Prime Rib

Prime rib is the holiday dinner centerpiece to serve if you’re looking to truly wow. This large-and-in-charge cut of beef not only boasts a show stopping display, but is unmatched in its tender, rich, and buttery flavor. While the size and price point of this cut may seem intimidating, it’s surprisingly easy to make: with a bit of forethought and science, it’s simple to make perfect prime rib, every time. Keep reading on for all of my top tips on how to ace it this Christmas and beyond:

What People Are Saying:
“Excellent, super easy recipe and process! Totally using this every time I fix a rib roast; at least 3 times a year.” - BlueCorn

“This recipe came out wonderfully. This was my first time making prime rib it came out perfectly!” - BlueBug

How To Make Prime Rib

INGREDIENTS

• Rib Roast: When it comes to how big of a standing rib roast you should buy, usually go for around 8 oz. per person, but if you want plenty of prime rib for leftovers, go for 12 to 16 oz. per person That being said, if you’re looking for the easiest solution, think of it as 1 rib = 2 people. We’ve got 4 ribs here, which would serve around 8 people.
• Seasonings: I go simple with the seasoning here, focusing on salt, pepper, and fresh rosemary. For the best prime rib, don’t hold back on the seasoning; you want as much coverage as possible as it will sink into meat as it cooks. Make sure to get into all the nooks and crannies.
  

STEP-BY-STEP INSTRUCTIONS

After removing the rib roast from the packaging, place it in a roasting pan while you let it come to room temperature. While it’s sitting, preheat the oven to 450º, then season all sides of the rib roast with salt and pepper. Be generous here—don’t be afraid to get into all of the nooks and crannies.

Once you’ve seasoned the rib roast well, arrange half of the rosemary in the bottom of the pan around the roast.

Put the pan in the oven, and roast for around 30 minutes before reducing the oven temperature to 350º. Continue to roast until it reaches your desired temperature. I recommend checking this with an instant-read thermometer inserted into the thicket part of the roast. For medium-rare it should read 110°, which will take around 1 hour and 30 minutes more. That being said, plan for around 15 minutes per pound. If you prefer a different level of doneness, refer to our guide down below.

Once it is cooked to your liking, remove the roast from the oven and cover the entire pan with foil. Then, let it rest for around 30 minutes.

Once you’re ready to serve, slice along the ribs to remove them from the roast, then separate each rib.

Slice the roast against the grain, then arrange the roast, ribs, and the remaining rosemary on a platter—holiday dinner is served!

The full list of ingredient and instructions can be found in the recipe below.

Recipe Tips

• How do I get a crust on my prime rib? Usually we want to introduce high heat or sear in a pan to get that crust, but if you cook your prime rib at too high a heat for too long, you won’t achieve that iconic pink all the way to the edge. Our solution? Cook at 450º for 30 minutes, then reduce the heat and cook low-and-slow to get that crisp sear.
• Don’t be afraid to go low and slow. While we have a suggested cook time, don’t be afraid to decrease the temperature and lengthen the cook time. You can go as low as possible—the longer your cook time, the greater the likelihood you’ll get a more beautiful prime rib.
• Let it rest. After cooking, let your prime rib rest for at least 30 minutes covered. This allows the heat and juice to redistribute so there won’t be big pools of juice when you cut into your prime rib (nobody wants that).
• How long to cook prime rib. Plan on about 15 to 20 minutes per pound. Keep in mind that the roast will continue cooking once it comes out of the oven—that's why it's important to let it rest for at least 30 minutes after removing it from the oven. Check for doneness by inserting a probe thermometer into the center of the rounded part of the roast at a 45° angle. Leaving the thermometer in while the roast cooks (with the display sitting on the countertop) will allow you to remove it from the oven when it reaches the desired doneness. Medium-rare is our preferred doneness, which you’ll achieve after the internal temperature reaches 110º. That being said, follow these temperature guides for your ideal doneness:
  — Medium-rare: 110º
  — Medium: 120º
  — Medium-well: 130º

How To Serve Prime Rib

When serving your prime rib, you can remove the rib section, or leave it on the bone if you prefer. Slice it to any type of thickness: our preference is between .5” and 1” slices. If you're looking for ideas for what to pair this with, you can’t go wrong with our classic holiday sides. Some of our favorites: garlic-Parmesan carrots, creamy mashed potatoes, goat cheese-stuffed rolls, and cranberry-bacon green beans.

Storage

If you have any leftovers, wrap and store in an airtight container in the fridge for 5-7 days.