This is the most flavorful Prime Rib Recipe, prized for tenderness, juiciness, and rich flavor. Prime Rib, or standing rib roast, is the perfect roast for the holiday season. Prime Rib is a meaty cut of beef, robust, and savory, with a hint of sweetness from caramelized natural sugars. I save my Prime Rib Roast from the half beef we buy every year for this recipe at Christmas!
Fat marbling throughout this luxurious roast adds more flavor and a perfect melt-in-your-mouth texture. It’s incredibly delicious and a popular choice for Christmas dinner or holiday feasts.
Why Prime Rib Roast is The Best Roast
Prime rib has a rich, beefy flavor famous among meat lovers. The marbling in the meat helps to keep it tender and juicy during cooking, while the bones impart additional flavor and aroma.
Prime rib is prepared in a variety of ways. You can simply season and roast or go more elaborate with prime rib rub, herbs, and spices. Prime Rib is perfect served with a wide range of sides, sauces, and accompaniments… Making it a versatile choice for any occasion.
A prime rib roast is an impressive sight, with its large size and impressive appearance. It’s the centerpiece of a special meal or holiday celebration, making it a memorable and festive choice.
Prime rib is a high-quality cut of beef that’s tender, flavorful, and versatile… A popular choice for special occasions and celebrations.
This prime rib roast recipe oven temperature is initially set to 450 degrees Fahrenheit for the first 15 minutes and then it’s reduced to 325 degrees F oven for the remaining time.
The first high temperature creates a crust on the outside of the prime rib roast. (This is also called “searing” the meat.) Searing the meat at a high temperature for a short amount of time helps to lock in the juices and create a flavorful outer layer.
After tearing, you lower the oven temp to 325 degrees Fahrenheit to allow the meat to cook more evenly and thoroughly without burning or overcooking. This lower temperature allows the interior of the meat to cook to the desired level of doneness while keeping it tender and juicy.
This two-temperature cooking method creates a flavorful and perfect prime rib holiday dinner.
Delicious Succulent Prime Rib Roast Recipe
This recipe is for a 6-7 pound bone-in roast. If you have a larger or smaller roast, you may need to adjust the cooking time accordingly to ensure that it cooks evenly and reaches the desired level of doneness.
Prime Rib Roast Simple Ingredients:
- 1 (6-7 pound) bone-in prime rib roast
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 4 cloves garlic, minced
- 1/4 cup olive oil
Cooking Process Instructions:
- Remove the prime rib roast from the refrigerator and let it sit at room temperature for about an hour.
- Preheat the oven to 450 degrees Fahrenheit.
- In a small bowl, mix together the salt, pepper, rosemary, thyme, garlic, and olive oil to create a paste.
- Rub the paste all over the prime rib roast, making sure to get it into all of the crevices.
- Place the prime rib roast on a rack in a roasting pan, with the fat side facing up.
- Roast the prime rib in the preheated oven for 15 minutes, then reduce the heat to 325 degrees Fahrenheit and continue to cook until the internal temperature of the roast reaches 120-125 degrees Fahrenheit for medium-rare, or 130-135 degrees Fahrenheit for medium.
- Remove the roast from the oven and tent it with aluminum foil. Let it rest for 15-20 minutes before carving.
- Slice the prime rib roast into thick, juicy slices and serve with your favorite sides.
Enjoy your delicious and tender Prime Rib Roast!
The most important tool when making prime rib is the instant-read thermometer! Meat thermometers are essential when cooking prime rib! (Or any cut of meat really!) Meat thermometers ensure that meat is cooked to the proper temperature and doneness level. Here are some reasons why a meat thermometer is important when cooking prime rib:
- Accuracy. A meat thermometer provides a precise reading of the internal temperature of the meat. Meat thermometers are the most important tool for ensuring that prime rib is cooked right. (Rare, medium, or well done.) Different people have different preferences for how they like their prime rib cooked, and a meat thermometer can help achieve that.
- Safety. Undercooked meat can harbor harmful bacteria, such as salmonella and E. coli, which can cause food poisoning. A meat thermometer helps you cook meat to a safe temperature.
- Quality. Overcooking prime rib can result in tough, dry meat that is less enjoyable to eat. By using a meat thermometer to ensure that the prime rib is cooked to maintain its tenderness and juiciness.
Using a meat thermometer is a simple but important step for best results to cook Prime Rib to perfection.
Prime Rib Roast Au Jus
Au jus is a French term that means “with juice” or “with sauce”. It refers to a thin, flavorful sauce made from prime rib juices. (Au jus juices are released during the roasting process.)
To make au jus for prime rib, you can follow these steps:
- After removing the cooked prime rib from the roasting pan, pour off any excess fat and discard.
- Place the roasting pan on the stovetop over medium heat.
- Add a cup or two of beef broth or stock to the pan and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Let the mixture simmer for a few minutes to reduce and concentrate the flavors.
- Strain the mixture through a fine-mesh strainer or cheesecloth to remove any solids.
- Adjust the seasoning with salt and pepper as needed.
- Serve the au jus alongside the prime rib for dipping or drizzling over the meat.
Au jus is a classic accompaniment to prime rib and adds an extra layer of flavor to the already delicious beef.
CUTTING PRIME RIB ROAST
Cutting a prime rib roast can be a bit intimidating, but with the right technique, it can be a straightforward and rewarding process. Here’s the best way to cut it:
- Let the roast rest: After removing the roast from the oven, let it rest for at least 20-30 minutes to allow the juices to redistribute throughout the meat.
- Remove the bones: If the roast is bone-in, you can remove the bones by making a cut along the bones with a sharp knife and pulling them away from the meat. You can save the bones to make a delicious beef broth or stock.
- Slice against the grain: Identify the direction of the grain in the meat and slice against it. This will help ensure that the meat is tender and easy to chew. For maximum tenderness, slice the meat into thin, even slices.
- Cut to order: Cut only the amount of meat that you need and leave the rest of the roast intact to retain its moisture and flavor. You can always slice more as needed.
- Serve with accompaniments: Arrange the slices of prime rib on a platter or individual plates, and serve with your favorite accompaniments, such as horseradish sauce, gravy, or roasted vegetables.
Cutting this roast is a simple process that requires a sharp knife, a cutting board, a bit of patience, and a steady hand. Follow these steps for a perfectly sliced and ready-to-serve Prime Rib beef roast.
Perfect Side Dishes for Ribeye Roast Recipe
This roast will be the center of your holiday season table, and it goes perfectly with these sides:
The USDA recommends that all roasts from beef should be cooked to an internal temperature of at least 145 degrees F. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/roasting-those-other-holiday-meats
Prime rib, standing rib roast, and bone-in ribeye roast are very similar cuts of beef, but they are not exactly the same.
Prime rib is a bone-in rib roast that is graded USDA Prime, which is the highest grade of beef. It is typically roasted whole and sliced into individual portions before serving. You can also get a boneless prime rib roast.
Standing rib roast is a similar cut of beef that is also roasted bone-in, but it can be of any grade of beef, not just USDA Prime. The name “standing rib roast” comes from the fact that the roast is cooked standing upright, with the bones forming a sort of rack that holds the meat in place.
Bone-in ribeye roast, as I mentioned earlier, is a cut of beef that comes from the rib section of the animal and includes the rib bones, as well as the longissimus dorsi muscle. It can be of any grade of beef and is similar in many ways to both prime rib and standing rib roast.
So, while all three cuts are similar and are often used interchangeably, prime rib specifically refers to a bone-in rib roast that is graded USDA Prime, while standing rib roast refers to any bone-in rib roast, and bone-in ribeye roast is a specific cut that includes the rib bones and longissimus dorsi muscle.