If you’re looking for a Prime Rib Recipe, congrats! It means you’re awesome enough to realize Prime Rib is the way to go for your holiday meal.
Turkey? Been there.
Ham? Done that.
If you’re new to cooking prime rib than you’ll probably have one thought running through your head in the days leading up to the holiday: “please don’t let me screw up this expensive piece of meat.” We’ve received a ton of emails lately asking “How to Cook Prime Rib”.
Have no fear, FoodieandWine.com is here! We’ve tried countless cooking methods and Prime Rib recipes over the years and this prime rib recipe is the clear winner. You’ll get the nice char on the outside with melt in your mouth meat on the inside. In case you were wondering, yes a standing rib roast is one and the same.
In addition to testing various prime rib rub recipes and cooking methods, we also quickly learned one slab of meat is not like the other. We’ve personally tested 4 popular brands/companies over the past year and the clear winner was Certified Steak and Seafood. Getting a Certified Angus Beef cut with the perfect amount of marbleization is paramount to the final product. The prime rib they sell is top of the line and we were left with a much better final product than the Costco roast we compared it against. Plus the Two Bone Angus Rib Prime is the exact same price as Costco, however Certified Steak and Seafood provides Certified Angus Beef compared to the “choice” level meat Costco is selling.
We also like the fact that we can sit back and order online and avoid the mess that is Costco the weeks leading up to a major holiday. Nothing zaps the holiday spirit more than a Costco checkout line in December.
We reached out last month to Certified Steak and Seafood, to simply express our love of their product, and they were kind enough to send over their full Prime Rib Meal for us to enjoy! We’d never had any of their side dishes before and we’re thrilled with each and everyone of them. Here’s what was included:
Potato Au Gratin- We’re BIG mashed potato fans (hence our Slow Cooker Mashed Potatoes) so we were surprised to enjoy these as much as the mashed version. Think creamy, soft and cheesy. Plus you pop them in the oven for 30 minutes and they’re done. No prep work like the potatoes.
Crab Stuffing – We’re traditional stuffing fans and had never even tried crab stuffing. This crab stuffing is filling, moist and satisfying. Everything you want a bowl of stuffing to be.
New England Style Stuffed Mushrooms – Another delightful crab side dish. This can be served as an appetizer for large holiday parties also. Pairs nicely with the stuffing!
Our favorite prime rib recipe combines a delicious prime rib rub with best cooking practices to help you nail your prime rib roast.
PRIME RIB RECIPE COOKING TIPS:
Take the meat out of the refrigerator 4 hours before cooking. This allows the meat to evenly cook inside and out.
Calculate the initial cooking time by allowing 5 minutes per pound of meat. For example, a 5 pound roast will need 25 minutes of initial cooking time while a 9 pound roast would need to initially cook for 45.
Using a digital meat thermometer is A MUST! Part of cooking a prime rib includes leaving the oven door shut for hours. Unless you’re able to position your manual thermometer so it’s still in view through a closed oven door, spend an extra few bucks and go digital. You won’t regret it.
You can’t go wrong with the rub! We heavy up on garlic and thyme, but if rosemary is your thing feel free to double the amount we call for.
Plan out your cooking schedule so you leave ample time to cook your prime rib roast to your preferred doneness. Also, the side dishes we cook usually take 30 minutes. While our meat is resting we have the side dishes prepped and ready to pop in the oven the minute the meat is removed.
While not mandatory, we like to bone and tie our Prime Rib so it’s easier to cut after being cooked. If you’re not sure how to do this, watch this You Tube video. It’s incredibly easy to do.
New model ovens can cool down faster than older models due to the internal fan. If you find your oven is too cool after the 2 hour wait time, turn the oven back on to 500. Only keep it on until the oven gets back up to 500, then turn it off. Again – keep the OVEN DOOR closed to keep the heat in. As long as you have your digital thermometer you have nothing to fear!
Still have questions? Feel free to leave a comment before and we’re happy to answer!
- 2-6 Bone Prime Rib (Boned and Tied)
- 3 Tbsp Olive Oil
- 3-4 Cloves of Garlic (Sliced or Minced)
- PRIME RIB RUB
- 1 Tbsp Dried Thyme
- 1 Tbsp Dried Rosemary
- 1 Tbsp Black Pepper
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 3 Tbsp Kosher Salt
- Remove the prime rib from the refrigerator 4 hours before cooking.
- minutes before cooking, bone and tie the meat (Optional)
- Cut ½" slits on the top of the roast and insert minced or sliced garlic.
- Rub the outside of the roast with high quality olive oil.
- Combine the rosemary, thyme, kosher salt, black pepper, onion powder and garlic powder and spread evenly over the roast.
- Let rest while the oven pre-heats to 500 degree F (260 degree C).
- Transfer the roast to a roasting pan, bone side down.
- Insert the thermometer into the center of the roast and place in the oven (2nd rack from the bottom).
- Calculate your initial cooking time by allowing 5 minutes per pound of meat (a 9 lb roast would cook for 45 minutes while a 6 lb roast would cook for 30).
- This will provide a nice crunch on the exterior. The seasoning rub will get charred but that's what creates the deeply savory crust.
- After your calculated cooking time is up, turn the oven off but DON'T OPEN THE OVEN DOOR.
- After 2 hours the center of your roast will be 135 degrees F, which is medium-rare.
- If you prefer medium just keep it in the oven until it reaches 150 degrees F.
- Remove from the oven and let rest for 10 minutes.
DRINK PAIRING RECOMMENDATIONS
Wine – Bordeaux, Riojo, Syrah, Cabernet Sauvignon, Merlot, Malbec
Beer – Brown Ale, Porter, Stout, Amber Ale
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