This prime rib recipe differs from traditional prime rib preparation in that the meat is initially roasted at a high temperature before being finished at a lower temperature. Instead, we slowly roast it at 200 degrees Fahrenheit until it reaches the ideal medium-rare internal temperature, give it a brief rest, and then brown it at a high temperature just before serving. The result will be a prime rib roast that is perfectly crusty and delicious on the outside, flawlessly pink inside, and free of the gray ring that develops when you first cook a prime rib roast at a high temperature. The simplest and best method for consistently producing a perfect roast is our tried-and-true technique.
The roast can be served right out of the oven with this method, as opposed to the conventional method, which requires you to let the meat rest for at least 30 minutes before carving it. This method will work with a 4- to 10-pound bone-in or boneless prime rib of beef. Consider two servings per rib for a bone-in prime rib and two servings per pound for a boneless roast.
Serve the meat in its own sauce au jus-style and with your preferred sides, such as potatoes and vegetables. Alternately, prepare some Madeira sauce, creamy mustard, horseradish, or mustard. You should begin the night before your intended meal because the roast needs to age a little in the refrigerator before cooking. It will be easier to achieve a gorgeous brown crust when you sear your prime rib at the end if you leave it exposed to air while it is refrigerated. 1:23.
Brown the surface just before serving
With the roast in the oven for a long time, the moisture has evaporated from the surface. As a result, making a golden-brown crust is much quicker and more successful. Turn the oven up to 500ºF (260ºC). Although it will take some time, the interval between the final sear and the meat’s rest is ideal.
It’s ready when the fat is crisp and the surface turns a deep brown, which takes 5 to 10 minutes. Keep an eye out for color changes. If you don’t want to wait around for the oven to heat up, you can broil on high. Keep in mind that the broiler elements are very hot and to keep a very close eye on everything!
As soon as the meat has been seared, cut it as closely as you can to the bone’s natural curve to remove it. The roast can now be cut into pieces that are 1/4 inch thick or, for heartier portions, 12 to 3/4 inch thick.
To separate the bones so you can also enjoy them, cut between them. Simply cut the twine from the meat’s connection to the bone if it was there.
The rib roast cut is made from the sixth to the twelfth bone of a cow’s 13 ribs per side. A roast’s weight ranges from 14 to 22 pounds, making it ideal for a large dinner party. However, it is frequently cut in half, weighing between 7 and 11 pounds and 3 to 4 bones per roast, making it more manageable for a small gathering.
Request the first cut or loin end (small end), which is closer to the loin portion, from ribs 10 through 12. A uniform, more tender and leaner rib-eye muscle can be found in this section. From bones 6 to 9, the second cut (large end) is closer to the shoulder and the chuck portion. This section has more muscle variety, connective tissue, and fat. Although it isn’t as uniform, the fat gives it a good flavor.
How to Roast a Prime Rib
Always use a meat thermometer when cooking prime rib to get an accurate reading of the roast’s temperature. Follow our prime rib temperature guide for best results.
| Beef Doneness | Internal Temperature |
|---|---|
| Rare beef temp | 125°F – bright red in the middle |
| Medium-rare roast | 135°F – warm red in the middle with slight pink around the edges |
| Medium roast | 145°F – warm pink throughout |
| Medium-well roast | 150°F – slightly pink at the center |
| Well-done roast | 160°F – little to no pink throughout |
A roasting pan with a rack is the best pan for cooking prime rib. This allows air to circulate all around the prime rib roast, while the pan beneath collects the drippings.
Before roasting, a raw roast should only be kept in the refrigerator for three to five days.
Before roasting, let your roast sit out for about 2 hours to get it to room temperature. Before cooking, prime rib should be at room temperature to ensure an even temperature throughout the roast.
How Much Prime Rib Per Person
When serving the roast as a part of a holiday spread, you will need 12 pounds of prime rib per person. If serving it as the main course, you will need 3 pounds per person. Here is a quick reference chart showing how much prime rib you will need per person based on the number of guests:
| Number of Guests | Prime Rib as Main Course (¾ lb. serving) | Prime Rib as part of Holiday Spread (½ lb. serving) |
|---|---|---|
| 4 | 3-4 lbs. | 2 lbs. |
| 5 | 4-5 lbs. | 2.5 lbs. |
| 6 | 5-6 lbs. | 3 lbs. |
| 7 | 6-7 lbs. | 3.5 lbs. |
| 8 | 7-8 lbs. | 4 lbs. |
| 9 | 8-9 lbs. | 4.5 lbs. |
| 10 | 9-10 lbs. | 5 lbs. |
| 11 | 10-11 lbs. | 5.5 lbs. |
| 12 | 11-12 lbs. | 6 lbs. |
| 13 | 12-13 lbs. | 6.5 lbs. |
| 14 | 13-14 lbs. | 7 lbs. |
Olive oil and plain salt and pepper are used to season prime rib roast. The best prime rib recipe can be made with just those ingredients. Try my basic prime rib seasoning to improve the flavor.