If you’re indulging in a tasty prime rib this holiday, you need this fool-proof recipe! With it, you can get juicy, succulent, perfectly cooked prime rib that’s medium (or medium-rare) from the center out. On top of that, you get a gorgeous, beautifully browned crust all over the outside that will make everyone salivate. Cook your rib the right way this season with this simple recipe.
INGREDIENTS and MATERIALS
Adjust the amounts for the size of roast you’re using! Season generously.
- 1 standing rib roast (prime rib)
- kosher salt
- freshly ground black pepper
- V-rack to hold the roast
- a large roasting pan
- meat thermometer
- Preheat oven to its lowest temperature setting (usually around 150°F – 200°F).
- Season your roast generously with kosher salt and pepper.
- Set your v-rack into a large roasting pan and place your roast on top. Pop your roast into the oven and cook until the center of your roast is 120°F on a meat thermometer for medium-rare (or 135°F for medium). At 150°F, this will take 5 1/2 – 6 1/2 hours. At 200°F oven, it will take 3 1/2 – 4 hours.
- Remove roast from oven and tent tightly with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes, but no more than 1 1/2 hours.
- Preheat oven to highest temperature setting (usually 500°F to 550°F)
- 10 minutes before guests are ready to be served, remove foil, and place roast back in hot oven and cook until well-browned and crisp on the exterior, 6-10 minutes.
- Remove from oven, carve, and serve immediately!
For more tips and recipes, check out “How to Cook a Perfect Roast Beef“!
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Photo Credits: Foodland