Best Way to Cook Prime Rib

Prime Rib is a special occasion meal so the last thing you want to do is mess it up. Use this fool-proof method for the Best Way to Cook Prime Rib. A simple method which includes browning the outside and cooking at a low temperature to produce a juicy tender Prime Rib Dinner.

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How to Cook a Classic Prime Rib Roast

You cook Prime Rib once maybe twice a year, you don’t want to mess it up right?!

Not a lot of people want to experiment with a roast that cost more than $100 right? So I think when it comes to prime rib keeping it simple and safe is usually best.

And that is exactly what I will walk you though in this post. The best simple way to cook a prime rib so that you can enjoy its delicious juiciness without stressing out.

What makes Prime Rib so special anyways? Prime rib or a standing rib roast, has a large portion of meat in the center, which is juicy, tender, and marbled with fat. Surrounded by a thick cap of fat. The prime rib, a muscle not heavily used, is tender, juicy, and extremely flavorful. A ribeye steak is technically from the same area but the difference is how the two are cut and prepared.

The best way to prepare a prime rib is similar to many other roasts, the secret is low and slow.

To start you will brown the outside of the roast in a skillet to create the Maillard Reaction, which yes is the scientific term for the searing and browning of the outside of food. The Maillard Reaction is a form of browning that occurs in food when proteins and/or amino acids chemically react with carbohydrates of reducing sugars. So applying this heat during cooking accelerates and continues this intricate process, which elevates the taste, aromas, and appearance of food.

So once you have the delicious outside browned you will transfer the prime rib to a low oven, 250º F. At this low temperature it gives the chance for the prime rib to cook without getting too hot and seizing up and becoming tough. The low temperature will leave the prime rib juicy and tender.

Once the prime rib as reached its temperature you pull it out to rest, and you are ready to serve! It is really that simple.

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Equipment

The most important piece of equipment you want for this recipe is a good instant read meat thermometer. I highly recommend any of ThermoWorks products, I have had one of their Thermapens for over 3 years now it is still working amazingly!

The other important thing you will want is something to roast the prime rib on. I love the set up of a wire rack in a baking dish. You can also use a more traditional roasting pan with a wire rack if you prefer.

ingredients

• Standing Rib Roast – 3-ribs and about 7 pound, trimmed and tied. The actual cut of meat you are looking for will be called a standing rib roast not a prime rib. When you are at the butcher counter getting the roast don’t be afraid to ask the butcher questions if you have any. I will note that if you are searching for a standing rib roast during the holiday season they should be pretty easy to find. Sometimes when it is off season they might only be available at specialty butchers or grocery stores. My go-to for always being able to find one is at Whole Foods. I have always experienced and it is stand practice that most butchers will have the roast pre-trimmed and tied, leaving you with no extra work. On the off chance the roast is not tied you will want to tie it up yourself. Grab kitchen twine and wrap the roast around in-between each bone and tie tight. Use the photos as guidance if needed.
• Kosher Salt – While you can add all sorts of flavor the the rib (I’ll touch on that below) salt is the one thing you will always want to add. For a roast like this you will want to use kosher salt, kosher salt dissolves the best into food so for a nice meal like this its worth the buy if you don’t already have it.

For a complete detailed list of the ingredients continue towards the bottom of the page.

instructions

One to two hours before cooking remove the roast from the packing place on a plate and pat dry with paper towels. Season with salt. Loosely cover the roast with aluminum foil and let it sit at room temperature 1 to 2 hours. 

Adjust the oven racks so the are in the lowest position and preheat the oven to 250º F. Place a wire rack in a sheet pan, or use a roasting pan that has a wire rack.

Heat a large cast iron or skillet over medium-high heat. Make sure the skillet it hot. Place the roast in the skillet cooking 2 to 3 minutes on each side until the whole roast has been browned, this should take about 10 minutes and you should be able to see fat rendered in the skillet. 

Transfer the roast fat side up to the wire rack. 

Place the roast in the oven and roast for 3 to 3½ until an instant read meat thermometer registers at 125º for rare, 130º for medium-rare, 140º for medium. Remove the roast from the oven and tent with foil. Let rest for 20 to 30 minutes.

To serve remove the twine. Transfer the roast to a cutting board. The easiest way to carve the prime rib is to make a perpendicular cut as close as you can to the bones and cut the bones off of the roast. Set the bones aside and carve the meat into portions against the grain from the end. 

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