Cody Casey
Prime rib is an expensive, tender, and flavourful cut of beef that is usually reserved for holidays and special occasions. It is also surprisingly easy to make. The most important thing to remember when cooking prime rib is to use a meat thermometer to ensure that the meat is cooked to your desired level of doneness without being overcooked. The second most important thing to remember is to place the roast fat side up in a roasting pan or cast iron pan, with the bones down if using a bone-in roast.
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Oven-searing
First, remove the prime rib from the fridge at least two hours before you plan to roast it. This will allow the meat to reach room temperature. You can then season the rib with salt and any other desired spices.
Next, place the prime rib in a roasting pan. If your prime rib has bones, ensure that the bone side is down and the fat side is up. If your roast is boneless, place it fat-side up in the pan.
Now, you can begin the oven-searing process. Preheat your oven to 500°F and place the roasting pan in the middle rack of the oven. Oven-sear the roast for 15 minutes. During this time, the roast will release a lot of fat, and there may be some smoke, so ensure your vent hood is on and windows are open.
After 15 minutes, reduce the oven temperature to 325°F and continue cooking for 13 minutes per pound. For a medium-rare roast, you will want to cook it until the centre of the roast reads 120°F on a meat thermometer. For a medium roast, aim for 130°F.
Once your desired temperature is reached, remove the roast from the oven and let it rest for 15 to 20 minutes so that the juices can reabsorb into the meat. Then, it is ready to be carved and served.
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Pan-searing
To pan-sear a prime rib, you'll first need to dry-brine the meat by seasoning it generously with kosher salt. Cover the prime rib loosely with plastic wrap and refrigerate it for 8 hours to overnight. This will allow the salt to penetrate deep into the meat.
Next, remove the roast from the refrigerator and let it come to room temperature. This usually takes about 2 hours. During this time, preheat your oven to 200°F (95°C).
Once the oven is preheated, place the prime rib in a large roasting pan, bone-side down and fat-side up. Roast the meat until the center reaches the desired temperature. For medium-rare, cook until the center reaches 130°F (54-55°C). For medium, cook until the center reaches 135°F (57°C).
After removing the prime rib from the oven, let it rest while you increase the oven temperature to 500°F (260°C). This step is crucial as it allows the juices to redistribute and the exterior to dry out, resulting in a better sear.
Finally, place the prime rib back into the hot oven and sear for 8 to 10 minutes, or until a well-browned crust forms.
By using this reverse-sear method, you'll achieve a perfectly browned exterior with a minimum overcooked layer between the crust and the interior, resulting in a juicy and flavorful prime rib.
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Meat thermometer usage
When preparing prime rib, it is important to use a meat thermometer to ensure that the meat is cooked to your desired level of doneness. Meat thermometers are inexpensive and can be found at most grocery stores. They are the key to success when cooking prime rib, as cooking times may vary.
There are two main types of meat thermometers: a probe that stays inside the meat during the entire cooking process, and an instant-read thermometer. With an instant-read thermometer, you can check the temperature of the meat by inserting the thermometer into the thickest part of the meat. It is important to remember that the meat will continue to cook even after it is removed from the oven, so it is recommended to remove the meat from the oven when it is 5–10°F below your desired temperature.
When using a probe thermometer, it is important to insert the probe into the side of the meat, rather than the end, to avoid having a hole running through the slices. The tip of the probe should be as close to the center of the meat as possible, as this is where the temperature reading will be the most accurate.
For a rare prime rib, the final internal temperature should be around 115–120°F. For medium-rare, the temperature should be 130°F. If you prefer your meat more cooked, you can leave it in the oven longer, but be careful not to overcook it.
In conclusion, using a meat thermometer is crucial when cooking prime rib to ensure that your meat is cooked to your desired level of doneness. By following the temperature guidelines and remembering to account for carryover cooking, you can achieve the perfect prime rib every time.
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Seasoning
Choosing Your Seasonings:
The choice of seasonings for prime rib can vary according to personal preference and the desired flavour profile. Some popular options include salt, pepper, rosemary, thyme, garlic, and olive oil. You can also experiment with other ingredients such as paprika, chili powder, or Italian seasoning to add a unique twist to your dish.
Preparing the Meat:
Before applying the seasoning, it is recommended to remove the prime rib from the refrigerator about an hour before cooking. This allows the meat to come to room temperature, ensuring more even cooking. Blot the surface of the meat with paper towels to remove any excess moisture, which will help the seasoning adhere better.
Applying the Seasoning:
Combine your chosen seasonings in a small bowl and mix well. You can adjust the quantities of each ingredient to suit your taste preferences. Generously rub the seasoning mixture all over the surface of the prime rib, making sure to cover all areas, including the sides and ends. Use your hands or a spoon to gently press the seasoning onto the meat. If desired, you can also sprinkle a small amount of seasoning inside the pan before placing the prime rib on top.
Resting and Cooking:
Once the prime rib is seasoned, let it rest for a while at room temperature before placing it in the pan. This resting period allows the meat to absorb the flavours of the seasonings. When you're ready to cook, preheat your oven to the desired temperature, typically starting at a high temperature for oven-searing, and then reducing the heat for the remainder of the cooking process. Place the prime rib in the pan, bones down for a bone-in roast, and follow your chosen recipe for cooking times and temperatures.
Remember, seasoning is a creative process, and you can adjust and customise the ingredients and quantities to suit your taste preferences. Enjoy experimenting with different combinations to find your perfect prime rib seasoning blend!
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Carving and serving
Once your prime rib is cooked, remove it from the oven and place it on a carving board. Tent the roast with foil and let it rest for 15 to 30 minutes. This is a crucial step as it allows the juices to seal back into the meat, ensuring the roast is juicy and not chewy. The internal temperature of the roast will continue to rise while resting, so keep that in mind when deciding on your desired level of doneness.
Before carving, cut away any strings used to hold the roast to the rack of rib bones. If using a bone-in roast, you can remove the bones before carving, or carve the meat off the bones. Use a sharp carving knife to slice the meat across the grain, making slices about 1/2-inch to 3/4-inch thick.
Prime rib is typically served rare or medium-rare. To achieve a rare roast, cook to an internal temperature of 115°F. For medium-rare, cook to 120°F, and for medium, cook to 130°F. Keep in mind that the roast will continue to cook and rise in temperature as it rests, so remove it from the oven before it reaches your desired temperature.
There are several sauces that pair well with prime rib. You can make a simple au jus or gravy using the pan drippings, or try horseradish cream for a cool and spicy contrast to the rich beef. Serve your prime rib with sides such as mashed potatoes, wedge salad, homemade rolls, or a variety of roasted vegetables.
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Frequently asked questions
Place the bone-in roast with the bones down in a cast-iron, roasting, or other oven-safe pan.
Combine salt, pepper, fresh thyme, rosemary, garlic, and olive oil, then rub it all over the outside of the roast.
Preheat the oven to 500 degrees Fahrenheit. Then, after 15 minutes, reduce the oven temperature to 325 degrees Fahrenheit.
