Perfect Prime Rib Recipes

PRIME RIB

Steps:

• Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
• An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
• Meanwhile, preheat the oven to 400 degrees F.
• Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
• Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
• Cook for 30 minutes and then baste the roast again.
• Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
• Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.

THE PERFECT PRIME RIB ROAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place a rack inside a roasting pan.
• Mix garlic powder, onion powder, dill weed, pepper, and salt together in a bowl; rub onto roast, including the ribs. Place roast, rib-side down, onto rack in roasting pan.
• Bake roast in the preheated oven for 45 minutes. Turn off oven, keeping the door closed the entire time, and keep roast in oven for 3 hours. Turn oven back to 375 degrees F (190 degrees C) and cook roast until an internal temperature of 145 degrees F (65 degrees C) is reached, 30 minutes more.

PERFECT HOLIDAY PRIME RIB

Steps:

• Allow the roast to sit at room temperature for an hour. Adjust oven rack to low position and heat the oven to 200 degrees.
• On the stove top, heat a large roasting pan (not glass) over two burners set at medium-high heat. Place roast in hot pan (do not grease pan) and cook on all sides until nicely browned and about a half cup of fat has rendered, 6 to 8 minutes (or longer).
• Remove roast from pan. Set wire rack in pan and then set roast on rack. Generously season with salt and pepper.
• Place roast in oven; do not cover it and do not add water to the pan. Insert an ovenproof meat thermometer so the tip is centered in the thickest part of the beef, not resting in fat or touching bone. Roast until meat registers 130 degrees (medium) rare) on meat thermometer, about 3 1/2 hours (or about 30 minutes per pound). If you want it medium, roast to 145 to 155 degrees. Remember that the roast's temperature will rise 5 to 10 degrees after it comes out of the oven.
• Slices at the ends of the roast will be the most done, and slices in the middle will be more rare.
• Transfer roast to a carving board; tent loosely with aluminum foil. Let stand 20 minutes or longer before carving and serving with the pan drippings.
• A sharp knife is a must for carving. For uniform slices, hold the knife at the same angle for each cut. The more tender the roast, the thicker the slices can be.
• Variation: Also good with a rub of olive oil, chopped fresh thyme, minced garlic, and freshly grated lemon peel along with a generous dousing of salt and pepper.

THE BEST PRIME RIB

Steps:

• Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices. Sprinkle all over with the salt and pepper, wrap tightly with plastic wrap and refrigerate for 4 hours and up to overnight.
• Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan.
• Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 4 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
• Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let rest another 30 minutes before transferring to a cutting board for slicing.