A perfectly roasted prime rib roast can be the gorgeous centerpiece for your Christmas dinner, New Year’s Eve, or other special occasion dinner. Try serving it with twice baked potatoes and roasted broccolini for a restaurant-worthy feast! This delectable cut of meat is expensive, so it can be stressful to cook, especially if you’ve never made prime rib before. Don’t worry! I’m here to show you the best way to cook a prime rib using the reverse sear method, and it’s nearly impossible to mess it up. You might also enjoy making a Beef Tenderloin Roast. Either one is perfect for a special day.
What is Prime Rib?
Prime Rib might just be the most delicious beef roast available! Specifically, this tender and delectable roast is cut from the seven ribs of a cow that are immediately before the loin. This is called the beef rib primal cut. Any good butcher will understand what you’re looking for if you ask them for a Prime Rib. Chuck End or Loin End – There are two different cuts of prime rib. The chuck end will be more flavorful, with more of the spinalis muscle attached. The loin end is leaner, with less fat and less fat marbling. Depending on where you live, you might find other options at your butcher. In the U.S, you can order a prime rib with the bones removed and then tied back on. I don’t find this to be necessary, but you can try it out if you like. For a beautiful presentation, you can ask your butcher to “french” your rib roast, and they will remove any excess meat and fat around the bones to expose them. The USDA gives beef different grades, with “prime” being the top tier. Prime rib isn’t necessarily prime grade, even though it has that word in the title. When shopping for a rib of beef roast, look for one with the most amount of marbling. Prime rib comes in both bone-in and boneless varieties. I prefer to cook this beef roast with the bones. They add insulation to the meat, keeping it tender as it cooks. This cut is also called a standing rib roast because when the bones are included, the bones stand up over the meat, and when cooked, those bones are under the roast, holding it up.
Why You’ll Love This Recipe
Ingredients For the best prime rib
Here’s what you need to make this foolproof prime rib recipe Complete list of ingredients and amounts can be found in the recipe card below.
Prime Rib: This recipe will work for any size standing rib roast between 3-12 pounds. The one I’m cooking here is 6 pounds/3 bones and serves 6. You should plan around 1 pound of bone-in prime rib per person or 2 servings per bone. Salt and Pepper: Use kosher salt and ground black pepper to season the meat. Prime Rib Rub: A mixture of olive oil (or melted butter), freshly minced garlic, and chopped fresh herbs like rosemary or thyme adds just the right amount of flavor to prime rib.
How to Prepare a Prime Rib Roast Before Cooking
How To Cook Prime Rib
Is it better to reverse sear a prime rib?
Yes, it is! Traditionally, standing rib roast is blasted in a very hot oven to cook the exterior and then cooked gently until it reaches 125°F or medium rare. There is a problem with this method because you end up with an overcooked ring of gray meat on the outside by the time the center is cooked properly. So instead we’re doing the opposite, and cooking prime rib at a lower heat first so it cooks gently and evenly, then finishing with a hot oven sear for a nice brown crisp exterior. It’s a simple solution to the problem! The other great part about the reverse-sear method is that the roast is ready to serve when it comes out of the oven for the last time, so it’s hot and delicious.
Recipe Tips
For Even Cooking, you need to let the roast sit out at room temperature for 2-3 hours before cooking it. If you roast prime rib directly from the fridge, the ends will overcook and the center will be undercooked. Don’t Trim Too Much. While you should remove any excess fat from your roast, leave some of it on. That layer of fat will help keep the meat juicy and it will render beautifully. Serve Prime Rib with Horseradish Sauce. Some may enjoy just prepared horseradish with their meat, but I prefer to make this extra flavorful creamy sauce. Everyone loves this, so feel free to make extra! It’s great to dip french fries or onion rings in too. Plan Ahead. It really makes a big difference if you can dry the roast in the fridge for a few days. Do that part up to 4 days before you’re going to serve prime rib for dinner.
What Temperature Should You Cook Prime Rib To?
For medium-rare prime rib, you should roast the meat until it reaches an internal temperature of 125-130°F/51-54°C. Medium-rare is generally how prime rib should be served. It’s the way most people prefer to enjoy this cut of meat. But, if you prefer the roast cooked to a different temperature, you can adjust this recipe and cook your standing rib roast until it’s the way you like it.
Keep in mind that the temperature of the meat will rise about 10°F while it’s resting. The final prime rib temperature for rare meat is 120-125°F. Medium is 130°-135°F, and well done is over 140°F.
Storing Tips
Store leftover beef roast in the refrigerator in an airtight container for up to 5 days. I typically slice the leftovers before putting them away so that I can make prime rib sandwiches the next day. You can also use the leftover rib of beef roast to make a delicious prime rib pasta dish.
What To Serve With Prime Rib
If you’re serving a high-quality beef roast you should be prepared to serve equally amazing side dishes with it! Here are my recommendations for the best side dishes for prime rib.
A Rich Potato Side: Boursin Mashed Potatoes, Twice Baked Potatoes, or Instant Pot Scalloped Potatoes. A Fancy Vegetable Dish: Bacon Wrapped Asparagus, Roasted Broccolini, or Sauteed Mushrooms and Onions. As an Appetizer: Try Sausage Stuffed Mushrooms or a festive Christmas Tree Cheese Ball. Salad or Soup as the First Course: Iceberg Wedge Salad with blue cheese, Shaved Brussels Sprout Salad, Roasted Butternut Squash Soup, or Cream of Broccoli Soup. A Decadent Dessert: Pecan Pie Cheesecake, Oreo Cheesecake, Classic Red Velvet Cake, or my Easy Tiramisu Recipe.
You’ll be so happy that you decided to reverse-sear your prime rib! Save this recipe for your next special occasion or holiday dinner. Be sure to Pin it too! © Little Sunny Kitchen
