How to Cook Prime Rib Roast

Although the term "prime rib roast" once referred to the USDA grade of the beef, virtually all rib roasts are now marketed as prime. The USDA grade will be accompanied by the USDA logo identifying the beef as prime (top quality with highest marbling, tenderness and flavor), choice (slightly less marbling, less tender and a coarser texture) or select (coarse, tough with little marbling). For the best prime rib roast, ask the butcher for USDA prime beef, but expect to pay a premium price for this superior cut.

Step 1

Select a prime rib roast that is at least 3 ribs; anything less than this will not roast well. Plan to feed two people per rib. Ask the butcher to trim away some of the outside fat, but not to remove it all. Fat creates flavor and provides juices in your roast.

Step 2

Refrigerate the prime rib roast until the day you plan to cook it. Remove from the refrigerator 2 hours before roasting time. Allow the roast to set until the entire roast has reached room temperature. Dry the roast by patting with papers towels to remove any moisture. Coat the ends of the roast with margarine or butter to prevent drying and enhance flavor..

Step 3

Mix a paste of herbs and spices to use as a rub for the roast. Salt and pepper with a little onion powder is fine, but you may wish to include garlic or any of your other favorite seasonings. Make slits 1/2 inch deep at intervals over the top and sides of the ribs. Rub the seasoning into the slits and any exposed areas of beef.

Step 4

Heat the oven to 450 degrees F. Place the roast with the fat side up and the bone resting on the bottom of the roaster. Roast for 15 minutes at 450 degrees F to seal in juices, then reduce the heat to 350 degrees F. Roast for 17 minutes per pound for medium rare. Use a meat thermometer to test for the degree of doneness. Rare should measure 120 to 125 degrees F, medium rare 130 to 135 degrees F, medium 140 to 145 degrees F, medium well 150 to 155 degrees F and well done at 160 degrees F. Baste the roast with the drippings every 1/2 hour to maintain moisture and improve flavor.

Step 5

Remove the roast when the temperature reads 5 to 10 degrees below your target temperature. Cover with foil and let the roast rest for 20 to 30 minutes. The internal temperature will continue to rise by 5 to 10 degrees and the juices will distribute throughout the roast. Carve with a thin blade knife and serve.

skill

ingredient

3-rib prime rib Seasoning Butter/margarine Roaster Meat thermometer

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