Perfect Prime Rib
Prime rib is the ultimate centerpiece for a holiday dinner, guaranteed to impress. This commanding cut of beef not only delivers a stunning visual appeal but also offers an unparalleled tender, rich, and buttery flavor. Although its size and price might seem daunting, preparing it is surprisingly straightforward. With some planning and a touch of culinary science, you can achieve perfect prime rib every single time.
Ingredients
- 1 standing rib roast (about 1/2 lb. per person)
- 1 Tbsp. kosher salt
- 2 tsp. black pepper
- 1 bunch fresh rosemary, divided
Instructions
- Remove rib roast from packaging and place in a large roasting pan. Let come to room temperature, about 30 minutes.
- Preheat oven to 450º. Generously season all sides of rib roast with salt and pepper. Arrange roast in roasting pan fat side up. Arrange half of the rosemary in bottom of pan around roast.
- Roast 30 minutes. Reduce oven temperature to 350º and continue to roast until an instant-read thermometer inserted into thickest part registers 110° for medium-rare, about 1 hour 30 minutes more. (Plan on about 15 minutes per pound.)
- Remove roast from oven, cover with foil, and let rest 30 minutes.
- To serve, slice along ribs to remove from roast, then separate each rib. Slice roast against the grain. Arrange roast, ribs, and remaining rosemary on a platter.
Notes
- How do I get a crust on my prime rib? Usually, we want to introduce high heat or sear in a pan to get that crust, but if you cook your prime rib at too high a heat for too long, you won’t achieve that iconic pink all the way to the edge. Our solution? Cook at 450º for 30 minutes, then reduce the heat and cook low-and-slow to get that crisp sear.
- Don’t be afraid to go low and slow. While we have a suggested cook time, don’t be afraid to decrease the temperature and lengthen the cook time. You can go as low as possible—the longer your cook time, the greater the likelihood you’ll get a more beautiful prime rib.
- Let it rest. After cooking, let your prime rib rest for at least 30 minutes covered. This allows the heat and juice to redistribute so there won’t be big pools of juice when you cut into your prime rib (nobody wants that).
- How long to cook prime rib. Plan on about 15 to 20 minutes per pound. Keep in mind that the roast will continue cooking once it comes out of the oven—that’s why it’s important to let it rest for at least 30 minutes after removing it from the oven. Check for doneness by inserting a probe thermometer into the center of the rounded part of the roast at a 45° angle. Leaving the thermometer in while the roast cooks (with the display sitting on the countertop) will allow you to remove it from the oven when it reaches the desired doneness. Medium-rare is our preferred doneness, which you’ll achieve after the internal temperature reaches 110º. That being said, follow these temperature guides for your ideal doneness:
— Medium-rare: 110º
— Medium: 120º
— Medium-well: 130º
Storage
- If you have any leftovers, wrap and store in an airtight container in the fridge for 5-7 days.
Nutrition
Calories: 611kcalProtein: 31gFat: 53gSaturated Fat: 22gCholesterol: 134mgSodium: 443mgPotassium: 519mgCalcium: 23mgIron: 3mg
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