Cooking Perfect Prime Rib - Standing Rib Roast
How To Cook Prime Rib - Prime Rib Roast Recipe


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What Size of Prime Rib/Standing Rib Roast to Buy?

A full prime rib/standing rib roast is seven (7) ribs, close to 15 pounds, and enough to feed a crowd of 14 or more people (depending on how big of eaters they are).

The term "standing" means the bones are included in the roast, thus the roast can stand by itself. A rib roast comprises of seven ribs starting from the shoulder (chuck) down the back to the loin.

For a generous serving of roast, figure on two people per rib. That means if you plan to serve:

  • six (6) people - three (3) rib roast

  • eight (8) people - four (4) rib roast

  • ten (10) people - five (5) rib roast

  • twelve (12) people - six (6) rib roast

  • fourteen (14) people - seven (7) rib roast

Don't even bother with less than a three-rib roast, any less than that is not a roast but rather a thick steak and would be better treated as such.


How To Purchase A Prime Rib Roast:

A whole standing rib roast (prime rib roast) consists of ribs 6 through 12. Most GOOD butchers recommend that you request a rib roast from the small end toward the back of the rib section, which is leaner and gives you more meat for your dollar. This cut is referred to as the first cut, the loin end, or sometimes the small end, because the meat and ribs get larger as they move up toward the shoulder.

I do NOT recommend purchasing a boneless rib roast, as roasting with the bones adds flavor. But, if you do purchase a boneless prime rib roast, cook using the same guidelines as a roast with ribs. Usually the weight is figured without the bones. If in doubt, weight your roast before cooking it.

Be sure and check the date the prime rib was packaged. This is an indicator as to how long it has been sitting around in the store. Look at the color of the prime rib; it should have a bright red color and no dry or brown edges. Check for any damage to the packaging and wrapping.
 


Optional - Dry Aging the Roast:

This is optional, but if you have the time and the space in your refrigerator, you can dry age the rib roast for several days to bring out additional flavor and produce a more buttery texture in prime rib roast (aging allows the natural enzymes to break down some of protein in the meat).

Dry-aged beef can be expensive to purchase and hard to come by. Some top-quality butchers will offer already dry-aged roasts for sell. If you can find one and can afford one (as they are pricey), purchase the roast. This will cost your more, so the decision is yours!

A food safety note:  Home refrigerators aren’t as consistent or as cold as commercial meat lockers. Before aging meat at home, get a Refrigerator Thermometer and be sure your refrigerator is set below 40°F.
 

How to dry-age beef at home - The good news is that you can dry-age beef at home:

Only the top grades of beef can be dry aged successfully. Use USDA Prime or USDA Choice from the best meat source in your area. Buy a whole prime rib roast, rib-eye roast, or loin strip. You cannot age individual steaks.

Unwrap the beef (do not trim), rinse it well with cold water, allow the meat to drain, and pat then pat the meat dry with paper towels.

Wrap the roast loosely in a triple layer of cheesecloth or a plain white cotton dish towels; and set it on a rack over a rimmed baking sheet or other tray.

Place the wrapped roast on the bottom shelf of the refrigerator (which is the coldest spot in your refrigerator).

Refrigerate for 7 to 10 days; the longer the beef ages, the tastier it gets. After the first day, carefully unwrap and then rewrap with the same cheesecloth to keep the cloth fibers from sticking to the meat.

When ready to roast, unwrap the meat and, with a sharp knife, shave off and discard the hard, dried outer layer of the meat. Shave away any dried areas of fat, too, but leave behind as much of the good fat as possible. NOTE: There can be much waste as the dried and sometimes moldy meat needs to be trimmed away before cooking and eating it. Roast whole or cut into steaks.


Prime Rib Cooking Chart:

The chart below is only a guide. You must rely on an accurate Meat Thermometer and start taking temperatures half an hour before the end of the estimated roast time. Reminder: Instant read thermometers are not meant to be left in the roast during the cooking process.
 


What constitutes rare and medium-rare cooked meat?

To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F.

Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins at 120 degrees F. and starts to become medium rare at 125 to 130 degrees F. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.

bestI get many readers asking what cooking/meat thermometer that I prefer and use in my cooking.  I, personally, use the Thermapen 5 Thermometer (shown in the photo on the right). Originally designed for professional users, the Super-Fast Thermapen is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen 5 Thermometer

 

 

 

Approximate Weight

Oven Temperature

Total Estimated Time Only

Meat Thermometer Reading (Rare)

2 ribs

4  to 5 pounds

450 deg/325 deg F

60 to 70 minutes

120 degrees F 

3 ribs

7 to 8.5 pounds

450 deg/325 deg F

1 1/2 to 1 3/4 hours

120 degrees F 

4 ribs

9 to 10.5 pounds

450 deg/325 deg F

1 3/4 to 2 1/4 hours

120 degrees F 

5 ribs

11 to 13.5 pounds

450 deg/325 deg F

2 1/4 to 2 3/4 hours

120 degrees F 

6 ribs

14 to 16 pounds

450 deg/325 deg F

3 to 3 1/4 hours

120 degrees F 

7 ribs

16 to 18.5 pounds

450 deg/325 deg F

3 1/4 to 4 hours

120 degrees F


Beef Roast Cooking Temperatures
 

Rare

120 to 125 degrees F

center is bright red, pinkish toward the exterior portion
 

Medium Rare

130 to 135 degrees F

center is very pink, slightly brown toward the exterior portion
 

Medium

140 to 145 degrees F

center is light pink, outer portion is brown
 

Medium Well

150 to 155 degrees F

not pink
 

Well Done

160 degrees F and above

steak is uniformly brown throughout
 


How To Cook Prime Rib Roast - Prime Rib Roast Recipe:

Ingredients:

Prime Rib Roast (standing rib roast), at room temperature (very important)

2 tablespoons butter, room temperature



Directions:


uncooked prime rib roastTrimming Excess Fat: Trim roast of excess fat, but not the thin layer of fat the butcher leaves on the roast to protect and baste it while it cooks. Excess fat means any fat more than one (1) inch thick. The fat provides the flavor and what you are paying for with prime rib, so leave it on.

Room Temperature: To cook evenly, the roast must not be cold - let it stand at room temperature, loosely covered, for about 2 to 4 hours. This time can vary depending on how big or small your roast is. I can't give you an exact time on this. If you don't let the roast come to room temperature, if will take longer to cook your roast. Your roast won't cook evenly, and you'll end up with well-done slices on the end and raw meat in the center. Use your best judgment!

Previously Frozen: If your prime rib roast is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator about 2 to 4 hours before cooking to let it come to room temperature. Depending on the size of your roast, the time to come to room temperature may vary. I can't give you an exact time on this. Use your best judgment!

Tying Up Prime Rib: It is important to tie the prime rib before roasting. If left untied, the outer layer of meat will pull away from the rib-eye muscle and overcook. To prevent this problem, tie the roast a both ends, running the cooking twine parallel to the bone. Most butchers will tie your rib roast for you.
 

Preheat oven to 450 degrees F.

Pat the room-temperature standing rib roast (prime rib roast) dry with paper towels or napkins. Smear the cut ends only of the roast with the butter.

Do NOT salt the outside of your prime rib roast, as salt draws out moisture from the meat while cooking. You can use other seasonings, if desired, but I find it is not necessary. I know that some people do salt their prime rib roast before cooking, but trust me and don't salt - the result will be a juicy, delicious roast to serve your family and guests!

Place the roast, ribs down or fat side up, in a heavy stainless-steel Roasting Pan or other metal roasting pan. NOTE: Select a roasting pan that has sides at least 3-inches deep. (I do not recommend using nonstick pans, as these pans yield fewer of the cooked-on bits that make the tasty au jus juice or gravy.) The rib bones are a natural rack; you won’t need a metal one.

Sear the rib roast for 15 minutes at the higher oven temperature (450 degrees F.), then turn the oven to the lower temperature (325 degrees F.) for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. Do Not Cover the roast.

About 1/2 hour before the estimated end of the roasting time, begin checking the internal temperature (use a good instant-read digital meat thermometer).

NOTE: If you ignore every other bit of advice I've given, please pay attention to this - For a perfectly cooked rib roast, invest in a good meat thermometer. Internal temperature, not time, is the best test for doneness and you don't want to blow this meal!

Insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone. Cook until rib roast reaches an internal temperature of 120 degrees F. Remove from oven, cover with aluminum foil, and let sit approximately 15 to 20  minutes.

NOTE: Remember, the rib roast will continue to cook as it sets. The temperature will rise to 125 degrees F to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes. If allowed to rest as long as an hour, the temperature will rise even higher. So, pay attention to how long you let the cooked prime rib roast sit.

Using a convection oven: Using a convection oven can cut as much as 25% off the cooking times listed for the regular oven. It is also easier for your roast to dry out and cook too much with the convection oven. Watch the roast carefully and please use a cooking thermometer to know when the roast is done and should be taken out of the oven.

Holding Cooked Rib Roast:  To hold cooked roast until serving time, immediately turn off oven and leave door ajar after removing roast. Let roast sit 15 minutes on counter and then return roast to the oven, door closed, for up to an hour or even 2 hours for the biggest roasts. Check the temperature every 15 minutes. If will rise approximately 10° F at first, then gradually subside. 
 


How To Carve Prime Rib Roast: 

Use a long, thin, sharp knife. Sharpen you Carving Knife, if necessary using either a sharpening rod or stone.

Steel Sharpening Rod - To use a Steel Sharpening Rod or Steel, pull the edge down and across the rod, holding the carving knife at the same angle. Do this anywhere from 5 to 10 times.

Sharpening Stone (whetstones) - To use a Sharpening Stone (whetstones), hold the carving knife at a 10-15-degree angle to the stone. Push back and forth in smooth, steady strokes.
 


(1)  Place the cooked prime rib on a large Meat Cutting Board with a well at one end to hold the juice. Remove the cooking twine that is tied around the roast.
 

carving prime rib roast1
(2)  Use carving fork to hold roast in place. Turn the platter to where the rib bones are on your left, if you are right-handed, and on your right if you use your left hand to carve.
 

carving prime rib roast2
(3)  Using your sharp carving knife, make one cut to slice off the chine or feather bones (the large-end bones) to sever meat from bones in one piece. Note: Save the bones for nibbling on later or for making soup.
 

sliced prime rib roast1
(4)  Slice the meat across the grain into whatever thickness you prefer. Serve your perfectly-cook prime rib roast with sides of Au Jus Juice, Yorkshire Pudding, and either Sour Cream Horseradish Sauce or Garlic Blue Cheese Sauce (see recipes


standing rib roast

prime rib roast

 


 

Beef Recipes:

Beef Recipes using various cuts of beef.

Prime Rib Roast with Balsamic Glaze
 

Prime Rib Dinner Menu Ideas:

Prime Rib Dinner (seven-course dinner)

Prime Rib Dinner (Thanksgiving Dinner and/or Christmas Dinner)


Definition of Prime Rib:

A tender cut of beef taken from the rib primal.
A Prime Rib Roast is also often referred to as "Standing Rib Roast." It is very tender, flavorful, and expensive. A slice of uncooked prime rib roast is really a "rib steak" which includes the "rib eye" portion.

Does the grade of the meat make much of a difference?

You bet it does! The better the grade of beef, the less you have to do to it! The higher the USDA grade, the more you'll pay.

Grading Cuts of Beef:

Many people have the mistaken idea that the term "Prime Rib" refers to a roast that is graded "Prime" when actually the name has nothing to do with the grade or quality. Most of the roasts sold in supermarkets that are named "Prime Rib" are graded "Choice". Prime rib roasts that are graded "Prime" are usually available only to restaurants or through a special order with a butcher.

The USDA's grading system gives a good way to assess quality. The grading designations are largely determined by the amount of visible fat that's streaked throughout the muscle tissue, called marbling. Beef that's richly marbled gets a higher grade; it's more tender, juicy, and flavorful because the intramuscular fat melts and bastes the flesh during cooking. Also, since fat insulates, marbling provides some insurance against overcooking.

Prime - The highest grade in the U.S. meat grading system. Prime has the most marbling and is produced in limited quantities. Prime beef is most commonly sold in fine restaurants, specialty meat markets and is exported to upscale restaurants in foreign countries.

Choice - Choice has less marbling than Prime but more than Select. It is typically found in the service meat case at your local grocery store.

Select - Select has the least amount of marbling of the top three grades, making it leaner but possibly less tender, juicy or flavorful than Prime or Choice. Select is most commonly found in the self-service meat case at your local grocery store. Not recommended for top-quality steaks.

Beware of marketing deceptions where some grocery stores or supermarkets may try to fool an unsuspecting consumer by using the words "prime" and "choice" without being attached with the official "USDA shield."  Unless prime and choice carries the USDA label, what you are buying may not be the real thing.

 



How To Make Prime Rib Gravy:

Remember - Gravy is different than Au Jus Juice (see Au Jus Juice below).

After the prime rib roast (standing rib) is done roasting, remove from the oven and the roasting pan. Place the cooked prime rib on a large Meat Cutting Board with a well at one end to hold the juice.

Place roasting pan over two (2) burners on stove over medium heat (always make the gravy in the same pan you used to roast the prime rib roast).

Skim and discard any excess fat from the juices in the roasting pan. Using a heavy spoon, scrape all the dark drippings and any crunchy bits from the sides and bottom of roasting pan. These are what add great flavor and a nice rich color to the gravy.

FOR EACH 2 CUPS OF GRAVY DESIRED:

Use 3 tablespoons liquid fat (fat is in the drippings left in the bottom of your roasting pan)

3 tablespoons all-purpose flour

2 cups of liquid (meat juices/drippings, or broth, vegetable juice, bouillon, wine, and/or water)

In a separate container with a lid, shake together all-purpose flour and about 2 cups cool water. This is called a slurry. Adding the thickener (flour) in this way helps to prevent lumps from forming.

Once the drippings in the pan are lightly bubbling, slowly add the slurry mixture to the gravy pan, stirring constantly with a wire whisk. If it starts to thicken immediately, stop adding the remaining slurry, you may not need to use the whole amount depending on how much or little drippings were left in the roasting pan.

If lumps do develop, you should be able to use a wire whisk to remove them. If all else fails and you can't remove the lumps, just place mixture in your blender or food processor and process until smooth.

If you gravy is to thick, add additional liquid, stirring constantly. Season to taste with salt and pepper.

Gravy is greasy - A Fat Separator should eliminate this problem. If you discover that your gravy is oily toward the end of its preparation, skim off as much fat as possible with a wide-bowled spoon or a Fat Separator.

Gravy is doughy - Make sure the flour in the gravy has been cooked long enough.

When the flour is added to the pan drippings, whisk constantly while the mixture cooks until it turns a deep golden brown and smells nutty. If the gravy tastes floury when you’re almost finished, turn up the heat to maintain a rapid simmer for several minutes; then thin it again with more stock or water if necessary.

Lumpy gravy - If gravy has lumps, strain gravy just before serving, using a fine sieve; discard solids.

Another method (my favorite way) is to place the lumpy gravy in your food processor or blender and process until smooth.


High Altitude Baking: 

Above 2,500 feet, the atmosphere becomes much drier. The air has less oxygen and atmospheric pressure, so cooking takes longer.

Use the sea-level time and temperature guidelines when oven-roasting beef, as oven temperatures are not affected by altitude changes. 

Allow additional cooking time for your prime rib roast at high altitude. I can not give you the exact cooking time.  

A food thermometer is the only way to measure whether your roast has reached a safe internal temperature. In a high altitude environment, it is easy to overcook meat.
 

 


Yorkshire Pudding:
A traditional English side dish to Prime Rib Roast is Yorkshire Pudding, a puffy pop-over like pastry. Yorkshire Puddings, fresh from the oven, should be well-risen and golden brown with a crisp exterior and soft middle.

3/4 cup all-purpose flour
1/2 teaspoon salt
3 eggs, room temperature
3/4 cup milk, room temperature
1/2 cup pan drippings from roast prime rib of beef
(beef juices and oil)

NOTE: Yorkshire Pudding is cooked after you have taken your cooked prime rib roast out of the oven and are letting it sit for the required resting period.

Preheat the oven to 450 degrees F.

In a large bowl, sift together the flour and salt.

In another bowl, beat together the eggs and milk until light and foamy. Stir in the flour/salt mixture just until incorporated and smooth. NOTE: The batter will be like a very thin pancake batter.

Cover bowl with plastic wrap and refrigerate at least two (2) hours (for best results, refrigerate overnight).

NOTE: Traditionally Yorkshire Pudding is made in one large dish or your meat roasting pan and cut into wedges. For individual servings, I have found it is much easier to prepare them in muffin tins or popover pans. You be the judge of how you would like to cook and serve them.


Popover Style

yorkshire pudding2
Roasting Pan Style
 

Pour the cooked prime rib meat drippings into your baking pan or muffin tins of choice. For a popover version, use popover pans or muffin pans, putting at least 1 teaspoon of meat drippings in the bottom of each well.

Place the pan or pans in your oven and get the drippings smoking hot (about 5 minutes). Carefully take the hot pan/pans out of the oven. NOTE: The fat in the muffin tin should be almost smoking.

Remove the prepared cold batter from the refrigerator. Whisk the batter thoroughly to break down any lumps and add some additional air. Quickly pour the batter into the hot pan/pans on top of the hot drippings. NOTE: If using popover or muffin pans, fill 1/3 full. The fat should sizzle when you pour the batter. Work quickly, so you don’t lose all the oven heat.

Put the pan back in oven and cook until puffed and dry, approximately 15 to 20 minutes. NOTE: Do not open the oven door during baking.

Remove from oven and serve hot with your Prime Rib Roast.

Makes approximately 6 individual popovers (depending on size of pans).


Au Jus Juice:

Au Jus is a French term meaning "with juice." The term is used to describe the serving of meat, most often prime rib roast, surrounded in or served with a container of the natural juices that were produced as drippings while the meat was being cooked. It is not thick like a typical sauce or gravy.

While the cooked prime rib roast is standing or resting for the required resting period, make the "au jus" sauce.

IMPORTANT: Making Au Jus is more of a technique and not a recipe. You will have to do this by feel or guess work. It depends on how much juice is left in your pan (plus the juice from slicing the prime rib roast), and how many people you will be serving.

Add your beef broth and/or wine according to how much Au Jus you think you will need for each person being served. I wish I could give you exact directions, but it is impossible to have an exact recipe for this.

Beef juices from cooked Prime Rib Roast
Beef broth/stock*
Red wine (of your choice)

* The au jus will only be as good as your beef stock (and also the red wine you use), so it is recommended that you use homemade beef stock, if possible. If you must use canned stock, buy the best you can find, but forget about using salty, artificially-flavored bouillon cubes.

** I like to add some of the same red wine that I will be serving with the meal.

Pour off all but 2 tablespoons of the fat (leaving the beef juices in the pan) from the roasting pan and discard the remaining fat (or reserve if making Yorkshire puddings).

Place the roasting pan on two (2) burners on medium heat. Add the beef stock and stir to release any browned bits in the pan. Add red wine of your choice.

Bring mixture to a boil and cook until the stock is slightly reduced, about 5 minutes. NOTE: Au jus is not thick like a typical sauce or gravy. Season to taste with salt and pepper. Transfer to a gravy boat.
 

prime rib dinner1

Prime Rib

 


Sour Cream Horseradish Sauce
:
This is my favorite sauce to use with prime rib.


1/4 to 1/2 cup prepared horseradish (according to your taste)
1 pint (2 cups) sour cream
2 tablespoons fresh-squeezed lemon juice
1 teaspoon salt

In a medium-sized bowl, combine horseradish, sour cream, lemon juice, and salt; thoroughly mix. Refrigerate until ready to serve.

NOTE: Can be made 2 days in advance. Cover and refrigerate.

To serve, pass the horseradish sauce on the side.

Makes approximately 2 1/2 cups.

 


Garlic Blue Cheese Sauce:

3/4 cup heavy cream
1 medium garlic clove, thinly sliced
6 ounces blue cheese, crumbled
Freshly ground black pepper

In a medium-sized saucepan over medium-high heat, bring cream and garlic just to a boil. Lower heat and simmer until the cream coats the back of a spoon, approximately 5 to 10 minutes. Remove from heat.

Stir in the crumbled blue cheese. Season to taste with the pepper.

NOTE: Can be made 2 days in advance. Cover and refrigerate. Bring to room temperature before serving.

To serve, pass the Garlic Blue Cheese Sauce on the side.

Makes approximately 2 cups.


Apple Horseradish Sauce Cream:
(low fat version)

1/4 cup grated tart apple
1/4 low-fat plain yogurt
1/4 cup light mayonnaise
1 teaspoon Dijon mustard
1 tablespoons prepared horseradish

In a medium-sized bowl, combine apple, yogurt, mayonnaise, Dijon mustard, and horseradish.

NOTE: Can be made 2 days in advance. Cover and refrigerate.

Makes approximately 2 1/2 cups.



 

 
 

2010 Comments from readers:

I just wanted to comment on cooking my prime rib roast last night. I live at an elevation of 6,300 feet in western Colorado. I followed you instructions to the crossed t's and dotted i's. I read, reread and read again. I read that at higher altitude, cooking should take longer. I got on the USDA website and they said the same thing. And everyone agrees, how much longer is an unknown. My roast was 7 ribs, 16 lbs. I did the 15 minutes at 450 degrees F. and then lower the over temperature to 325 degree F. Just for grins, I checked the internal meat temp at 3 1/2 hrs. I don't have a instant digital thermometer but I have four dial thermometers, and they all read similar, between 130 to 140 degrees F. I was a bit shocked and immediately pulled the meat out of the oven. Dinner wasn't for another 1 1/2 hrs. The meat ended up more medium, but quite edible. It was definitely more done than I wanted but everyone loved it. I've owned and used my stove/oven for 4+ years. I've never checked the temperature with a stand-alone thermometer but have always had success in anything that has been cooked in it. The temperature is maybe higher than the displayed digital display. This is more of a FYI for those living at higher altitudes. Next time, with my oven, I'll be checking my internal temperature at 3 hours instead of 3 1/2 hours. Thanks again - Rick Lawrence (1/17/10)


Thank you so much for your web site with instructions for cooking a prime rib roast. I decided to go all out this year and cook one for dinner on Christmas Eve. I was nervous since I spent so much money and this was my first time cooking a prime rib. With your instructions, it came out perfect. Thanks again. - Matthew Ruggiero, Middletown, RI (1/03/10)

Photos by Matthew Ruggiero


I got your cooking times from your web site and it was wonderful. I did the roast over the New Year weekend for my husbands birthday, and I was a little hesitant about the cooking time. When I read that you take it out at 120 degrees F. for perfect medium rare, I did as instructed and when cut had a beautiful dark red come from the meat. I made an Au Jus of cabernet sauvignuan and onion. I also tried the sour cream dressing for the roast, but preferred the au jus.  Thank you - I would have hated to ruin this fine cut of beef. - The Karelskinds (1/03/10).
 

The roast was a raving success and your instructions (especially regarding temperature) were spot on!  Thank you very much. 

I calibrated my thermometer with an ice bath and with boiling water and found it was 2 degrees off!  Critical for a prime rib. - Robert Henderson (1/03/10)

Photo by Robert Henderson

 


Cooked this beautiful piece of beef for New Year's Eve.  I have plenty of cooking experience but never cooked a roast of this magnitude and quality before.  I found your instructions HUGELY beneficial to the dinner's turnout.  IT WAS PERFECT. - Megan Mancini (1/03/10)

Photos by Megan Mancini


I have been preparing standing rib roasts for Christmas Dinner and other special occassions and I must say your recipe and instructions are the best. The roast was perfect and my 9 guests applauded me when the bones were taken off and the lovely pieces carved where served. My husband always uses an electric knife which makes nice, clean cuts. Thank you so very much for your informative and accurate article. Happy New Year! - Susan (1/03/10)


2009 Comments from readers:

I just wanted to take a second to thank you for the great cooking tips on your site. We cooked our first prime rib last night and like so many others were nervous about messing up such a fine piece of meat.  Yours was the first site that I looked at and the only one that I would even visit as everything was detailed so well that there was no need to look elsewhere. The roast turned out perfectly and it was truly one of the best meals that we have ever enjoyed with friends. It was funny to go back to your site this morning after waking up feeling compelled to write this thank you note. I had never scrolled down far enough to see the other testimonials on the page, but I see that I am in some very good company. Thanks again, and have a Happy New Year! - Dave Popowich, Brampton, Canada (12/31/09)
 

I just wanted to thank you for posting such flawless instructions.  I made my first prime rib for Christmas dinner and it turned out perfectly!  I was a bit nervous about it especially since I would have to leave it unattended for an hour while we went to Christmas mass, (I cooked a ham earlier in the day) my thought process was cold ham is fine, but cold prime rib would be awful and re-heating isn’t an option.  Anyway, it turned out perfectly, the front was medium the center was rare and the end was well done….I couldn’t have asked for a better prime rib.  Thanks for a perfect Christmas dinner.  The only thing was, I was so nervous about making the prime rib, that I followed your recipe and someone else’s that was very similar to yours, the only thing that was different that made things easier in the other recipe, was that I cut the bones away from the meat and tied it all together BEFORE it went into the oven.  I thought it would make it easier to deal with and it did.  Thanks again - Teresa Ruiz (12/28/09)


Cooking Prime Rib Roast on Rotisserie/Barbecue by Brian Blakely:

On Thanksgiving I barbecued two (2) 16-pound Turkeys (on two rotisseries ). I used to do one turkey in the oven and one turkey on the grill. Everyone ate the grill one first, so now I do both on the grill. It also keeps the oven free for other goodies.

This year I barbecued an 18-pound, 7-bone prime rib roast for Christmas. Trim any excess fat and tie up the prime rib roast. Don't leave any more than 1/2-inch of your strings dangling, as they will burn off.

Rub the entire roast with olive oil and then season with a mixture of onion powder, garlic powder, lemon pepper, salt, and pepper; rub over the roast. The olive oil will help to hold the spices on the roast. I place the seasoning on the roast by placing the rotisserie skewer, with the roast on it, over the sink. I then turn the roast as I add the seasoning mixture. This saves a lot of cleanup.

I used a 3-burner barbecue grill. Turn on the front and rear burners only to medium heat, around 300 to 325 degrees F. NOTE: You may have to adjust the heat depending on the outside temperature. Place the skewered rib roast on the rotisserie, turn the rotisserie on, and close the lid. The rib roast will baste itself as it cooks and the rotisserie turns.

Start check the temperature of your roast with your instant-read thermometer at about 3 hours (sooner for smaller roasts). Cook until rib roast reaches an internal temperature of 120 to 125 degrees F. Remove from barbecue, cover with aluminum foil, and let sit (rest) approximately 15 to 20  minutes. Barbecue until the center reached about 120 to 125 degrees F. in the center.

Hints:

Don't keep opening the cover of the grill. You will lose heat every time you open it.

Check to make sure the rotisserie is turning every so often. I put diagonal stripes on my  handles so I can see them from inside my house. I had a breaker blow one time and burned the roast.

Don't overcook the rib roast. The end cuts will be well done enough for those who like their meat well done.

Photos by Brian Blakely



I have already thanked my little brother, who is my personal prime rib roast hero, for his help yesterday. Some of his greatest help was sending me a link to your What's Cooking America web site. Yesterday I cooked a 7-rib roast (16.2 pounds) for 16 family members. It was my first prime rib roast. I truly made every mistake in the book! I am almost embarrassed to list them all.
- Sue Brouse (12/28/09)

The first (and I thought catastrophic mistake) was the way I thawed the meat. In my rush to defrost the roast (I thought I had to freeze it because I had bought it a week before the dinner, but if I had read your site first, I would have dry-aged the roast instead) I covered it with cool water - with NO WRAPPING to protect the roast. When it started to defrost, I realized my mistake, but not before i had forever changed the texture and taste of the outer layer. Still mostly frozen I wrapped it to finish the thawing. When ready to roast, I seasoned the outside of the roast to counter the degradation in flavor and texture of the outer layer.

At that point I was sent to your web site for some guidance, but I already had my cooking plan so I used the timeline I had researched instead of your shorter cooking time. You are the only source I found (including the Joy of Cooking, my oven manual, and many google searches) that specified my new convection oven would reduce the cooking time. Even my butcher when questioned, did not know that. Therefore my roast was ready at 4 p.m. - with guests due to arrive at 6 p.m!!  I stopped cooking my roast when it was done (I removed it at 120 degrees).

I followed your instructions for holding the cooked prime rib roast (and I believe this was the only instruction for holding a cooked prime rib that I found) and it worked like a charm. I could tell the outer layer was not perfect, but no one else noticed. The inside was cooked to perfection. Many had seconds and care packages went home with guests. Thank you for helping me save this dinner. Next time, I plan on following your directions from the start.


We used your recipes for prime rib, Yorkshire pudding, horseradish sauce, and gravy. We were unable to detect any faults in any of the recipes. Everything was perfect, and we thank you very much. Of particular use was your advice concerning the use of a thermometer, and the idea of taking out the meat when it reads 120 degrees F, expecting that it would later continue to rise. We were surprised by this. After removing the meat, we sat in the kitchen and watched the thermometer continue to rise to the "official" rare level. And when we cut the meat, yes, it was perfectly rare. We used a 7-rib piece of meat, which cost around $280 dollars; it was priced at $18.99/pound. So it was particularly important to get everything right because of the high cost. - Roche Family, New York City (12/26/09)



We bought an 18-pound prime bone in (7 rib bones) rib eye roast for the first time, the largest hunk of beef we've ever cooked. When I came across your recipe, we studied it thoroughly and implemented your instructions. It turned out to be almost perfect!!!!!  Our guests were very impressed, and so were we! 

However, one detail of your instructions was far from accurate. The time required to allow the 18 pounds of meat to reach room temperature was way off. I removed the roast from the refrigerator at 9:30 AM on Christmas day, as it was dry aging for 2 days prior in the fridge and it was not frozen before hand.  By 1:30 PM, the internal temperature had risen only 1 degree F. from 34 to 35 degrees.  It was evident that we would not reach room temperature, so we cooked it nonetheless. We should have taken it out of the fridge the night before and allowed to sit at room temperature at least overnight. It seems that the required time to reach room temperature, internally, might be 1 hour per pound-in our case, 18 hours!  Next time, we'll try 1 hour per pound, and let you know the results.  Here are before and after photos for your collection of successes!  Thank you very much for helping us make this Christmas Dinner 2009 very memorable!  Thanks. - Barkers in West Bloomfield, MI (26 December 2009)
 

Photos by the Barker Family


I just Googled Prime Rib to double check my timing for high heat and found your site. It turned out great! One of the best roasts I've had. My refrigerator does dry aging pretty well and it does intensify the flavor. I used the leftovers, bones, previously made stock, etc. for a killer French onion soup that's our tradition for New Year's Eve. I have an organic garden and use my own onions for the soup. I now know that next year I'll take it out when it says 120 degrees F, not 125 degrees as I'd done this year. Still good, but a tad less done would be even better. Wanted to thank you for your lovely gentle philosophy in response to Dianne's crisis. At almost age 60, I've discovered that it's good to relax and laugh at the "crises" life hands us. A gentle laugh solves so many things. - Barb in Denver (12/26/09)


Thanks for the advice from your web site on cooking a rib roast. I am a good follower and I really liked your detailed instructions. My roast came out perfect. Thanks it really helped with our Christmas. - Brian Stevens (12/26/09)

 

I just have to tell you - we've been doing standing rib roast for years - but it never really WOW'd me. This year I found your web site, and my husband and myself followed it exactly. I had a 15-pound standing rib roast and it was AWESOME!!....Everyone (all 25 guests) went on and on about how beautiful and how good it was. We made it medium-rare and sometimes its hard to get pink enough for everyone, but again it was AWESOME!  For the few that wanted medium to medium-well, it was a snap by cutting the ends for them. They were very happy too. Thanks so much for your site.  My husband (who is very hard to impress) told me to bookmark it, because it was the best he had ever had - according to him, better then any restaurant!!  Thanks Again  - Traci Richards, Pembroke Pines, Florida (12/26/09)
 

We bought a 19-pound prime cut, prime rib roast for the first time. My husband was soooooo nervous that we had spent a great deal of money and we had never done a prime rib before. When we came across your recipe, after reading the testimonials, we decided that this must be the right one - and it was.  It was perfect!!!!!  Our grown children were very impressed, and so were we!  Here are a couple of photos for your collection of successes!  Thank you very much for helping us make this Christmas Dinner 2009 very memorable!  Thanks. - Janet Franklin in Abilene, Texas (12/26/09)

Photos by Terry & Janet Franklin


The recipe was great - 450 degrees for 20 minutes, 275 degrees for 3 hours - dry-aged at home in the refrigerator for 6 days. 4-rib roast, feeding four twice - plus snacking on the rib bone/chine. Yum!!! X-mas 2009 (see photo below). - Steven Schustak (12/25/09)

Photo by Steven Schustak
 


 



My name is David Miguel and I am a 1978 graduate of The Culinary Institute of America. My best friend wanted to know what my Christmas roast was going to be this year and we decided a bone in rib roast. Another good friend owns a meat market and provided us each with a USDA Prime Rib Roast. He was a little nervous about this expensive undertaking, so instead of reinventing the wheel,( I am a terribly slow typer) I googled some pointers. I came upon your web site and was very impressed in both the level of accuracy and the amount of detail on your page - what a treat! As Gordon Ramsey would say, “spot on”!!!! Thanks and Happy Holidays - David Miguel (12/25/09)
 

I used your prime rib recipe ..... best I've ever made..... and I've made plenty in my 71 years. - Vern Miller (12/25/09)


I found your website and the instructions are excellent.  Our 2 rib roast was moist and medium-rare.  I cooked it at about 8,000 feet and it took more like 30 minutes a pound, but with the instant-read thermometer it was easy to keep an eye on progress. - Chris Williams

 


Using Electric Roasting Pan:

I really enjoyed reading your website about buying, preparing and cooking a rib roast. I plan on cooking one on Christmas Day. Here is my question for you. I have a GE Roaster. It's a like a mini oven that sits on your table. I have cooked Thanksgiving turkey in it several times and just plain old baked chicken. They both come out delicious! And the turkey usually cooks in a shorter amount of time than is suggested for regular oven cooking. I want to make my roast in this oven. Do you see any problems with that? It will free up my oven for all the other goodies I plan to make. Thanks so much in advance for your reply. Again, I loved your website and will have to go read everything else on it! - Robin Sherlock (12/23/09)

I have to be honest and tell you that I have never used an electric roaster for cooking anything.  If  the roaster cooks in a shorter time period, you will have to be careful that it doesn’t dry out your prime rib roast. Please, please use a cooking thermometer to check your roast during the cooking process so as to know how fast the temperature is rising. Remove the prime rib from the roaster at 120 degrees F. Let me know how your prime rib turns out using the electric roaster. I’m sure other people will be interested in this technique. I would like to post your findings on my web page. - Linda Stradley

Feedback from Robin (12/26/09):

I am so sorry I forgot to take pictures! My kitchen was an absolute zoo at the time I took the roast out. But I wanted to let you know that we cooked the 18 lb roast in my GE oven roaster and it came out spectacular! It fit just perfect! And the roaster has a metal rack with handles that we placed the roast on top of to make it easier to lift that bad boy out when done. I actually bought two digital-read thermometers because when I tested the first thermometer and it didn't reach 212 degrees in boiling water, so I went out and bought the other one. That one worked great! I started checking the roast early on because I was nervous cooking it in the roaster. We took it out at exactly 121 degrees. It was beautiful. I wanted to carve it the way you instruct on the website but I didn't have a great knife and the roast  was so big. So my father-in-law just started slicing it up! It was great though!  I also made your sour cream horseradish and everyone loved it. And I made your au jus. It was delicious! Oh yeah - just before I was going to start preparing the roast with my seasonings, I realized it wasn't tied up, so I marched it into my grocery store on a cookie sheet wrapped in a huge bag and made them tie it up!  Thank you so much for your website!
 


Cooking Two (2) Prime Rib Roasts:

I'm hoping I will hear back from you before I have to cook on Christmas. I had just purchased a 3 rib, approx 7 lb prime rib roast, to serve 4 adults when I was later notified of 2 additional adults now coming to dinner. I was going to purchase a larger 5 rib roast and  keep the other one frozen. But I went with the butcher's suggestion, buying another 7.4 lb (3 ribs) and plan to cook them both at the same time. He said it wouldn't affect the cooking time or end result if I position them bone to bone. What is your suggestion? Half of us like our meat med-rare and the other half like it medium. We do like our slices about 3/4" thick. Please help. - Linda Guillerme (12/21/09)

Cook both prime rib roasts at the same time, but each individual roast must be checked for cooking temperatures. Treat as two (2) roasts not one when cooking them. - Linda Stradley

Feedback from Linda Guillerme (12/26/09):

Just wanted to tell you that I took your advise - ALL of it and my 2 rib roasts came out PERFECT (despite my oven varying its temperature from 300 to 350 degrees. Thank goodness I had a thermometer in it so I could make the adjustments). Because one roast was 7 lbs and the other 7.5 lbs, I bought a second digital thermometer to monitor them. Before I knew it, the larger roast was cooked a bit more than the 120 degrees you recommend. The smaller roast was spot on. SO I tented the smaller one and not the other one. When we were ready to carve they were both beautiful. I used a tube of steak rub on the outside which added wonderful flavor to the crisp outer layer. Thank you so much for the rave reviews I got.


I am really upset right now. As a last ditch attempt to save a roast I am hoping you may be able to respond and help me.  I had the wrong date, tonight, for preparing a dinner for a group of people.  I had a full prime rib roast that has been in the oven for 1 hour 15 minutes when I found out that the gathering is tomorrow night!!!!  Is there any way this roast can be saved??  I have removed it from the oven and the temperature is around 90 degrees F. on the thermometer. Can I put it in the fridge and finish cooking it tomorrow night?  I am in shock and on the verge of tears. As a last ditch attempt to save a roast I am hoping you may be able to respond and help me. – Dianne Fritche (12/19/09)

I would be in shock also, especially knowing how much a prime rib roast cost! My suggestion (and only a suggestion), as I have never had this happen. I would butter the outside of the prime rib (so that the roast will not dry out). Then put the prime rib back in the oven tonight and cook it at a low temperature (300 to 325 deg. F.), watching the temperature carefully throughout the baking time with your thermometer. If the temperature rises too fast in the prime rib, lower your oven temperature more. Do not let the temperature in the roast get over 120 degrees. If the roast reaches the 120 degrees temperature too soon, just turn off you oven and let the roast sit until you need to cut it. I really feel bad for you. Please smile and just laugh at yourself! Tell your guests your story and let them also laugh. It will be ok! Make sure all your other side dishes are great and everyone will love you. - Linda Stradley

Thank you for your reply. I am still in shock. I have to admit I chose to get a new prime rib roast, but I plan on cooking the other one and keeping it for myself. I just will not know if I serve the "old" roast how it will be because I will not know if the guests will be honest about it or just kind. I do not think at any rate it could possibly be as good as correctly done. I will let you know how the one I keep and finish cooking turns out. I am having a difficult time getting my head around all of this and feeling like maybe I can't pull off the meal all over again tonight.

Feedback from Dianne (12/20/09): 

I must say, what a difference a day makes. The dinner was executed flawlessly. I do not think that would have happened if I had spent the whole time worrying wondering about how the roast was going to turn out, but everything was great. Including "my" first prime rib roast.  It did turn out nicely after all. Linda, I actually (because it was "just" for me) chose to put it back in the oven at 325 degrees F. I set the thermometer in place and watched it as you suggested.  It took the full two hours it would have the previous day (total of 3) and still turned out delicious. Not dry or lacking in flavor or over done at all. In fact my family joked that they wonder if the other roast turned out as nicely! So now we know that this strange way of cooking a prime rib roast can work! Not that I'd recommend the "technique" It is way too expensive.

I do want to add something for your knowledge. Your site recommended a digital instant thermometer. I had a probe type that you leave in the meat and the digital read display sits on the counter. I decided to buy an instant-read because of your site and it turns out that my probe thermometer seems to have been way off and actually was reading high. When I put the roast in the oven again the next day, I used both thermometers. I used the new one to double check and learned that mine was showing way higher than the new insta-read. This means that when I took the roast out of the oven the first day, and in my initial email told you it was 90 degrees on my thermometer, that it was probably much cooler internally. I am not sure what temperature a roast would normally be after about an hour of cooking but the end result possibly turned out so well because it was not in fact 90 degrees. Thank goodness I followed your advise and got another thermometer!

Honestly Linda because you responded, which was such a sweet surprise, you helped pick up my spirits and got me into a better state of mind again. Those are the little surprises in life that help us pick up the pieces and keep on keeping on.



My Mother and I cooked a standing rib roast for Thanksgiving 2009 using your web page as guidance. It came out fantastic. We definitely agree with using a good thermometer. We live at altitude (Albuquerque, New Mexico) and it eliminated the guess work on the cooking time. 120 degrees is 120 degrees at the center of the roast regardless of altitude. It took about ten to twenty minutes more in the oven. Will not waste my time on a Turkey again. Thanks -
Matt Kappler (12/01/09)
 

I can cook - barbecue, brisket, beans, you know, cheap stuff. I've never cooked a whole rib roast before, so when my pastor asked me to cook 110 pounds of prime rib, I turned to your site. I cooked seven (7) boneless prime rib roasts in a convection oven for 2.5 hours using the directions you've provided and they turned out great! This was a Hospice fund raiser, so portions were small, 180 portions in all.  I was ready to serve on time at 5:30 p.m., but due to other problems serving did not start till 6:30.  Most of the meat rose in temperature to medium but that was OK for the deep south and older folks. We mostly don't like rare. A little pink is OK. Anyway, one does want to try to do it right with $600.00 worth of meat.  So, thanks for the help.  The meat turned out great due to your detailed instructions. A sincere thank you - Les Powell (10/13/09)
 

Thanks to Bing you came up first in my search for Prime Rib roasting recipes. Both the roast and the Yorkshire pudding were amazing! I minced two big cloves of garlic and freshly ground pepper on the roast following the cooking directions and it was indeed perfect. Digital Thermometer worked like a champ. On the Yorkshire pudding, I didn't have milk so used half and half. I was also short on fat, so I mixed about 3 tablespoons of melted butter with vegetable oil to make up the difference. I micro-waved it for 30 seconds on high to get the mixture hot to add to the prepared rectangular glass pan. To get the batter cold, I prepared it as directed as soon as the roast was in the oven and put it in the freezer for 15 minutes, then the refrigerator for the roasting time of the meat (5.21 lb - 2 rib roast took 1 hour 50 minutes to reach 120 degrees F.). 5 minutes for the oil, which was crackling when I added the batter and rose like a brown cumulus cloud in 13 minutes. The center was a set custard surrounded by brown pillows - exactly like my mom and dad made us for years. Thanks so much for the magnificent instructions. You are indeed in my bookmarks forever. - Phil Hale, Orlando Florida (9/17/09)
 

Just wanted to say THANKS so much for the wonderful information provided for cooking a Prime Rib Roast. For the first time ever, I fixed one last night going by your instructions and a restaurant couldn't have turned one out any better. I would never have had the nerve to attempt cooking such a expensive, large cut of meat without the step by step instructions. You have a great informative web site. I can't wait to share your website with all my cooking buddies. Keep up the good work. - Terri (3/25/09)
 

I came upon your site a couple of years ago while looking for a standing rib roast guide. What a treasure! The rib roast is a NO FAIL recipe every time. Fantastic resource! I love the menus and features. Thanks - Bonita (1/14/09)

 


2007 and 2008 Comments from readers:

Just wanted to let you know that I cooked a very expensive prime rib roast for the first time for Christmas dinner. We had a 10 lb. semi-boneless roast for 13 people. I was very worried that it would not come out to everyone's liking since we had people who like the meat rare, some medium rare, and some even medium. I followed your directions exactly, even though I really wondered about the wisdom of taking the meat out when the internal temp reached 120 degrees. Then I figured I could always roast it a bit more if necessary but I could not make it less done if it was overcooked. After I removed it from the oven, I covered the meat loosely with foil and let it sit on my counter for a half-hour. The temperature did indeed rise to about 125 degrees. The meat was absolutely perfect! The outer part of the roast was between medium and medium rare, then there was a section of medium rare and the center was rare. I cut the meat into sections and had three separate platters, based on doneness. Everyone raved about the meat and there was hardly any leftovers at all. I let the meat come to room temperature before roasting as you suggested and invested in a good digital meat thermometer, which ended up giving me wildly fluctuating readings. In the end, I used my old thermometer that I have had for at least 10 years and it worked well! I made the horseradish sauce and a Madeira-based au jus-type sauce and both were well-received. Thank you so much for your excellent advice. I am so glad I was able to protect my $125 investment! - Denise (12/27/08)
 

I just wanted you to know that I just made a 15.5 lb prime rib roast (7 ribs) for the first time. I followed the instructions on your website and it was PERFECT!!  I have never made this before and the instructions, from letting it come to room temperature before cooking, all the way to the carving directions were so helpful.  I took it from the oven at 125 degrees and it rose to 140 degrees just while resting - so thank you for the advice about NOT OVERCOOKING. Thank you thank you it was delicious! - Jenny (12/25/08)
 


I just googled "how to cook a prime rib," as this year is my first one and came across your site. I am so excited because I have your cookbook and I absolutely love it. I use it once a week at least. I am just glad to have your website as a resource now. Thanks so much! - (12/24/08)
 

Great instructions for cooking standing rib roast! Turned out fantastic! I was a little concerned having never done this and putting $65 worth of beef on the line. Being a novice at this and having a few choices on my oven I was a little unclear on whether to bake and/or roast (I think I chose correctly and went with bake). In any event thank you and great web site. Best wishes for the New Year! - Tom (12/26/07)
 


The instructions were perfect! Christmas was the first time I ever cooked Prime Rib. It was perfect. Thank you so much for all the tips. 120 degrees F. is perfect and the temperature really did rise after it sat on top of the stove.  I will use these instructions again.
- Theresa (12/26/07)
 

Thank you for the helpful tips in preparing the perfect prime rib. The roast would have been ruined should I had not seen your article regarding what constitutes rare/medium-rare.  Happy Holidays! - Marishka (12/23/07)
 

Thank you for defining rare as rare, not 140 degrees F. rare, which it well done. Even my Taylor meat probe uses the government standards for temperatures. Could anything be more useless or DIS-helpful than defining rare in terms of well done? You're the first person to point out the deception on the government standards, all in the name of safety. What bureaucrat was trying to save ourselves from ourselves on that one? - Earl (12/02/07)