decorvow Prime Rib Roast Recipe (With Video)

How to Make a Prime Rib Roast

6:53

Prep Time:

15 mins

Cook Time:

1 hr 55 mins

Total Time:

2 hrs 10 mins

Servings:

decorvow's prime rib roast—or standing rib roast—is a showstopper of a main dish that's perfect for holidays and special occasions. Simple seasonings and a varied roasting temperature (it starts high and then is turned down low) complement the exquisite flavor and tenderness of this cut of meat.

Cooking a whole prime rib roast ensures that each of your guests can have a serving that’s done to their liking. The very center of the roast will be rosy pink, pleasing everyone who loves their beef rare, and the nicely browned end cuts will satisfy the people who prefer their meat more done. Round out the meal with classic sides like Yorkshire pudding, roasted potatoes, and a crisp salad for a indulgent, memorable feast that's sure to please.

What Is Prime Rib?

The name “prime rib” is derived from butcher’s terminology: Beef cows are divided into eight primal cuts, one of which is the rib cut. The name is not related to USDA beef grades—a measure of quality and fat marbling.

Shopping for Prime Rib

There's no way around it: Buying a prime rib roast is a costly venture, but knowing what to ask for at the counter will make the process less daunting.

Cut: A roast cut from the first three ribs of the prime rib (specifically ribs 10 through 12) is known as the first cut. This section contains less fat and a larger eye of meat and will be very tender and lean. The second cut—or ribs 6 through 9—contains larger chunks of fat. It'll still be plenty tender, just somewhat less so than the first cut.

Grading: The top grade of beef is Prime, with Choice below it. It’s worth the splurge to get Prime grade prime rib for the best flavor, marbling, and texture, but Choice prime rib will still be delicious and come at a less-steep price point.

Color: Unless you're buying a dry-aged prime rib, look for creamy, white fat and bright white bones. Depending on when the meat was cut (and therefore how much exposure to oxygen it's had), it will either be dark purple or bright red.

How Much to Prime Rib to Buy

A trimmed, bone-in first cut prime rib roast usually weighs between 7 and 9 pounds. Count on buying 1 pound per person for a bone-in prime rib roast.

It’s a good idea to order your roast ahead of time from a butcher to ensure you get the quality, cut, and size you want.

Testing for Doneness

Prime rib is best served rare. To determine doneness, insert an instant-read thermometer into the thickest part of the meat, ensuring that it does not touch the bone. Remove it from the oven when it reaches 115 to 120 degrees Fahrenheit, and then set it aside to rest in a warm place (such as the back of the stove) for at least 15 minutes before carving.

Directions

To ensure even cooking, the roast must first be left at room temperature for about two hours before being placed in the oven.

Preheat oven and season roast:

Place oven rack on lower level. Preheat oven to 450°F. Rub salt and pepper all over the roast.

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Place meat in the pan:

Transfer to a heavy 13-by-16-inch metal roasting pan. Arrange fat-side up. Place short ribs in the pan.

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Roast meat, reducing oven temp after 20 mins:

Cook for 20 minutes. Reduce oven temperature to 325°F, and continue cooking until an instant-read thermometer inserted in the thick end of the roast (not touching a bone) reaches 115°F, about 1 hour and 25 minutes. If it hasn't, return it to the oven; check the temperature at 10-minute intervals.

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Allow meat to rest:

Transfer roast to platter; set aside in a warm spot for juices to collect. (As the roast rests, the temperature will increase by about 10°F.) Do not tent, or the crust will get soggy. The short ribs can be eaten as a snack, or reserved to make flavorful soups.

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Separate drippings:

Pour fat and all dark drippings out of the pan into a fat separator; set aside.

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Make jus:

Place roasting pan over medium-high heat. Pour red wine into the pan; scrape the bottom with a wooden spoon, scooping up crispy bits to deglaze the pan.

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Add drippings:

Add the drippings that have settled to the bottom of the fat separator, making sure not to add the fat. Cook until reduced by half, 5 to 8 minutes.

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Strain:

Place a fine sieve in a medium heatproof bowl. Pour juices into the strainer. Using a wooden spoon, press down on solids to extract juices. Discard solids.

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Serve:

Serve the juices warm with the prime rib.

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How to Store and Reheat Leftovers

Leftover prime rib can be refrigerated in an airtight container for up to 3 days. We strongly recommend slicing only the amount of meat you're planning on serving, which will make it easier to reheat leftovers later. That said, sliced prime rib makes an unbelievable sandwich; let it come to room temperature, then pile on crusty rolls with plenty of horseradish sauce and a handful of lightly dressed arugula.

Reheating Prime Rib

Reheat leftover prime rib in a 300 degree oven until the center is warmed through—you're not looking for it to be hot throughout, which can cause it to overcook. Let it rest for a few minutes, then slice.

What to Serve With Prime Rib

This classic beef roast pairs wonderfully with all manner of sides, here are a few of our favorites:

Horseradish sauce: Creamy and punchy, there's no condiment more classic for prime rib.
Holiday Yorkshire pudding: A traditional partner for beef, Yorkshire puddings are similar to popovers and the best pairing with the rich jus.
Roasted Potatoes: We prefer to serve roasted potatoes over a creamy dish like scalloped potatoes with prime rib.
Honey-glazed carrots: These glossy, tender carrots provide a colorful touch and sweet contrast to the meal.
Easy creamed spinach: For a steakhouse feel, serve the meat with this take on the well-known restaurant side.
Endive salad: A crisp green salad works well with prime rib, but this bright, bitter version is infinitely better.

Frequently Asked Questions

Is standing rib roast the same as prime rib?

Yes, standing rib roast and prime rib roast are the same, and the names are interchangeable. In some areas, this cut is known as prime roast or rib roast. Also, remember that the name "prime rib” does not automatically mean that it is Prime grade beef.
How far in advance should you buy a prime rib?

You should buy your prime rib in advance to be sure you can get the meat you need. It’s a good idea to order prime rib from the butcher. Call to find out how far ahead you need to order, but plan to allow at least a week.
Do you cook prime rib bone up or down?

Prime rib should always be roasted bone down. This is so that the layer of fat goes on top will slowly baste the meat as it roasts. The bones also form a natural roasting rack.
Do you cook prime rib covered or uncovered?

Prime rib should be cooked uncovered so the exterior gets browned and crisp. We do not cover the meat even while it is resting after roasting because that will compromise the crispy crust. If the prime rib is browning too quickly in the oven, you might consider covering it with foil but we do not find this is an issue.