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I don't know about you, but I've always been really intimidated by prime rib. I'm not sure whether it was because of the price tag or if I was worried I'd risk the chance of overcooking it. If you feel like this, you're in the right place - because I think I've finally cracked the code to the best prime rib! Honestly, you'll agree after you use this simple method. Oh, and did I mention all you need is salt and pepper?
If you've read my other posts about cooking meat you should know - do NOT cook your meat cold from the fridge!!! Take your prime rib out of the fridge about two and a half hours before you cook it. The first hour and a half the roast will sit covered on the counter, this will help bring it to room temperature. The last hour it will sit covered in salt.
How to prepare roast:
Preheat oven to 500°F and place rack in middle of oven - if you have a convection oven you will want to use this setting.
Once the roast reaches room temperature (1.5 hours covered on counter) cover entirely with Kosher salt - how much salt depends on what size of roast you are making. Just make sure it's generously seasoned. Let sit for 30 minutes.
After 30 minutes blot roast dry with paper towel then cover entirely with fresh black pepper.
Stand (this is why it's called a standing roast) roast in pan with fat side up - some people like to trim a little fat away - I don't.
Before placing the roast in the pan you can choose to cut the bone away from the meat then tying in back on with butcher twine, this makes it easier to carve, or leave it attached. I usually remove the bone just before carving, and it's usually because I forgot to do it before I roasted it.
Before placing roast in oven set up your cooking probe if you have one or an oven proof meat thermometer. If you don't have either of these then you'll have to test the meat as it cooks.
Place roast in oven on middle rack and cook at 500°F for about 15 min, turn oven down to 325°F and continue to cook until desired doneness.
Preferred Doneness
Rare - 120 - 130°F
Medium Rare - 130 - 134°F
Medium - 135 - 144°F
Medium Well - 145 - 154°F
Well Done - 155 - 164°F
Once the roast reaches desired doneness remove from oven, place roast on a cutting board and cover with foil, let sit at least 20 minutes before carving. My friend Martha shows you how to carve when the bone is attached.
Curious about how many pounds or rib count per person? I've given you a chart to follow when your serving prime rib as a main course. If you're serving it on a buffet adjust to approximately 1/2 lb per person.
Rib Count| Approximate Weight| Serves|
2 ribs 4 to 5 pounds 4 - 6
3 ribs 7 to 8.5 pounds 6 - 8
4 ribs 9 to 10.5 pounds 8 - 10
5 ribs 11 to 13.5 pounds 10 - 12
6 ribs 14 to 16 pounds 12 - 14
7 ribs 5 16 to 18.5 pounds 14 - 16
With the pan drippings you can make either an au jus or gravy, however I suggest serving The Barefoot Contessa's Mustard Mayo Horseradish Sauce along side.
Recipe
6 - 8 servings
Ingredients:
1 1/2 cups good mayonnaise
1/3 cup sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
1/4 teaspoon Kosher salt
Preparation
For the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
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