The Ultimate Prime Rib
This method for cooking a roast will give you an even temperature throughout the whole roast, just like youd get if you were in a restaurant. I also show you how to choose the most tender roast.
This method for cooking a roast will give you an even temperature throughout the whole roast, just like youd get if you were in a restaurant. I also show you how to choose the most tender roast.
- Carbohydrate 2.72573666666667 g
- Cholesterol 52.92 mg
- Fat 22.0945 g
- Fiber 0.383500005880992 g
- Protein 13.0515566666667 g
- Saturated Fat 9.13561666666667 g
- Serving Size 1 1 Serving (97g)
- Sodium 67.1646666666667 mg
- Sugar 2.34223666078567 g
- Trans Fat 2.45159 g
- Calories 265 calories
Step-by-step
- Preheat the oven to 500.
- When purchasing a roast, purchase one rib per person if you're having "MEAT DAY". If your serving it with sides, you should probably have about 3/4 pound per person. Be sure to ask your guests how big they want their piece when you cut it. I don't usually serve it with the bone (it takes up too much room on the plate.
- Prepare the Roast by inserting slivers of Garlic all around, oil, then rub lots of Salt, Pepper, and Blacken into the meat, lay the sliced onions on top after you have placed it on a rack in a baking dish. Insert a meat thermometer into the thickest part of the meat in such a way that you will be able to see it through the window in the door without having to open it.
- Place the meat in the oven for 20 minutes then turn down to 275 deg., without opening the door. Cook an additional 1 3/4 hours or until the meat thermometer reads 110 - 120 degrees, 110 degrees will give you a rare roast, pictured, and 120 degrees will end up med rare. If you like well done meat, don't waste your money on a prime rib, purchase a chuck or a top round and make a pot roast out of it. Cooking time should not change because you have a larger piece of meat, because, although the meat will be longer, the diameter will usually remain about the same. This timing works good for a roast that is 6" - 7" in diameter.
- This temperature (120 degrees) makes for a medium rare roast. Remember, don't cook it rare because it'll be quite tough.
- Take the roast out of the oven and let it rest for 20-30 minutes loosely covered with alum. foil; this allows the roast to finish cooking and the juices to re-distribute. Don't worry about letting it rest too long because there isn't such a thing with Prime Rib (it's usually served at room temperature). Letting it rest, covered, lets it finish cooking. If you leave the thermometer in, you'll notice that it will actually go up about 10 degrees. If you wish to make gravy (sauce), you can set the meat on a separate platter, cover with aluminum foil, and use the pan drippings for the base of a sauce.
- If you don't have a rack to place the meat on, you can use rough cut carrots and onions. Make sure you spray some Pam on the pan prior to putting the vegetables in. Later, you can place these vegetables into the pot you're making the gravy in, and grind them up with an immersion blender to become part of the gravy / sauce.
Starting a prime rib roast at 500 degrees Fahrenheit creates the foundation for a deeply browned exterior crust while keeping the interior uniformly pink. High-heat initial roasting triggers rapid Maillard reactions on the outer fat cap before transferring the meat to a lower ambient temperature of 275 degrees. Tracking the internal temperature with a probe thermometer inserted into the thickest muscle prevents overcooking, pulling the beef when it registers 110 to 120 degrees ensures precise doneness.
Accompaniments and Pan Drippings
Balancing the rich, heavy fat content of prime rib requires side dishes that offer sharp acidity or bright herbaceous notes. Traditional accompaniments like horseradish cream cut through the natural heft of the beef, while roasted vegetables placed beneath the rack absorb rendered drippings for a savory base. Allowing the roasted meat to rest loosely under aluminum foil for twenty to thirty minutes permits internal juices to redistribute evenly throughout the muscle fibers.
- If the oven door must be opened to check progress, anticipate a temporary temperature drop of 25 to 50 degrees.
- Substitute rough-cut carrots and celery beneath the roast if onions are unavailable to build an aromatic base for gravy.
- Ensure the meat thermometer remains clear of bone fragments to prevent false high temperature readings.
