Nothing is better than a perfectly cooked prime rib roast. That buttery perfection that just melts in your mouth, slices with the barest pressure of a knife, covered in a brown gravy, with a side of mashed potatoes and greens of some sort…culinary heaven.
And since I became emboldened by the fact that I own a meat thermometer, and prime rib roasts are affordable this time of year (not so many tears when I screw it up) I have roasted about 5 over the past year, and just did another one for Thanksgiving lunch this Saturday. Yes, a lunch. I worked all weekend evenings this long weekend, so my parents were kind enough to make a turkey feast for the kids and Mike, while I had hospital cafeteria food. So I think a prime rib lunch before one of my shifts was entirely deserved 😉
prime rib roast
Yup, that’s it. I don’t like any flavoring, salt, garlic rubs or the like. The butter has some salt in it of course, but the purpose is to actually help sear the meat at the beginning of the cooking process. You can search and try some rubs or toppings, there are a few out there, if you so desire.
Remove your roast from all its packaging and let it sit out for an hour until it’s about room temperature. Never, ever, cook a roast from frozen. The outside will be overdone and the inside will be raw. Absolutely a mess.
Take the butter and cover not only the ends, but if you don’t have a layer of fat on the top, cover that as well. When choosing prime rib, you actually want a layer of fat on the top. This helps make the roast oh-so tender. This roast didn’t have a layer, it was butchered too close, so I put a layer of butter on top.
Preheat your oven to 450 at this point.
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. This picture reminded me that *embarrassed cough* I need to clean my oven.
It should be nicely browned (seared) on the outside now. This in theory seals in all the juices, and to be honest, when I do it this way I hardly have any drippings for gravy. So it really must do something to hold in the juices. Now you can turn the oven down to 325 degrees and roast.
You cannot cook prime rib without a meat thermometer. You can’t. This masterpiece depends on a precise temperature, with it being pulled out of the oven at the exact right moment. This can’t be achieved without a thermometer. And to be honest, if you spend $50 on a roast, why on earth wouldn’t you pick up a $15 digital thermometer?
I measure on the outside where on the thermometer it will hit and put my fingers there.
Then keeping my fingers on the same spot, I put the thermometer in the middle of the roast until it reaches to where I measured. Make sense? Probably not. I usually just pretend I know what I am talking about.
Now place in the 325 degree oven for baking. Below are guidelines for roasting a prime rib roast. I wouldn’t waste the roast by going beyond medium rare personally. 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.
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 +
So, you have pulled it out 10 degrees before it’s ready and tented it in foil for 20 minutes, right? Now it’s time to remove the bones. You want to slice along the curve of the bones just like below. I apologize for the poor, flashy picture. My husband isn’t that adept at my camera. It could be because I don’t share well. And definitely not my camera.
I know you all are wondering why I can’t do this and take a decent picture at the same time. I don’t know. I’m sorry. FAIL COOK.
And once again, not top quality pic. Good help is so hard to find these days. I mean honestly, I feed the man, make him do the dishes and his own laundry, don’t share my camera or my chocolate, and am nice to him, and nada on the good pictures. Sigh.
”You can see though, how pink it is in the middle. This was actually done to between Blue and Rare in the middle, for the first time ever, and it was fantastic. But I like rare. For the average person, I would cook it to medium and no more.
Now, this post on how to cook a prime rib roast sure brought out the well done lovers in the crowd. Listen : I’m just passing on what all the experts say is the best for this cut of beef. And yes, they are experts. Trained for years at culinary school, taught how to work with meat and how to cook it best.
You can definitely cook this until it’s well done, but don’t think that I’m going to take the fall for you possibly ruining a $100 roast! This method works incredibly well with prime rib roasts and it’s how I do it every year. However I can’t take responsibility for when you change a recipe!
Happy cooking everyone, I hope your prime ribs turn out amazing!