How to Cook Perfect Fool-Proof Prime Rib in the Oven

How to Cook Perfect Fool-Proof Prime Rib in the Oven

Making tender and juicy perfect prime rib roast in the oven is easy using the 500 rule. How to Cook Perfect Fool-Proof Prime Rib is the best, most detailed recipe.

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Prep Time: 15

Cook Time: 3

Total Time: 3 15

Servings: 32 servings

Calories: 435kcal

Author: Chef Alli

Ingredients

For the Prime Rib

8-10 lb. bone-in 4-rib standing rib roast, bones cut off and tied back on by the butcher, room temperature
1 Tbs. granulated garlic
1 Tbs. granulated onion
1 Tbs. freshly ground black pepper may add some peppercorns
1 Tbs. seasoned salt

For the Creamy Horseradish Sauce

1 cup sour cream
1/2 cup whipping cream or heavy cream
1-2 dashes hot pepper sauce, as desired
1 Tbs. Worcestershire sauce
1-2 Tbs. prepared horseradish **Note: this is the refrigerated fresh-grated horseradish, not the creamy-style found in the condiment section of the grocer
1 Tbs. spicy brown mustard
1 Tbs. red or white wine vinegar
2 cloves garlic, crushed

For the Au Jus

3 cups water
5 tsp. Better Than Bouillon Concentrate, Beef Flavor (or use beef bouillon cubes)
1 Tbs. soy sauce
kosher salt and freshly ground black pepper, to taste

Instructions

Prime Rib

4-5 hours prior to cooking the prime rib roast, remove it from refrigeration; unwrap the roast from all packaging. Note the exact weight of the roast.
Combine the granulated garlic, granulated onion, and black pepper with the seasoned salt in a small bowl. Using your fingertips, rub spice blend over every area of the roast.
When you are ready to cook the prime rib roast, pre-heat the oven to 500 degrees F.. Placing your oven rack in the lower third of the oven.
Place the seasoned roast, fat side up, onto a roasting rack in your roasting pan.
Place the prepared rib roast into the preheated 500 degree F. oven, uncovered, and cook for 6 minutes per pound for medium rare.
When the timer sounds, immediately turn your oven temperature down to the lowest setting, which for most ovens is 170 degrees F.
NO MATTER WHAT, DO NOT OPEN THE OVEN DOOR! Set your timer for 2 hours at this point.
When the timer sounds at the full 2 hour mark, open the oven door, using an instant-read meat thermometer to check the internal temperature of the meat. For medium rare prime rib, you'll want the internal temperature to be 130-135°F.
If your roast temps a bit cooler than 130-135 °F, simply preheat your oven to 375 °F., returning the roast to the oven until the internal temp reaches 130-135 °F, checking the internal temperature every 10 minutes or so until the prime rib raises a few more degrees to the desired temperature.
Snip the strings that are holding the bone rack to the prime rib roast.
Using big forks, lift the prime rib roast from the rib rack and the roasting pan, placing it onto a large cutting board.
Slice the prime rib into thick slices, placing them onto dinner plates. Pour a bit of the warm au jus over the prime rib, then add a dollop of horseradish sauce alongside. Serve at once.

Creamy Horseradish Sauce

Combine all the sauce ingredients in a small bowl until smooth; store in the fridge until ready to serve.

Au Jus

Place the water into a skillet and bring to a boil; reduce the heat to low, then add the bouillon concentrate, as well as the soy sauce, and garlic, whisking until well blended. Season to taste with salt and pepper; keep warm.

Notes

PLEASE DO NOT SKIP THE STEP OF REMOVING THE RIB ROAST FROM REFRIGERATION TO REST BEFORE COOKING IT. REMOVING SOME OF THE CHILL FROM THE ROAST AND LETTING IT REST IS ESSENTIAL FOR THE SUCCESS OF THE CLOSED-OVEN METHOD FOR COOKING PRIME RIB IN THIS RECIPE.

If you don't have a roasting rack, make one by placing whole ribs of celery and whole carrots side-by-side across the bottom of the roasting pan - this works just great.

If you don't own a roasting pan, you can also use a very large cast iron skillet, depending on the size of your roast. Or, you can even turn a rimmed baking sheet into a roasting pan, if needed.

As an example, a prime rib roast that weighs 10 lbs. would cook for 60 minutes at 500 degrees F.

If your goal is a finished prime rib that's cooked to medium instead of medium rare, cook the rib roast for 7 minutes per pound.

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!!

Keep the pan of simmering broth for cooking the slices of prime rib separate from the pan of au jus for serving the prime rib.

Course: Main Course

Cuisine: American

Keyword: how to make a prime rib roast, prime rib, rib eye roast, slow roasted prime rib recipe, standing rib roast

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