Meals at the country club, brunches with a prime rib station, and holiday celebrations where someone dared to make a prime rib all bring back fond memories for me. When I attempted to cook prime rib for the first time at home, I was so terrified that I almost didn’t do it. I should have more faith in myself; I put so much pressure on myself and anticipated a catastrophic failure, but it turned out beautifully. In spite of first impressions, it’s not as difficult as it may seem, and if I managed it, you can too.
My loved ones go crazy whenever I prepare prime rib, and I enjoy cooking it because it makes me feel upscale, is universally well-received, and does not require a “special” occasion to be enjoyed. Plus, I’m not nearly as nervous as I was the first time around because I’ve done this several times before.
To sum up, there are two pieces of advice I can’t stress enough: first, consult your neighborhood butcher (ask for referrals if you don’t already have one), and second, invest in a high-quality meat thermometer. You have the capability to succeed.
Ingredients:
One 8-10 pound prime rib roast with the bone in (standing rib roast).
a quarter cup of softened unsalted butter
You’ll need: 1 tablespoon of freshly ground black pepper and kosher salt to taste.
Instructions:
In order to bake successfully, an oven temperature of 550F is required.
Rub the meat with a mixture of salt, pepper, and garlic powder. Make sure the fat side of the meat is facing up in the roasting pan.
To achieve a rare roast, cook at 550 for 5 minutes per pound; for medium and well done, increase the cooking time to 6 and 7 minutes, respectively.
After the allotted cooking time has passed, make sure to turn off the oven and leave the door closed for at least two hours.
After 2 hours, take the meat out of the oven and slice it; it will be tender and flavorful every time.
Roast beef also works. Just give it a shot; you won’t be let down.
Notes
In order to ensure the highest quality roast, it is recommended that you visit a local butcher before making your purchase. Provide them with all the details of your plan so they can grasp it. Tell them your goals, the number of people you’re helping, etc. They will lead the way and remove all uncertainty.
Different parts of the finished prime rib will be cooked to different temperatures, satisfying those with a preference for rare meat while also satisfying those who prefer their meat well done. Prime rib can be enjoyed by people of all ages and tastes.
Prime rib is best served at a temperature of rare or medium rare, and knowing when it’s done is easy if you have a good meat thermometer. Use the meat thermometer to check the internal temperature so you know when it has reached the desired level of doneness. The meat can never be undercooked, but it can always be overcooked. Remember the following interior temperatures.
It’s best served at 115 degrees Fahrenheit for a rare roast.
To cook meat to a medium-rare state, set the thermometer to 120 degrees Fahrenheit.
An ideal temperature for a medium is 130 degrees Fahrenheit.
Roasts can take anywhere from an hour to a few hours to cook, depending on their size, shape, and whether or not they were brought to room temperature before being placed in the oven. It will take less time to cook a roast if it is thinner. Roasts that are refrigerated take longer to cook than those that are at room temperature.
The Roast Needs to Cool Down
When the roast is done cooking to your liking, take it out of the oven and set it on a cutting board. Let it rest for at least ten minutes under foil before attempting to cut it.