Best Roasting Pans For Perfect Prime Rib

Prime rib is a special occasion dish, so when you cook it, you want to make sure it's done right. To do that, you'll need a good-quality roasting pan. But with so many options available, which one should you choose?

Roasting pan and rack

When it comes to roasting pans and racks, there are a few key considerations to keep in mind to ensure you get the best results for your prime rib roast. Firstly, a roasting rack is essential as it elevates the meat, allowing air to circulate around it and ensuring even cooking. The roasting pan and rack should also be large enough to accommodate the size of your roast, with some pans designed to fit up to a 20-pound turkey. Additionally, the material of the roasting pan is important; stainless steel is a popular choice due to its durability, heat retention, and even heat distribution. Some pans also feature a non-stick coating, which can make cleanup easier.

When selecting a roasting rack, look for one that is sturdy and secure, with handles that are easy to grip, even when wearing thick oven mitts. Some racks are designed with a V-shape, which can help with air circulation and even cooking. It is also important to ensure that your roasting pan and rack are oven-safe to the temperatures you require—some pans can accommodate temperatures up to 600 degrees Fahrenheit.

If you're looking for a more budget-friendly option, the Farberware Nonstick Steel Roaster is an excellent choice. It features a removable, chrome-plated flat rack and is made of heavy-duty steel that resists warping. The non-stick coating offers reliable food release and makes cleanup a breeze. Keep in mind, however, that the flat rack may cause instability when cooking larger cuts of meat breast-down.

For a premium option, the Viking Culinary 3-Ply Stainless Steel Roasting Pan is an impressive choice. It boasts great heat retention and distribution, with a three-ply metal construction that includes a magnetic stainless steel exterior, an aluminum core, and a high-quality 18/10 stainless steel interior. The included V-shaped rack has a PFOA and PFOE-free non-stick coating, making cleanup a breeze. The double-riveted inverted handles provide a secure grip and take up less space in the oven. However, keep in mind that this roasting pan may not fit in smaller ovens.

If you're looking for a roasting pan with a lid, the Viking 8.5 Quart Stainless Steel Oval Roaster is a versatile option. It can be used as a roasting pan, Dutch oven, or stock pot, and the lid can be used separately as a casserole dish or saute pan. The three-ply construction combines the durability of stainless steel with the excellent conductivity of aluminum for even heat distribution. However, the high sides may lead to longer cooking times.

For a trusted brand, the All-Clad E752C264 Large Roaster is a great choice. It features a gourmet, V-shaped rack and secure, upright handles. The 2 3/4-inch sides are high enough to reduce splattering without affecting cooking time. The non-reactive 18/10 stainless steel construction ensures that your food tastes as it should, and the size is generous enough to accommodate a large Thanksgiving turkey. However, it is not induction-compatible.

Marinating vs. using rubs

When it comes to preparing a prime rib roast, there are two popular methods to enhance its flavour: marinating and using rubs. Both techniques have their own advantages and can significantly improve the taste and texture of the meat. Here is a detailed comparison between the two:

Marinating:

Marinating involves soaking the prime rib in a mixture of herbs, spices, and other flavourings for a certain period. This technique is excellent for infusing flavours deep into the meat. However, it is important to note that the impact of marinating on prime rib might be limited due to its dense structure. The marinade might not penetrate very far into the meat, especially if it is a boneless prime rib. Nevertheless, marinating can still add flavour to the fatty collar portion of the roast. It is recommended to marinate the prime rib overnight or for at least 8 hours in the refrigerator. This process can make a significant difference in the final flavour of the roast.

Using Rubs:

On the other hand, using rubs involves applying a mixture of dry herbs, spices, and other ingredients directly to the surface of the prime rib. Rubs are an excellent way to season the prime rib evenly and create a crispier surface. Since prime rib is a thick and bone-in cut, using a rub is one of the most practical ways to season it effectively. The natural tenderness of the meat also means that tenderizing marinades might make the texture too soft. Rubs offer a wide range of flavour options, from classic combinations like rosemary and black pepper to more unique blends like Mediterranean-inspired mixes with marjoram, garlic, dill, and cinnamon. It is important to let the prime rib come close to room temperature before applying the rub, as it will ensure better adhesion of the spices and herbs.

In conclusion, both marinating and using rubs have their advantages. Marinating can infuse flavours deeper into the meat, while rubs provide a wider range of flavour options and a crispier surface. The ideal choice depends on personal preference, the desired level of flavour, and the desired texture of the prime rib.

As for the best roasting pan for prime rib, the Cuisinart MultiClad Pro 16″ Roasting Pan With Rack is a top choice. Its tri-ply construction ensures even heat distribution, making it excellent for searing and roasting. The flat cooking surface and sturdy handles make it a versatile option for various dishes. Another good option is the Anolon Tri-ply Clad Roaster, which is similarly priced and performs well in the oven and on the stovetop.

Cooking times and temperatures

The cooking time and temperature for prime rib depend on how rare you want the meat. It is recommended to cook prime rib to a minimum of medium-rare. Rare is great for leaner cuts of meat, but for fatty, well-marbled cuts like prime rib, you want to cook them to a temperature where the fat will start to soften and render.

First, preheat your oven to a high temperature, between 450°F and 500°F. Place the prime rib, fat-side up, in a roasting pan. Insert an ovenproof meat thermometer into the thickest part of the roast, ensuring it isn't touching the bone.

Cook the prime rib at this high temperature for 15 minutes to get good browning on the outside of the roast. Then, lower the oven temperature to 325°F to finish roasting. The total cooking time at this temperature will depend on the weight of your prime rib and your desired level of doneness.

For rare prime rib, cook for 10-12 minutes per pound. For medium-rare prime rib, cook for 13-14 minutes per pound. For medium prime rib, cook for 14-15 minutes per pound.

Check the temperature of the roast using a meat thermometer an hour before you expect it to be done. The internal temperature for rare prime rib should be 120°F, 125°F for medium-rare, and 130°F for medium.

Once the desired internal temperature is reached, remove the prime rib from the oven and place it on a carving board. Tent it with foil and let it rest for 15 to 30 minutes before carving. The internal temperature of the roast will continue to rise while it rests.

Carving the prime rib

After resting, the prime rib is ready to be carved. If you used a bone-in prime rib, start by cutting the strings that hold the bones to the meat. Remove the bones and set them aside, as someone might enjoy eating the meat off them. With the bone side down, cut slices across the grain of the roast to your desired thickness, typically between 1/4" to 1/2" thick.

It is recommended to only cut the number of slices you plan to serve, as this will keep the leftover meat moist. The prime rib can be served with sides such as mashed potatoes, wedge salad, homemade rolls, and a horseradish cream sauce. Don't forget to use the drippings from the roast to make a delicious gravy!

Serving suggestions

Prime rib is a juicy, tender, and rich cut of meat that is usually reserved for special occasions. It is best served rare or medium-rare, with a deep brown, crisp, crackly, and salty crust.

When it comes to serving suggestions, there are a plethora of options to choose from. Here are some ideas to get you started:

Sides

Sides are essential to elevate your prime rib and create a well-rounded meal. Here are some options:

• Potatoes: Mashed potatoes, roasted potatoes, garlic feta mashed potatoes, dauphinoise potatoes, twice-baked potatoes, colcannon, or potato rolls.
• Vegetables: Roasted Brussels sprouts, roasted carrots, roasted cauliflower, roasted baby carrots, roasted broccoli rabe, roasted holiday vegetables (Brussels sprouts and carrots with dried cranberries and pecans), or green beans (with bacon and cranberries or Cajun-style).
• Salads: Caesar salad, garlic herb wedge salad, or Brussels sprout salad (with toasted almonds, shaved Parmesan, and pomegranate seeds).
• Other starches and grains: Polenta (with wild mushroom ragu), creamy orzo "risotto", rice stuffing with apples, herbs, and bacon, or pull-apart cheese bread.

Sauces and Gravies

A good sauce or gravy can enhance the flavour of your prime rib and add moisture. Here are some options:

• Horseradish cream sauce
• Red wine-based jus (cooked with oxtails, beef shins, or soup bones)
• Gravy made from the meat drippings, flour, and water, milk, stock, or beer

Leftovers

If you have any prime rib leftovers, they can be used in various dishes:

• Instant Pot pho
• Steak and egg hash
• Creamy steak fettuccine

Cooking Tips

• Use a good meat thermometer to monitor the internal temperature of the meat.
• For rare prime rib, cook to an internal temperature of 115°F (49-51°C).
• For medium-rare prime rib, cook to an internal temperature of 120-125°F (52-54°C).
• For medium prime rib, cook to an internal temperature of 130-135°F (54-57°C).
• Let the prime rib rest for 15 to 30 minutes before carving to allow the juices to redistribute and the internal temperature to rise slightly.
• Do not cover the prime rib while cooking, as this will prevent browning. However, you can tent it with foil after removing it from the oven to rest.

Frequently asked questions