Quick Look: At 500 degrees sear 10-15 min then cook at 325 for 13-14 minutes per pound for Medium Rare (Reverse process for searing at the end: 250 degrees to 120 temp, rest 45 min., then 500 degrees for 10-15 min.)
Reheat: Oven 250F, add the slices of prime rib to a small baking pan or glass dish with a few tablespoons of broth, au jus (water works too, but might dilute the flavor of the meat a bit). Cover the pan tightly with foil or cover with dish top and warm in oven until the prime rib slices feel like they’ve heated through, about 10 minutes.
Tips: If your fat cap is thick, score the fat by cutting a shallow crosshatch pattern into the (helps flavor meat). Serve with horseradish (See my recipe for homemade Creamy Horseradish) and Au Jus pan drippings on the side.
ALWAYS USE MEAT THERMOMETER
Remove from oven 5-10 degrees before desired temp, it will continue to rise during 30 minute rest period …
Rare: 120 degrees F (about 10-12 min/pound).
Medium Rare: 130 degrees F (13-14 min/pound, )
Medium: 140 degrees F (about 14-15 min/pound)
Medium Well: 150 degrees
Recipes for a 4 pound roast (2 bones), serves 4
Prime Rib (Sear First — Iron Skillet)
- Bring meat to room temperature: Remove prime rib from the refrigerator two hours before cooking and season all sides with salt, cover loosely with plastic wrap as it comes to room temperature. (Optional for more flavor: Salt and leave in frig uncovered overnight up to 48 hours).
- Adjust oven racks: When you are ready to cook the prime rib, lower/adjust your oven rack so the meat will cook in the center of the oven. Preheat the oven to 500 degrees F.
- Combine seasonings: Mix ground black pepper, chopped rosemary & thyme, minced garlic, and 1/4 cup olive oil.
- Prepare roast: Pat the roast with paper towels. Spoon seasoning over it, rubbing it onto all sides. Place bone-in roast with the bones down for a makeshift rack, inside a roasting cast iron pan. Place a boneless roast on a rack inside a roasting pan. (Optional: Cut off bones for easier slicing later when serving but tie bones to meat for flavorful cooking).
- Bake prime rib at 500 degrees for 15 minutes, then reduce the oven temperature to 325 degrees and continue baking until desired level of doneness. (ALWAYS use a meat thermometer to check the temperature. Why take a chance with such expensive meat!):
Rare: 120 degrees F (about 10-12 min/pound).
Medium Rare: 130 degrees F (about 13-14 min/pound)
Medium: 140 degrees F (about 14-15 min/pound)
Medium Well:150 degrees F
Important: The meat will continue to cook as it rests out of the oven so remove it from the oven 5-10 degrees before it reaches your desired temperature.) - Rest: Remove it from the oven and tent it with foil. Allow it to rest for 30 minutes before carving.
- Carve prime rib roast by slicing against the grain to about ½ inch thick slices.
- Serve with horseradish (See my recipe for homemade Creamy Horseradish). Also serve with Au Jus pan drippings on the side.
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Prime Rib (Reverse Sear — Roasting Pan)
4 pound roast (2 bones), serves 4
Salt 24hrs in frig
Sit for room temperature (1-2 hours)
Brush melted clarified butter mixed with preferred seasonings all over
(NO MORE SALT unless you REALLY like it)
Roasting tip: Add 1/2 inch water or stock in pan bottom to keep moist (Optional: mix in Liquid Smoke)
Bake at 275 degrees to temp 120 (about 90 minutes to 2 hours but USE THERMOMETER for best precision)
*Rest under foil 45 min
Brush on top more melted clarified butter/seasoning for browning
Raise heat to 500, back in oven to 130 temp for Medium Rare (about 10-15 min)
*No need to rest if prior 45 min rest was done