There’a always time to learn to cook something new. During the pandemic of 2020, we opted to try to make a Christmas Prime Rib. Looking for some inspiration, and some guidance, I watched a video from Natasha’s Kitchen for prepping and cooking prime rib. I would definitely recommend watching her video (http://www.natashaskitchen/prime-rib-recipe ). Honestly, it didn’t take that long to prep. Cooking time can vary according to the weight you choose so you want to plan a dinner time and work backwards from there to determine when to start the process. I don’t think anyone would mind waiting a bit for this delicacy, but the look and aroma are so enticing! This cut, often expensive, is on usually on sale just prior to Christmas. Don’t let its price intimidate you from attempting to cook it. Its preparation is simple, but a good meat thermometer can help guarantee your ultimate, mouth-watering, success. Be brave, my friend!
Cut and Tie:
Cut off the ribs then tie them back on as shown. They will help insulate the meat while cooking and can be removed after resting tented to make slicing easier.
Salt:
Sprinkle prime rib all over with 2 teaspoons of salt, cover it with plastic wrap and let it sit at room temperature for about 2-3 hours. The roast will cook more uniformly if at room temperature.
Rub:
My large cast iron pan was the perfect size in which to roast this prime rib. You could also use your favorite roasting pan. To help infuse a litttle more flavor while roasting, I placed a few sprigs of fresh rosemary and thyme in the pan with 3 peeled garlic cloves.
For the rub, I combined the ingredients listed. Fresh thyme and rosemary were used and the garlic was minced rather than put through a garlic press. Pressed garlic will burn more easily at high heat.
Place roast on top of herbs and garlic. Rub the top and sides of the roast with the mixture as shown.
The Roast:
Preheat the oven to 500 degrees with rack on lower third of the oven. For the best results, you should insert a thermometer into the thickest part to monitor its internal temperature. Roast for 15 minutes. This initial high heat will help seal in the juices.
Then, REDUCE THE HEAT to 325 degrees. Continue to roast for 13-14 minutes per pound for medium-rare. This prime rib roast was almost 5 and a half pounds so the timer was set for 1 hour 15 minutes. Pull out of the oven when temperature is around 118-120 degrees, about 5-10 degrees below final desired temperature. Tent with foil for 30 minutes before slicing. This resting period is necessary before carving, otherwise it will lose its juices and be tough to eat. After tenting, the temperature will contine to rise another 5-10 degrees. So its initial temperature of 118-120 degrees should rise to be within range of the medium-rare. If you prefer a different degree of doneness, adjust times accordingly as shown below from the chart from her website.
Cooking times:
- 10-12 min per pound for rare
- 13-14 min per pound for medium rare
- 14-15 min per pound for medium
- 16-17 min per pound for medium well
Roast until the thermometer registers:
- 115-120˚F for rare,
- 125-130˚F for medium rare
- 135-140 for medium doneness
- 145-150 for medium well
- 155-160 for well done
Slicing and serving:
After being tented for 30 minutes, remove string and ribs from beneath the roast. Slice according to desired thickness.
Ingredients
- 5-7 lb bone-in Prime Rib
- 2 t salt
Rub
- 3 T extra virgin olive oil
- 1 t finely chopped fresh rosemary
- 1 t finely chopped thyme
- 1 1/2 t sea salt
- 1 1/2 t freshly ground pepper
- 2 T finely minced, not pressed, garlic
Extra Additions
- 4 sprigs of fresh rosemary
- 2-3 sprigs of fresh thyme
- 3 peeled garlic cloves
Instructions
Prime Rib Prep
- Cut off the ribs and tie them back on tightly with string.
- Sprinkle all sides with salt; cover with plastic wrap and let it set at room temperature for 2-3 hours.
Rub
- Pat roast dry with paper towels.
- Combine all rub ingredients
- Put sprigs of rosemary and thyme along with the peeled garlic cloves in the bottom of the roasting pan.
- Place roast, rib side down, on top of herbs and garlic.
- Spread rub on all exposed sides.
Roasting
- With rack on the bottom 1/3 of the oven, preheat oven to 500°F.
- Insert thermometer into thickest part of the prime rib.
- Place roasting pan on the oven rack and set timer for 15 minutes.
- REDUCE HEAT to 325°F.
- Determine the preferred doneness and calculate cook time based on the weight of the roast. (See chart in post.)
- Monitor the meat thermometer. Remove roast from the oven when temperature is about 5-10 degrees below desired doneness temperature. Cook for a little longer, if needed, to reach that temperature.
- Tent with foil for 30 minutes before slicing otherwise it will lose juices and be tough. Once tented, temperature should rise another 5-10 degrees and reach final desired level of doneness.
