Learn how to buy, prep, and roast this top cut of beef for a restaurant-worthy meal.
The rib bones add flavor and act as a natural rack for the meat to roast on.
Save the rack and use kitchen string to tie the roast back to the ribs for roasting.
Credit:Scott Little
Then, just cut the strings and remove the bones before slicing.
To cook a perfect rib roast, follow our tips that walk you through from purchasing to carving.
Rib roasts vary in size from 4 to 10 pounds.
Credit:Scott Little
Remember to ask for the rack (or chine bone) removed for easier slicing, if you like.
As with selecting all kinds of beef, look for beef that has a fresh pink/red color.
Another easy way to add flavor is to stud the roast with garlic.
Credit:Kritsada Panichgul
Using the tip of a small knife poke several 1-inch-deep slits randomly over the roast.
Place the roast, fat side up, in a 1512 x 1012 x 2-inch roasting pan.
Insert anoven-going thermometerinto the center of the roast, making sure it does not touch bone or the pan.
Step 3: Cooking Prime Rib
What’s the best way to cook prime rib roast?
It’s right in the nameroast it!
Cooking time will depend on the size of your roast and the prime rib temp you like best.
Use these guidelines for how long to cook prime rib roast to your perfect doneness.
Roast the meat, uncovered at 350F, until desired doneness.
Cover the meat with foil and let stand for 15 minutes.
This allows the juices to redistribute, preventing them from draining out during carving.
Insert a large fork in the side of the roast, below the top rib.
Carve across the front toward the rib bone.
Cut along the rib bone with the tip of the knife to release the slice from the bone.
Remove slice and transfer to a platter.
Repeat with remaining slices.
Storage Tip:Refrigerate leftover meat up to 3 days.
Use it to make warm or cold beef sandwiches on buns or dinner rolls spread with horseradish mayonnaise.
For the best flavored au jus, use the drippings left in the roasting pan.
Add the drippings, beef broth, and other desired seasonings to the pan.
Heat until bubbly, scraping up any brown bits from the bottom of the pan.
Try our basic beef au jus recipe, or themerlot prime rib au jus in this prime rib recipe.
For a shortcut sauce, serve with horseradish sauce or another favorite topper.
