Prime rib is one of those cuts of beef that is worthy of the most special occasions! With minimal effort, you can serve your family a special and succulent roast that quite literally melts in your mouth! My tips will teach you how to cook prime rib that will be talked about for years to come!
When I think of prime rib, I think of my wedding reception. That is what was served to our family and friends. I remember being super excited about it when we picked the menu. Unfortunately for me, I never got to taste it. I was so busy talking and dancing, that I never sat down to eat my own slice of prime rib. I have since made up for that.
Prime rib is a costlier cut of beef which is why it is predominantly served at special occasions like weddings or holidays. It is 100% worth the money and you don’t have to have a culinary degree to turn out the perfect roast!
I know for many of us, the holidays will look and feel a little different. But that doesn’t mean that you can treat the ones are with to a very special meal with beef at the center of the table!
Where Does Prime Rib Come From
Prime rib is also known as a standing rib roast. The roast comes from the primal rib section of a cow and can be purchased as a boneless roast as well (which I have prepared here)
The prime rib has a lot of marbling or fat, throughout its meat that renders down as it cooks to keep the beef tender and adds a great deal of flavor to this roast, which means it doesn’t need a whole lot of fancy seasoning to taste exquisite.
I highly suggest you find a butcher or a meat shop near you. They will be able to give you the freshest cut of beef and in the desired amount. I was able to purchase an 8 lb roast, which they vacuum sealed for me to preserve it until it was ready to be prepared.
As you are planning out your meal and wondering how much beef to purchase, a rule of thumb is to buy a roast big enough to feed ½ pound of beef per person. An 8 lb roast will be able to feed 16 people.
How To Cook Prime Rib
When it comes to a cut of beef like prime rib, oven roasting is a go-to cooking method during the holidays because it generally uses a lower temperature over a longer period, allowing you to “set it and forget it” (Refer to this oven roasting cooking chart for timing guidelines and other helpful tips).
This roast requires a little bit of prep work. Preheat your oven to 450 degrees an hour before you want to start your roast. Allow your roast to come to room temperature while your oven comes to temperature.
Generously cover your beef with salt, pepper, and finely chopped fresh rosemary, Place your roast in a deep roasting pan with a rack, fat side up. It is important to roast your beef fat side up! All the flavor from the fat will cook down into the roast, keeping your beef extremely tender and delicious.
Cook the roast at a higher temperature for 20 minutes. Then reduce the oven temperature to 325 degrees. Your oven will stay at this temperature until it is done cooking.
The roast will take 1- 3 ⅓ hours to reach the desired degree of doneness.
For a perfect medium-rare, you want your roast to reach an internal temperature of 120 degrees (a good oven thermometer is essential here).
I chose to let my roast cook until an internal temperature reaches 130 degrees.
Once you remove the roast from the oven, transfer it to a carving tray or cutting board, then cover it loosely with aluminum foil (this is called tenting) and let it rest. Larger roasts need more time to rest, often up to 15–20 minutes. Once your beef has rested, slice and serve!
Can Your Freeze Prime Rib?
Prime rib can absolutely be frozen! Make sure that the prime rib is cooled completely before you place it in an airtight bag or container. I prefer to slice my roast before I store it in the freezer.
Prime Rib Recipe Tips
This type of roast doesn’t need much more than salt and pepper. The rosemary is a great compliment to the robust tasting beef.
You can also season the beef with garlic, garlic salt, and olive oil. A Mediterranean seasoning blend would also be tasty.
The best way to check for doneness is by inserting the meat thermometer into the center of the roast. This will give you the most accurate reading.
As far as estimating how long the roast will take, estimate about 15 minutes for each pound. An 8 lb beef roast will take about 2 hours.
Check your roast after an hour, you don’t want the temperature of the roast to get above 130. Prime rib is best a little pink. Plus, the roast will continue to cook while tented under the foil.
Beef is a great addition to your diet. Beef is BIG on protein! One 3 oz. a cooked serving of beef provides half of your recommended daily value of protein for less than 200 calories.
When it comes to beef America’s beef farming industry has one of the smallest carbon footprints in the world, 10 to 50 times lower than some other nations. Ohio beef farmers are committed to protecting and preserving the environment for future generations by using environmentally friendly farming practices
With all that marbling, you will be left with some drippings in you pan. Use those drippings for a simple au jus!
Store leftover beef in an airtight container in the fridge. The beef should last for about 3 days.
If you are searching for the perfect prime rib recipe, this is it! It is elegant, simple, and delicious!
- 1 8lb prime rib roast (I used a boneless roast)
- 2 tablespoons black pepper
- 2 tablespoons salt
- 2 teaspoons chopped fresh rosemary
- 2 tablespoons butter
- 2 cloves minced garlic
- 1 cup beef broth
- 1 tablespoon balsamic vinegar
- beef drippings (optional)
- 1 teaspoon salt (or to taste)
- Preheat the oven to 450 degrees an hour before you want to start your roast. Allow your roast to come to room temperature while your oven comes to temperature.
- Generously cover your beef with salt, pepper, and finely chopped fresh rosemary, Place your roast in a deep roasting pan with a rack, fat side up.
- Cook the roast at a higher temperature for 20 minutes. Then reduce the oven temperature to 325 degrees. Your oven will stay at this temperature until it is done cooking.
- The roast will take 1- 3 ⅓ hours to reach the desired degree of doneness.
- For a perfect medium-rare, you want your roast to reach an internal temperature of 120 degrees (a good oven thermometer is essential here).
- I chose to let my roast cook until an internal temperature reaches 130 degrees.
- Once you remove the roast from the oven, transfer it to a carving tray or cutting board, then cover it loosely with aluminum foil (this is called tenting) and let it rest. Larger roasts need more time to rest, often up to 15–20 minutes. Once your beef has rested, slice and serve!
- For the au jus, place the butter and garlic in a small saucepan. Whisk in the beef broth, vinegar, and beef drippings if using. Bring the mixture to a boil, then reduce heat and simmer until slightly thickened. Season with salt to taste.
- Serve the au jus with the beef.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 806Total Fat 64gSaturated Fat 26gTrans Fat 0gUnsaturated Fat 30gCholesterol 197mgSodium 1139mgCarbohydrates 1gFiber 0gSugar 0gProtein 53g