How To Make Classic Prime Rib

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How To Make Classic Prime Rib

The simplest, easiest method.
The Kitchn | Meghan Splawn
Photos by Joe Lingeman
Here’s how to fall in love with prime rib roast: Cover the whole thing in salt and let it
slowly perfume the whole house as the interior cooks to juicy, rosy perfection while the
exterior develops a deep mahogany crust. Let it rest a while out of the oven while you
pour wine and welcome friends and family. Serve slices of the roast with a swipe of
homemade horseradish cream and a platter of golden roasted potatoes.
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Why Prime Rib Is the Best Roast

Prime rib roast’s promises cannot be understated. Standing tall on a serving platter
ready to be carved, its dark, crisp exterior promises a tender, rosy interior full of intense
beefy flavor. Partner this special-occasion cut of beef with good wine and classic sides
and you’re on your way to a classic meal.
If you’re investing your time and money into making a prime rib roast at home, you’ll
want some reassurance that your efforts will be rewarded. This simple, easy method is
just that: a straight-forward promise of perfection.
What Is Prime Rib Roast?
Prime rib roast is sometimes called standing rib roast and refers to the 6th to 12th rib
section of the rib primal from a beef cow. There’s some confusion as to whether prime
rib can only be called “prime” if it is graded as such using the USDA grading standards
of “prime,” “choice,” or “select.”
For our purposes, prime rib roast refers specifically to this cut and not the grading.
Although for fun you could spend a pretty penny and get yourself a prime prime rib
roast, but most are bought and served by restaurants.
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• This method can be used for a smaller 3- to 4-bone roast or a larger 6- to 7-bone
roast, with times adjusted accordingly. Plan on one pound of bone-in prime rib
per person.
• The roast cooks for about 1 1/2 to 2 hours depending on its size, but be sure to
remove the roast from the fridge two hours before roasting.
• Prime rib is best served rare to medium. Aim for an internal temperature of
115°F for rare and 120°F to 130°F for medium.
Buying Prime Rib

Prime rib can be sold bone-in or boneless, with the price per pound varying widely
depending on the preparation. Talk to your butcher about how many people you’ll be
serving and how much you’d like to spend. Most will recommend one bone for every
two diners, or about one pound of bone-in meat per person.
You can also ask your butcher to prepare your roast with “the ribs cut away and tied
back.” This makes the roast easier to cook and carve. The butcher will trim some fat, cut
the ribs away and secure them under the roast (in lieu of a roasting rack), and tie the
roast for you.
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Oven-Sear
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The method for creating a mahogany-colored crust on the roast is the classic oven-sear,
3 of 8 2021-10-04, 3:46 p.m.

meaning we start the roast in a very hot oven and reduce the temperature for the
duration of the roasting process. If it sounds familiar, that’s because it’s the same
method we use for our favorite roast turkey recipe. Oven-searing is by far the easiest
method for cooking rib roast, and it reduces the risk of overcooking.
Key Steps for Making Standing Rib Roast

• Take the chill off the roast. Remove the roast from the fridge at least two hours
before you plan to roast it. Don’t worry — the raw roast won’t be sitting long
enough to hit the danger zone of time/temperature. This just takes the chill off
the roast and later helps it cook a bit faster in the oven.
• Season the prime rib early. Season the rib roast right after removing it from the
fridge. This seasoning will draw some moisture from the exterior, making for a
better sear in the oven.
• Oven sear the roast for 15 minutes at 500°F. Put the prepared roast in the hot
oven and roast for 15 minutes. Be prepared: During this time, the roast is going to
release a fair amount of fat and there will be smoke. Turn on your oven’s vent
hood and open a few windows. Don’t worry — your kitchen will be smoke-free
long before guests arrive for dinner.
• Reduce the heat and cook to desired doneness. Reduce the oven temperature
to 325°F and cook for 13 minutes per pound. Continue to cook the roast for at
least another hour before you begin checking the roast’s temperature. Larger
roasts can take a total of 1 1/2 to 2 hours. Cook the prime rib to 115°F for rare and
120°F to 130°F for medium. Remember that there will be carryover cooking as
the roast rests.
Your Prime Rib Roast Needs a Sauce
There are a few schools of thought when it comes to serving a sauce alongside a prime
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rib roast, but you should absolutely plan on one of three: horseradish cream, gravy, or
au jus. Horseradish
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and I love the juxtaposition of cool, spicy cream with the rich beef. You can also turn the
pan drippings from the roast into a gravy while the roast rests, using a combination of
flour and butter to thicken the drippings.
Resting and Carving Prime Rib

Prime rib’s juiciness is only made better by a leisurely rest after roasting. Personally, I
find this the perfect time to welcome guests and get them a cocktail so that you can
bring the whole roast to the table for carving. If you’ve had your roast trimmed and
bones tied underneath, carving will be as easy as trimming away the twine and slicing
the roast. For a bone-in rib roast, this is the ideal time to use your electric carving knife.
Classic Prime Rib: The Simplest, Easiest Method

Yield: Serves 6 to 8
Prep Time: 15 minutes
Cook Time: 2 hours to 2 hours 30 minutes
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Ingredients
• 1 (7-pound) prime standing rib roast (3 to 4 bones, see Recipe Note)
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• 1 tablespoon kosher salt (you might not need all of this)
For the horseradish cream sauce:

• 1 cup heavy cream
• 1 cup sour cream
• 1/4 cup prepared horseradish
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper (optional)
Equipment
• Roast pan or 9x13-inch metal pan
• Probe thermometer
• Chef's knife and cutting board
Instructions
1. Remove the roast from the fridge 2 hours before cooking and season with
salt. Pat the roast dry with paper towels and season generously with the salt,
being sure to coat the sides, ends, and the ribs below. Don't worry about using all
the salt. Place the roast in a roasting pan or 9x13-inch metal baking pan with the
ribs in the pan and the fat cap up. Leave at room temperature for about 2 hours.
2. Make the horseradish sauce (optional). Place all the ingredients in a medium
bowl and whisk until smooth. Cover and refrigerate until ready to serve.
3. Heat the oven to 500°F. Arrange a rack in the middle of the

oven and heat to
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500°F.
4. Oven-sear the roast for 15 minutes. Place the roast in the oven for 15 minutes.
6 of 8 2021-10-04, 3:46 p.m.

Be prepared — during this time, the roast is going to put off a fair amount of fat
and there will be smoke. Turn on your stove or oven's vent and open a few
windows. Don't worry, the roast will be done with smoking after this and your
kitchen will be smoke-free long before guests arrive for dinner.
5. Reduce the oven temperature to 325°F and cook for 13 minutes per pound.
Drop the oven temperature to 325°F and continue to cook the roast for at least
another hour before you begin checking the roast's temperature. Larger roasts
can take a total of 1 1/2 to 2 hours. Cook the prime rib to 115°F for rare and 120°F
to 130°F for medium — remember that there will be carryover cooking as the
roast rests.
6. Rest the roast before carving. When the roast has reached your desired
temperature, remove the roast from the oven and transfer to a clean cutting
board for carving. Cover in aluminum foil and rest for 30 minutes.
7. Carve the roast. Use a pair of shears or a knife to cut away the twine. Pull the
prime rib roast away from the bones, and cut into 1/2-inch-thick slices. Serve
with plenty of horseradish cream or gravy.
Recipe Notes
Ask your butcher: Order your prime rib roast with "the ribs cut away and tied back,"
which makes the roast easier to cook and carve. The butcher will trim some fat, cut the
ribs away and secure them under the roast (in lieu of a roasting rack), and tie the roast
for you.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Meghan is the Food Editor for Kitchn's Skills content and she co-hosts a weekly podcast
about food and family called Didn't I Just Feed You. Manage
7 of 8 2021-10-04, 3:46 p.m.

This post originally appeared on The Kitchn and was published June 0, 2019. This article is republished
here with permission.
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How To Make Classic Prime Rib https://getpocket.com/explore/item/how-to-make-classic-prime-rib-the-s...

POCKET WORTHY · Stories to fuel your mind

How To Make Classic Prime Rib

The Kitchn | Meghan Splawn

Photos by Joe Lingeman

1 of 8 2021-10-04, 3:46 p.m.

Why Prime Rib Is the Best Roast

What Is Prime Rib Roast?

2 of 8 2021-10-04, 3:46 p.m.

Buying Prime Rib

3 of 8 2021-10-04, 3:46 p.m.

Key Steps for Making Standing Rib Roast

Your Prime Rib Roast Needs a Sauce

4 of 8 2021-10-04, 3:46 p.m.

Resting and Carving Prime Rib

Classic Prime Rib: The Simplest, Easiest Method

Prep Time: 15 minutes

Cook Time: 2 hours to 2 hours 30 minutes

5 of 8 2021-10-04, 3:46 p.m.

• 1 tablespoon kosher salt (you might not need all of this)

For the horseradish cream sauce:

• 1 cup sour cream

• 1/4 cup prepared horseradish

• 1 teaspoon freshly ground black pepper

• 1/2 teaspoon kosher salt

• 1/4 teaspoon cayenne pepper (optional)

• Chef's knife and cutting board

3. Heat the oven to 500°F. Arrange a rack in the middle of the

6 of 8 2021-10-04, 3:46 p.m.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

7 of 8 2021-10-04, 3:46 p.m.

Get Kitchn’s daily newsletter

Printed with ❤ from Pocket

8 of 8 2021-10-04, 3:46 p.m.

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