Perfect Prime Rib: Oven-Roasted to Tender Perfection

What Is Prime Rib?

Prime rib is a succulent cut of beef, celebrated for its rich flavor and tender texture. It’s also known as a standing rib roast, and it comes from the 6th through the 12th ribs of the cow. This unique cut features the rib bones attached, which not only add flavor but also act as a natural rack during roasting.

Prime Rib Per Person

• Bone-in: Allow for 1 pound per person.
• Boneless: Plan for 1/2 pound per person.

Seasoning Your Prime Rib

1. Room Temperature: Take your prime rib out of the refrigerator 1-4 hours before
   roasting. This ensures even cooking.
2. Season Generously: Rub the entire roast with extra virgin olive oil. Then, coat it
   liberally with your favorite seasoning blend (we recommend Paul’s Seasoning Blend!).
3. Optional Garlic Infusion: For an extra depth of flavor, insert thin slivers of garlic into
   the roast using the tip of a paring knife.

Prime Rib Cooking Temperatures

• Medium-rare: 125 degrees F (internal temperature)
• Medium: 135 degrees F
• Medium-well: 145 degrees F

Remember: Remove the roast from the oven when it’s 5 degrees below your desired doneness. It will continue to cook as it rests.

Oven-Roasting Prime Rib

1. Prep: Season your room-temperature prime rib as instructed above.
2. Preheat Oven: Set your oven to 500 degrees F.
3. Roasting Pan: Pour ½ an inch of water into a roasting pan and add some of your
   seasoning blend to the water.
4. Position Roast:
   o Bone-in: Place the roast in the pan bone-side down (fat-side up).
   o Boneless: Use a roasting rack or allow the roast to sit directly in the water.
5. Initial Sear: Roast at 500 degrees F for the first 20 minutes.
6. Low and Slow: Reduce the oven temperature to 300 degrees F and continue roasting.
7. Total Cook Time: Calculate 15-17 minutes per pound for a medium-rare center.
8. Check Doneness: Begin checking the internal temperature 30 minutes before the
   estimated finish time. Do not open the oven door during cooking!
9. Rest: Once the roast reaches 5 degrees below your desired doneness, remove it from the
   oven and let it rest for 15-20 minutes.

Carving Your Prime Rib

• Prep: Place a cutting board in a half-sheet pan to catch juices. Sharpen your knives and wear disposable gloves on your non-dominant hand for safety.
• Boneless: Use a long, sharp knife to slice 1/2-inch-thick slices. Apply pressure on the forward cutting motion, not on the backward motion.
• Bone-in:
  • Pre-cut bones: Simply cut the strings and remove the bones.
  • Intact bones: Carefully slice along the bones with a thin boning knife to remove them in one piece.

Freezing Prime Rib

• Raw: Wrap tightly and freeze for up to one year. Thaw in the refrigerator for 4 days before roasting.
• Cooked: Wrap tightly and freeze for up to 6 weeks. Thaw in the refrigerator for 4 days before reheating.

Enjoy your perfectly cooked prime rib!