Perfect Prime Rib Recipes

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.

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Place prime rib in a roasting pan, fat-side up.
• Blend olive oil, garlic, salt, pepper, thyme, and rosemary together in a food processor. Pour over the roast. Let sit at room temperature, about 15 minutes.
• Bake in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Cook until medium-rare or an instant-read thermometer reads at least 145 degrees F (63 degrees C), 60 to 75 minutes more.

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.

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.

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.
• Tip*.
• Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. For example, for a 6 pound roast: 6x5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door. Remove the prime rib and slice into the most perfectly medium-rare meat you've ever see.

Steps:

• Let roast set at room temperature 3 hours.
• Using kitchen twine parallel to the bone, tie roast at both ends to keep outer layer from pulling away and overcooking.
• Adjust oven rack to lowest position and preheat to 200. (yes, 200).
• Pat roast dry with paper towels.
• Heat oil in large pan over 2 burners set at medium-high. Place roast in pan and cook on all sides until nicely browned and about 1/2 cup of fat has been rendered, 6-8 minutes.
• Remove roast from pan. Spoon off fat from pan. Set wire rack in pan, then set roast on rack. Season with salt and pepper.
• Place roast in oven and roast until meat registers 125 (medium-rare) about 3 1/2 hours (30 minutes per pound),
• Let rest about 20 minutes.
• Transfer to carving board and carve; serve.

Steps:

• Adjust oven rack to low position and heat oven to 200 degrees.
• Heat large roasting pan over two burners set at medium-high heat.
• Place roast in hot pan and cook on all sides until nicely browned and about 1/2 cup fat has rendered, 6 to 8 minutes.
• Remove roast from pan. Set wire rack in pan, then set roast on rack. Generously season with salt and pepper.
• Place roast in oven and roast until meat registers 130 degrees (for medium-rare), about 3 1/2 hours (or about 30 minutes per pound).
• Let stand 20 minutes (a bit longer is fine) before serving.
• Transfer to cutting board and carve in accordance with the instructions below.
• Tying and Carving the Prime Rib: To carve, remove the twine and set the roast on a cutting board, rib bones perpendicular to the board. Using a carving fork to hold the roast in place, cut along the rib bones to sever the meat from the bones.
• Set the roast cut side down; carve the meat across the grain into thick slices.
• We didn't tie the first few prime ribs that we roasted. We found out pretty quickly, though, that unless the roast was tied, the outer layer of meat pulled away from the rib-eye muscle, causing the roast to look a little unattractive. Separated from the main roast, this outer flap of meat also tended to overcook. To solve this problem easily, tie the roast at both ends running parallel to the bone.

Steps:

• Let roast come to room temperature, rub roast with seasonings.
• Place roast, bone side down, in shallow roasting pan, but do not cover.
• Add a small amount of water to pan.
• Insert meat thermometer, not touching any bone.
• Sear roast at 500°F for 15 minutes.
• DO NOT OPEN THE OVEN DOOR!
• Turn temperature down to 350°F.
• Cook approximately 20 minutes per pound.
• Rare-140-150°F.
• Medium 150-160°F.
• Well 170-180°F.
• Allow roast to sit for 15 minutes after removing from the oven, then slice.