There’s a certain kind of panic that accompanies buying a prime rib roast. It’s expensive, and then you have to worry about screwing it up before you even turn on the oven. Not so much that you’ll screw up the actual meat as that you’ll screw up the time. Will it be too dry? Too rare?
This chart simplifies that, and makes what was previously a scary process into something we can manage. We just need to trust the numbers rather then our gut.
How to Cook Prime Rib Perfectly
To begin: decide how many people you are serving and get the proper sized roast. For an intimate dinner two bones will suffice, but a statement centerpiece needs five to seven bones. Luckily the infographic makes it clear just how much that should of be. Half a pound per person give you room for seconds, which is a good ballpark number.
Why? Because bigger roasts takes a lot longer to cook through. The heat has farther to penetrate. You want the center to hit your desired temp while the outer bits stays nice and juicy. Remember: It’s all about temperature. Don’t worry about time; just go with the thermometer.
For a medium rare roast, aim for 130 degrees internal temperature (and pull it when the thermometer read 125). When you take the roast out, it will keep cooking. That’s called “carryover cooking.” Carryover cooking increases the final temperature by five to ten degrees. So if you’re waiting for the roast to reach your goal temp inside the oven, you’ll almost certainly overcook it. People mess up on this one most of all.
So how do you achieve that ideal combination of juicy inside and crispy outside? There are two primary ways.
The first is a blast method using high heat (450 degrees fahrenheit), where you blast the roast for fifteen to twenty minutes to create a rich, brown crust that locks in the juices. Then you turn it down to 325 degrees, and slowly roast it to desired internal temperature. The other way is the low and slow method, at 225 degrees fahrenheit, which cooks the roast evenly throughout, though it will take longer, hours, as opposed to an hour or two. Finish by quickly searing at 500 degrees just before serving. While both result in good roasts, one requires more patience than the other.
Almost more important than how you cook it is how you prepare it. First take your roast out of the fridge 2-3 hours before popping it in the oven so that it’s at room temp all over. That will make sure the whole thing cooks evenly, especially since it’s such a thick piece of meat. Season liberally (heavily) the night before or the day before. A dry brine works wonders, the salt pulls moisture out and then re-absorbs it while it absorbs the salt. It doesn’t just sit on top of the meat; it penetrates deep into the meat and seasons it well. Also, score the fat cap lightly which will allow the seasoning to go deeper.
Next, rest it on a rack with the bone facing downward. The bone itself help lift the meat to allow air to circulate around it. Don’t open the oven door over and over again. Opening it lowers the oven temp dramatically each time, which means you have no idea how long it will take. Leave the probe inside the meat (not touching a bone). A bone is an insulator and gives a false reading.
As soon as it’s done (timer goes off OR temp reaches set point), remove it promptly. Loosely tent with foil, then let it rest for half an hour to 45 minutes. The meat’s juices will spread themselves into the muscle fibers during this process. Cutting it prematurely causes those delicious liquids to spill on your cutting board.
Pair it with simple side dishes that won’t take away from the richness of the beef. Horseradish sauce is a perfect match to cut right through all the fat. The pan drippings make an incredible au jus. Roasted veggies and mashed potatoes round out the plate quite nicely. Individual servings can be easily sliced along the bone. It looks good on the plate and tastes even better.
Prime rib isn’t really very complicated. It’s as much a matter of honoring the natural qualities of the meat as it is any kind of moddern complex chemical reaction. Trust your thermometer, monitor the temps, and then give it time to rest. You will get a perfect pink center, guaranteed each and every time.