Perfect Prime Rib

In the oven.

Drain the rib.

Medium?

Medium? Rare is the only way to eat beef. Blood red rare.

I know quite a few people who swear by this method.

Use graxy or sauce for your rib.

I wouldn't do medium. 5 pounds sounds pretty small. The surface areas are inevitably going to be well-done to medium, anyway. Might as well have at least a couple of slices in the middle that are rare-ish.

Outside, lots of salt and black pepper. Maybe some rosemary. Horseradish on the side.

I agree with r5. Chef John’s method works quite well.

Here you go. My new favorite food vlogger, thanks to another DL poster.

I just made one last night, Chef John's method with a few tweeks. I highly recommend that method.

There are 3 basic ways to cook a Prime Rib. I have tired them all.

Tradition Method - cook at 350f until it's done. Outside will be well done with pink center. A lot of people like this. Some hate it.

Reverse Sear. I am not a fan of that method, tried it a few times. Basically cooking it at very low temp for very long time then broil the outside the last few minutes. It gets evenly pink but the down side is it dose not smell good, it does not render the fat well, and it takes forever to cook. It's the fad of the day right now on Youtube. But trust me it's not as good as other methods. The who clam to fame is that it looks pink from edge to edge. But you sacrifice some things for that.

Dead Oven Method - This is what Chef John uses. Cook for X number of minutes at super high heat to caramelize the outside, then turn off the oven and let the residual heat continue to cook it for the next 2 hours. It cooks evenly and gently a makes the house smell wonderful. The texture is better, the fat is well cooked, it's pink from edge to edge and nice crispy edges. However, if you have modern oven, most these days have automatic venting cooling it off too fast. To compensate for that I just lower the temp to about 225F instead of turning it completely off.

TIPS -

GET A INSTANT READ DIGITAL PROBE - This is more important than anything. Trying to do it by weight and time is really sketchy. There cheap, can get them on Amazon. Dont trust the old school metal ones with the mechanical dial, they are wildly inaccurate and take too long to register the actual temp.

Pull the roast out of the oven at 130F. Tent with foil, It will continue to cook from the carryover heat It may get up to 135F which is more of a medium rare, still very pink edge to edge. Let it rest for about 30 to 45 minutes, it will still be just as hot as when you pulled it out of the oven. Then just slice and serve.

Use a LOT of salt, I use about 1 Tbsp for a 4lb roast. It sounds like a lot but trust me it's not. Double it if you buy a bigger roast.

Salt it the night before and let it sit in the refrigerator overnight uncovered. This helps dry out the exterior and lets the salt penetrate into the meat.

Bring it to room temp for at least 2 hours, 4 is better. It will not cook evenly if you go straight from the refrigerator to the oven. It's so thick it retains cold temps for a very long time.

Use a lot of butter, I used 1 1/2 sticks for a 7lb roast and it was just enough. Go light on using too many herbs. Really all you need is salt and pepper, maybe some Rosemary and Thyme and some garlic powder.

Tie it up into a more even roll shape if you can, not critical but it cooks more even that way.

Dont forget the Au Jus and other sides. If you are really up for a classic meal, Yorkshire pudding is very classic and very popular.

Good luck. It's easier than it sounds, your guests will rave about it.

You're Welcome.

I will add my two cents to acclaim Chef John’s method. The only thing though is that you cannot have TOO modern an oven that may have a venting fan which cools the oven after you have turned it off. This is a feature in a number of convection ranges that kicks in regardless of you actually using the convection roast setting.

But I would add one suggestion.... before roasting, liberally salt and pepper the sides of the roast. Then sear in cast iron, or perhaps over a gas grill. After searing, let the roast rest and while that happens mix up enough horseradish (not the prepared kind) and minced garlic (to taste) to lightly cover the top fatty part of the roast. Extra is fine too, it can go down the sides a bit... this will become a crust on the roast.

Brush a bit of Dijon mustard over the top of the meat, spread the horseradish mixture, and then cook according to Chef John’s instructions.

OP wants a simple method, searing it in a cast iron is so unnecessary. Chef Johns method works just as good.

Just my opinion, but I would not add things like mustard, horse radish on the exterior, not everyone likes that flavor and it can really over power the meat that you just spent a small fortune on. Stick with butter, salt and pepper if you are just starting out. A few herbs, that's it. You can experiment once you get the hang of it. Save that flavored mustard coating thing for cheaper cuts of meat.

R12, would you suggest meatballs as a side dish?

I am too old to be a side dish R13.

I'm totally down for that too, Joan Craw...I mean JMac @R4. I still sometimes eat a chunk of raw stew meat with salt & pepper.

[quote] Dead Oven Method - This is what Chef John uses. Cook for X number of minutes at super high heat to caramelize the outside, then turn off the oven and let the residual heat continue to cook it for the next 2 hours. It cooks evenly and gently a makes the house smell wonderful. The texture is better, the fat is well cooked, it's pink from edge to edge and nice crispy edges.

Thanks, Meatballs!

The highest oven setting I have is BROIL. Is that sufficient?

Also, for the people recommending butter on the outside. Is that traditional? I have never heard of putting butter on the outside of prime rib.

Butter with steak? Yes. Butter with prime rib? That's a new one for me.

There's no such thing as "perfect prime rib."

It always comes out hard, tough, and dry.

R17 needs to find better chefs. I tried the dead oven method once and as I recall it took much longer than I estimated and it made dinner late. Last year I cooked one straight out of the freezer and it worked out pretty well. I have one defrosting in the fridge now that I am cooking THursday afternoon. I will probably try the method where you start off on a high temperature and then reduce the temperature, but not turn off the oven. I have one of those digital thermometers that stays in the meat and is connected via wire to a digital readout with an alarm. I highly recommend that device.

Why do people always make things more complicated than they have to be?

350 degrees, 20 minutes per pound.

DONE.

It works for ham, turkey, or prime rib.

How big is a prime rib? What if it’s just one person eating?

This is a pretty normal sized prime rib, R20.

R19=R17

Something like this is way over-cooked.

The middle section should be completely pink, and it gets more cooked towards the outer parts of the prime rib.

This allows for serving different levels of done-ness to your guests.

You can always cook the prime rib MORE, but not less.

This is perfectly cooked prime rib!

Now how do you do it?

I only enjoy man meat! 🍆

[quote] I only enjoy man meat!

You will taste man flesh!

Lol R26.

I am drooling over some of these photos. I don't know how anyone can give up red meat. I LOVE prime rib

Set it and forget it.

Hun, I can assure you - googling the fucking recipe would have been MUCH easier than logging into DL and getting a post up - let alone then scrolling through suggestions.

Bless your heart.

One Prime Rib I bought said to use a meat thermometer and heat to a certain temperature ( I don't remember the number ) Don't do that, the inside will be too well done. The next one I under cooked according to the included instructions and it turned out great. I have never heard of using butter either, Prime Rib oozes so much grease I can't imagine it would make any difference, but then I have never tried it. My second Prime Rib tasted as good as what I have had in restaurants. My mother use to make great Prime Rib for many holidays and I wish I had paid more attention.

[quote]The highest oven setting I have is BROIL. Is that sufficient?

Do not use the broiler, it will burn the top too fast. Just use the bake setting at 500f for about 15 to 20 minutes. Then lower it to about 225f for the next 2 hours or so. You want a nice char on the outside but not burnt.

Is a McRib “prime”?

[quote] I have never heard of using butter either, Prime Rib

Really? It's a very common technique, it makes a better crust than typical oil wold. Only you have to be careful not to burn it. Butter on steak is classic so it's not odd by any means. It's basically a rib-eye steak cooked a different way and people put butter on that all the time.

i go to the casino for their prime rib specials. Its just nothing i want to try at home

Prime rib is gross as is all meat served pink. Horseradish sauce, on the other hand, is good. If I have it at the casino, I have them slice off some and then grill it for me to actually cook it. Pink is not cooked.

One post of common sense ..... Why do people always make things more complicated than they have to be?

350 degrees, 20 minutes per pound.

DONE.

It works for ham, turkey, or prime rib.

NO it dose not R37, it cooks unevenly. You sound like a lazy trailer park hack. The outside gets well done while the inside might be medium-rare. Same goes for turkey, the legs need to cook a longer time then the breast. That's why people cover the breast with foil so the rest of the turkey can cook longer.

R36=DJT

Tomorrow is D-DAY.

Wish me luck!

Good luck r40!

Prime rib is pretty hard to fuck up. Sear, roast low and slow and use plenty of garlic and rosemary.

Good luck OP... I only hope you aren’t the retard with no tastebuds R12 assumes you are.

Good Luck OP and keep it simple. Ignore R43, a good Prime Rib does not need mustard and horseradish smeared all over it. Horseradish is condiment. Keep it as a side. Your guests will appreciate that.

Last year I had a catastrophe with my prime rib. I was following a recipe where you start it out in a hot oven for the first half hour or so, then turn the oven off for two hours, without opening the oven door. I have double ovens and I put my sides in the other oven and somehow must have turned the oven to the prime rib back on. I'm still haunted by it, thankfully just a couple of friends were over and they were so kind... I'm doing another one Christmas day for just the two of us, I want to do it perfectly, just to erase the memory of last years fiasco.

So how was the charcoal log R45? Did you actually cut into it?

R10 had it right. But for all walks of beef, salting the outside and placing in the refrigerator overnight is key. After doing that, in preparation to cook that day, bring all walks of beef to room temperature before cooking. For prime rib cooking, I preheat the oven to 500, and cook at this temperature for about 20 minutes per pound. On my old oven, I would then turn off the oven, and slow cook, about 1 your per pound. On my hated new oven, I have to turn the oven down to 200 to complete the slow cook as my shit modern oven has the cooling fan, and does not retain the heat. I use a meat thermometer that you stick in the meat, with a long stainless cable that attaches externally to the electronic temperature reader. For prime rib, set the temperature to be reached to 130, remove from oven, foil tent for about 20 minutes. Perfect prime rib.

My Safeway currently has prime rib roast on sale for $4.88 a pound, limit 2. It may not be the best cut, but better than your average beef roast.

[quote[For prime rib cooking, I preheat the oven to 500, and cook at this temperature for about 20 minutes per pound.

500F for 20 minutes for lb? Are you making charcoal😂

R47 sounds British.

You didn't say what the "catastrophe" was, R45.

The racist OP will fuck it up

R21 and R24 look delicious. That's rare enough for me. I'll take it. Please deliver. That would make great left over sandwiches.

My roasting chicken is defrosting in the fridge as we type. BUT no cranberries at my nearby market. What will I put on my chicken, stuffing, gravy, cranberry sandwiches? Totally bummed. I suppose I could make applesauce. I have lots of apples - that would add the sweet fruitiness.

Merry fucking Christmas to all my colleagues here.

[quote] walks of beef

Roasted chicken seems so boring for Christmas, R52.

That's like a Tuesday night dinner.

I'm terrified of trying this method!

Cooking a prime rib for 25 minutes + 2 hrs with the oven off?

Madness!

I tried the "Food Wishes" method, and my prime rib was RAW.

I followed his instructions exactly.

I had a 5 pound roast, so I heated the oven to 500 then put it in. I cooked it for 25 minutes and then turned off the heat and set the timer for 2 hours more.

I took it out and cut it (without resting, because he said it didn't need to rest) and it was almost completely RAW inside! Only the ends were cooked.

I had to shove it back in the oven for another hour at 350.

NEVER again.

In the future, I'll just do 20 minutes per pound at 350 degrees.

No more "fancy tricks."

R46, are you OP?

I prefer a very well made meat loaf or savory stew with bone marrow. Your wine will thank you. In many parts of the world it's impossible to buy high quality prime rib. The American Simmental never tastes as good as a Swiss one. Angus does taste better in Scotland.

R54, I don't know about you but I don't often have a stuffed roast chicken with gravy and all the trimmings. Same as a turkey feast but with the lighter tasting chicken. It was delicious - did I tell you wherever it calls for liquid in making the stuffing and gravy I use wine? Yummm. Hope your Christmas feast was equally delicious.

Now on to New Year's feast

If any of you chefs know the super simply method of buying and cooking a WELL-DONE (non-pink) prime rib for 2, I would love to hear. Thank you!

[quote]I tried the "Food Wishes" method, and my prime rib was RAW.

Calm the fuck down R56. You must have fucked up somewhere, thousand of people give that method 5 stars including me.

Did you take it out of the fridge and let it rest at room temp for 6 hours? He's very specific about that. 1 hour doesn't even take the chill off.

Does your over have an automatic fan that kicks on to cool it down when you turn it off? Well duh, the it will be cold in 15 minutes, older ovens don't do that. Common sense says keep your oven on at a low temp like around 225 instead instead of totally shutting it off.

Did you use an instant read thermometer? Of course not, because if you did you would have known it was raw in the center before cutting into it.

[quote]If any of you chefs know the super simply method of buying and cooking a WELL-DONE (non-pink) prime rib for 2, I would love to hear. Thank you!

Just cook it longer and use one of those digital instant read thermometers that stay in while it cooks. It's all about the temp, no matter how you get it there, that's what will determine how well done it is.

Well Done is usually 160F -170F.

Fanks r162!

Happy New Year Y'all!

[quote] Just cook it longer and use one of those digital instant read thermometers that stay in while it cooks.

You can bake digital thermometers? Won’t the LCD screen melt?

Was that a joke? This is what I meant. It has a metal probe with a metal cable. You stick the probe in the meat (no pun intended) you close the door with the cable and plug it into the digital device sitting on the counter.