Insanely Delicious Prime Rib Recipe (2024)

FAQs

How do restaurants make prime rib so tender? ›

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

Prepare herb rub.

Combine the salt, pepper, fresh thyme, rosemary, garlic and olive oil then rub it all over the outside of the roast. Place a bone-in roast with the bones down, in a cast iron, roasting, or other oven safe pan. Place a boneless rib roast on top of a rack, and then in your pan.

Why Use Butter for Prime Rib? Rubbing a Prime Rib roast down with softened butter before cooking serves a few purposes. First, the extra layer of fat spread over the surface of the meat traps moisture so it can't escape as easily. This ensures a tender and juicy slice of roast beef.

In the end, the thicker crust that we got from the final sear was not worth the vast swaths of rosy pink meat that were lost. We recommend a low, slow cook preceded by a good sear. Whatever crust you may get from the final sear is just not worth the risk to the rest of this exquisite cut of meat.

For best results, salt your prime rib on all surfaces with kosher salt at least 45 minutes before you start cooking it, and preferably the day before, leaving it in the fridge uncovered overnight. Initially, the salt will draw out some moisture and end up dissolving in it.

Make your Prime Rib rub: In a small bowl, stir together: 1/2 Tbsp salt, 1/2 Tbsp black pepper, 1 tsp minced rosemary, 1/2 tsp minced thyme leaves, chopped garlic, and 3 Tbsp olive oil. Lightly pat the roast dry with a paper towel then rub all over top and sides with garlic rub.

Cooked low and slow in the oven and finished with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.

Prime rib has a large “eye” of meat in the center, which is juicy, tender, and marbled with fat. This eye has a fat-marbled muscle around it, and the whole thing is surrounded by a thick cap of fat. This means that prime rib is tender, juicy, and extremely flavorful because the muscles aren't heavily used.

To ensure a flavorful prime rib, make simple compound butter. For every 4 pounds of prime rib, combine 1/4 cup soft butter, 1 teaspoon black pepper, 1 teaspoon salt, 1/2 teaspoon cayenne pepper, and 1 teaspoon herbs de Provence. You can also use olive oil instead of butter and any dried herbs that you like.

Marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.

Should prime rib be cooked fat side up or down? ›

Place the roast fat side up, bone side down, in a large roasting pan. Cook for 15 minutes, then reduce the oven temperature to 325°F. This allows the heat to sear the roast, trapping the juicy flavors inside while the rest of the meat cooks. On average, each pound of rib needs 15 minutes to cook (i.e., a 4 lb.

Yes, it's important to season your prime rib, but worrying about whether to season it the night before or three hours before—or even right before it goes in the oven—is not a good use of your cooking bandwidth.

Before you begin roasting, be sure your Prime Rib Roast is completely thawed. If frozen, thaw it in the refrigerator for at least 48 hours before preparing and bring the meat to room temperature. Remove your roast from the refrigerator for at least 1 hour (but no more than 2 hours) before roasting.

Leaving prime rib roast uncovered while roasting allows the meat to develop a nice brown crust. You should only cover the roast with aluminum foil if it is becoming too brown.

Cook until a thermometer inserted into the thickest part of the prime rib registers 130 degrees F for medium rare, 35 to 45 minutes of cooking time per pound. An 8-pound roast will take about 5 1/2 to 6 hours.

Cooked low and slow in the oven and finished with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.

For a bone-in prime rib, figure two servings per rib, while a boneless roast will yield two servings per pound. When trying to figure out how much time you need to roast your prime rib, use this simple calculation: weight of the prime rib (in pounds) x 5 = total roasting time in minutes.