Perfect Prime Rib Roast Recipe and Tutorial. Best Prime Rib Roast Recipe Learn how to make an impressive and perfect prime rib roast with our complete tutorial guidelines. You can cook a perfect prime rib roast in six easy steps. After making your first prime rib roast for the holidays, you will never go back to turkey again! Quick Links: What is a Prime Rib Roast?

Prime Rib Roast is a very tender, flavorful, and usually an expensive cut of beef. Also known as a Standing Rib Roast, it is a popular centerpiece to a Christmas table and other festive holidays throughout the year. Prime Rib Roast is a tender cut of beef taken from the rib primal cut. The generous marbling and fatty layer are what gives this cut the distinct and juicy flavor that you are paying for, so leave it on the roast. Perfect Prime Rib Roast Recipe: Ingredients: Prime Rib Roast (standing rib roast), at room temperature (very important)2 tablespoons butter, room temperature. Preparation: Preheat oven to 4. F.  Pat the room- temperature standing rib roast (prime rib roast) dry with paper towels or napkins.

Introduction: How to Cook a Reverse Seared Prime Rib Roast (Roast Beef). · Boneless Prime Rib Beef Roast with au Jus Most people are terrified of cooking a prime rib roast at home and for good reason. It is a very expensive cut of. There are tricks to making great beef prime rib, tenderlon, round, and rump and other beef roasts.

1. Make and share this Foolproof Standing Prime Rib Roast (Paula Deen) recipe from Genius Kitchen.
2. I love smoked prime rib at Christmas time and the smoky flavor along with the extremely robust and beefy flavor have an air of elegance that is hard to beat.
3. Read the Low-temp prime rib roasting (Cook's Illustrated recipe etc.) discussion from the Chowhound Home Cooking, Broiling food community. Join the discussion today.

Although ‘Ribeye Roast’ might be the correct name of this delightful cut of meat, many people (including myself) call it Prime Rib. ‘Prime’ generally refers. Read the Best way to cook very thick prime rib steak? discussion from the Chowhound Home Cooking food community. Join the discussion today.

Smear the cut ends only of the roast with the butter. Previously Frozen Roast:  If your prime rib roast is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator about 2 to 4 hours before cooking to let it come to room temperature. Depending on the size of your roast, the time to come to room temperature may vary. I  can not give you an exact time on this. Use your best judgment!

Room Temperature:  To cook evenly, the roast must not be cold – let it stand at room temperature, loosely covered, for about 2 to 4 hours. This time can vary depending on how big or small your roast is. I can not give you an exact time on this. If you do not let the roast come to room temperature, if will take longer to cook your roast, your roast won’t cook evenly, and you will end up with well- done slices on the end and raw meat in the center. Use your best judgment on room temperature times! Do NOT salt the outside of your prime rib roast, as salt draws out moisture from the meat while cooking. You can use other seasonings if desired, but I find it is not necessary.

I know that some people do salt their prime rib roast before cooking, but trust me and do no salt – the result will be a juicy, delicious roast to serve your family and guests! Ground Beef Dinner Ideas. Roasting Pan:  Place the roast, ribs down or fat side up, in a heavy stainless- steel Roasting Pan or other metal roasting pan. Select a roasting pan that has sides at least 3- inches deep.

I do not recommend using nonstick pans, as these pans yield fewer of the cooked- on bits that make the tasty au jus juice or gravy.)  The rib bones are a natural rack; you will not need a metal one. Cooking Temperatures:  Sear the rib roast for 1. F.), then turn the oven to the lower temperature (3. F.) for the rest of the cooking time.

Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. Do Not Cover the roast. You will want to estimate about 1.

See charts to make it easy to determine Prime Rib Roast Cooking Times. About 4. 5 minutes before the estimated end of the roasting (bake) time, begin checking the internal temperature (use a good instant- read digital meat thermometer).

Play it safe and start checking early, as you do not want anything to go wrong. This is even more important if you are adjusting for High Altitude Baking. If you ignore every other bit of advice I have given, please pay attention to this:  For a perfectly cooked rib roast, invest in a good meat thermometer.   Internal temperature, not time, is the best test for doneness and you do not want to blow this meal! This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined:  Thermapen Thermometer.

When checking the temperature of your prime rib roast, insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone. Cook until rib roast reaches an internal temperature of 1. F. (or your desired temperature). See chart to determine Prime Rib Roast Internal Cooking Temperatures for rare, medium- rare, medium, medium- well and well- done. Remove from oven, cover loosely with aluminum foil, and let sit approximately 1.

Cutting into the meat too early will cause a significant loss of juice. Do not skip the resting stage.

Residual Heat or Carry- Over Cooking:  Remember, the rib roast will continue to cook as it sets. The internal temperature will rise to 1. F. to 1. 30 degrees F. If allowed to rest as long as an hour, the internal temperature will rise even higher.

So, pay attention to how long you let the cooked prime rib roast sit. Holding Cooked Rib Roast:  To hold cooked roast until serving time, immediately turn off the oven and leave the door ajar after removing roast. Let roast sit 1. 5 minutes on the counter and then return roast to the oven, door closed, for up to an hour or even 2 hours for the biggest roasts. Check the temperature every 1. If will rise approximately 1. F. at first, then gradually subside. If Using a Convection Oven:  Using a convection oven can cut as much as 2.

It is also easier for your roast to dry out and cook too much in the convection oven. Watch the roast carefully and please use a cooking thermometer to know when the roast is done and should be taken out of the oven. Back to the top. What Size of Prime Rib Roast to Buy?

A common question people ask is “How much prime rib roast should I buy per person?”  A full prime rib roast is seven (7) ribs, close to 1. The term “standing” means the bones are included in the roast, thus the roast can stand by itself. A prime rib roast comprises of seven ribs starting from the shoulder (chuck) down the back to the loin.

Do not even bother with less than a three- rib roast, any less than that is not a roast but rather a thick steak and would be better treated as such. For a generous serving of roast, figure on two people per rib. That means if you plan to serve: two (2) people – one (1) rib roastsix (6) people – three (3) rib roasteight (8) people – four (4) rib roastten (1. How To Purchase A Prime Rib Roast: First of all, let’s dispel a common myth: The term prime rib does not necessarily indicate a rib roast is a prime grade, and in most cases, it probably is not. Prime is an official USDA designation of grade and few supermarkets display this elite grade of beef because of its high cost relative to other grades. Prime Rib has become more a style of cooking the meat than of the quality of the cut. This is also why you rarely see this cut labeled as Prime Rib at the supermarket but rather as Beef Bone- In Rib Roast because the USDA requires that a cut of beef must be officially graded as Prime before it can be so labeled.

Insisting you get a rib roast that is actually prime grade is well worth the effort. Less than 2% of all industry beef merits this designation from the USDA. You will likely have to ask your butcher to special order a true Prime grade rib roast for your occasion, but when the forks hit the plate, your family and guests will notice the difference and then some!

One universal truth of the meat world is that fat means flavor! But of course, many prefer a leaner cut, and the whole beef rib (where rib roasts are portioned) was kind enough to offer both. The whole piece is divided roughly in half, a large end and a small end. The large end is defined by the presence of more fat pockets throughout the meat, while small end rib roasts contain a single, intact muscle and are leaner. Whether one is better than the other is really never more than a matter of personal taste and how much fat your diet will tolerate.

Ribeye Roast / Prime Rib – Comparing methods. Although ‘Ribeye Roast’ might be the correct name of this delightful cut of meat, many people (including myself) call it Prime Rib. Prime’ generally refers to a ‘grade’ of meat not a particular cut, nonetheless we consider this prime eating! There are so many questions regarding cooking this particular cut of beef that I thought I would do a re- cap on the various methods and my opinion on each of them. Remember – these are my opinions and truth be told, there is no one perfect way to cook a rib roast.

Let’s talk type of roasts: Bone in:  These roasts do not have the bones separated from the meat. When carving you will have to cut the ribs away and then carve the roast. The bones serve as the rack and add a lot of flavor but it does add to the time carving the roast. Bone on – re- tied:  These roasts have the bone separated and retied to the roast. The Bones act as the rack for roasting and adds a lot of flavor. Snip the strings and set the bones aside – carve the roast as if it were boneless. In comparing prices remember you are paying the same amount per pound for those bones as you are for the roast.

Boneless :  This roast must be cooked on a rack. Expect to pay more per pound as you are not paying for the bones. This cut lends itself to slow roasting very well.

Be careful not to overcook, removing the bones decreases the cooking time substantially. Small end vs Large end:  A whole 7 bone roast encompasses both small end and large end. The Large end, is well,obviously larger – more meat and more fat per bone.

Remember, fat is flavor, so don’t diss the large end. It might also come at a slightly less cost. The small end of the rib roast is more meat per pound, is a bit denser and has less fat therefore less waste. I do suggest buying a well marbled ‘Choice’ grade rib roast. Prime grade would be wonderful but you might have to take out a second mortgage!)What defines a good recipe from a bad one comes down to one thing.

What is ‘Medium Rare’? In other words, internal temperature. The biggest issue with many recipes for rib roast posted is the recommended final internal temperature. The most common error I see is cooking the roast to a final temperature of 1. Remember, the roast MUST rest prior to carving and it will continue to cook while resting. It will increase in temperature 5 – 1. Take a look at the chart below and plan accordingly.

The Big Debate –  What is Medium Rare? Rare – Center is bright red, pinkish towards the exterior portion. Medium Rare – Center is very pink, slightly brown toward the exterior. Medium – Center is light pink, outer portion is brown. Medium Well –  Not pink. Well – meat is uniformly brown throughout and probably dry.

Somethings to consider when choosing the perfect method for your Rib Roast: Important Tips: Bring the roast to room temperature – depending on the size of the roast this can take either an hour or as long as 2 hours for a very large roast.  Use your own  judgment here.  Putting a cold roast into a hot oven will lead to an over cooked outside and a cold middle. Your roasting pan should have about a 3″ lip – preferably not non stick.  If your rib roast is bone in – there is no need for a rack – the bones are the rack. If cooking a boneless roast, use a roasting rack to elevate the roast from the bottom of the pan. If you are cooking 2 roasts in the same pan – calculate time based on each individual roast.  Make sure the roasts are not touching each other.  Test the internal temp of both roasts – one may cook faster than the other. Do not trim off the fat from the top of the roast – the fat bastes the meat. Use a thermometer – it is the only sure way to know if your roast is done. Minutes per pound should only be used as a guide to help with planning. Meatloaf Ree Drummond.

Allow 2. 0 - 3. 0 minutes of resting time before carving.  Gently tent the meat with foil while making the gravy and finishing up the rest of the menu. Remember that the internal temperature of the meat will continue to rise 5 - 1. Have your serving platter warm.  This way the meat stays warm and the plate doesn’t suck the heat from your meat. How to decide how big of a roast you need: When ordering your roast it is less confusing to order a certain number of ribs – not just weight. I learned this lesson the hard way. I ordered a large roast by the pound and I got a really tall large end roast that was only 3 bones long. Not what I expected at all and it was very difficult to carve into enough servings.

Know that there are 7 ribs per rib roast. For a bone- in roast- expect each rib to be two adult servings. For a boneless roast expect 1/2 – 3/4 pound per person. I make plenty of side dishes so people will be less inclined to eat a pound of beef.

I suggest buying at least 3 ribs for best results. Select the cooking method that works best for you and calculate ABOUT how many minutes per pound to determine how long it will take to cook, rely on your thermometer, not time. What happens if your roast is done before you are ready? Holding a fully cooked Prime Rib.

Let’s say your roast gets done too soon.  (It’s been known to happen)  Rather than serve cold or over cooked meat – here is what I do. Remove roast from oven – turn off the oven and crack the door for 1. Return roast to oven and close the door.  The roast will rest and still be tender, moist and ready to carve.  Large roasts can be held for up to 2 hours this way. What is the perfect roasting method for your roast? Click on any blue link to see the actual recipes. Prime Rib Roast – Classic method ♥♥♥♥♥Although I like my Prime Rib rare to medium rare there always seem to be a few people who prefer medium to medium well. This method satisfies all tastes.

The meat is cooked so that the center is medium rare and the ends will be more done for those who prefer their beef medium to medium well. A good thermometer is essential for any roast and I recommend getting a probe thermometer with an external display. Starting at 4. 50° sear the roast then reduce the oven temperature to 3. When calculating estimated time, allow 1. Backwards Prime Rib.  Personal recipe from Ken in CAI have done this method (different seasonings) numerous times with great results.  It is a nice slow roast method (2.

The entire roast will be cooked to the same degree, end to end which makes it a perfect method if everyone likes their meat cooked to the same degree of doneness.  If cooked to 1. This method is similar to the slow roast method that many restaurants use.  Although a restaurant would cook several  full rib roasts cooked to different internal temperatures.   The recipe should state that you should plan on 2. Check the temperature periodically about an hour before you expect it to be done. It is essential that you bring your roast to room temperature when using this method.   The recipe states to slow roast to 1. Slow Roast Reverse Sear Method: ♥♥♥♥♥  The method for Backwards Prime Rib is very similar to the method that Fine Cooking recommends, which they refer to as the ‘Reverse Sear’ method. This will work great with a bone- in Rib Roast but is absolutely perfect for Boneless Ribeye Roasts. Bring the roast out to warm up, season well. Into a 3. 00° oven until internal temperature is 1.

For a 5 – 6 lb roast about 1 1/2 hours. Remove from oven and tent for up to 2 hours. Heat oven to 4. 75° – return roast to oven and sear for about 1. If the roast had rested between roasting and searing there is no need for additional rest time. If not, allow to rest for 1. Allrecipes. com Cast- Iron Skillet Prime Rib and Gravy.

A cast iron skillet makes for a great stove top to oven roasting pan for a small rib roast. This recipe has you searing the roast stove top and roasting at 2. I disagree with the instruction, cook to “1. F (5. 4 degrees C) for rare, about 2 more hours.”  If you cook this to 1. After roasting and resting a final temperature of 1.

I like the slow roast method but I should have seared the top fat cap longer than I did.