Roasting Bone in Prime Rib Beef

Prime rib, also referred to as standing rib roast, is a beautiful piece of meat. Whenever we need a truly show-stopping holiday roast, we turn to it. A well-cooked prime rib is juicy, full of flavor, and not at all difficult to make. Plus, it's impressive: You'll make your gueststhink you labored for hours, but it'll be your little secret that it was no sweat and really your oven did all the work.

Prime Rib can be some what of a misnomer depending on where you're shopping for your meat. While the cut is refers to a prime rib or standing rib roast, the quality of most supermarket cuts is actually USDA Choice and is signified by moderate marbeling of fat and relatively high quality. USDA Prime cuts of beef are more heavily marbled with fat, very high quality, and harder to find. USDA Choice cuts are certainly a great candiate for prime rib roast, but if you want to experience a true Prime cut for a special occasion, just expect to pay a little bit more and a fattier, more flavorful cut. If possible, avoid USDA select cuts for larger, pricier cuts as they tend to be leaner and less flavorful.

A beef rib roast is made of the seven bones the stretch across a cow's side, sandwiched between the shoulder chuck and the short loin, and is usually split into to two cuts. The larger end, closer to the chuck, is typically fattier with more connective tissue. Although it produces a more irregular slice it has a ton of flavor. The smaller end, closer to the short loin, is slightly less fatty but more tender and uniform. Depending on what you're looking for, both can yield tasty results.

When in doubt, make friends with your local butcher! If you're already planning to shell out some cash for a showstopping meat centerpiece, you might as well consult an expert and make a knowledgable friend in the process. Simply let them know what you're planning to make and ask them to help you choose a prime cut of meat. You may need to plan ahead, especially around the holidays.

Feeding a crowd always feels like it takes a little bit of guess work but as a simple rule of thumb, you should account for about one pound per person if this is the main protein, and 1/2 pound per person if prime rib is a part of a buffet. If you end up with extra, leftover prime rib is never ever a bad thing – mix it up in Instant Pot pho, in steak & egg hash , or in creamy steak fettucine

How can I get a browned, flavorful, crusty crust?

A cut like prime rib deserves time, love, and attention. Starting a few days ahead can help you get a perfectly crusty outer layer while keeping the center perfectly cooked. Two methods for encouraging a crust on your prime rib:

Method 1: Pat the meat dry, set it on a rack on a baking sheet, and let it sit unseasoned and covered with cheesecloth or a clean tea towel in the refrigerator for up to 7 days. Pat dry again and season with salt and pepper before cooking.

Method 2: Pat the meat dry, set it on a rack on a baking sheet, and season with salt and pepper. Place uncovered in the refrigerator overnight or up to 4 days. Both methods will yield a darker, more flavorful crust.

How long do I have 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. Follow these temperatures for when you'll want to remove the meat from the oven based on your desired doneness.

Medium-rare — 110º

Medium — 120º

Medium-well — 130º

Well — 140º

How do I cook a prime rib roast to medium rare?

When roasting, the prime rib should be on a roasting rack with the rib side down. Check for doneness by inserting a probe thermometer into the center of the rounded part the roast at a 45° angle. For a cut of meat that's this expensive and likely for a special occasion, invest in a good digital probe thermometer with a silicone cord that's at least 4 feet long. It should be attached to a digital display. 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. Cooking a prime rib to medium rare is our preferred doneness — it has a red, warm center. You'll want to remove the roast from the oven when its internal temperature reaches 110º, which will vary depending on your chosen cooking method. Then, let it rest for at least 15 minutes before slicing and serving.

How long do I cook a small prime rib roast?

A small, typically 5-pound roast will only take about 1 hour 30 minutes to cook using the traditional cooking method. If using a reverse-sear method (see below), the roast should take 3 1/2 to 4 1/2 hours, depending how low your oven temperature will go.

How do I cook a prime rib roast in the oven?

There are

two great methods

for cooking prime rib in the oven. The traditional method, and the reverse-sear method. Both methods involve cooking at two temperatures.

For the more traditional method, you're going to want to start the roast at 450º, which will help get a nice sear on the outside of your meat, and then at 350º to roast all the way through. Once you sear the meat at a high temp for 30 minutes, you reduce the heat and continue cooking until the meat thermometer reads 120º for medium. While this method is a classic and will yield a delicious result, the high temp start can cause the outer layer of the roast to cook longer than the center, meaning you'll get a little less of the warm, red center.

To get the perfect even cook all the way through, try a reverse sear. A reverse sear is exactly what it sounds like. Rather than starting at a super high temp, you let the roast cook low and slow at 225 to 250°, depending on how low your oven will go, until the center reaches the desired doneness. Let the meat rest for 30 minutes. To finish the roast and put a sear on the outside, crank the oven as high as it will go, 500 to 550 ° and let it roast for an additional 5 to 10 minutes. It can be carved and served right away, hot and juicy.

Do I not need to season it with more than salt and pepper?!

Prime rib is such a fancy cut of meat that you don't need to do pretty much anything to it to make it taste delicious. But when we say season with salt and pepper, we mean it: You should be blanketing the meat with a thin layer of salt :)

How do I let a prime rib rest?

This is a very important step. You will be tempted to cut into the roast right away—omg, the smell!—but letting the meat rest before slicing will make sure you don't lose all of its juices, and will ensure the roast increases in internal temperature. Simply transfer the meat to a cutting board and loosely tent it with foil. Let rest 15 to 20 minutes before slicing.

What do I serve with prime rib?

No need to overthink it - mashed potatoes. The perfectly creamy and buttery potatoes go so well with the savory meat. Throw in some roasted cauliflower or Brussels sprouts and you have a perfectly balanced meal.

Have you tried this yet? Let us know how it went in the comments below!

Nutrition (per serving): 502 calories, 31 g protein, .3 g carbohydrates, .1 g fiber, 0 g sugar, 41 g fat, 16 g saturated fat, 568 mg sodium