This is the best recipe for fool-proof medium-rare prime rib you’ll ever find. As in…..You won’t ever make it any other way! The first time I used this method to make prime rib, I was really apprehensive about it. A rib roast is definitely NOT an inexpensive piece of meat, so what if I ruin the dang thing?? All I can tell you is this: take a risk here, try this recipe and follow the instructions to the letter. I’ve used it several times and, PTL, it works! #primerib
Fool-Proof Medium-Rare Prime Rib: Create a Holiday Tradition that Makes Memories for Your Family.
Whenever you’re in a position to feed a small group of people, whether that’s Christmas dinner or a Sunday family gathering, this prime rib recipe needs to be your go-to! It makes THE perfect prime rib every single time. Why Prime Rib? Because who wants to stand around grilling steaks when you’ve got special guests to attend to! And don’t for a minute think that Prime Rib is a cop-out, or a less-impressive piece of meat. Prime rib is actually a huge ribeye roast (you know… where those delicious, and often pricey ribeye steaks come from).
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If you’re investing in this “prime” cut of beef, then you want to make sure you’re using the best roast! I get a lot of my meat cuts from our beloved Manhattan Meat Market. They always have a great selection of quality meats, and they are super helpful to get me exactly what I need, plus I love Braveheart Beef.
A good butcher will be able to answer any questions you may have about pricing, amounts, quality, and cooking. And remember this – a good butcher WANTS you to be successful in your cooking endeavors, because they want you to return as a customer!
Tell your butcher the full story: what you’re trying to accomplish, how many you’re serving, and that you’re nervous about the whole prime-rib process, IF that’s the case. They can’t HELP if they don’t have all the DETAILS.
Why are There so Many Options when it Comes to Purchasing Prime Rib Roasts? Holy COW.
I know, I know. It can be a bit confusing when purchasing a prime rib roast due to all the different names for the same cut out there: rib roast, ribeye roast, standing rib roast, eye of rib roast, prime rib roast…….good grief! Your butcher can help you understand this situation more fully, but just know they are all one and the same roast.
How Much Prime Rib Should I Purchase?
Most butchers recommend that you purchase one pound of boneless ribeye roast for each person as a general rule of thumb. If you are going the route of an in-bone ribeye roast, you should purchase 1 rib for every 2 people.
Prime rib roasts are sold bone-in or boneless. Boneless ribeye roasts are typically cheaper and easier to manage your first time, but a bone-in ribeye roast for prime rib tends to provide more flavor and a “juicier” eating experience.
Each rib of a bone-in ribeye roast will carry between 2-3 lbs. of meat. Therefore, if you are serving prime rib to a group of 7-8 people, you’d need a 4-rib roast. When going the route of a bone-in ribeye roast for prime rib, it’s also recommended that you never buy a roast with less than 3 ribs since a smaller roast can often cook too quickly.
Yep, it sure does. When you’re cooking a ribeye roast, this method is ultra-easy and pretty much fool proof; I love how it allows for roasting and resting of the beef at the same time within this one cooking method… both of which are very important for producing medium-rare, tender and juicy, perfectly-cooked slabs of prime rib.
The KEY to making sure this method works is to know the exact weight of your prime rib roast. That said, when you open up that parcel of meat, be sure you keep the label that has the weight on it! Stick this somewhere safe because you are definitely going to need to refer to it when you get ready to prepare your prime rib.
When you need to figure out how much roasting time your prime rib needs at 500 degrees F., here is a simple calculation: weight of your prime rib x 5 = total roasting time in minutes. As an example, if you have a 3-lb. roast, 3 x 5 = 15 minutes. A 6 lb. roast? 6 x 5 =30 minutes.
Also great: No Fancy Ingredients or Tools Needed to be Successful Here.
Ingredients needed: salt, pepper, rib-eye roast (also known as a standing rib roast, a rib roast, a prime rib roast…remember?)
Cooking tools needed: a good heavy large skillet (I use my trusty 12″ cast iron skillet), a KEEP OUT sign for your oven door (see the picture below to learn what I’m talking about), and some duct tape to MAKE SURE everybody knows you mean business here! Also, it’s a good idea to have a instant-read meat thermometer on hand, just in case you decide you want to temp your roast at the end of the cooking/resting time…..here’s my favorite and it even TALKS to you!
Serving tools needed: a large cutting board, a large set of tongs, and a sharp carving knife.
No Peeking If you Want Perfect Prime Rib!
Like I mentioned above, at first I was apprehensive about this recipe. I like to be in control over what I’m cooking. I don’t always trust my appliances to behave. And everyone loves a little peek in the oven to see how things are going! But for this recipe, there is one VERY VERY important rule that you MUST follow: DO NOT OPEN THE OVEN DOOR FOR TWO HOURS!
Impossible, right? But this is a test in self control. This is also why it’s a great meal to make when guests are coming. Put that baby roast in the oven. Duct tape the door shut. And go make some dessert or clean the house or set the table. Whatever you do, DO NOT open the oven door. I usually have to put a big sign on it to keep my men from sneaking a peek, too.
My Top Tips for First-Time Prime Rib Success
- Purchase a boneless prime rib roast your first time. Bones are great flavor-inducers, but they can also be a pain when you’re trying to carve your very first prime rib for your guests.
- Uncover your ribeye roast the night before and let it sit naked in the fridge. This will really help with that beautiful browning we want on our prime rib roast, and it helps ensure we can get that good crust, too.
- Remove your ribeye roast from refrigeration 3-4 hours (depending on the size) before you begin the roasting process. This is the beauty rest your prime rib needs BEFORE you roast it so that all the juices that coagulate in the center when it’s chilled can come to the outer edges of the roast, helping make sure it cooks nice and even and awesome-ly.
Yep. Prime Rib is Supposed to be Served Medium-Rare, Folks.
Trust me. After exactly two hours, you will have the most succulent, juicy, amazing prime rib. Perfectly medium-rare. Perfectly cooked. Ready to serve and enjoy! If your roast temps a bit cooler than 130 degrees F or if you prefer a slightly more done prime rib, simply preheat your oven to 375 degrees F and return roast to oven until the internal temp reaches at least 135-140 degrees. Then serve with a dollop of horseradish sauce alongside my 8-Minute Creamy Smashed Potatoes and these mouthwatering Pan Roasted Brussels Sprouts!
Here’s My Genius Tip for Keeping All Your Dining Guests Happy!
Just accept the fact (ahead of time) that you ARE going to have guests who insist that they only eat their prime rib well done….ewwwww, but what ever. If you have guests (I refer to them as “Problem Children”) who think their prime rib slice is too rare, here’s a hack that will keep you from overcooking the whole dang thing. (no microwave involved… yuck) I keep a skillet of simmering beef broth (or beef au jus) on my stove top! Simply slide their prime rib slice into the simmering broth and let it cook for a few seconds. It will cook very quickly and you can then remove it from the broth to their plate. Still moist. Still delicious. And everybody’s happy!!
Printable Recipe for Fool-Proof Medium-Rare Prime Rib:
Fool-Proof Medium-Rare Ribeye
This is the best recipe for fool-proof medium-rare prime rib you'll ever find. As in.....You won't ever make it any other way! The first time I used this method to make prime rib, I was really apprehensive about it. A rib roast is definitely not an inexpensive piece of meat by any means, so what if I ruin it?? All I can tell you is this: take a risk here, and give this recipe a try. Follow the instructions to the letter for great success!!
For the Prime Rib
- 1 Boneless Ribeye Roast
- 1 Tbs. each: seasoned salt, granulated onion, and granulated garlic
- Creamy Horseradish Sauce (see below)
For the Creamy Horseradish Sauce
- 1 cup sour cream
- 1/2 cup heavy whipping cream
- dash or two of hot pepper sauce, if desired
- dash or two of Worcestershire sauce
- 3-4 Tbs. (or more!) prepared horseradish (this is the refrigerated fresh-grated horseradish, not the creamy-style found in the condiment section of the grocer)
- 1 Tbs. spicy brown mustard
- 2 tsp. white wine vinegar
- 1-2 cloves garlic, crushed
For the Au Jus
- 3 cups water
- 4 tsp. Better Than Bouillon concentrate, Beef Flavor (or use beef bouillon cubes)
- 1 tsp. soy sauce
- kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, crushed
3-4 hours prior to cooking the prime rib roast, remove it from refrigeration; unwrap roast from all packaging. Let rib roast rest on the counter to remove the chill from the meat. (This helps the roast to cook much more evenly and is a very important step of this recipe's success!)
Meanwhile, combine spices with salt in a small bowl; using your fingertips, rub spice blend over every area of the roast.
Pre-heat oven to 500 degrees F.
Place the seasoned roast onto a roasting rack (even if it's just ribs of celery and carrots!), with fat-side up. Place the rack into a roasting pan, cast iron skillet, or onto a baking sheet.
Place the roast into the preheated 500 degree F oven, uncovered, and cook for 5-7 minutes per pound. (My roast was 4 lbs. so I cooked it exactly 20 minutes, keeping in mind that I could always add additional cooking time, if needed.)
When the timer sounds, immediately shut the oven off completely.
Here's the super important part!! After turning the oven off, DO NOT OPEN OVEN DOOR FOR TWO HOURS. (If this means taping it shut with duct tape and adding a DO NOT OPEN SIGN, then DO IT!!!)
When the timer sounds at the full 2 hour mark, open the oven door to check the internal temperature of the meat. If your Instant-read thermometer reads 135 -140 degrees F., it’s perfectly medium rare.
**If your roast temps a bit cooler than 130 degrees F, simply preheat your oven to 375 degrees F and return roast to oven until the internal temp reaches 135 - 140 degrees, or even more done, if preferred.
Creamy Horseradish Sauce
Combine all sauce ingredients in a small bowl until smooth.
To serve prime rib, slice rib roast into slices and drizzle with au jus; place a dollop of Horseradish Sauce on the side.
Place the water into a medium sauce pan and bring to a boil; reduce heat to low, then whisk in the bouillon concentrate, as well as the soy sauce, and garlic. Season to taste with salt and pepper.
**What to do if someone thinks their prime rib slice is too rare? I keep a skillet of simmering beef broth on my stove top for this very reason. Simply place their prime rib slice into the simmering broth and let it cook for a few seconds. It will cook very quickly and you can then remove it from the broth to their plate. Everybody's happy!!
Join Chef Alli in the Kitchen
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