The Hungry MouseRestaurant-Style Prime Rib Roast
Prime Rib: It’s not just for Christmas dinner.
I’ll make this whenever I can get my paws on one at a good price (or the rare super sale). It’s a great excuse to have a party. In fact, if you’re sick of ham on Easter, consider giving Roast Beast it’s day in the (springtime) sun.
This is a restaurant technique that’s practically guaranteed to produce a moist, juicy, evenly cooked roast beast. And it couldn’t be simpler.
Seriously.
How to buy prime rib
Prime rib is expensive, so you want to be sure you get the best meat for your dollar. You’ll find it sold two ways: bone in, or boneless. I prefer the bone-in roasts. I think they taste better. They also make a slightly more impressive table presentation. Boneless roasts cook a little faster, so keep that in mind as it’s roasting.
Look for a roast with a layer of creamy white fat on the top. You’re going to roast your beast fat-side up, so the fat bastes the meat as it melts. The roast should be tied (though you can do this yourself at home) to keep its nice, plump shape as it cooks.
The flesh should be bright red and the fat should be firm and white.
Look for good marbling, if you can find it. Marbling = those skinny little strips of white fat shot through the meat. Most of it will melt as the meat roasts, contributing rich, beefy flavor.
Many butchers will have some pre-cut and wrapped in the case, especially around the holidays. If you don’t like the look of the ones they have out, ask your butcher to cut a fresh one for you. Depending on your market, you might need to special order one.
I’ve said it before: Find a butcher and make friends with him. You can thank me later.
What size roast do you need?
When you order prime rib at a restaurant, normally you’ll get one whole rib, so you wind up with a brontosaurus-sized steak.
You can certainly cut one rib per person, but that can be a lot of meat for one, especially if you’re serving other stuff. Plus, that can get pricey fast.
I prefer to carve the ribs off, then cut the boneless roast into thinner slices. You’ll be able to feed a lot more people that way. If you go that route:
Count on (raw weight):
4 lbs. for 3-4 people
5 lbs. for 4-5 people
6 lbs. for 5-6 people
7 lbs. for 6-7 people
10 lbs. for 8-10 people
14 lbs. for 10-12 people
The short version of the recipe goes like this
Sear the meat quickly on all sides on top of the stove to develop flavor and color. Then roast it slowly in a 250-degree oven for a few hours. It seems too low, but trust me, it’ll cook.
Most prime rib recipes will give you a roast that looks kind of like a bulls-eye: Brown on the outside, pink in the center. This method of cooking (at a low temperature for a long time) gives you a roast that’s evenly cooked through and through, so every bit of every slice is just the way you like it.
This is a basic recipe that lets the rich, beefy flavor of the meat shine through. If you like, rub the roast with a little garlic, rosemary, and powdered bay leaf after you sear it (so you don’t burn the spices). You get the picture.
Restaurant-Style Prime Rib Roast
1 (5-7 lb.) prime rib
kosher salt
freshly cracked black pepper
olive oil
Prep the beast
Grab your roast. Give him a quick rinse under cold water and pat him dry with paper towels. Get him very, very, very dry. If you don’t, he won’t sear well (water inhibits browning…the meat will kind of steam instead of brown)…
Next, smear him with olive oil. I use pure olive oil, not extra virgin, because it has a higher smoke point. (Plus, virgin and extra virgin olive oil are best saved for finishing and drizzling, not cooking, so their grassy flavor can shine through. Heat basically destroys that.)
Sprinkle him generously on all sides with kosher salt and freshly cracked black pepper.
Be sure to get all sides, including both ends.
Sear the beast
Throw open a window and grab a fan, because there’s gonna be smoke. Preheat your oven to 250 degrees.
Next, put a little olive oil in a large, heavy bottomed skillet. Roll the pan around so that the bottom is coated. Set it on the stove over high heat. When the oil starts to shimmer, it’s hot enough for your meat.
Put the meat in the pan. It doesn’t really matter which side you start with because you’re going to do all sides.
When he’s brown on one side, flip him over.
Keep flipping him until he’s brown on all sides.
Roast the beast
When your beast is brown on all sides, remove him from the pan. Place a rack in a roasting pan. Set the meat on the rack, fat-side up. This is important. You want the fat-side up, so that the fat melts as the meat roasts and bastes it.
Pop him into your pre-heated 250-degree oven.
Roast for 3 – 3/12 hours until he registers at least 120 degrees on a meat thermometer.
When is it done?
Most roasts will increase in temperature dramatically once they come out of the oven. Usually, the hotter the oven, the more your temperature will rise.
This “carry-over” cooking means you have to be very mindful of when you yank the beast out of the oven. It also means that the doneness is hard to get right. (Raise your hand if you’ve ever blown the timing on a roast. I know I have.)
Not so with this method. Because the meat is roasted at such a low temperature, it should only increase a few degrees.
It’s a more reliable way to roast a prime rib, and makes timing your meal a lot easier.
Temperature chart
121°-125° F = rare
130°-135° F = medium-rare
140° F = medium
150° F = medium-well
160° F = well done
Be sure to get the meat thermometer into the center of the roast, not touching any bones (that will skew your reading).
Tent your roast under aluminum foil for 15-20 minutes. (Tent means loosely drape and tuck a little, don’t wrap it airtight.) This will let the juices settle back into the roast.
Slice, serve, inhale!
After your roast has rested, transfer it to a serving platter. Carve it up however you like. Thick slices. Paper thin slices. Whole ribs, if you got a bone-in beast.
Enjoy!
19 Comments on “Restaurant-Style Prime Rib Roast”
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Well i am not kidding here, i actually shuddered at the photo.. and made wierd groaning noises as i scrolled down.. saving this for sure…
Amazing post, well written and love the pics! I will give this method a try but instead of the oven I will slow cook in my Masterbuilt Electric Smokehouse, but with out the woodchips
Hello Wilfred- How did your roast turn out using the electric smokehouse? I would like to try that.
This works well for large cuts of pork too – I use a 3-4lb boneless butt and follow the same routine but after searing, I cook up some veggies/wine/stock and braise the pork in a stock pot in the oven instead of roasting. It’s awesome over rice. The recipe came from a class I took in Natick with Helen Rennie who posted it here: http://www.beyondsalmon.com/2008/06/boston-butt-pork-shoulder-osso-buco.html.
I just made the braised pork a few days ago but now I’ll be gearing up for a prime rib roast after seeing your amazing pictures! Love the step by step – helps a ton with the “is it supposed to look like this?!” moments
Great article! Your blog style is similar to mine and so I really appreciate the photos and description. I’ve been wanting to cook a good prime rib for quite a while and I think you’ve just inspired me to get going. I run the @GourmetNews feed on Twitter and have carried your blog on that feed for a while. Keep up the good work!
Wow! I never knew cooking prime rib could be so easy.
I like to use Montreal Steak Spice as a rub. Do you need to tent the cooked beef?
My question is: What’s a good meat thermometer to purchase? Are there any good instant read thermometers out there?
I like a slightly different method, as recommended by Bruce Aidell.
Get the bone in rack. Season the outside. Do NOT debone, though you can cut along the bone and season the space inside. Onto a roasting pan, bone side down. The bones act as a natural roasting rack. Into a 250 oven, until shy of done, say 118-120 for rare (the only way to eat this, really). Then, crank oven to 500 for five-ten minutes, to brown the outside. Allow to rest, as in your version, then, using the cut we made along the bone, we can debone post cooking, to slice to desired thickness.
Now that I’m all sophisticated, I’m might do a sous-vide version, and finish the char on the grill. Might. It’s such a perfect item when done properly in the oven, it might not need sous vide.
Neat post! Really like your blog and your experience. we do some cooking recipes, but you have a great deal of expertise! Keep it up.
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This site and recipe is one of the best I have come along!!!!!! The detailed( in lay mans terms) instructions and step by step pictures are a godsend….The prime rib roast was as good as any I’ve had at a restaurant…and It’s or fave! My son-in-law was so surprised on his 35th birthday with this meal, that I will be making it for every family get together from now on! THANK YOU SO MUCH!!! Selling Mcconville, Tampa Florida
I’ve got an oven that will do 140 degrees. If my roast sits in the 140 for a few hours, does that negate the resting period? I assumed so. Also, come up with the magic Au Jus! Nothing like a French Dip the next day, just need the Au Jus. Merry Christmas! Love your site.
Looks marvelous. It looks done just how i like it. For the pictured roast at what temperature did you take it out?
Thanks
Cheryl
Try a Thermapen instant read thermometer. More expensive than most, but worth it. Calibrated at the factory, I’ve had one for years, given as Christmas presents, too.
Hey guys just to add another idea for seasoning… Spread dijon mustard over the whole roast before putting in the oven, i work at a high end steak house and we have the best prime rib in the country. Trust me adds a very nice flavour to the roast, along side prime rib, horseradish is a great partner on the side.
So similar to what I’ve been doing after 20 years of trial and error. I dry age the roast in the refrigerator for 3-4 days (remove packaging and wrap in a cloth towel). I then sear the roast in a shallow layer of sprinkled salt. Start searing when the salt begins to smoke. I use a remote thermometer and roast at 225 degrees. Remove from oven at 129 degrees. Resting results in about 136 degrees inside. I always provide prepared horseradish on the side. So-o-o tender and juicy.
Help!!! Due to some issues at the office……..I have learned I am going to have to cook prime rib for the office party this Friday. I have never cooked one before. The post was very helpful but I am worried and hoping someone will have suffestions and thoughts. I have 4 prime rib weighing 12lbs. each to cook. 1.Do I have to season them and let them sit before I sear them or can I season and sear right away (does it matter, I have been told to let it set for a couple of days for better flavor).
2.We have 1 oven at the office but I also have 2 big white roasters, can I use them for the prime rib and still get a good flavor?
3.If I am cooking all of these in the oven or a couple in each cooker how do I plan accordingly for the time to cook? Is it greatly increased since it is not just one roast? Can the prime rib touch eachother or do I have to make sure they do not touch?
4.Do I baste them and look at them periodically to make sure they are cooking properly?
I am a decent cook and can get around in the kitchen just fine but cooking prime rib is something I have never done and I have heard of a lot of people cooking it and then learning they overcooked it and it was dry. This is for the company Christmas party so of course I want it to be perfect or at least yummy and edible but not well done in the middle…..any and all help would be greatly appreciated!!!!
I made this for our Christmas Dinner this year. I was too afraid to try before, but your recipe gave me courage. It was delicious and tender! It made for a truly memorable Christmas Dinner. All of my family, children included, loved it. It will now be a tradition for us in the years to come. Thank you so very much.
I AM MAKING PRIME RIB FOR EASTER DINNER TOMORROW, I HAVE SIX ADULTS THAT ARE HAVING PRIME RIB SO I BOUGHT A FIVE RIB, 10 LB. ROAST. THIS IS THE FIRST TIME I AM PREPARING THIS AND LOOKING FORWARD TO MAKING IT. I PLAN TO USE YOUR RECIPE WITH A FEW HERBS ADDED AFTER BROWNING IT. I ALSO AM MAKING FILET MIGNONS FOR MY TWO GRANDCHILDREN (AGES 6 AND 8) AND MYSELF AS WE ENJOY THEM THE MOST. I AM PLANNING ON COOKING THE FILETS ON THE GRILL SO THE OVEN IS RESERVED FOR THE PRIME RIB ONLY. I’M JUST NOT SURE WHAT TO SERVE WITH IT, SOME OF YOU HAD MENTIONED HORSERADISH SAUCE OR SOMETHING MADE WITH HORSERADISH. I HAVE FRESH HORSERADISH AND I HAVE BOTTLED PREPARED HORSERADISH BUT I DON’T KNOW WHAT TO DO WITH IT. PLEASE HELP ME OUT. EVEN IF IT’S AFTER EASTER WHEN YOU SEE THIS, I COULD ALWAYS MAKE IT THE NEXT TIME. “IF THIS PRIME RIB COMES OUT OKAY AND I DO IT AGAIN” THANKS FOR ANY HELP YOU CAN GIVE ME.