Roast Prime Rib: Water Or No Water?

Prime rib is a juicy and tender cut of beef that is perfect for a holiday feast or special occasion. When cooking this impressive roast, it is important to note that you should not add water to the roasting pan. Instead, the key to a delicious prime rib is browning the meat and cooking it at the right temperature.

Prime rib is best served rare or medium-rare, as it can become dry and overcooked if cooked for too long. To ensure a perfect roast, it is recommended to use a meat thermometer to monitor the internal temperature of the meat. By following these simple tips, you can achieve a juicy and flavorful prime rib that your guests will surely enjoy!

What temperature to roast at

The best temperature to roast your prime rib at depends on the level of doneness you want to achieve.

If you are aiming for a rare roast, you should remove it from the oven when its internal temperature reaches 115°F. For a medium-rare roast, remove it from the heat when the temperature reaches 120°F to 125°F. If you prefer your prime rib medium, take it out of the oven when it reaches 130°F.

It is important to note that the prime rib's internal temperature will continue to rise by about 5 to 10 degrees while it rests, so it is recommended to remove the roast from the oven when it is 5 to 10 degrees below your desired level of doneness.

Additionally, the cooking time will depend on various factors, such as the shape of the roast, the oven temperature, and the starting temperature of the meat. For example, a flatter roast will cook faster than a thicker one, and a chilled roast will take longer than one that is closer to room temperature.

• In a 225°F oven, cook for 30 to 35 minutes per pound for medium-rare, 35 to 40 minutes per pound for medium, and 40 to 45 minutes per pound for medium-well.
• In a 325°F oven, cook for 20 to 25 minutes per pound for medium-rare, 25 to 30 minutes per pound for medium, and 30 to 35 minutes per pound for medium-well.
• In a 350°F oven, cook for 15 to 20 minutes per pound for medium-rare, 20 to 25 minutes per pound for medium, and 25 to 30 minutes per pound for medium-well.

Remember, the most important tool for achieving the perfect prime rib is a reliable meat thermometer.

How long to roast for

The cooking time for a prime rib roast depends on the weight of the meat and the desired level of doneness. It is recommended to use a meat thermometer to check the internal temperature of the roast to ensure it is cooked to your liking.

As a rule of thumb, a prime rib should be cooked at a high temperature initially to give the outside a nice crust, and then the temperature should be lowered to ensure the inside doesn't get overcooked.

For a rare roast, cook for 10-12 minutes per pound. For a 5-pound roast, this would be 50-60 minutes. For a 10-pound roast, this would be 100-120 minutes.

For medium-rare, cook for 13-15 minutes per pound. For a 5-pound roast, this would be 65-75 minutes. For a 10-pound roast, this would be 130-150 minutes.

For medium, cook for 14-16 minutes per pound. For a 5-pound roast, this would be 70-80 minutes. For a 10-pound roast, this would be 140-160 minutes.

It is important to note that the cooking time will also depend on the shape of the roast, with flatter roasts cooking more quickly than thicker ones, and the initial temperature of the roast, with chilled roasts taking longer than those closer to room temperature.

After removing the roast from the oven, it is important to let it rest for at least 15 minutes, and up to 30 minutes, before carving. This allows the juices to settle and redistribute throughout the meat, making it juicier and more tender. The internal temperature of the roast will continue to rise while it rests, so take this into account when checking the doneness with a meat thermometer.

How to prepare the meat before roasting

Preparing the meat before roasting is an important step in the process of making a delicious prime rib. Here are some detailed instructions to help you achieve the best results:

Remove the Meat from the Refrigerator:

Take the prime rib out of the fridge about one to three hours before you plan to start cooking. This step is crucial as it allows the meat to come to room temperature, promoting more even cooking. Leaving the meat uncovered during this time is not recommended, as this could lead to dryness. Instead, cover it loosely with butcher paper or plastic wrap.

Season the Meat:

Before cooking, it is essential to season the prime rib generously. Start by sprinkling salt all over the meat. You can also add freshly ground black pepper for extra flavour. If you want to get creative, make a herb rub by combining fresh herbs like rosemary, thyme, and parsley with ingredients like garlic, salt, pepper, and olive oil. Apply this mixture to the prime rib, ensuring it coats all sides of the meat.

Prepare the Bones (for Bone-in Prime Rib):

If you're working with a bone-in prime rib, ask your butcher to cut the bones away from the roast and tie them back on with kitchen string. This step makes carving the roast much easier, and it also allows the bones to serve as a rack for the meat during cooking. If you prefer to showcase the ribs in your final presentation, ask the butcher to ""french" the ribs, which means removing the excess fat around them.

Preheat the Oven:

Preheat your oven to a high temperature, typically between 450-500°F. This high heat will help create a delicious crust on the exterior of the prime rib.

Insert a Meat Thermometer:

To ensure your prime rib cooks to perfection, insert an oven-proof meat thermometer into the thickest part of the roast. Make sure the thermometer isn't touching any bones, as this will affect the reading.

Place the Prime Rib in a Roasting Pan:

Place the prime rib in a roasting pan, fat-side-up, on top of a rack if possible. If you're using a bone-in prime rib, position the roast with the bones facing down. Adding a small amount of liquid, such as water, beef broth, or wine, to the bottom of the roasting pan can help prevent drippings from burning.

Now that your meat is prepared, you're ready to start roasting! Remember to adjust the oven temperature after the initial browning phase and always use a meat thermometer to ensure your prime rib reaches the desired level of doneness. Enjoy your delicious home-cooked meal!

How to rest the meat after roasting

Resting meat after roasting is an essential step in the cooking process. Here are some detailed instructions on how to rest meat, specifically prime rib, after roasting:

Firstly, remove the roast from the oven and cover it loosely with foil. This will keep the meat warm without trapping the heat and accelerating the cooking process. If your roast is smaller, do not cover it with foil, as this will prevent the meat from drying out.

Secondly, let the roast rest for 15 to 30 minutes. During this time, the juices will redistribute throughout the meat, making it juicy and tender. This resting period also allows for carry-over cooking, where the internal temperature of the meat will continue to rise by about 5 to 10 degrees Fahrenheit. This is why it is important to remove the roast from the oven before it reaches your desired internal temperature. For example, if you want your prime rib to be medium-rare, remove it from the oven when it reaches 120°F, as it will continue to cook while resting and will eventually reach 130°F.

Finally, after the resting period, slice and serve the roast. It is important to note that the resting time may vary depending on the size of the roast and your desired level of doneness. For a rare roast, aim for a shorter resting time of around 10 minutes, while for a well-done roast, you may need to rest it for up to 30 minutes.

How to make gravy with the juices

Making gravy with the juices from your prime rib is a great way to elevate your meal and make the most of those delicious drippings. Here's a step-by-step guide to achieving that perfect, mouth-watering gravy:

Step 1: Prepare the Drippings

• After removing your prime rib roast from the pan, you'll be left with a mixture of fat and juices in the pan. Let this settle, then carefully skim off any excess fat that rises to the surface. Removing the excess fat will help prevent your gravy from becoming greasy.
• Now it's time to deglaze the pan. Pour the drippings back into the roasting pan and place it over medium heat. You can add a splash of red wine to the pan and use a spatula or whisk to scrape up any browned bits stuck to the bottom.
• Strain the deglazed drippings through a fine-mesh sieve into a measuring cup. This step ensures that any remaining solids are removed, giving you a smooth gravy base.

Step 2: Make the Roux

• In a separate saucepan, melt some butter over medium heat. The amount of butter you use can vary depending on your preference, but it is typically around 2-4 tablespoons.
• Gradually whisk in an equal amount of all-purpose flour to the melted butter. This mixture is called a roux and will serve as the thickening agent for your gravy. Keep whisking until a smooth paste forms.
• Continue cooking the roux for 1-2 minutes, or until it turns a light golden brown. This step adds flavour to your gravy and gets rid of any raw flour taste.

Step 3: Combine the Roux and Drippings

• Now, it's time to bring everything together. Gradually whisk the strained prime rib drippings into the roux, stirring constantly to avoid lumps.
• Add your choice of liquid to the mixture. You can use beef broth, stock, water, milk, or even beer. Keep whisking until everything is well combined and you've reached your desired consistency.
• Bring the gravy to a simmer and let it cook for 15-20 minutes, or until it has thickened and reduced slightly. Adjust the consistency to your liking by adding more liquid or simmering for a longer time.

Step 4: Season and Serve

• To add extra flavour to your gravy, stir in some fresh herbs such as thyme, rosemary, or sage.
• Season the gravy with salt and black pepper to taste. You can also add other seasonings like cayenne pepper or a splash of balsamic vinegar to enhance the flavour profile.
• If you want an extra smooth gravy, you can strain it one last time through a fine-mesh sieve to remove any remaining herbs or solids.
• Finally, pour the hot gravy over your prime rib or serve it on the side. Enjoy the fruits of your labour!

Frequently asked questions