Cooking a Prime Rib Roast doesn't have to be intimidating. I know it is scary to spend so much money and then have something go horribly wrong, but if you have a friend to help you, you'll have perfect roast beef that makes a beautifully impressive meal!
The friend to which I am referring is a trusted Instant Read Thermometer . If you can read a thermometer, you can be successful making a Prime Rib, Standing Rib Roast, Ribeye Roast, Roast Beef, whatever you call it... it will be delicious! It's true!
A Prime Rib Roast is a fatty cut of meat which is why it has so much flavor. I always look for a roast with the rack. There is flavor in them bones, so leave 'em on!! I prefer at least 3 ribs and look for nice marbling throughout. Don't be shy -You are paying a pretty penny for this meal and you want it to be the best it can be! So dig through the selection looking for a well-marbled cut of meat.
Read through the directions first for tips. You will want to prep your roast the day before and then take it out of the fridge at least 2 hours before you plan to start cooking it! Plan for approximately 1 pound per person, and allow 2 hours for cooking and resting time for a 7 lb roast. Adjust the cooking time for a larger or smaller roast, but always go by the temp to ensure perfect results.
Cooking a Prime Rib Roast
- 7lb Prime Rib Roast (at least 3 bones)
- 2 tablespoons freshly minced garlic
- 2 tablespoons good quality olive oil
- 2 teaspoons sea salt
- 2 teaspoons ground black pepper
- 2 teaspoons fresh thyme leaves
- The day before cooking, mix 2 tablespoons freshly minced garlic, 2 tablespoons olive oil, 2 teaspoons sea salt, 2 teaspoons ground black pepper, and 2 teaspoons fresh thyme leaves in a small bowl until combined.
- Lay out plastic wrap in a cross. I lay one large piece horizontally and then top it with a large piece vertically. Place the roast in the center of the plastic wrap and slather it with the garlic mixture all over the fat cap on the top of the roast and along the sides. Wrap tightly in the plastic wrap and refrigerate overnight.
- Approximately 2-4 hours prior to roasting, remove the roast from the fridge and unwrap. Place roast in the roasting pan and allow it sit out to come to room temperature. Allowing the roast to come to room temperature will ensure even cooking throughout.
- When ready to roast, preheat the oven to 500 degrees F. Roast the meat in the preheated oven for 20 minutes to develop a beautiful crust on the outside, and then reduce the temperature to 325 degrees F and continue to roast for another 60-70 minutes. At this time you'll want to check the temperature. Insert the instant read thermometer into the thickest part of the roast. I always take my roast out between 120-125 degrees F. This makes for a nice mid-rare roast beef and just the way we like it. If you like it a little more cooked, I recommend cooking to no more than 135 degrees F.
- If it is not quite up to temp, put it back in the oven and cook for another 5-10 minutes and check the temp again. Repeat cooking and temp checking until the meat is done how you like it. When in doubt, I always err on the side of under-cooked. If the roast is under-cooked you can always throw it under the broiler for a minute to get it the way you like it, but if it is over-cooked, you're done! You can't fix that.
- Once the roast is up to temp, remove it from the oven to a cutting board and allow it to rest for at least 20 minutes before slicing. TIP: I line a large baking sheet with foil and place my cutting board on top of the foil. This will help catch any juices that might drip off the roast while resting and slicing.
- Once rested, slice the roast and enjoy the deliciousness!
Total time: 1 hrs. 40 mins.
Tags: Cooking, holiday, instant read thermometer, prime rib, Ribeye Roast, roast, roast beef, special occasion, standing rib roast, Christmas
recipe inspired by: allrecipes.com Garlic Prime Rib