Perfectly Juice Prime Rib Recipes

CHEF JOHN'S PERFECT PRIME RIB

Steps:

• Place rib roast on a plate and bring to room temperature, about 4 hours.
• Preheat an oven to 500 degrees F (260 degrees C).
• Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
• Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.

CLASSIC ROAST PRIME RIB OF BEEF AU JUS

Steps:

• Gather the ingredients.
• Remove the prime rib from the refrigerator and place it in a large roasting pan with at least 3-inch sides.
• Rub the entire surface of the roast with the butter and coat evenly with salt and pepper. Let the prime rib stand at room temperature for 2 hours.
• Preheat the oven to 450 F. When the oven is hot, put the roast in and cook for 20 minutes to sear the outside of the roast. After 20 minutes, reduce the oven temperature to 325 F and roast until the desired internal temperature is reached (see below). For medium-rare meat, this will take approximately 15 minutes per pound.
• Transfer the roast to a large platter and loosely tent it with foil. Let it rest for 30 minutes before serving.
• Gather the ingredients for the au jus.
• Pour off all but 2 tablespoons of the fat from the roasting pan and place the pan on the stovetop over medium heat.
• Add the flour. Cook, while stirring, for 5 minutes to form a roux or paste.
• Pour in the beef broth and whisk, scraping all the caramelized beef drippings from the bottom of the pan. Increase the heat to high and cook the sauce, whisking often, for 10 minutes or until it reduces and thickens slightly.
• Adjust the seasoning, strain, and serve alongside the prime rib in a gravy boat or pourable bowl.

PERFECTLY JUICE PRIME RIB

Steps:

• Combine seasonings, and rub into roast.
• Let sit while oven preheats to 375.
• Place roast in broiling pan, fat side up or bone side up.
• Bake for 45 minutes.
• Turn oven off, DO NOT OPEN OVEN.
• One hour before serving, turn oven back on 45 minutes.
• Take rib out, LET STAND FOR 15 MINUTES.
• This is VERY important, it allows the juices to distribute.
• Do not carve "ahead of time", either. Scrape off the salt "shell." The meat directly underneath that will be very salty, but that's usually the fatty part that no one eats, anyways. The rest of it will be fine, I PROMISE!
• Serve with au jus and horseradish sauce.

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.

KITTENCAL'S PERFECT PRIME RIB ROAST BEEF

Steps:

• Using a knife, poke small holes all over uncooked roast, and insert a half of a clove of fresh garlic in the hole (as many holes and as much garlic as desired).
• Cover roast, and refrigerate overnight.
• The next day, remove the roast from fridge and uncover; let sit out at room temperature for about 2 to 2-1/2 hours (this is an important step to relax the meat fibers, it will make for a more tender juicy roast, the length of counter-time will depend on the size of your roast).
• Set oven to 450°F and allow the oven to preheat for a minimum of 15 minutes.
• Season the roast with only a small amount of salt but lots of fresh ground black pepper pepper (that's all nothing else but a little salt and fresh ground black pepper, using any other spices will take away the flavor from the prime rib!).
• Place the roast fat-side up on a rack in a shallow-sided pan, then insert a meat thermometer in the middle of the roast but not touching any rib bones.
• Roast uncovered at 450°F for 20 minutes (a few more minutes won't hurt at 450°F).
• After 20 minutes of high heat cooking reduce heat to 350°F and continue to roast for 1 hour to 1 hour and 15 minutes OR until the meat thermometer reads 130°F for rare doneness OR 140°F for medium-rare doneness, that is the way a prime rib really should be served, check your roast after 1 hour cooking time.
• *NOTE* It is strongly advised to remove the roast slightly before desired degree of doneness is achieved as the roast will continue to rise in temperature several degrees after removing from the oven.
• Remove meat to a carving board.
• Cover loosely with foil and allow let rest (DO NOT CUT INTO ROAST for at least 20 or more minutes or all juices in the meat will flow out).
• While the roast is resting prepare the au jus; place the roasting pan on top of the stove over high heat.
• Add in the wine; cook for 8-10 minutes, stirring and scraping any brown bits.
• Add in the beef stock; cook and reduce the juice by half (this might take about 20 minutes).
• Add salt and pepper to taste.
• Slice roast (just before serving!) and drizzle with some of the juice.
• *NOTE* if desired you can cover the roast loosely with foil the first hour and then uncover and cook for the remaining time.
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• APPROXIMATE COOKING TIMES for the prime rib cooked at 350°F after the 20 minute cooking time at 450°F.
• Rare; cook 12-13 minutes per pound or to 130°F.
• Medium-rare; cook 14-16 minutes per pound or to 140°F (I would not recommend cooking a prime rib any more than medium-rare).
• Since every oven cooks differently cooking times are only approximate.
• SUGGESTED SERVING PORTIONS PER PERSON ----for a generous serving of prime rib roast you should figure on 2 people per rib, that means if you plan to serve 6 people you should be able to do so with 3 ribs/ eight people with 4 ribs/ do not bother with less than 3 ribs anything less than that is not a roast but rather a steak and would be better treated as such.