With the holidays here, most of us turn our thoughts to turkey. But this is also a season well suited for Prime Rib. Tender and buttery, slices of prime rib are a welcome change from the traditional poultry and ham most often served this time of year.
But how to you make Prime Rib? There are a variety of online tutorials. Most of which will leave you confused and overwhelmed. Though cooking a prime cut of meat takes a little bit of insight, it does not require a high level of cooking expertise. Just about anyone can make and prepare a perfect prime rib in no time at all.
To make it easier than ever, we’ve pulled together this tremendously simple photo tutorial that will show you how to cook a Prime Rib in just 7 steps. From picking a perfect cut of meat to trussing, cooking and slicing, here’s everything you need to know to cook a Perfect Prime Rib.
Finding The Perfect Cut
Most grocery store butchers do not carry prime rib on hand, so plan ahead! Talk with your local butcher and put in a special order. Though finding prime rib in stores tends to be easier during the holidays, it can often take up to 2-3 weeks for grocers to ship in prime rib. So, put in your order as soon as you’ve got it on your menu.
- No Time to Special Order? Visit a local butcher, or call a local meat farmer. Some high-end gourmet grocers may have prime rib in their freezer section.
Picking The Perfect Cut
There are two cuts of beef that can be cooked as prime rib:
- Standing rib roast. Cut from the primal beef rib, this is the bone-in cut most people often associate with prime rib.
- 5-10 pound boneless ribeye roast (or rib loin). A boneless roast, which is usually sliced into thin pieces to make ribeye steak.
Of the two options above, we highly recommend hunting down #2. A boneless ribeye (sometimes called rib loin) is simpler to prepare since you don’t have to fuss with the bones. It also makes for easiest cutting and serving. A great option if this is your first time preparing prime rib.
Prepping Your Prime Rib
To bake a beautiful prime rib, you’ll want to start by bringing your cut to room temperature. 2-3 hours before baking, remove your rib loin from the fridge and place on the countertop. This will allow your meat to cook more evenly.
- Need to Defrost? If you’ve found a frozen prime rib, place it in the fridge and allow to thaw for 2-3 days before cooking. Do not use the microwave to thaw your meat.
How to Tie (or Truss) a Prime Rib Roast
To ensure even cooking of your meat, you’ll need 3-4 feet of Good Cook Professionals Kitchen Twine.
Begin by turning your roast so the fat-side of the meat faces up. This will create a makes-its-own tenderizing crust as the prime rib cooks. Now, tie one end of the kitchen twine firmly around one end of your roast. Firmly knot it, pulling the meat together into a rounded shape.
Loop the string into a large circle, tuck it under the roast, then tie a second section with the twine. For a video tutorial of this process, we love Epicurious’ How to Classic Tie a Roast.
Place In a Sturdy Pan
Once the roast has been tied from end-to-end, transfer to into a large baking dish like the Good Cook AirPerfect 9×13 Oblong Cake Pan. For cuts over 11 pounds, a larger roasting pan like the Good Cook 11.5 in x 15.5 in Roasting Pan is ideal. Again, you’ll want to ensure the fat-side is facing up.
Seasoning Your Prime Rib
Though there are dozens of ways to season a prime rib, we say ‘simple is best’! Drizzle your roast with 1/2 cup of melted butter. Sprinkle with coarse sea salt (or sea salt flakes) and fresh-cracked pepper. If desired, you can also sprinkle the roast with fresh-chopped or dried rosemary.
- Should You Really Use Salt? Many chefs choose not to sprinkle salt on their prime rib before baking, since salt draws the natural juices from the meat. After much research, we decided to use flake salt, both to season the roast and add a crispness to the crust. There was minimal loss of moisture, and the final roast was incredibly tender. So, yes. We recommend seasoning the outer portion of your prime rib with salt!
How to Cook Prime Rib
With prime rib seasoned, it’s time to cook. And, when it comes to such an expensive piece of meat, you don’t want to leave anything to chance! Press a Good Cook Touch Meat Thermometer so it pierces the center of the thickest part of your rib roast. Precise and easy-to-read, the silicone-wrapped dial helps you cook to the exact temp needed, while the opposite end of the dial indicates just how done your meat will be.
To perfectly cook your prime rib, follow these two steps:
- Brown First. Place roast in an oven preheated to 500° F. Allow to cook for 15 minutes.
- Then Bake. Reduce the oven temperature to 325° F.
Cooking Times & Temps
- RARE | Cook to 115-120°F (about 13-15 minutes per pound)
- MEDIUM | Cook to 125-130°F (about 15-17 minutes per pound)
Allow Meat to Rest
Once it’s reached the desired doneness, remove meat from the oven and gently pull the thermometer from the roast. Wait for at least 15 minutes before serving. Allowing the meat to sit before slicing will keep the tender juices from spilling out. Though everyone will likely be anxious to dive into your delicious dinner, it’s important that you not miss this step. Give the meat time to settle before slicing.
Slice & Share
Now that the prime rib has had several minutes to rest, it’s time to serve! With a sharp slicing knife like the Good Cook 8″ Fine Edge Chef’s Knife, cut slices with gentle downward, even strokes until they fall from the roast. Serve with au jus, horseradish or creamy horseradish, if desired. And…of course…enjoy!
Did You Try This Recipe?
We’d love to see what you’ve been cooking in your kitchen! Upload a photo to Instagram and include the hashtag #lovegoodcook. We can’t wait to peek at how this perfect prime rib recipe worked for you.
How to Make a Perfect Prime Rib
A simple recipe for perfect prime rib roast. So easy, first-timers need not fear!
- Prep Time: 120
- Cook Time: 120
- Total Time: 4 hours
- 1 (5-10 pound) whole Rib Eye Roast
- 1/2 cup butter, melted
- 1/4 cup sea salt flakes (or coarse kosher salt)
- 2 tablespoons fresh-ground pepper
- 3-4 tablespoons fresh chopped rosemary or dried rosemary
- 3-4 cloves fresh garlic, chopped (optional)
Preheat oven to 500°F. Tie a roast into an even cylinder with kitchen twine. Place in a large baking dish or roasting pan. Drizzle with butter. Sprinkle with sea salt, pepper, rosemary and garlic. Place in preheated oven, cook for 15 minutes. Reduce heat to 325°F and cook until the thickest portion of the meat, measured with a Good Cook Touch Meat Thermometer, reaches 115-120°F for rare or 125-130°F for medium. Once the meat reaches the desired doneness, remove from oven. Allow meat to sit for 15 minutes before slicing.