How to Cook Prime Rib for Juicy Results

Prime rib is often called the king of beef cuts, and if you like your beef juicy, tender and delicious, you might like to learn more about how to cook prime rib yourself at home. Also known as a standing rib roast, prime rib is marbled with fat to keep it succulent, and it is very easy to cook too.

You just need to start it in the oven on a high temperature to brown it nicely, then turn the oven down so it can finish cooking without the meat drying out. The center of your prime rib roast should be pink or red while the thinner tail-ends will be brown and more done. This is good because people get to choose if they want their meat medium-rare, medium or well-done because you end up with all three.

How Many Does Prime Rib Feed?

A full rack of prime beef gives you 7 ribs and this is enough for about 15 people. A lot of people like to cut a roast in half to cook separately or in 2 ovens, and that’s because a full rack is huge and might not fit in the oven unless you happen to have a big oven. The following recipe says 5 ribs but go ahead and choose the size that is best for your needs. Learning how to cook prime rib also involves planning how much you’re going to need.

Although some people plan one rib feeding 2 people, that is a lot of meat, and 1 rib per 3 might be closer unless you are feeding a very hungry crowd of people with big appetites. Don’t confuse the term ‘prime rib’ with the USDA term of ‘Prime’ because most ‘prime ribs’ are Choice quality not Prime quality. You can get prime rib in Prime quality (it’s more marbled and costs about half as much again) but your butcher might have to order it specially for you. This is all part of knowing how to cook prime rib.

Great for Thanksgiving or Christmas

Prime rib is an excellent choice for the holiday season and there are so many side dishes that go with it to choose from. Although a lot of old cookbooks will say to remove any excess fat, this only counts if you have more than an inch of fat on there, and that isn’t likely because the butcher will have taken off any huge slabs of fat. There will be some fat on the outside but leave it on! That’s what makes your meat juicy!

A lot of people would say a prime rib is the best thing ever, and there is nothing that could beat that brown crust crackling with fat and salt, the juicy pink inside of the meat, and the glistening succulence of the beef, the slices laid lovingly on the plate with roasted potatoes and vegetables, and the gravy and horseradish sauce passed on the side.

A Few Appetizer Ideas for You

How to Cook Prime Rib – The Preparation

Take your prime rib out of the refrigerator several hours before cooking it because it’s going to take that long to reach room temperature. Salt it all over at least half an hour before cooking it, preferably more, even overnight.

The salt draws out a little moisture but then this salty liquid dissolves meat proteins to loosen the meat structure, and those salty juices go back into the meat. This means more tender beef with a flavorful seasoning.

Tasty Gravy for Prime Rib

So what else do you need to know about how to cook prime rib? Once you have removed your roast from the pan, you can put the pan on the stove over a medium-high heat after pouring out everything except 2 tablespoons of drippings. Stir a tablespoon or two of flour into those drippings using a wire whisk and keep cooking and stirring.

Add some of the poured-out drippings back in as well as some milk, stock, cream, water, or beer, until you have a cup of gravy. Add salt and black pepper to taste and maybe some herbs too.

I like horseradish sauce as well as the gravy and that’s pretty easy to do as well. Mix 1 part horseradish with 4 parts sour cream, add a little lemon juice and a pinch of salt and chill before serving. You can make this up to a couple days ahead.

How to Cook Prime Rib for Juicy Results
Juicy prime rib is just wonderful for the holidays, especially when paired with homemade gravy and roasted potatoes. Discover how to ensure your prime rib comes out succulent, juicy and perfect.
Author:
Recipe type: Entree
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 prime rib roast (5 ribs)
  • Salt and black pepper, as needed
Instructions
  1. Take the beef roast out of the refrigerator 3 hours before you are going to cook it.
  2. Cut the bones away from the roast and tie them back on with butcher's string (or get the butcher to do this at the time of purchase).
  3. Sprinkle salt all over it.
  4. Preheat the oven as hot as it will go (maybe 500 degrees F which is 250 degrees C).
  5. Pat the meat dry using paper towels, because salting the meat releases moisture.
  6. Sprinkle more salt over it and some black pepper.
  7. Put the meat in a roasting pan fat side up and bone side down.
  8. Put a meat thermometer into the thickest part (don't let it touch a bone).
  9. Brown the roast for 15 minutes in the oven.
  10. Turn the oven down to 325 degrees F (170 degrees C) and cook it for 14 minutes per pound for rare or 16 minutes per pound for medium-rare.
  11. These cooking times might vary depending on the thickness of your rib roast and your oven itself.
  12. When the thermometer registers 115 degrees F (46 degrees C) for rare, or 125 degrees F (52 degrees C) for medium-rare, remove it from the oven.
  13. The temperature will go up a few more degrees after you take it out.
  14. Put the meat on a carving board and cover it with aluminum foil.
  15. Let it sit for half an hour while you make any side dishes you are going to have.
  16. Cut the strings off the roast and remove the bones (save them for making soup!)
  17. Slice the meat into ¼ inch or ½ inch (½ to 1½ cm) slices across the grain.

Photo by: Daniel St.Pierre, at FreeDigitalPhotos.net

Some More Hot Content For You

Other Posts You Might Like
  • Rice Stuffed ZucchiniRice Stuffed Zucchini with Veggies and Walnuts
    This is a great recipe for stuffed zucchini, or stuffed courgette if that’s what it’s known as in your neck of the woods. You can cut your zucchini in to ‘boats’ or lengthwise strips or into wide slices. Perhaps you can get mini zucchini, or 8-ball zucchini, in which case one of those makes one serving. For the filling we are using rice, vegetables and walnuts, along with some garlic, thyme and cheese for added flavor. Feel free to tweak any of the ingredients in this rice stuffed zucchini . Pecans would work in place of the walnuts, or you could sub parsley, basil or even mixed dried herbs for the thyme. First we are .....
  • Wonton HistoryEasy Pork and Ginger Wontons
    Chinese recipes have been used for generations and have slowly been adapted to the Western world. However, if you want authentic, healthy meals, this cuisine is perfect. Try these easy pork and ginger wontons and you will see just how delicious Chinese food can be. There are many different recipes available to cater to your taste and budget. Ingredients need to be fresh, ensuring that all of the nutrients are locked inside the meal. There are ingredients which are chosen for every Chinese recipe, to enhance the flavors and produce the ideal texture. Vegetables are a huge part of these recipes, and you will find that many different forms can .....
  • Folding Bikes Review
    A folding bike will fold into a compact form when not being used, which makes both storage and transportation easier. Fold the bike after using it and it can be carried into your apartment easily or stored in your car. You can also transport a folding bicycle on a plane or boat. Find out which one is the best for you by reading a folding bikes review and prepare to enjoy your new ride. The folding mechanisms for such bikes vary and each kind of mechanism differs, so it pays to examine the different kinds available and consider such things as how many parts the bike comes in, the folding ease and speed, how compact the bike is, how much it .....
  • Wonton HistoryHistory of Wontons
    Everyone loves wontons! So what is the history of wontons and how did they come about, get so popular and make their way all over the globe into all of our hearts? Well, wontons originated in North China. They used to be sealed stuffed buns and were named ‘huidun’ which means chaos. The name was later changed to ‘wonton’ to suit the Chinese writing characters. Today the word wonton is understood all over the globe, and new varieties and flavors are coming out all the time. Flour wonton wrappers are stuffed, and then boiled, steamed or fried. They are very similar to Chinese dumplings, although wontons are made with .....
  • Lancashire Hotpot BeefLancashire Hotpot with Beef
    This Lancashire hotpot with beef is a wonderfully warming dinner, and it is so easy to make. Beef (or lamb) and potatoes come together with a red wine based sauce to make this hearty dish. Served with peas or another green vegetable, this makes the perfect cold weather dinner for the whole family to enjoy. Lancashire hotpot with beef leftovers warm up nicely for lunch the next day. As well as the beef and potatoes, we are using carrots (if you like) along with onion, beef stock, red wine, and some thyme to add a nice earthy, herby flavor. This is a good recipe for the cooler months when you crave something that is really going to .....
  • Brussels Sprouts with Red OnionBest Brussels Sprouts Side Dish
    I admit I used to hate Brussels sprouts as a child, largely thanks to the way they were presented in an over-boiled, mushy heap (apologies to my mother if she’s reading this) but seriously, sprouts are not only healthy, they can be yummy too, as long as you cook them right! So, find out how to cook Brussels sprouts like a pro and make the best Brussels sprouts side dish of all. In the old days, this vegetable used to be boiled to soggy death in water, then plonked on the plate alongside the meat or poultry of choice, and kids everywhere (myself included) would leave them on the plate until they were cold, hoping they would just… .....
  • 3 Ingredient Cajun Griddled Salmon3 Ingredient Cajun Griddled Salmon
    Salmon is one of my favorite fish to cook. It is high in omega-3’s which are essential for good health and the flavor is just amazing. That’s why I enjoy making this 3 ingredient cajun griddled salmon recipe. Sometimes I like to spice it up by adding Cajun, Mexican or Indian spices, but other times I like the salmon just as it is, perhaps with a squeeze of lemon or  just some salt and pepper. Salmon is nice added to a risotto or quiche. There are so many things you can do with this wonderful fish. The following 3 ingredient cajun griddled salmon recipe just requires 3 ingredients, and those are some Cajun seasoning which you can .....
  • Sukiyaki recipeEasy Sukiyaki Recipe
    One of my favorite Japanese dishes has to be sukiyaki. This is similar to shabu-shabu, and is a hot pot style dish with thinly sliced beef and vegetables in a sweet, tangy sauce. You can also get vegetarian sukiyaki recipes. This versatile and easy sukiyaki recipe is perfect for cool winter evenings, and you can present or even cook it in a pot in the middle of the dinner table. The ingredients are usually dipped into raw, beaten eggs before being eaten, although this is not so prevalent outside Japan. An easy sukiyaki recipe is usually a winter dish in Japan, often served at year-end parties. Thinly sliced beef is usually the meat that goes .....
  • Easy Shrimp SaladHealthy Easy Shrimp Salad Recipe
    Shrimp is a great addition to salad recipes. It offers a subtle, light flavor and goes well with many other salad ingredients. A base of salad leaves or spinach can be topped with hot, warm or chilled cooked shrimp along with other things like pineapple chunks or mandarin segments for sweetness, walnuts or cashews for crunch, cherry tomatoes for color and anything else you want to add to your healthy easy shrimp salad recipe. You can cook shrimp in various ways, such as deep-frying, stir-frying, boiling, baking or grilling. If you want to pan-fry the shrimp, they will only take a couple of minutes, as will boiling or grilling, although if .....
  • Delish Fish Crack SlawDelish Fish Crack Slaw
    I love trying new ways of making crackslaw, and fish makes a nice, light alternative to meat. Of course, it is carb-free just like meat is, and you can choose anything between sole for a light flavor or cod for a richer flavor. I really enjoyed this fish crack slaw and want to make it often. There are plenty of other types of fish you can use in fish crack slaw as well and examples that come to my mind include tilapia, snapper, halibut, monkfish, dogfish, basa fish, and haddock. As long as it’s skinless and boneless it will work. Don’t use imitation seafood in fish crack slaw though, like those imitation crab pieces or crab .....
Search
DutchEnglishFrenchGermanItalianPortugueseSpanish

Tasty Query - recipes search engine