2tbspolive oil, or melted butter, or cooking spray
For the Rub:
2TbspGround black pepper
2TbspHerbes de Provence
1/4cupKosher salt, large crystals not fine
Optional Serving Suggestions:
Au jus beef stock sauce
creamy horseradish sauce
Bring the Roast to Room Temperature
Remove prime rib from the refrigerator and allow it to come to temperature on the counter for 2 to 3 hours before cooking. This allows the roast to warm and allows for even cooking of the meat. Skipping this step results in a large portion of overdone meat on the outside of the roast and a very small medium red center.
Calculate Cooking Time
Cooking times will vary depending on the size of the roast you select. As a rule of thumb, figure on 15 minutes per pound to calculate the average cooking time for your roast. However, when it comes time to cook the roast, don't just follow your nose or rely on time alone to judge when the meat is cooked properly. Use a remote digital thermometer inserted into the center of the roast for optimal results.
Prepare the Dry Rub
In a small bowl, mix all the ingredients for the rub. Prepare the roast with a small amount of oil, cooking spray, or butter. Sprinkle all sides with dry rub. Shake off any excess rub.
Cooking the Roast
Preheat your oven to 450 degrees F for at least 30 minutes while the prime rib finishes coming to room temperature.
Place the roast in a roasting pan bone-side down. The bones create its own roasting rack for the meat. If you prefer, you may also place the roast up on a roasting rack.
Cook the roast uncovered for 15 minutes at 450 degrees F, then reduce the oven temperature to 325 degrees F.
Roasts should be removed from heat when the thermometer is 7-10°F lower than your desired doneness to prevent overcooking. For example, if you want a perfect medium rare, remove the meat from the oven when the internal temperature of the meat reaches 125 - 128ºF. The meat will continue to cook while it rests reaching its final temperature.RARE - cool red center with a final resting temp of 125ºF, remove from oven between 115 - 118ºF.MEDIUM RARE - warm red center with a final resting temp of 135ºF, remove from oven between 125 - 128ºF.MEDIUM - warm pink center with a final resting temp of 145ºF, remove from oven between 135 - 138ºF.MEDIUM WELL - slightly pink center with a final resting temp of 150ºF, remove from oven between 140 - 143ºF.WELL DONE - little to no pink with a final resting temp of 160ºF, remove from oven between 150 - 153ºF.
Let the Roast Rest
Letting the roast rest is key to Perfect Prime Rib. This allows the juices to redistribute. The roast will continue to cook for the next 15 to 20 minutes while it's out of the oven and resting. Many a Perfect Prime Rib is lost during those last few minutes. The resting time is crucial. So be patient; let it rest!
Once the meat has rested fully, snip the butcher's string and remove the bones from the roast bottom. Transfer to a platter and then slice and serve.
What is the best cut for prime ribA prime rib roast, or standing rib roast, is cut from the back of the upper rib section of a steer. A whole prime rib has a total of seven ribs. To make a perfect slow roasted Prime Rib, you’ll need at least a three-bone rib roast. You can calculate the size you'll need using the formula below.How Do I know what size Prime Rib to Buy?To determine how large a roast you need for your guests, calculate 0.75 to 1-pound per person for a bone-in roast. This weight will also depend on the number of sides being served, the number of courses being served, and if you are serving two main dishes (like Turkey and Prime Rib). For 8 people, I bought an 8-pound bone-in roast for our main course. We will serve this with loaded baked potatoes, au jus, creamy horseradish sauce, creamed spinach, and oven roasted broccoli and cauliflower.How do I calculate cooking time?Cooking times will vary depending on the size of the roast, temperature of the meat before it goes into the oven, and variances in oven temperature.Calculate the actual weight by 15 (minutes per pound) and then divide that number by 60 to get your approximate time. For example: A 7.89 pound roast x 15 mins per pound = 118.35 minutes / 60 minutes per hour = 1.97 hours (2 hours).According to our formula, an 8-pound roast will take about 2 hours to cook.Do NOT rely solely on smell or this cooking formula to roast your Prime rib to absolute perfection. Instead, invest in a digital kitchen thermometer and roast based on temperature. This is the only way to ensure the Perfect Prime Rib each and every time.