• How to Season Prime Rib
Prime rib roast doesn't need a marinade or any complicated preparations; the meat speaks for itself. If you like, prepare a simple seasoning rub: fresh herbs, lemon zest, garlic, pepper and Dijon mustard are all excellent matches for prime rib. But don't salt the roast until right before cooking.
You can cover the meat with the spice rub up to 24 hours in advance; wrap it tightly with plastic wrap and refrigerate until you're ready to roast.
To infuse even more flavor, sliver the garlic, make tiny slits in the roast and insert the garlic bits.
• Prime Rib Cooking Time and Temperature
How long does it take to cook a prime rib? Well, it depends. There are three ways you can roast a prime rib:
1. Low temperature for a long time. At 325° F (165° C), the meat will take about 17 to 20 minutes per pound.
2. High temperature for a shorter time. At 450° F (235° C) for the first 30 minutes and then reduce the temperature to 325° F (165° C), allow about 13 to 15 minutes per pound.
3. Both high and low temperatures. start high to sear the outside, then turn down the oven after 30 to 45 minutes to finish.
Your roast will shrink less if you cook it low and slow, but you won't get the same flavorful, well-browned exterior that a high roasting temperature gives you.
• The Secret to a Perfect Prime Rib
A thermometer is the absolute best way to guarantee the roast turns out exactly the way you want it. For an accurate reading, push the thermometer into the middle of the roast, making sure the tip is not touching fat or bone (or the pan).
Medium Rare = 130-140° F (55-60 C)
Medium = 145-155° F (63-68 C)
Remember that the roast's temperature will rise at least 5 degrees after you remove it from the oven.
Let the roast stand for 15 or 20 minutes before carving to let the juices return to the center. The slices taken from the ends of the roast will be the most done, and the middle will be the least done.
Serve with pan drippings transformed into a simple Au Jus with some Horseradish Sauce on the side.
Ingredients for Au Jus
▪ 1/4 cup beef fat drippings from a prime rib or other roast beef
▪ 1 1/2 tablespoons all-purpose flour
▪ 2 cups beef broth
▪ salt and ground black pepper to taste
| ▪ | 1/4 cup beef fat drippings from a prime rib or other roast beef |
| ▪ | 1 1/2 tablespoons all-purpose flour |
| ▪ | salt and ground black pepper to taste |
Directions for Au Jus
1. Melt beef fat in a skillet over medium-high heat. Whisk flour into beef fat; whisking constantly, until the mixture thickens, about 3 minutes.
2. Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
3. Boil mixture until it thickens slightly; season with salt and pepper to taste.
