|Nutrition Facts (per serving)|
|Servings: 4 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 62g||79%|
|Saturated Fat 25g||124%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This prime rib recipe is somewhat of a departure from the standard prime rib technique, in which the meat is roasted at a high temperature initially and then finished at a lower temperature. Instead, we slowly roast it in a 200 F oven until its inner temperature reaches the perfect medium-rare, briefly let it rest, and then brown it at a very high temperature right before serving it. By doing so, you'll achieve a perfectly crusty and delicious exterior, a flawless pink interior, and none of the gray ring that appears when you cook a prime rib roast at high temperature first. Our checked, proved, and approved method is the easiest and best way of getting a perfect roast every single time.
This method also has the added advantage of letting you serve the roast straight out of the oven versus the standard method of having to let it rest for half an hour or more before being able to carve it. This technique will work for either a bone-in or boneless prime rib of beef of between 4 and 10 pounds. For a bone-in prime rib, think of two servings per rib, while a boneless roast will yield two servings per pound.
Serve with your favorite sides, like potatoes and vegetables, and in its own sauce au jus-style. Alternatively, make some horseradish, creamy mustard, black pepper, or Madeira sauce. Be aware that the roast needs to age a little in the fridge before cooking, so you need to start the night before your planned meal. Leaving your prime rib uncovered in the fridge will expose it to air, helping dry the surface, which in turn makes it easier to get a beautiful brown crust when you sear it at the end.
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1 (4- to 10-pound) boneless beef rib roast, or bone-in; trimmed and tied
Kosher salt, to taste
Freshly ground black pepper, to taste
Gather the ingredients.
The night before you're going to cook the prime rib roast, place the meat on a rack with a sheet pan at the bottom. Transfer the meat to the fridge, uncovered, and allow it to age for up to 24 hours. Three hours before you're going to roast it, take the prime rib out of the fridge and let it sit at room temperature. Preheat your oven to 200 F. Season the meat generously with kosher salt and ground black pepper.
Set the boneless roast in a roasting pan with a rack, fat-side up. If using a bone-in roast, set the meat bone-side down. Insert a meat thermometer or a digital probe thermometer into the deepest part of the meat, being careful not to hit the bone. If you're using a digital probe thermometer, set it to alert you when the meat hits 128 F.
Transfer the roast to the oven and roast until the meat's internal temperature reaches 128 F, which will be another 2 1/2 to 5 hours, depending on the size of your roast.
When the temperature reaches 128 F, take the meat out of the oven and transfer it to a cutting board. Cover it with foil. Leave the thermometer in. Once you take the roast out of the oven, the temperature should rise to 130 F, which is perfect medium-rare. Within 20 minutes or so, it will drop back down to 120 F. Turn your oven temperature up to 500 F.
By the time the temperature has come down to 120 F, the oven will have fully reached 500 F. Place the roast back in the hot oven and roast on super high for 6 to 10 minutes or until you have a lovely brown crust on the outside. Remove from the oven and carve right away.
Serve and enjoy.
When Do I Take the Roast Out if I Want It Medium?
If you prefer a medium prime rib, take it out at 135 F with a target temperature of around 140 F. Either way, you'll still want to rest the meat until it comes back down to 120 F before you put it back in the oven to do the browning.