The Perfect Prime Rib

I’m amazed by the number of people who are intimidated by roasting a large piece of meat. I don’t know if it’s because they are afraid to ruin an expensive cut of meat, or if they simply don’t know what to do. The simple fact is this: large roasts are the easiest way to feed a large amount of people, and you often can save time and money when you choose to cook a roast as opposed to more complex recipes.

Some have told me that they are concerned with the timing of cooking such a large piece of meat. I can certainly relate. There is nothing worse than going to someone’s home for dinner and having to wait a long time to eat because the roast isn’t done.

Hopefully, after reading this, you’ll be confident enough to roast a prime rib or something similar. Roasting a prime rib for guests or family will definitely turn the evening into a special event, as the room fills with the wonderful aroma of the fresh baked roast. There’s really nothing quite like it.

In cooking, you are only as good as your tools, so please make sure you purchase a quality meat thermometer. You don’t have to go crazy and spend a lot of money. Just make sure the one you buy is a good one. Personally, I prefer the thermometers that have a little pocket clip and plastic protective sleeve. You can find these for around $20 at any food specialty store.

The first thing you have to decide is what size prime rib to buy and which kind. We suggest a standing rib roast, which is one that has the rib bones still attached to the meat. A full rib roast has seven ribs. This will usually feed 12-14 people or more. Below is a chart on the estimated number of people each roast will serve. This chart is simply a guide; it all depends on how big of an appetite your guests have.

The basic rule of thumb is two people per rib.

• 6 people = 3 rib roasts
• 8 people = 4 rib roasts
• 10 people = 5 rib roasts
• 12 people = 6 rib roasts
• 14 people = 7 rib roasts

After removing the prime rib from its bag, you should remove any excess fat that is hanging from the meat. Sometimes the meat is perfect just as it is. Make sure you do not remove the thin layer of fat surrounding the top of the prime rib. Only remove fat that is hanging or is more than one inch thick. The fat will provide great flavor during the roasting process.

Now that your prime rib is trimmed, let it rest at room temperature for about two and a half hours. This will reduce the cooking time and ensure that the roast cooks evenly. The key to success is getting your roast to cook evenly. If it comes straight from the refrigerator, the ends of your prime rib will cook faster than the center. If the meat is frozen, let it thaw in the refrigerator until thawed, and then let it rest at room temperature, like we did above. You want your prime rib as dry as possible before roasting, so make sure to pat it dry with paper towels beforehand.

Preheat your oven to 450 degrees, and rub a little olive oil on the outside of your prime rib. Next, season the outside of it well with salt, black pepper, and garlic. There are hundreds of combinations of seasoning mixes for prime rib on the Internet. Personally, I like salt, pepper, and garlic, but you can choose which seasonings you like best.

Make sure you roast with the fat side up and the bones down. Use a stainless steel roasting pan or something large enough to hold the roast, and make sure it has a three-inch lip on it. This is important because it keeps the juices from spilling, and it keeps the prime rib from falling over the side of the pan when you take it out of the oven. (Note: If you plan on making your au jus from the drippings, do not use a nonstick roasting pan.)

Place your prime rib in the oven for 15-20 minutes at 450 degrees. This will sear the outside of the meat. Then, reduce the oven temperature to 325 degrees and finish roasting at that temperature until your meat is done. Check the roast’s internal temperature about 30-45 minutes before the estimated end of the roasting time. Insert the meat thermometer so that the tip is in the thickest part of the roast.

Cook the prime rib until the internal temperature reaches 120 degrees, and let it set for 15-20 minutes for a good medium-rare roast. While the roast rests, the carryover cooking will bring it to 125-130 degrees.

The type of oven you have will determine how long it will take your roast to finish. A convection oven cooks a lot quicker than an older, non-calibrated oven. That’s why the key to your success is your meat thermometer. Don’t go strictly by the times listed below. Count on your thermometer as your only true guide.

Au jus is a French term meaning “with juice.” Au jus is made from taking the roasting pan that you roasted your meat and removing the natural flavors from the drippings coated on the bottom of the pan. Start by placing the roasting pan on one or two of your oven burners on low heat. Take a little beef stock and scrape the bottom of the pan with a wooden spoon. Then add a little red wine. (Remember: only cook with wine that you would drink!) Bring to a boil and let it slightly reduce. Adjust the flavor (if needed) with salt and pepper, strain, and reserve for service. If you have time, put it in the refrigerator and let the fat firm on the surface. Remove the thick layer of fat and reheat for service.

4 ribs – 9-10.5 pounds – 450 degrees/325 degrees – 1.75 to 2.25 hours – 120 degrees F

5 ribs – 11-13.5 pounds – 450 degrees/325 degrees – 2.25 to 2.75 hours – 120 degrees F

6 ribs – 14-16 pounds – 450 degrees/325 degrees – 3 to 3.25 hours – 120 degrees F

7 ribs – 16-18.5 pounds – 450 degrees/325 degrees – 3.25 to 4 hours – 120 degrees F

Letting the roast set will allow the natural juices to stay in the meat. Use a long thin slicing knife to carve the meat after it has rested for at least 15 minutes. You can carve the bones away from the roast if desired before serving, or you can serve with the bone on. The choice is yours. If you are inexperienced, you might want to cut the bones away from the meat (as close to the bones as possible) before you carve your prime rib. You can cut the prime rib as thick or thin as you desire. Use your index finger to estimate how many servings your roast will yield. This gives you a good guide to use for a nice sized portion. If someone has a large appetite, you can go a little thicker. If someone has a small appetite, you can carve a thinner slice.

Try not to be intimidated by roasting meats. Remember, a good thermometer is the key for all of your roasts— not just beef. Even if you are a novice, you will have tremendous results if you follow the simple steps outlined above. Enjoy!

Rare 120 to 125 degrees F Center is bright red, pinkish toward the exterior portion

Medium Rare 130 to 135 degrees F Center is very pink, slightly brown toward the exterior portion

Medium 140 to 145 degrees F Center is light pink, outer portion is brown

Medium Well 150 to 155 degrees F Not pink

Well Done 160 degrees F and above Steak is uniformly brown throughout