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Great recipe. We made it for Thanksgiving. Simple and easy just follow the directions. I used ground sea salt and ground pepper. Heavy on the salt not on the pepper. Thanks
Elise! I followed your directions to a “T”. Made this prime rib for hubby and me “Covid Thanksgiving”, and the gravy (super nervous, but I knew you would give the best direction). And it was spot on ah-mazing. Happy Thanksgiving! Thank you for your expertise!
Costco has 5 lb. Prime Rib with 2 bones
Instead of fussing over strings, this recipe should have had either a lower cooking temperature of 275 or a lower time of 10-12 minutes per pound. Wound up with a well done roast after following this recipe. Still tasty, but could’ve been easily better and more towards the perfect medium rare to medium if the cooking temperature was made lower by 50 degrees.
Mine worked out almost perfectly (surprisingly). Could be due to oven temperatures, or the temperature your roast got to from sitting out pre-baking. Mine started out at 40 degrees F, even with sitting out for 3 hours beforehand.
I actually had to up my oven temperature to 350 after an hour to ensure my roast was done by the desired time.
My family hates leftovers so I have to recreate them into new meals if you have leftover beef you can heat it up in a skillet or griddle and grill your favorite bread with some cheese lettuce, tomatoes and serve it for lunch. You could also make a salad or serve it with eggs and pancakes for breakfast
I was considering making a prime rib roast for Christmas. But due to Covid restrictions and my hubby’s comprised medical conditions, we will be sheltering in place, at home, just the two of us. No family gatherings for us this holiday season. Too many people, too many kids… can’t take the chance. Any suggestions on how I could do this without having 40 days of leftovers? Hubby hates leftovers (yeah, I don’t know what is wrong with him either LOL) If I go to a local butcher and ask for one or two ribs, will they look at me like I have a third eye in the middle of my forehead?
Hi Bunny, big thumbs-up to you and your husband laying low to keep yourselves and others heathy. It’s so hard with these big family holidays on the horizon! But one bright spot: it is possible to make a prime rib for just a few folks. You will have leftovers, but not 40 days’ worth. And other households will be making the same request, so your butcher won’t give you crazy looks. To feed 3-4 adults, get a 4-pound bone-in roast. Enjoy the holidays in the best way you can ♥
Thanks for your advice!! I will start looking for a really small roast after Thanksgiving!
Buy a tomahawk steak if its just you n hubby. Prepare it the same way you would a larger prime rib.
I normally feel your pain on finding a smaller section. I was pretty lucky this year and found a 2.5 pound section at my butcher. I immediately grabbed it.
I bought a 3.66 lbs roast , it was perfect size for 2 . I only looked up this recipe for the time a cooking instructions . I always coat my roast with spicy mustard then cover it in rock salt . My cooking time was way off as the rock salt does not come up to temp fast . But it came out perfect ! Pulled it out when temp reached 120° . Knock off the crust and you got 1 mighty fine roast .
Instead a prime rib roast Use 2 Texas style prime rib steak. They are thick and have a bone in them. You can still roast them the same way just way less time. Season and slow roast on a low temp in the oven at about 200 -250 degrees for about 30-45 minutes. Finish off in a hot skillet with butter, fresh garlic and fresh rosemary. Fry cook for only about 30-40 seconds on all sides to give it a nice brown crust. Take out and let rest for about 5-10 minutes.
Ribeye and a standing rib roast come from the same general rib area, but are two different cuts of meat. You can certainly treat the Ribeye like prime rib,but be very careful as it will cook faster.
I just have to say this recipe was so good at explaining this process. And that’s what it is – a process! You have to let it sit out before cooking, you have to have a good thermometer and check it and moderate oven temp as needed if you are on a time schedule. I worked with an 8.1lb roast last night and I have never cooked something so perfect in all my life! thank you for this great recipe and explanation. my only change was to use a holiday spice rub.
When you check the roast 1 hour before finished cooking time, how can you tell if it’s cooking too quick or too slow? Of course it will not be at final temperature…so is it straight linear math? Should midway cooking time should be at half the temperature you want?
Hi Mandy, I wish I had a more precise answer for you, but after cooking many hunks of meat over many years, I can tell you in reality there’s no straight linear math involved here because there are simply too many variables in a kitchen: the oven temperature can never truly stay consistent, each roast itself is a different temperature when it goes into the oven, etc. I’m guessing you want the prime rib to be done at a specific time, and would like to know how to have more control over that. In any case, cooking times can vary quite a bit, so midway through the cooking time can’t be correlated to half the target temperature of the meat’s doneness. I have had Christmas dinners begin very late because a roast just wouldn’t get where I wanted it to be. What I’d recommend is having a trusty oven thermometer, which will tell you if your oven is accurate (most ae not). Does that help?
No, doesn’t really help. I guess I was confused as what the author considered “too fast or too slow”. I suggest omitting the 5th paragraph in step 6. It is just way too confusing without being detailed in what you should do. The next paragraph suggests lowering the oven temp if it is cooking too fast. What is too fast? There isn’t a temperature you suggest that means too fast. And your reply about how it isn’t a science…so why have the paragraph?
I had a thermometer in the whole time. What was the point to checking an hour before to “see if its’ slow or fast”. Either it hits temperature or not, no need for this step or to open the oven and let the heat out.
I know this is an older post, but better late than never… Basically, if you’re 1 hour into an 8 lb rib roast and your internal temp is flirting with 110* for a med rare finish- you know you’re cooking too fast… an 8 lb bone-in rib roast will take a good 90 – 100 minutes to cook, so if you’re near the finish cook temp at only 60 minutes in, you know you need to lower that oven temp. a couple other points: bone-in roasts will take longer to cook, but are more forgiving and will have a more robust flavor than a bone-out rib roast. Typically, Electric ovens tend to cook a bit faster with drier heat than gas ovens. This is because gas ovens produce a great amount of moisture. Hoppe this helps a little for future roasts. ;)
Too fast probably means that it will be finished before you want it to, based on planned meal time. I understand cooking time and temp isn’t linear but if you’re measuring 100 degrees after just 30 minutes, it’s safe to assume it will be done in less than 15 additional minutes, so you can lower the oven temperature to prolong the cooking.
I wouldn’t overthink it but I understand and have applied what the author is getting at.
I made this prime rib roast (purchased at Costco) and it was so bad that I was embarrassed to serve it to my immediate family. Part of it may have been where the meat was purchased from but I have had good luck with other recipes and have always bought our meat at Costco. The biggest problem was the cooking temperature of 120-130 degrees for “Medium” which really turned out to be rare. I also tried the gravy recipe and that lacked any flavor. From now on I will stick to the Food Network recipes, as they are almost always good.
Hi Scott, sorry you didn’t have a good experience with this recipe. I haven’t bought prime rib at Costco, but have bought other meat cuts there and they’re usually quite good. I’m thinking the issue is more with your thermometer and the placement of it when checking. I often need to poke the roast in a few places and insert the tip of the instant read thermometer deep into the roast until I see that the temperature has reached its low point. Also you do need to let the roast sit for at least 15 minutes, preferably 30 minutes after you take it out of the oven. The internal temperature will continue to rise as it sits. That said, it’s easy to fix an undercooked roast, and impossible to fix an overcooked one. Just put the roast back into a 350°F oven for 10 minutes or so, and you should be fine.
120 to 130 has always been rare in my book…even with carry over and resting
Perfect instructions…simple to the point…
So happy you liked it Neil!
Excellent recipe, the key is pulling it out at the temp recommended here, not the 140 you see elsewhere as it continues to cook during the rest.
Love this recipe. It turn out perfect prime rib I ever made. Last time I roast with one piece with 7 ribs together and time measure it perfectly but this time I have to roast two pieces with 3.5 pounds and 4.3 pounds of meats. Should I add up the total weight of the meat to determine how much time I need to cook? I don’t have the temperature thermometer. Please advise. Thanks!
I’d say since it’s two smaller roasts, it’ll take a little less time than one roast that’s roughly 8 lbs. Prime rib isn’t cheap, so the next time you plan to cook it, I heavily suggest getting an inexpensive instant-read thermometer. It will be worth every penny!
IS THE 15 MINUTES AT 500 DEGREES in step 5 part of the total time or are the minutes per pound added to that time?
Yes Brian, the 15 minutes at 500 degrees is included in the total time.
What if I don’t have kitchen string?
You can roast this without it being tied. The reason for tying is to help the roast cook more evenly, and also for the boneless roast to stay on top of the rack of bones (if the bones were cut away first.) If the bones were cut away, you should still roast alongside the meat them for good flavor. If not bones, no big deal. Just keep a closer eye on the temp as the roast cooks, since your roasting time might be different.
Can you use sea salt?
Fantastic recipe, so easy to do. Turned out perfectly. Even cooked it in the same oven, at the same time as spiral sliced ham, with adjusted temp.
What temp did you cook them together at?
How do I get it medium in the center without burning the outside? When I see a puddle of blood, my appetite turns to nausea.
When you start suspecting the roast is close to getting too dark on the outside, tent it loosely with foil and keep roasting until the internal temperature hits medium (120-130 F).
i used to work as an assistant manager at a few restaurants. To Cook prime rib a little longer once it’s been taken out of the oven. We would put lettuce leaves on the BBQ area and lay the piece of Prime Rib on top. It cooks it gently without drying out the meat.
Hello. I’m am cooking a full rack of prime rib. 25lbs. Should I let it brown longer then 15 mins at 500 degree ? Thanks Rob
Hi Rob, excellent question! I usually only roast half a rack, or if I have a full rack, cut it into halves and roast them in two different ovens. I think with a full rack, it may make sense to brown it at 500F for an additional 5 minutes.
I did the full rack (first time full) at Christmas Dinner for the extended family–20 adults, probably 20ish kids. We also had other foods on the buffet. I wondered all fall about cutting in half vs. 2 ovens vs. full rack. The full rack made for quite the presentation as I did a carving station. The “girth” of the meat was probably 11″, so easy to cut in half for children. The time computation was the SAME as for my normal 4 pound rib roast. Preheat to highest temp–mine was 550 degrees–but I did not use 3 minutes a pound as I had 23 pounds. So I just did about 1 minute a pound, then shut the oven off. No peak, no open for 2 hours plus. At two hours, the roast was well rested but the serving was as late as the family. I also had my GEORGE FOREMAN grill standing by (hot) for the few who wanted a browner presentation. Probably 45-60 seconds per side.
Love this recipe! I’ve been using it for about 5 years, now. It’s my go to for every Xmas, and special holidays. It’s very precise and well explained. And the video…Oh my, the video, it’s such a great helper. To see what you want to achieve…it’s like doing it yourself, hands on.I’m making this today for my guests, and I have just come to your website, once more, to follow your recipe. Truly, the best one out there.Thank you and kind regards,
You are so very welcome Katiana! I’m glad you have found the directions and video so helpful.
Do you cook with a lid on the roasting pan?
Hi Rob, no, no you do not use a lid on the roasting pan.
Perfect !! Thanks . I will be trying this with a full rack on February 29th