A prime rib, also known as a standing rib roast, is a popular and classic cut of beef often served for special occasions. It’s a tender, flavorful roast that’s ideal for a holiday meal or a big gathering. Here’s a primer on prime rib—what it is, how to cook it, and tips for making it perfect!
What is Prime Rib?
Prime rib refers to a large, bone-in cut of beef from the rib section of the cow. Typically, it includes ribs 6 through 12, and it’s called “standing rib roast” because it’s often cooked with the ribs standing up, which also helps to elevate the meat off the roasting pan to prevent it from sitting in its own juices.
The name “prime rib” refers to the quality of the meat, but it’s worth noting that you don’t always have to buy USDA Prime beef to get a great prime rib. While Prime is the highest quality, Choice or even Select cuts can also yield a delicious roast if cooked properly.
Prime Rib vs. Ribeye Steak
A ribeye steak is essentially the same piece of meat as prime rib but cut into individual portions. A prime rib roast, when sliced after cooking, yields bone-in or boneless steaks with a great deal of flavor, tenderness, and marbling.
How to Cook Prime Rib
Cooking prime rib is fairly straightforward, but it does require some patience and attention to detail. Here’s a basic method for roasting it to perfection:
1. Preparation
- Choosing the Roast: Look for a roast with a good amount of marbling (the streaks of fat running through the meat). This fat helps keep the meat juicy during cooking.
- Seasoning: The simplest and most effective seasoning for prime rib is salt, pepper, and garlic. Rub the roast with a generous amount of kosher salt, black pepper, and minced garlic or garlic powder. Some people also like to make a paste with fresh herbs like rosemary or thyme, along with olive oil, to rub on the meat.Tip: Let the roast sit at room temperature for about 2 hours before cooking. This helps it cook more evenly.
2. Cooking Method
- Roasting at Low Temperature: The best way to cook prime rib is in a low-temperature oven, which ensures even cooking and tenderness. Preheat your oven to 250°F (120°C). Place the roast bone-side down (or fat-side up) on a rack in a roasting pan. The bones act as a natural rack that helps elevate the meat.
- Roast Time: The general rule of thumb is about 15-20 minutes per pound at 250°F. This allows for slow cooking and results in a tender roast with a nice, even pink color throughout.For example:
- A 5-pound roast might take about 1 hour 15 minutes to cook.
- A 7-pound roast might take about 2 hours 15 minutes.
Tip: Use a meat thermometer to ensure your roast is cooked to your desired level of doneness:
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-well: 150°F (66°C)
- Searing (Optional): Some people like to sear the roast at a high temperature after it’s finished cooking to develop a brown, flavorful crust. You can do this by increasing the oven temperature to 500°F (260°C) for the last 10-15 minutes of cooking, or by searing the roast in a hot pan on the stovetop before roasting it.
3. Resting
Once the roast is done, let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, keeping the meat juicy and tender.
Carving the Prime Rib
To carve the prime rib, run your knife along the ribs to separate the meat from the bones. Then, slice the roast against the grain into thick, even slices.
Tips for Success
- Choose the right size: Estimate about 1/2 to 3/4 pound per person for bone-in prime rib.
- Use a meat thermometer: This is key to cooking your prime rib to the exact level of doneness you want.
- Rest the roast: Don’t skip the resting period—this step ensures your prime rib stays juicy and tender.
Side Dishes for Prime Rib
Prime rib pairs wonderfully with a variety of sides. Some great options include:
- Yorkshire puddings (classic with prime rib)
- Roasted vegetables (like potatoes, carrots, and Brussels sprouts)
- Creamed spinach
- Mashed potatoes or au gratin potatoes
- Horseradish sauce or au jus for dipping
Cooking prime rib is a true showstopper. It requires time and attention, but the results are more than worth it—perfectly tender, juicy, and full of flavor!
