Classic Prime Rib Roast

1 1/2 hours

43210

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1 Prime, Bone-In Roast with 3 Bones (Approximately 7 Pounds)*
2 Garlic Cloves
3 Teaspoons Freshly Ground Sea Salt
1 Tablespoon Freshly Ground Black Pepper
Butcher Twine
 

* Have a Kings Butcher remove the meat from the bone and tie it back on for simpler prep and serving.
 

Preheat oven to 450 Degrees. (convection); 475 Degrees. (conventional).

  1. Stud the roast with the garlic by pushing the cloves into the natural seams of the beef. 
  2. Tie the roast in between the bones. Season liberally with salt and freshly ground black pepper.
  3. Place the roast on a rack set in a roasting pan. Put the roast in the hot oven for fifteen minutes to sear the outside of the roast.
  4. Lower oven to 250 degrees F./275 degrees F. and continue roasting until the beef reaches the desired internal temperature (see below). Remember that the roast will continue to cook and the temperature can rise, up to 10 degrees F, during the resting period. This is called carry over cooking.
  5. You can baste the roast after the first forty-five minutes if you wish.
  6. Remove the roast from the oven and tent loosely with foil. Allow the roast to rest at least thirty minutes before carving.
  7. Carve the roast and serve the sauce with the sliced prime rib.

Classic Temperatures: Rare: 120 degrees F Cold red center Medium Rare: 125 degrees F Warm red center Medium: 130 degrees F Hot red center Not responsible for results over 140 degrees F.

Serve with Gorgonzola Cream Sauce 

 

Tips to Prepare the Perfect Rib Roast: 

How big of a roast do I need?
• Plan on a pound for every two guests, and a half-pound per two children. Add an extra pound just in case, leftover roast makes for easy future meals.
• Buy a roast that is dark in color - meaning it has been hung well and is mature.
• Find a roast that has a thick covering of fat which adds flavor and prevents the joint from drying out during cooking. (This layer can be removed before serving so no need to worry about excess fat.)

How to prepare a Prime Rib Roast:
Previously Frozen: If your prime rib roast is frozen, let it thaw completely in the refrigerator.
Room Temperature: To cook evenly, the roast must not be cold - let it stand at room temperature, loosely covered, for about 2 to 4 hours.
Tying Up Prime Rib:  It is important to tie the prime rib before roasting. If left untied, the outer layer of meat will pull away from the rib-eye muscle and overcook. To prevent this problem, tie the roast at both ends, running the cooking twine parallel to the bone. Ask your Kings butcher to tie your rib roast!
• Place the roast, ribs down or fat side up, in a heavy stainless-steel or other metal Roasting Pan.

Get your rub on:
• Whether you want to go classic or bring extra flavors to the party, rubbing the meat with spices and herbs is the key to giving your roast that traditional crackling, seared and delicious crust.
• Either the night before or at least 2 hours prior to cooking your prime rib, rub the roast all over with olive oil, and generously sprinkle it with seasoning blends. Do NOT salt the outside of your prime rib roast the night before, as salt draws out moisture from the meat while cooking. You can use other seasonings.

How to cook your roast:
• Cook the roast for 15 minutes at a very high heat (450°F) this will sear the outer surface of the meat, producing a somewhat crispy exterior. After cooking the meat for 15 minutes at 450°F, Reduce the heat to 325°F. Do not open the oven. Cook at 325°F for approximately 11 to 13 minutes per pound.

Rest, Rest, Rest:
• An important part of cooking any meat is once it is removed from the oven the meat must rest. Wrap the meat loosely in aluminum foil and put to one side. The fibers in meat tighten up during cooking and resting allows the fibers to relax, release some of the meat juices (great for the gravy) and results in a soft tender piece of meat. 20 minutes should be long enough but up to an hour won’t do any harm.


Rib Roast Recipe Pairings:

Wine Pairing Suggestions:
• Zinfandel: A dry red wine packed with fruity blackberry and boysenberry flavors.
• Merlot: A flavorful wine, Merlot has aromas and flavors including blackberry, cassis, plums and chocolate.
• Malbec: A soft, juicy red wine from Argentina with a fruity finish and light acidity.
• Cabernet Sauvignon: A distinct grape that produces some of the best wines in the world, robust and flavorful.

Yorkshire Pudding:
Ingredients:
3/4 cup all-purpose flour  1/2 teaspoon salt
3 eggs, at room temperature 3/4 cup milk, at room temperature
1/2 cup pan drippings from prime rib roast

NOTE: If you do not have enough pan drippings, add melted butter.

Directions:
After you take your cooked prime rib out of the oven, increase the oven temperature to 450 degrees F.
In a large bowl, sift together the flour and salt. In another bowl, beat together the eggs and milk
until light and foamy. Stir in the flour/salt mixture just until incorporated and smooth.
NOTE: The batter will be like a very thin pancake batter.
Pour the cooked prime rib meat drippings into your baking pan or muffin tins of choice. Place the pan in the oven and get the drippings smoking hot (about 5 minutes).
Quickly pour the mixture on top of the hot drippings. Put the pan back in oven and cook until puffed and dry, approximately 15 to 20 minutes. NOTE: Do not open the oven door during baking.
Remove from oven and serve hot with your Prime Rib Roast.

Sour Cream Horseradish Sauce:
Ingredients:
1/4 to 1/2 cup prepared horseradish to taste 1 pint (2 cups) sour cream
2 tablespoons fresh-squeezed lemon juice 1 teaspoon salt
Directions:
In a medium-sized bowl, combine horseradish, sour cream, lemon juice, and salt; thoroughly mix.
Cover and Refrigerate until ready to serve. (Can be made 2 days in advance.) Makes approximately 2 1/2 cups.