The best way to prepare this incredible holiday roast is with smoked prime rib roast, which is the ultimate holiday meal. We created a thorough manual and video on how to smoke the ideal prime rib recipe every time.
One of the traditional celebratory or festive holiday meals is prime rib. It’s dramatic, big in flavor, and delicious. Let’s face it, it’s also a very pricey cut of meat. If you are preparing this special occasion recipe for family or friends during the holiday season, this is your go-to guide to guarantee a memorable meal. [feast_advanced_jump_to].
What temperature should I cook prime rib at?
We cook the roast at 225 degrees F for this slow-roasted prime rib. If you have a convection oven, use 200 degrees F.
Why is slow roasting the best way to cook prime rib?
Prime rib is frequently prepared in a hot oven, then the heat is reduced. That approach has the drawback of encouraging uneven cooking. The outer layers of the rib roast develop a thick “grey ring” of overcooked meat because the outside of the roast cooks more quickly than the interior does. The prime rib will be cooked more evenly with a slow roast, giving you juicy, tender, and end to end pink meat.
How Long to Cook Prime Rib at 225?
A typical 5-pound prime rib roast will require two people. 5 to 3. 5 hours to cook to a tender, medium rare doneness. Plan to cook your prime rib for 35 to 40 minutes per pound. If you only have a kitchen meat thermometer, a remote temperature probe is not required but is a great way to monitor the roast.
You could argue about whether to buy a bone-in or boneless rib roast until the wee hours of the morning. We definitely prefer bone-in prime rib for the added flavor. Many pitmasters actually cut the ribs off and tie them back to the roast using kitchen twine. This way the bones can be easily removed after cooking.
A prime rib will taste even better when smoked or grilled with the rib bones. Additionally, the rib bones will prevent the roast’s bottom from becoming overcooked. After cooking, prime rib bones can be saved to add flavor to soup or as a special dog treat for that good boy!
In comparison to bone-in prime rib, a rib roast that has been removed from its bone requires less preparation. You may not always be able to find a bone-in prime rib at your neighborhood grocery store, in which case you will have to prepare a standing rib roast. Don’t worry, though. It will still be tender and delicious!.
It doesn’t take much work to get your prime rib ready for the cook; all it requires is patience. For two to four hours, prime rib should be left out at room temperature. This will enable the roast’s center to cook more evenly. If you’re pressed for time, you can skip this step, but we advise including the pre-rest in your planning.
The ideal time to trim any fat you’d like to remove is while the prime rib is sitting out. Keep a thin layer of fat on the meat, but remove any meat scraps that may remain on the exposed part of the bones.
After trimming your rib roast, season it thoroughly. Since prime rib will already be bursting with flavor, it doesn’t require a heavy mixture of spices and herbs. Use your preferred spice mixture or the traditional salt, pepper, and garlic Kosher salt on its own would also do just fine.
Never skimp on the crucial step of searing the prime rib. Set your rib roast on high heat between 450 and 500 degrees for one to three minutes on each side to sear it.
Reverse searing has become a popular method amongst BBQ enthusiasts. Simply put, reverse searing is searing the meat after it has finished cooking as opposed to a regular sear before the meat has finished cooking.
Before roasting the prime rib, there are a few different ways to sear it. One excellent technique is to sear it on the stovetop in a cast iron skillet, then move it to the smoker. You can sear it there like you would a steak if your smoker has a grate in the fire box. Additionally, you can sear the rib roast in your smoker’s cooking chamber by turning up the heat for 5 to 10 minutes.
To easily sear your prime rib, use a gas or charcoal grill. Just place the roast over high heat and cook until the outside is crisp but not burnt. Just before removing the rib roast from the grill or smoker, a reverse sear would be carried out in the same manner.