º F - 140º F for medium145º F - 150º F for medium well
- Place on a carving board for slicing and serve.
Notes
- Salt prime rib at least one hour before cooking, up to five days for best flavor and moisture retention.
- Bring the roast to room temperature before roasting to ensure even cooking.
- Rest the roast covered with foil 20 minutes after cooking to finish carryover cooking and retain juices.
- Store leftover prime rib wrapped tightly in the refrigerator up to 7 days or freeze for up to 6 months.
- Reheat frozen leftovers slowly at 250º F with broth or au jus to maintain tenderness.
- Leftover prime rib also serves well cold for sandwiches or salads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6adults
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 3ounces | |
| Calories | 340kcal | 17% |
| Protein | 19g | 38% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 72mg | 24% |
| Sodium | 55mg | 2% |
| Potassium | 258mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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