Comes out great- pink throughout the roast Show
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Related VideoBe the first to review this recipe You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Learn How to Cook a Perfect Prime Rib Roast Recipe & Cooking Instructions in six easy steps:1. Prime Rib Size & Purchasing Tips2. Dry Aging Prime Rib – Optional3. Preparing Prime Rib Roast to Cook4. Prime Rib Internal Temperatures5. Prime Rib Roast Recipe6. Carving Prime Rib RoastSide Dishes for Prime Rib RoastYorkshire Pudding RecipeGravy, Au Jus & Sauce RecipesPrime Rib Dinner Menus & RecipesComments and Photos from ReadersPerfect prime rib roast recipe just in time for the holidays!What is a Prime Rib? A Prime Rib Roast is a very tender, flavorful, and usually an expensive cut of beef. Also known as a Standing Rib Roast, it is a popular centerpiece to a Christmas table and other festive holidays throughout the year. Prime Rib Roast is a tender cut of beef taken from the rib primal cut. The generous marbling and fatty layer are what gives this cut the distinct and juicy flavor that you are paying for, so leave it on the roast. After making the perfect prime rib roast recipe for the holidays, you will never go back to turkey again! Want to try another Prime Rib flavor dimension? Learn how to cook Smoked Prime Rib low and slow for a succulent kiss-of-smoke flavor that melts in your mouth. Perfect Prime Rib Roast Recipe:*Cooking time varies upon size of prime rib roast - expect 2 - 4 hours for roasting time.
Back to the top Watch the video to learn how to make perfect prime ribWhat Size of Prime Rib Roast to Buy?A common question people ask is “How much prime rib roast should I buy per person?” A full prime rib roast is seven (7) ribs, close to 15 to 18 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 prime rib roast comprises of seven ribs starting from the shoulder (chuck) down the back to the loin. Do not 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. For a generous serving of roast, figure on two people per rib. That means if you plan to serve: two (2) people – one (1) rib roast 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 How To Purchase A Prime Rib Roast:First of all, let’s dispel a common myth: The term prime rib does not necessarily indicate a rib roast is a prime grade, and in most cases, it probably is not. Prime is an official USDA designation of grade and few supermarkets display this elite grade of beef because of its high cost relative to other grades. Prime Rib has become more a style of cooking the meat than of the quality of the cut. This is also why you rarely see this cut labeled as Prime Rib at the supermarket but rather as Beef Bone-In Rib Roast because the USDA requires that a cut of beef must be officially graded as Prime before it can be so labeled. Insisting you get a rib roast that is actually prime grade is well worth the effort for this perfect prime rib roast recipe. Less than 2% of all industry beef merits this designation from the USDA. You will likely have to ask your butcher to special order a true Prime grade rib roast for your occasion, but when the forks hit the plate, your family and guests will notice the difference and then some!One universal truth of the meat world is that fat means flavor! But of course, many prefer a leaner cut, and the whole beef rib (where rib roasts are portioned) was kind enough to offer both. The whole piece is divided roughly in half, a large end and a small end. The large end is defined by the presence of more fat pockets throughout the meat, while small end rib roasts contain a single, intact muscle and are leaner. Whether one is better than the other is really never more than a matter of personal taste and how much fat your diet will tolerate. In choosing between them and determining which will better suit your palate, it may help some of you to know that the small end is where a butcher produces boneless rib eye steaks, and the large end yields Delmonico steaks. Grading Cuts of Beef: 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 money you will pay. 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 is more tender, juicy, and flavorful because the intramuscular fat melts and bastes the flesh during cooking. 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 and specialty meat markets. 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. 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 to the official “USDA shield.” Unless prime and choice carry the USDA label, what you are buying may not be the real thing. Size of Prime Rib Roast To Purchase: 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. Package Date: 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. The Bones: Have the butcher cut off the chine bones from the bottom of the roast and the rib bones from the meat just along the bone line but do not discard them. They can be cut off in separate pieces or the chine bones can be cut off as one piece with the rib bones. Have the meat placed back on the rib bones and wrap them along with the chine bones to take home to cook along with the roast. Your butcher will also tie the bones back on the roast if you ask. Having the bones cut away from the meat before cooking will make carving the finished prime rib a lot easier. Back to the top How To Prepare Prime Rib Roast:Photos in this section by Perrin Kliot, Berkerley, CA.Fat Cap or Lid: The fat provides the flavor and what you are paying for with prime rib, so leave it on. Some rib roasts are sold with the thick fat cap on top of the meat intact, and some are trimmed. I prefer to have most of the fat cap intact and trimmed to an even layer approximately 1/4-inch to 1/2-inch thickness. Most butchers will trim the fat down for you. You could trim the trim the fat yourself by using a sharp thin knife to trim the fat on the top of the roast to 1/2-inch thickness. Trim roast of excess fat, but not the thin layer of fat (the fat cap or lid) 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. So – it is up to you if you want the fat cap left on your prime rib or if you want it removed.
Second photo show fat cap intact on a cooked prime rib roast – Photo by Perrin Kliot, Berkerley, CA. Tying Up Prime Rib Roast: 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 – so ask the butcher! Tie the roast at both ends, running the
cooking twine parallel to the bone. Tie the meat to the rib bones and include the chine bones at the bottom of the prime rib roast. Tie around the meat and ribs in between the bones on each end, making sure to tie the chine bones to the meat also. Also, tie around the meat and bones in the center of the prime rib. Optional – Dry Aging Prime Rib Roast:Dry Aging is optional, but if you have the time and the space in your refrigerator, you can dry age the raw prime 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 the 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 prime rib roasts for sell. If you can find one and can afford one (as they are pricey), purchase the roast. A food safety note: Home refrigerators are not as consistent or as cold as commercial meat lockers. Before aging you rare prime rib roast at home, get a Refrigerator Thermometer and be sure your refrigerator is set below 40 degrees F.
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 or rib-eye roast. 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 immaculately clean cheesecloth or plain white cotton dish towels (this will help to draw moisture away from the meat) 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. Back to the top Prime Rib Roast Cooking Internal Temperature Chart:The chart below is only a guide. You must rely on an accurate Meat Thermometer and start taking temperatures about 45 minutes 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 an internal temperature of 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. This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer. Also, learn How To Test and Calibrate a Cooking or Meat Thermometer. How To Check Oven Temperature – Oven temperatures are not always correct. In fact, they can often be off by 25 to 50 degrees F. The will seriously affect the baking time of your prime rib (standing rib roast). To check the temperature of your oven, place an oven thermometer on the center rack and heat the oven for 15 minutes at 350 degrees F. If, after 15 minutes, the oven temperature reads higher or lower than your oven setting, adjust your oven setting for your prime rib baking and for all your future baking.
1 rib (2 to 2.5 pounds) – 22 to 24 minutes 2 ribs (4 to 5 pounds) – 60 to 70 minutes 3 ribs (7 to 8.5 pounds) – 1-1/2 to 1-3/4 hours 4 ribs (9 to 10.5 pounds) – 1-3/4 to 2-1/4 hours 5 ribs (11 to 15 pounds) – 2-1/4 to 3 hours 6 ribs (15 to 16 pounds) – 3 to 3-1/4 hours 7 ribs (16 to `8.5 pounds) – 3-1/4 to 4 hours Beef Roast Cooking Internal 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 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. Using a cooking 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 the meat. Photo on left – Prime Rib almost done – just 1 degree to go for rare. Photo on right – Prime Rib cooked to perfection! Back to the top 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 a 22-degree angle. Repeat this process anywhere from 5 to 10 times. Sharpening Stone (whetstones) – To use a Sharpening Stone (whetstones), hold the carving knife at a 10- to 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. (2) Use a 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. (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 a delicious Beef Stock to use in soups, stews, and pot roast recipes. You could also save the bones to make a pot of Caldo de Res (Mexican Beef Soup). (4) Set roast cut-side down. Slice the meat across the grain to the thickness you prefer. Back to the top Side Dish Recipes:Learn the essential and classic side dish recipes that go well with a prime rib roast. We have provided the must-have sides to dress up your perfect prime rib roast recipe, including making either a gravy or au jus sauce from the meat drippings. You can also use the meat drippings for Yorkshire pudding pop-over pastry and, do not forget a side of horseradish or blue cheese sauce. We have also listed some of our favorite vegetable side dishes for potatoes, spinach, green beans, and corn.
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