How to Cook a Prime Rib Roast

Here's How You Can Master Cooking a Perfect Prime Rib Roast

A prime rib roast makes an excellent main course for a family dinner party. To know how to cook a prime rib roast perfectly, read this article...
Tastessence Staff
Last Updated: Jul 14, 2017
One of the most tender and succulent cut of beef is the prime rib. This cut of meat is also known as the standing rib roast and is considered as one of the finest cut of beef. To prepare a prime rib roast is not a difficult task, although you have to make sure that the meat is evenly cooked. A prime rib roast makes an impressive entrée and the best way to serve it is with some creamy mashed potatoes and a flavorful gravy. Most people are intimidated of cooking a prime rib roast as it can become dry and leathery if the ideal cooking time is not maintained. One of the most important things to remember while cooking a prime rib roast is that it should not be salted while it is being marinated. Prime rib roast should be salted just before it is popped into the oven for cooking. This is because salt leaches out all the moisture from the meat and makes it dry and flavorless. So to keep the prime rib roast soft and flavorful, avoid salting it before it is roasted. Here we are going to share with you a simple but delicious prime rib eye roast recipe.

How to Make Prime Rib Roast

As prime rib roast is a very premier and flavorful cut of beef, you do not need to add much seasoning and trimming while cooking it. To ensure that the meat is evenly cooked, remove the prime rib from the refrigerator two to three hours prior to cooking it and let it thaw completely. Never make the mistake of cooking a frozen piece of prime rib as the inside of the meat will be left raw and the outside will be overcooked. The most important tip to remember while cooking a prime rib roast is to cook the meat at a low temperature so that you have a perfect medium-rare center and a well seared outside. Given below is a simple recipe for prime rib roast.

Classic Prime Rib Roast

Ingredients
  • Prime rib roast
  • 1½ tablespoon freshly ground pepper
  • 2 tablespoons butter, softened
  • 1 tablespoon coarse sea salt
  • 1 tablespoon thyme, chopped fine
Method

After you have bought the prime rib roast to room temperature, trim the excess fat from the meat. But make sure that you leave a bit of fat on the meat as this keeps the meat from drying out and also provides flavor to the dish. Tie the ribs with a cooking twine so that the meat does not fall apart while you roast it. Next take a paper towel and pat the meat dry. Preheat oven to 450º F. Smear the prime rib with the softened butter and the chopped thyme and let it marinate for 20-25 minutes. After you have marinated the prime rib roast for 20 - 25 minutes, sprinkle it with coarse sea salt and freshly ground pepper. Place this rib roast, with its rib side down on a roasting tray and roast it for about 15-20 minutes. When the meat is nicely seared on the outside with a golden brown color, turn down the heat to around 325º F. After about 1½ hours, insert a meat thermometer to the thickest part of the meat. If it reads 130 degrees, then your roast is done. If the meat thermometer does not register 130 degrees, continue roasting the prime rib at the same oven temperature and check every 10 minutes.

Once the meat is done, remove the meat from the oven and cover the prime rib with a tin foil. Let the meat rest for 15 - 20 minutes. Resting the meat is very important as it makes the meat more juicy and tender. If you carve the prime rib roast without resting it, all the juices will ooze out of the meat and it will make the meat dry and flavorless. Once you have rested the meat for 15 - 20 minutes, remove the tin foil, transfer to a serving platter and carve it with a sharp carving knife.

This is how you cook a prime rib roast. You can serve the prime rib roast with mashed potatoes, horseradish sauce and grilled mushrooms. Making a perfect prime rib roast is not difficult and all you need to do is invest in an accurate meat thermometer and strictly adhere to the cooking temperature.