When it comes to enjoying a prime rib roast, having the cooking time just right is one of the most critical factors that can make or break your culinary experience. Prime rib, renowned for its tender and juicy meat, is the focal point of any special occasion or Sunday supper. However, how long do you need to cook a prime rib to attain the ideal medium-rare or well-done texture? In this detailed guide, we’ll lead you through the necessary steps and timings to ensure your prime rib is exquisitely flavored and perfectly cooked.
About the Price
This beef section is so tender and flavorful that it comes at a price. Most local grocery stores sell prime rib of choice quality for between $10.99 and $11.00 per pound. I’ve discovered that Costco has the lowest prices and highest quality. They occasionally carry premium flesh.
Prime Rib is costly, but like most things, it is much cheaper to prepare at home for a dinner party than to purchase at a restaurant.
How much do you need?
Prime rib roast, or upright rib roast, is a cut of beef derived from the cow’s upper ribcage. This section of prime rib typically consists of seven ribs. You do not have to purchase the entire area; tell your butcher how many pounds you desire.
The general rule for purchasing prime rib is one pound per person. A standing rib roast with bones will sustain approximately two people per bone. Also, consider the number of side dishes you intend to serve. Plan on 12 to 34 pounds of prime rib per individual if you prepare a large holiday meal with plenty of other foods.
Bone-in or boneless Prime Rib
You have the option of purchasing bone-in or boneless prime rib. According to many chefs, bone-in ribs are more flavorful and thoroughly prepared. Bone-in prime rib is my usual purchase, but I’ve prepared a boneless prime rib from Costco and honestly couldn’t tell the difference.
If you purchase a bone-in prime rib, you should request that the butcher remove the bone and bind it to the roast. My local butcher does this without being asked, but you should inquire anyway. In this manner, can cook the bones alongside the meat; they serve as a rack for the heart but can readily remove before carving.
If you purchase a boneless prime rib, you must broil it on a rack. I’ve used the instant pot’s wire rack on top of my cast iron saucepan.
Cook time and Temperature
Depending upon how rare you like your prime rib, you will determine how long to cook it.
Start by preparing the prime rib at 500°F for 15 minutes, then decrease the oven temperature to 325°F and cook for 10-12 minutes per pound for scarce, 13-14 minutes per pound for a rare vessel, and 14-15 minutes per pound for medium well.
Roast your prime rib until the thermometer registers:
- 115-120 °F for rare
- 125-130 °F for medium rare
- 135-140 °F for medium
- 145-150 F° for medium
Don’t overcook the meat, as its Temperature will rise 5 to 10 degrees while it rests after being removed from the oven.
How to make Prime Rib?
- Let it rest. Remove the prime rib from the refrigerator approximately one hour before cooking to allow it to reach room temperature. While it rests, season it gently with salt and cover it lightly with plastic wrap.
2. Prepare herb rub. Rub the salt, pepper, fresh thyme, rosemary, garlic, and olive oil into the exterior of the roast. Place a bone-in roast with the bones facing down in a roasting pan, cast iron pan, or another oven-safe dish. Place the boneless rib roast on a stand and then into the pan.
3. Cook the boneless or bone-in prime loin at 500° for 15 minutes, then lower the oven temperature to 350° and cook until the meat is 5 to 10 degrees from the desired doneness temp (see cooking temperature guidelines in the recipe card above or below).
4. Allow time to rest. Take the prime rib roast from the oven and enclose it with aluminum foil. Permit it to rest for 30 minutes; it will continue cooking at 5 to 10 degrees. Meat must be allowed to rest for the fluids to reabsorb into the core. The juices will escape if the flesh cuts too soon, leaving you with a chewy prime rib roast.
5. Carve and Serve—the meat. Spoon some of the remaining sauce over the roast or use it to create the gravy. If using a bone-in roast, cut the cord holding the roast to the bones and remove the bones before carving.
Tips for perfect prime rib
- Use a meat thermometer! You can use a probe inside the meat while it cooks or a simple instant-read thermometer.
2. Read the meat thermometer. Regardless, remember that each slice of flesh and each oven is unique. Refrain from spoiling such a pricey cut of meat.
3. Take your time! Your thermometer will rise 5 to 10 degrees after you remove the prime rib from the oven, so err on the side of caution and remove it early. If it appears undercooked when you remove it from the oven, you can roast it longer.
4. Let it REST! As with most food, you must let it rest once cooking so the juices settle and leave the meat more tender and juicy. If you cut into your prime rib before it has rested, the juices will rush out, and the flesh will become tough.
5. Cut meat across the grain. It means observing the direction of the meat fiber and cutting perpendicular to it. When the flesh is sliced along the grain, it becomes more challenging and chewy.
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