1. What cut of beef is used for prime rib?

Prime rib, also known as a standing rib roast, is cut from the back portion of the cow, specifically the upper ribs. It's a tender, marbled cut of beef, making it one of the most flavorful and desirable pieces of meat for roasting. Typically, bone-in prime rib is preferred for the best flavor, though boneless options are also available.

2. How do I know when my prime rib is done?

The best way to determine doneness is by using a digital probe meat thermometer. For medium-rare prime rib, remove the roast from the oven when the thermometer reads 122°F. It will continue to cook as it rests, reaching a target temperature of 129°F. For medium, pull it out at 127°F and aim for 135°F after resting. Always factor in carryover cooking!

3. Can I cook prime rib ahead of time?

While prime rib is best served fresh, you can prepare parts of the recipe ahead of time. Dry brining the meat up to 48 hours in advance enhances flavor and tenderness. You can also make the garlic-herb spice rub a day before and refrigerate it. When it’s time to cook, follow the roasting instructions and enjoy.

Prime Rib Recipe - Best Way to Cook Prime Rib Perfectly

Name: Prime Rib Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 26 h 20 min
Cuisine: American
Ingredients: 1 10-pound bone-in prime rib roast (ribs removed and tied back to roast); 2 tablespoons kosher salt (3 ½ tablespoons for Diamond brand); 4 tablespoons unsalted butter, cut into cubes; 1/4 cup multi-color whole peppercorns (peppercorn blend); 1/4 cup olive oil; 1 1/2 teaspoons fresh rosemary leaves, minced; 1 teaspoon fresh thyme leaves, minced; 1/4 cup finely chopped garlic; 1 teaspoon onion powder; 1 teaspoon paprika; 1/2 teaspoon ground coriander; 1/2 teaspoon ground mustard; 1 yellow onion, quartered (for roasting bed); 1 head garlic, halved (for roasting bed); 5 sprigs fresh thyme (for roasting bed); 3 sprigs fresh rosemary (for roasting bed)

Description

This Prime Rib Recipe yields a perfectly cooked, juicy, and tender roast with a flavorful garlic herb crust. It is a guaranteed showstopper, ideal for special occasions like holidays or family gatherings.

Ingredients

Scale

1 10-pound bone-in prime rib roast (ribs removed and tied back to roast)
2 tablespoons kosher salt (3 ½ tablespoons for Diamond brand)
4 tablespoons unsalted butter, cut into cubes
1/4 cup multi-color whole peppercorns (peppercorn blend)
1/4 cup olive oil
1 1/2 teaspoons fresh rosemary leaves, minced
1 teaspoon fresh thyme leaves, minced
1/4 cup finely chopped garlic
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground mustard
1 yellow onion, quartered (for roasting bed)
1 head garlic, halved (for roasting bed)
5 sprigs fresh thyme (for roasting bed)
3 sprigs fresh rosemary (for roasting bed)

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Instructions

Dry brine the prime rib by patting the meat dry with paper towels. Sprinkle kosher salt evenly over the meat, pressing it in gently. Cover with foil and refrigerate for up to 48 hours, or at least 6 hours.
Bring the prime rib to room temperature, allowing 4-5 hours for a 10-pound roast. Preheat the oven to 500°F with the rack in the lower third.
Prepare the roasting bed by placing quartered onion, halved garlic, rosemary, and thyme at the bottom of a roasting pan.
Make the garlic herb pepper rub by crushing the peppercorns and mixing them with the olive oil, rosemary, thyme, garlic, onion powder, paprika, coriander, and mustard in a medium bowl.
Rub the prime rib with the prepared spice mixture, ensuring it is evenly coated.
Place the prime rib in the roasting pan, bone-side down and fat-side up. Insert a digital probe thermometer into the thickest part of the meat.
Sear the prime rib in the oven at 500°F for 20 minutes to create a crispy, golden-brown crust.
Lower the oven temperature to 250°F and dot the roast with cubed butter. Continue roasting until the thermometer reads 122°F for medium-rare (it will rise to 129°F as it rests).
Remove the prime rib from the oven and baste it with the pan juices. Let it rest for 20 minutes before carving.
Carve the prime rib into slices, approximately ½-inch thick, and serve.

Notes

Use a probe thermometer to ensure perfect doneness every time.
Let the roast rest for at least 20 minutes to redistribute juices.
For different doneness, adjust the thermometer reading: 118°F for rare, 122°F for medium-rare, and 127°F for medium.
Prime rib can be prepped ahead of time by dry brining for up to 48 hours and preparing the spice rub a day in advance.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 3 ounces)
Calories: 250
Sugar: 0g
Sodium: 550mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 22g
Cholesterol: 60mg