How to Cook the Perfect Prime Rib Recipe!
Follow my Prime Rib recipe and your friends and family will be impressed with your culinary skills - and they'll absolutely love this delicious piece of meat. Now, I know what you're thinking - how do I cook the Perfect Prime Rib? Well, then let’s get to it! I'm here to share my secret recipe with you all - the only real way to cook a Prime Rib.While it may seem like a complicated roast to cook, Prime Rib is actually quite simple to prepare. Just follow the few simple steps below and you'll be enjoying perfectly cooked Prime Rib in no time!So, let’s get cooking!
Recipe Video
Recipe Ingredients
- The Chef used a Choice 7 pounds Bone in, 3 bones, if you can find Prime that would be more delicious
- 2 to 3 ounces of Clarified Butter or Butter Olive Oil
- 2 tablespoons Herb De Provence of your favorite Dried Herb Blend
- 2 to 3 ounces Sweet Butter to use to finish the cooking
Recipe Instructions
- Salt and pepper the roast generously all over and place it on a rack on a cookie sheet in the fridge not covered for a few hours or as much as 48 to 72 hours.
When ready to cook Preheat Oven to 250ºF / 120ºC
- Brush the Roast with Clarified Butter or Butter Olive Oil and rub some Herbs de Provence.Place on top of a rack on a cookie sheet. If you do not have a rack or a cookie sheet, add celery, carrot onion in the bottom of a roasting pan and bake the prime rib that way.
- It took the Chef 3 ½ hours to cook the Roast to Rare to Medium Rare 120F/49C
- Remove Roast from Oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 45 minutes and up to 90 minutes. Meanwhile, Preheat Oven to highest possible temperature setting, 500 to 550°F / (260 to 288°C).
- Cover the Roast with Butter (like the Chef did in the video)
- Reheat the Roast for 10 to 15 minutes MAX.
- At this point you do not need to let it rest before cutting it.
Pro-Tips
To learn more about How to Cook the Perfect Prime Rib and the 13 Mistakes to Avoid When Cooking Prime Rib be sure to check out my interview on TastingTable.com
One of the simplest yet most impactful techniques is dry brining. Generously season your prime rib with salt and let it rest uncovered in the refrigerator for 24 hours. This process draws out moisture, which then reabsorbs, carrying the salt deep into the meat. The result? A deeply flavored, beautifully crusted roast. Remember to let the meat come to room temperature before roasting to ensure even cooking.
After roasting, let your prime rib rest for 30-45 minutes. Cover it loosely with foil (but don’t seal it) to keep it warm. This resting period allows the juices to be redistributed, making every slice tender and juicy. Cutting into the roast too soon releases those precious juices, leaving you with a dry cut of beef. Patience is key here, my friends!
To achieve the perfect doneness, I recommend using a meat thermometer. Insert the thermometer into the thickest part of the roast, avoiding bone. For a medium rare roast, aim for an internal temperature of 120°F before resting. This tool takes the guesswork out of cooking and guarantees a beautifully cooked prime rib every time.
Dry Brining for Maximum Flavor
One of the simplest yet most impactful techniques is dry brining. Generously season your prime rib with salt and let it rest uncovered in the refrigerator for 24 hours. This process draws out moisture, which then reabsorbs, carrying the salt deep into the meat. The result? A deeply flavored, beautifully crusted roast. Remember to let the meat come to room temperature before roasting to ensure even cooking.
Mastering the Rest Time: Patience is Key
After roasting, let your prime rib rest for 30-45 minutes. Cover it loosely with foil (but don’t seal it) to keep it warm. This resting period allows the juices to be redistributed, making every slice tender and juicy. Cutting into the roast too soon releases those precious juices, leaving you with a dry cut of beef. Patience is key here, my friends!
Bonus Pro-Tip: Always Use a Meat Thermometer
To achieve the perfect doneness, I recommend using a meat thermometer. Insert the thermometer into the thickest part of the roast, avoiding bone. For a medium rare roast, aim for an internal temperature of 120°F before resting. This tool takes the guesswork out of cooking and guarantees a beautifully cooked prime rib every time.
Equipment - You can find the items below at our online store!
Nutrition
Calories: 1299.2kcalCarbohydrates: 0.64gProtein: 54.01gFat: 118.42gSaturated Fat: 52.13gPolyunsaturated Fat: 4.32gMonounsaturated Fat: 49.44gTrans Fat: 0.23gCholesterol: 273.42mgSodium: 222.96mgPotassium: 886.66mgFiber: 0.37gSugar: 0.02gVitamin A: 215.11IUVitamin C: 0.5mgCalcium: 50.61mgIron: 6.91mg