Cooking a prime rib standing rib roast can often feel like a monumental task, especially when you’re preparing a cut of meat that is both luxurious and a significant investment. This comprehensive guide, featuring a mouth-watering Garlic Butter Prime Rib recipe, is designed to demystify the entire process. From choosing the perfect cut to achieving a flawlessly cooked roast with an irresistible, perfectly seasoned crust, we’ll walk you through every critical step.
This post contains affiliate links. Please read my full disclosure here.
Whether you’re a beginner venturing into the world of gourmet cooking or a seasoned home chef aiming to master your Christmas dinner or another special holiday meal, this easy-to-follow recipe is your ultimate companion. The secret to a perfect prime rib isn’t a complex technique, but rather a combination of patience and careful preparation. You simply cannot rush this magnificent dish. However, once you understand the simple steps, armed with a reliable meat thermometer and a little patience, you will consistently achieve a masterful prime rib that will impress everyone at your table.
What Type of Meat to Buy for Prime Rib
To prepare an exceptional prime rib roast, selecting the correct cut of beef is paramount. The term “prime rib” specifically refers to a section of meat taken from the rib primal of a beef carcass. This highly prized cut is renowned for its incredible tenderness, rich marbling, and profound flavor, making it one of the most sought-after selections for special occasions. It is also commonly known as a “standing rib roast” because it’s traditionally cooked with the rib bones intact, allowing it to stand upright in the roasting pan. The natural fat and connective tissues within this cut render beautifully during roasting, creating an intensely flavorful and incredibly juicy outcome.
When choosing your prime rib, look for meat graded “USDA Prime” or “USDA Choice.” These designations indicate superior quality, with “Prime” being the highest grade, characterized by abundant marbling – the intramuscular fat that appears as tiny white flecks. This marbling is crucial as it melts during cooking, basting the meat from within and contributing significantly to its succulence and flavor. “Choice” grade beef is still excellent and widely available, offering a great balance of tenderness and taste. While “Select” grade is also available, it has less marbling, which can result in a less juicy and flavorful roast. If you can’t find USDA Prime, a good “Choice” cut will still yield fantastic results.
How to Shop for Prime Rib
- Cut of Meat: Prime rib originates from the beef rib section, typically comprising two to seven rib bones. This section provides a generous roast that is ideal for feeding a gathering.
- Quality Grade: Always prioritize beef labeled “USDA Prime” or “USDA Choice.” These grades signify superior marbling and tenderness. If “Prime” is unavailable, “Choice” is an excellent alternative, offering great flavor and juiciness, though with slightly less fat than prime.
- Marbling: Inspect the meat for fine streaks of white fat distributed throughout the muscle. This marbling is vital for a moist and flavorful roast. Aim for an even distribution of marbling for the best possible results.
- Bone-In or Boneless: Decide between bone-in or boneless. Bone-in roasts are believed to offer deeper flavor due to the bone’s contributions during cooking, while boneless roasts are significantly easier to carve.
- Size: Roast sizes vary based on the number of ribs and total weight. Refer to our sizing recommendations below to determine the appropriate amount for your guest count.
- Butcher’s Expertise: Whenever possible, consult a knowledgeable butcher. They can provide expert advice on selecting the ideal cut, answer questions about preparation, and even trim the roast to your specifications.
- Order in Advance: Prime rib is a popular cut, especially during holidays. To ensure availability and secure the best quality, it’s highly recommended to place your order with a butcher in advance, particularly during peak seasons.
Bone-in vs Boneless Prime Rib: Which to Choose?
The choice between bone-in and boneless prime rib often sparks debate among culinary enthusiasts. Each option presents distinct advantages:
Bone-in Prime Rib:
- Enhanced Flavor: The bones contribute significantly to the roast’s overall flavor profile, imparting a deeper, richer taste as they cook. This interaction between bone and meat creates a more complex and satisfying experience.
- Superior Juiciness: Bones act as natural insulators, helping the meat retain moisture more effectively throughout the cooking process. This results in a noticeably juicier and more succulent final product.
- Impressive Presentation: A bone-in prime rib roast makes a visually stunning centerpiece, instantly elevating any special occasion or festive gathering.
- Carving Guide: The bones can serve as a natural guide when carving, although some find navigating them challenging.
- Longer Cook Time: The presence of bones can slightly extend the cooking time. However, many believe the added flavor and moisture retention are well worth the extra time.
- Cost: Bone-in cuts may be more expensive per pound, partly due to the weight of the bones themselves.
Boneless Prime Rib:
- Effortless Carving: Boneless prime rib is considerably easier to carve, making it a convenient choice, especially for those less experienced with meat carving. It allows for quick and clean slicing.
- Shorter Cook Time: Without the bones to impede heat transfer, boneless roasts generally cook faster, reducing overall preparation time.
- Uniform Slices: Achieves more consistent and even slices, which can be desirable for presentation and portion control.
- Potentially Lower Cost: Often less expensive per pound than bone-in options, offering a more budget-friendly alternative without sacrificing too much quality.
Ultimately, your decision hinges on personal preference, your comfort level with carving, and the specific occasion. Both bone-in and boneless prime rib can deliver outstanding results, providing a magnificent centerpiece for your meal.
What Size to Buy/How Much You Will Need
When planning your prime rib feast, a general guideline is to account for about ½ to 1 pound of raw meat per person. This estimate factors in the weight of the bones (if bone-in), any fat, and the natural shrinkage that occurs during cooking. For guests with heartier appetites or if you desire leftovers, opting for the higher end of this range (closer to 1 pound per person) is advisable.
Prime rib is frequently sold by the number of ribs. Each rib typically serves 2 to 3 people, depending on the size of the ribs and your guests’ appetites. For instance, a 3-rib roast is an excellent starting point for 6 to 8 guests, while a 4-rib roast can comfortably serve around 8 to 10 guests. Always consider your specific guest list and preferences when determining the size of your roast.
Do You Have to Marinate Prime Rib?
Marinating prime rib is generally not necessary due to the cut’s inherent tenderness and rich flavor profile. Thanks to its excellent marbling and high-quality meat, prime rib is already incredibly flavorful on its own. While traditional marinating isn’t required, a highly recommended (though optional) step is dry brining. This involves generously sprinkling Kosher salt or sea salt all over the roast and storing it in the refrigerator overnight, or for at least 12-24 hours, before cooking.
This process allows the salt ample time to penetrate deep into the meat, tenderizing it and enhancing its natural flavors from within. The salt draws out moisture, which then reabsorbs, resulting in a juicier roast and a more pronounced crust. This dry brining method dramatically improves both the taste and texture without the need for a liquid marinade.
The Importance of Room Temperature Meat
A crucial step often overlooked in preparing any roast, especially beef and even fish like salmon, is allowing the meat to come to room temperature before cooking. Never take a cold piece of meat straight from the refrigerator and place it directly into the oven or pan. Depending on the size of your roast, this process can take anywhere from 2 to 3 hours.
- Even Cooking: Cooking a cold roast leads to uneven cooking. The exterior will likely overcook and dry out while the center remains undercooked. Bringing the meat to room temperature ensures that the heat penetrates more uniformly, resulting in a consistently cooked roast from edge to center.
- Enhanced Tenderness: As meat slowly warms to room temperature, its muscle fibers naturally relax. This relaxation prevents the meat from seizing up under sudden heat, leading to a much more tender and pleasant texture once cooked.
- Improved Flavor and Crust: A room temperature roast promotes better browning and crust development. When the surface of the meat is warmer, it reaches the ideal temperature for the Maillard reaction (the chemical reaction responsible for browning and rich flavors) more quickly and evenly. This creates that coveted, flavorful crust that is a hallmark of a perfectly roasted prime rib.
Garlic Butter Spices: Achieving a Flavorful Crust
One of the most effective ways to infuse a prime rib with exceptional flavor and create that desirable crispy crust is by using a compound butter. Compound butter is made by blending softened, room-temperature butter with aromatic herbs and spices. This mixture isn’t just about adding flavor; it plays a vital role in enhancing the roast’s moisture content and overall texture.
As the prime rib cooks, the compound butter slowly melts and envelops the surface of the meat. The fats in the butter help to conduct heat evenly, while the milk solids contribute to the formation of a rich, golden-brown crust through the Maillard reaction. This outer layer becomes incredibly savory and provides a delightful textural contrast to the tender interior. The garlic and herbs within the butter also slowly render their flavors into the meat, ensuring every bite is packed with aromatic goodness.
For our Garlic Butter Prime Rib, you will need:
- Room Temperature Unsalted Butter: This is essential for easy mixing and smooth spreading over the meat.
- Minced Garlic and Dried Parsley: These provide a classic aromatic base that complements beef beautifully.
- Seasonings: Choose between a robust Creole Seasoning with Smoked Paprika for a deeper, more complex flavor profile, or a classic blend of Onion Powder, Smoked Paprika, Salt, and Black Pepper for a more traditional taste.
- Fresh Herbs: Rosemary and Thyme sprigs, placed directly in the pan with the roast, will infuse the drippings and the ambient cooking environment with their fragrant essence.
How to Sear the Roast for the Perfect Crust
Achieving a beautiful, deeply colored crust on your prime rib is key to maximizing its flavor and visual appeal. The easiest and most effective way to accomplish this is through high-temperature searing in the oven. I highly recommend using a cast iron skillet, which excels at retaining and distributing heat, making it perfect for creating an even sear.
Begin by preheating your oven to a high temperature, typically 500 degrees Fahrenheit. Place the seasoned prime rib in the hot oven for about 20 minutes. This initial burst of high heat rapidly browns the exterior of the meat, initiating the Maillard reaction. This chemical process creates hundreds of new flavor compounds, giving the roast its rich, savory crust. After this initial searing phase, reduce the oven temperature to 325 degrees Fahrenheit. This allows the prime rib to finish cooking “low and slow,” ensuring a tender interior while preventing the crust from burning.
How to Make Garlic Butter Prime Rib
Creating this show-stopping Garlic Butter Prime Rib is simpler than you might imagine. The key is in the preparation and the two-stage cooking method. For detailed measurements and step-by-step instructions, please refer to the recipe card at the bottom of this post.
- Bring to Room Temperature: Remove the prime rib from the refrigerator 2-3 hours before cooking to allow it to come to room temperature. This ensures even cooking. If dry brining, sprinkle with salt the night before.
- Prepare Compound Butter: In a small bowl, combine softened, room-temperature unsalted butter with minced garlic, dried parsley, and your chosen spices (Creole seasoning and smoked paprika, or onion powder, smoked paprika, salt, and pepper). Mix thoroughly until well combined.
- Pat Dry: Using paper towels, thoroughly pat the entire prime rib roast dry. A dry surface is crucial for the compound butter to adhere properly and for achieving a crispy crust.
- Apply Garlic Butter: Generously rub the entire surface of the prime rib roast with the prepared seasoned herb butter. Ensure it’s fully coated for maximum flavor and crust development. If desired, add sliced or diced onions, fresh rosemary, and fresh thyme sprigs to the bottom of your roasting pan.
- Position the Roast: Place the prime rib roast, bone-side down (if applicable) and fat cap-side up, in a heavy-duty cast iron skillet or roasting pan with a rack. The fat cap on top will slowly render and baste the meat as it cooks, enhancing flavor and moisture.
- Sear at High Heat: Preheat your oven to 500 degrees Fahrenheit. Place the pan with the prime rib in the hot oven for 20 minutes. This high heat will quickly sear the exterior, forming a delicious, crispy crust.
- Slow Roast: After 20 minutes, reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until the prime rib reaches your desired internal temperature. Use a reliable meat thermometer, inserting it into the thickest part of the meat, avoiding bones.
- Rest: Once the desired internal temperature is reached (or slightly below, accounting for carryover cooking), remove the prime rib from the oven and tent it loosely with foil. Allow it to rest for a full 45-60 minutes before carving. This resting period is critical for juicy, tender meat.
What Type of Pan to Use for Roasting Prime Rib
Selecting the right roasting pan is essential for ensuring your prime rib cooks evenly and develops a magnificent crust. For a 5-pound roast, a 10-inch cast iron skillet often works perfectly, while a 12-inch skillet might be better suited for a 7-pound roast. Here are the best options:
- Cast Iron Skillet or Pan: Cast iron is a top choice due to its exceptional heat retention and even heat distribution. This property is vital for achieving a consistent sear and promoting uniform cooking throughout the roast, leading to that coveted crispy exterior and tender interior.
- Roasting Pan:A dedicated roasting pan is a highly versatile tool for large cuts of meat. Most roasting pans come equipped with a sturdy rack that elevates the prime rib off the bottom surface. This elevation allows hot air to circulate freely around all sides of the roast, ensuring incredibly even cooking and browning. Roasting pans are typically constructed from heavy-gauge stainless steel or aluminum, materials known for their excellent heat distribution capabilities.
- Oven-Safe Skillet: If you possess a heavy-duty skillet that is certified oven-safe (without plastic handles or other non-oven-friendly components), it can effectively serve a dual purpose for both searing the prime rib on the stovetop (if you choose that method) and finishing it in the oven.
Prime Rib Cooking Time Chart
The cooking time for prime rib can vary significantly based on several factors: the exact size and weight of your roast, the specific oven temperature, and your desired level of doneness (rare, medium-rare, medium, etc.). The chart below provides a general estimate for cooking times per pound, but it’s crucial to remember that these are approximate guidelines. The most accurate way to ensure your prime rib is cooked to perfection is by consistently using a reliable meat thermometer.
- Rare: 15-17 minutes per pound
- Medium-Rare: 18-20 minutes per pound
- Medium: 20-22 minutes per pound
- Well-Done: 22-25 minutes per pound
Always start checking the internal temperature well before the estimated time, especially if your roast is smaller or your oven tends to run hot.
Internal Temperature for Perfect Doneness
Mastering the internal temperature is the ultimate key to a perfectly cooked prime rib. Always use a high-quality meat thermometer to accurately gauge when your prime rib has reached the desired level of doneness. An important principle to remember is “carryover cooking.” When you remove the roast from the oven, its internal temperature will continue to rise by a few degrees due to the residual heat retained within the meat. Therefore, it’s essential to pull the prime rib out of the oven a few degrees *before* it reaches your target final temperature.
| Doneness | Remove From The Oven Temp | Final Temp | Notes |
| Rare | 113-120 degrees | 120-129 degrees | Bright red center, lukewarm. |
| Medium Rare | 123-127 degrees | 130-134 degrees | Bright red center, pink edges, warm. |
| Medium | 128-135 degrees | 135-144 degrees | Pink and warm throughout. |
| Medium Well | 138-145 degrees | 145-154 degrees | Slightly pink center and warm throughout. |
| Well Done | 148-155 degrees | 155-164 degrees | Little to no pink. |
Allow the Meat to Rest for Optimal Juiciness
After the prime rib roast is removed from the oven, resisting the urge to slice into it immediately is crucial. This resting period is one of the most vital steps for ensuring a juicy and flavorful roast. You should allow the prime rib to rest, tented loosely with foil, for approximately 45 minutes to an hour before carving.
During roasting, the muscle fibers contract, pushing the internal juices towards the center of the meat. If you carve immediately, these juices will simply run out onto the cutting board, leaving you with a dry roast. Resting allows the muscle fibers to relax, enabling the juices to redistribute evenly throughout the entire roast. This redistribution results in every slice being consistently moist, tender, and incredibly flavorful. Patience during this phase is truly rewarded with a superior eating experience.
How to Carve Your Prime Rib Like a Pro
Carving a prime rib roast properly enhances its presentation and ensures each slice is tender and enjoyable. You will need a very sharp carving knife and a stable cutting board, preferably one with a channel to catch any delicious juices.
- Remove Bones (if bone-in): If you have a bone-in roast, begin by carefully locating the bones. Use your sharp knife to run along the curvature of the bones, separating them from the main roast. Don’t discard these bones; they often have flavorful meat attached and can be enjoyed as ribs or used for stock.
- Create a Flat Surface: For stability, make a horizontal cut along the fatty side of the roast to create a flat, stable base. This will prevent the roast from wobbling as you carve.
- Slice Against the Grain: This is arguably the most important carving technique for any roast. Position the prime rib so that you are cutting perpendicular to the direction of the muscle fibers (the “grain”). Slicing against the grain shortens these fibers, resulting in more tender, easier-to-chew slices.
- Determine Slice Thickness: The ideal thickness for prime rib slices is typically between ½ to ¾ inch, though you can adjust this based on personal preference. Thinner slices can appear more elegant, while thicker cuts offer a more substantial portion.
- Use Smooth, Controlled Motions: Let the sharpness of your knife do the work. Use long, smooth, and controlled motions to slice through the meat, rather than sawing. This helps maintain the integrity of each slice and prevents tearing.
Avoiding Overcooked Prime Rib
Overcooking prime rib is a common pitfall that can diminish its luxurious quality. To prevent this, constant monitoring of the roast’s internal temperature is essential. An overcooked prime rib will display distinct characteristics that indicate it has surpassed its optimal doneness.
The most telling sign is an interior that is uniformly cooked throughout, lacking the vibrant pink or red hues associated with medium-rare or rare doneness. Instead, the meat might appear a pale grayish-brown. Crucially, the texture will suffer significantly; overcooked prime rib tends to be dry, tough, and somewhat rubbery, having lost much of its natural juiciness. If your meat thermometer registers an internal temperature significantly higher than the desired doneness level (e.g., exceeding 145 degrees Fahrenheit for a medium roast), it is likely overcooked. Paying close attention to the thermometer and removing the roast at the right time (remembering carryover cooking) is your best defense against this disappointment.
How to Make Gravy/Au Jus Sauce from Pan Drippings
Don’t let those flavorful drippings in your roasting pan go to waste! The succulent juices, rendered fat, and any caramelized bits left after cooking your prime rib are the foundation for an incredible homemade gravy or a rich au jus sauce. I often add sliced onions and fresh herbs like rosemary and thyme to the pan while the prime rib roasts. These ingredients not only infuse the meat with additional flavor but also contribute immensely to the depth and aroma of the pan drippings.
To transform these drippings into a masterpiece, scrape up all the flavorful bits from the bottom of the pan. You can then deglaze the pan with wine or broth, thicken it with a roux for a classic gravy, or simply reduce it with additional broth and seasonings for a lighter, intensely flavorful au jus. For a comprehensive guide on creating the perfect accompaniment, be sure to check out our Prime Rib Au Jus Sauce recipe here.
Do You Need Kitchen/Butcher’s Twine for Prime Rib?
Using kitchen or butcher’s twine for your prime rib roast is an optional step, and one I often omit myself. However, it can be quite beneficial in specific situations, primarily when you need to ensure the meat maintains a uniform shape throughout the cooking process. The twine helps to compress the roast, preventing any loose sections from spreading out excessively. This consistency in shape is crucial for promoting even cooking across the entire piece of meat, ensuring that all parts reach your desired doneness simultaneously.
Consider using twine if you have a roast with an irregular shape or if the butcher has tied it loosely. Tying the roast will help maintain its compact form, which is particularly important for bone-in roasts where the bones might separate slightly. If you decide to use it, hold the twine under one end of the roast, leaving enough length on either side to tie a knot. Wrap the twine around the roast, typically between the ribs or at even intervals around the boneless section, pulling it snugly but not so tight that it squeezes the meat. Secure with a simple knot to hold it in place.
How to Store Leftover Prime Rib
Proper storage is key to enjoying your delicious prime rib leftovers for as long as possible. Once the roast has cooled to room temperature (within two hours of cooking), it’s best to slice it into individual portions or manageable pieces. Sliced meat is not only easier to reheat but also more versatile for use in sandwiches, wraps, or other dishes. Tightly wrap the leftover prime rib in plastic wrap, then an additional layer of aluminum foil, or place it in an airtight container. This double protection helps prevent exposure to air, which can cause the meat to dry out and absorb unwanted odors from the refrigerator. Stored correctly, prime rib leftovers are best consumed within 3-4 days for optimal freshness and quality.
How to Reheat Leftover Prime Rib
Reheating prime rib without drying it out is an art. My preferred method for reheating is in an air fryer set to 350 degrees Fahrenheit, until the meat is thoroughly warmed through. This method often results in a wonderfully crispy exterior while keeping the interior tender. The stovetop is another excellent option; simply add a bit of butter, oil, or a splash of au jus or broth to the pan to help keep the meat moist as it heats.
I strongly advise against using a microwave for reheating prime rib. Microwaves tend to heat food unevenly, often leading to dry, rubbery, and inconsistently warm meat. While it might be a quick option for very small portions, it rarely yields satisfactory results for a prized cut like prime rib.
Freezer Tips for Prime Rib
If you have more prime rib leftovers than you can enjoy within a few days, freezing is an excellent option for long-term storage. To freeze, ensure the prime rib is completely cooled. Slice it into individual portions or small serving sizes. Wrap each portion tightly in plastic wrap, then place them in an airtight freezer bag or container, removing as much air as possible. This double-layer protection helps prevent freezer burn.
Frozen prime rib can be stored for up to several months. When you’re ready to enjoy it, transfer the frozen meat to the refrigerator and allow it to defrost overnight. Once thawed, you can reheat it using the methods described above for delicious results.
Delicious Side Dishes to Pair With Your Prime Rib
A magnificent prime rib deserves equally impressive accompaniments. Here are some fantastic recipes that complement the rich flavors of your Garlic Butter Prime Rib:
- Green Bean Casserole with Bacon
- Slow Cooker Crockpot Cheesy Potatoes
- Au Gratin Potatoes with Bacon and Cheese
- Slow Cooker Crockpot Mac and Cheese
- Southern Cornbread Dressing with Chicken
- Collard Greens with Smoked Turkey
- French Dip Sandwich with Au Jus
- Rotel Dip with Beef
More Main Dish Recipes to Explore
If you’re looking for other impressive main courses, consider these delicious recipes:
- Smoked Duck
- Southern Baked Ham
- Braised Beef Chuck Short Ribs
- Eye of Round Roast Beef
- Beef Tips and Gravy
- Cajun Turkey
- Baked Turkey Wings
- Steamed Lobster Tail
Garlic Butter Prime Rib (Bone-in or Boneless)
Brandi Crawford
Cooking a prime rib standing rib roast might seem like a daunting task, especially with such a luxurious and expensive piece of meat. This Garlic Butter Prime Rib recipe guides you through every step, from selecting the right cut to achieving a flawlessly cooked roast with a perfectly seasoned crust.
Rated 5 out of 5 stars by 2 users.
Pin Recipe
Rate this recipe! Leave a review!
2 hours
2 hours
4 hours
Want to Save This Recipe for Later?
I’ll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
- Cast Iron Skillet
- Roasting Pan
- Meat Thermometer
Ingredients
- 4-7 pound standing rib roast/prime rib Mine was about 5 pounds.
- kosher salt or sea salt To Taste
- ½ cup room temperature unsalted butter Use more as needed if necessary for your size prime rib.
- 1 tablespoon finely chopped parsley Fresh or dried.
- 6 garlic cloves Minced
- 2 fresh rosemary sprigs
- 3-6 fresh thyme sprigs
- ½ cup sliced or diced onions Optional; really only needed if you plan to make Au Jus/Gravy
Standard Seasoned Prime Rib
- 1-2 teaspoons smoked paprika
- 1-2 teaspoons onion powder
- salt and pepper to taste
Creole Seasoned Prime Rib
- 1-2 tablespoons Creole Seasoning Adjust to suit your taste and the size of your roast.
- 1 teaspoon smoked paprika
Instructions
- Remove the prime rib from the fridge and allow it to come to room temperature. This can take 2-3 hours depending on the size of the roast you have. Sprinkle salt onto each side of the prime rib. The salt will penetrate the meat as it comes to room temperature, a process known as dry brining.
- Preheat the oven to 500 degrees Fahrenheit.
- Combine the room temperature butter with the garlic, parsley, and selected spices. Stir until completely mixed, forming a compound butter. (The onions, rosemary, and thyme will be used later).
- Pat the prime rib dry with paper towels. Ensure it is completely dry; this is essential for the butter and spices to adhere properly and for achieving a crispy crust.
- Generously rub the entire prime rib roast with the seasoned herb butter. If desired, add the sliced or diced onions and fresh herbs (rosemary and thyme) to the bottom of your roasting pan.
- Place the prime rib roast bone-side down and fat cap-side up in a cast iron skillet or roasting pan with a rack. Positioning the fat cap on top allows the fat to slowly melt and baste the prime rib as it cooks, infusing it with extra flavor and moisture.If your cut of meat does not have a fat cap, still ensure the roast is placed bone side down for stability and even cooking.
- Place the pan in the preheated 500-degree oven for 20 minutes to create an outer crust. The exact time may vary slightly depending on your oven and the size of the roast, so observe for a golden-brown sear.
- Adjust the oven temperature down to 325 degrees Fahrenheit. Continue to cook the prime rib until it reaches your desired level of doneness. Use a meat thermometer inserted into the thickest part of the meat, avoiding bones, and remove the prime rib from the oven when it reaches the following temperatures:Rare: 113-120 degreesMedium Rare: 123-127 degreesMedium: 128-135 degreesMedium Well: 138-145 degreesWell Done: 148-155 degreesRemember that due to carryover cooking, the internal temperature will continue to rise by a few degrees after the roast is removed from the oven.
- Allow the prime rib to rest for 45-60 minutes prior to slicing. Tent the roast loosely with foil during this time. The resting period is crucial for the internal temperature to continue rising and for the juices within the meat to redistribute, resulting in a significantly juicier and more flavorful roast. Slicing too soon will cause the precious juices to escape, leading to dry meat.
Notes
The measurements for spices and butter provided are a guide. Every piece of meat is unique, and the size of your prime rib may differ from mine. Use your judgment and adjust quantities as needed. Ensure the prime rib is fully coated with the garlic butter and spices for optimal flavor and crust development. A bland crust will lead to bland meat.
It is paramount to keep a close eye on and monitor the roast throughout the cooking process. You absolutely want to avoid overcooking it. An overcooked prime rib will have a uniformly cooked interior that unfortunately lacks the desired level of juiciness. The meat might present a pale color rather than the characteristic pinkish-red hue associated with medium-rare or rare doneness. The texture will become dry, tough, and rubbery.
Using kitchen twine is optional, and I often prepare my prime rib without it. However, twine can be beneficial if you need to secure the meat, particularly if your roast has an irregular shape. Tying the roast helps create a more uniform cylindrical form, which assists in ensuring an even cooking process for the entire roast. This is a practical consideration if you have a very unevenly cut roast or if the bones are not securely attached.
Nutrition
Calories: 592kcal
Carbohydrates: 1g
Protein: 64g
Fat: 36g
Nutrition Data Disclosure
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Tried this recipe? Mention @Stay_Snatched or tag #StaySnatched!
Subscribe to our Youtube Channel! Check out our videos!
Tried this recipe? Let us know how it was!