Learn how to make prime rib for with this easy recipe that will give you the perfect cut of beef roast every time. This recipe uses a 6-7 lb. boneless roast and roasting times used are for a rare to medium-rare finish. Adjust times per personal preference.
Kosher saltquantity dependent upon size of prime rib
Fresh ground pepper corn
3-4celery stalks for bed of roasteroptional
Apply non-stick treatment to bottom or roaster
Lay celery on bottom of roaster
Rub fresh garlic throughout surface of the roast.
Apply a generous amount of kosher salt to outside of the meat, covering all sides.
Next, evenly distribute fresh ground peppercorn.
Place meat in roaster or baking dish, bone side down, if bone-in.
Allow prime rib to set out at room temperature 2-3 hours prior to placing in oven
Preheat oven to 400 degrees F.
Place (room temperature) roast in oven for 20 minutes, uncovered.
After 20 minutes, reduce heat to 300 degrees F.
Roast until internal temperature of meat is 120 to 125 degrees F.
Remove from oven, loosely tent with foil and allow to rest 30 minutes on counter top. This allows for "carry-over" cooking where the rib will continue to cook after removal from oven.
While carry-over cooking is occurring, into medium size saute pan, drain all the juice from the roaster except for two tablespoons.
Over medium low heat, warm the juice and stir in 1 tablespoon flour. Salt and pepper to taste and stir. The au jus will be thin and should remain so as it is not gravy but rather a supplementary condiment to provide flavor, juice, and warmth.
Wondering what size prime rib to use? Figure on 8 to 12 oz. per serving. This generally allows for plenty plus a little left over.
Use very generous amount of kosher salt when initially seasoning meat.
Roaster should not be over sized relative to size of prime rib. Optimally, it should just fit, without touching sides of container.
The above method and temperature should give you a cut of medium-rare. With this roast, it is always best to err on the side of rare. If the cuts are too rare for guests, the meat can quickly be finished off in a saute pan, stove top. This is usually possible in a very short period of time, a minute or less over medium high heat.
Allowing the roast to set, loosely tented with foil, is vital for attaining the correct level rareness. Equally important, it allows the juices of the rib to be reabsorbed into the meat, resulting in a succulent and juicy serving of beef.
Finally, do not open the oven door while the roast is cooking, unless you need to check the temperature.