Cooking the Perfect Prime Rib Roast
Preparing a beautiful prime rib dinner doesn’t have to be tricky if you follow my simple steps.
When you purchase your roast, keep in mind that it can be called many things, including standing rib roast, beef rib roast or prime rib roast. But it is all the same cut. I like to use a boneless roast but the bone-in variety is excellent, too. (I just prefer not to mess with cutting off the bone before serving.)
You only need a few ingredients to season the roast before placing it in the oven. I use dried onion flakes, garlic powder and a good dose of salt and pepper.
Don’t add water or any liquid to the pan.
Preheat your oven to 450°F and then place the roast, uncovered, in the oven and cook for just 15 minutes. This gets the outside cooking quickly so it forms a nice crust while baking.
Lower the temperature to 325°F. Cook for approximately 60 to 90 minutes more or until a meat thermometer inserted in the middle of the roast reaches 135°F. Keep in mind that the internal temperature will increase 10°F to 145°F (medium-rare) once the roast is removed from the oven and stands for 10-15 minutes.
Letting the roast rest after cooking and before slicing allows it to retain its juices. While some people like to tent the roast loosely with aluminum foil as it rests, I prefer not to because the internal temperature might rise too much and you also might lose the crispy crust.
I think a prime rib is best served medium rare to medium. For me, anything over 160°F (medium) after standing is too dry and overcooked, but doneness is a personal preference.