Our Favorite Rib Roast Recipes (2024)

FAQs

What is the secret of cooking a prime rib roast? ›

It's no secret that roasts need to cook slow and slow, but for that killer crust on a prime rib the secret is to hit it with a lot of heat first. Like our other prime rib recipes, this rosemary-rubbed prime rib cooks at 450F for 20 minutes before cooking for another 60 to 90 minutes at 350F.

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

Commonly found at steakhouses, rib roasts and prime rib are two of the most luxurious and expensive cuts of beef. Both rib roast and prime rib come from the ribs of the cow, but one difference is that the whole rack of ribs makes up a standing rib roast, while only the ribs near the loin are cut and sold as prime rib.

What's the Best Cut of Prime Rib? The first cut (sometimes labeled the small end or the loin end) comes from the hind of the standing rib roast near the loin. It's more expensive and generally regarded as the best cut because it has less connective tissue than the second cut and therefore is more tender.

Do you cover prime rib roast when cooking? You can cover rib roast when cooking after searing it to help it retain some of its moisture, but it's not necessary. For the best results, leave the roast uncovered until you remove it from the oven or grill and place it at room temperature for resting.

Let it sit on the counter for 4 hours before cooking. Bringing the roast to room temperature is especially important here because a cold roast will take much longer to cook. Step three: Cook it low and slow. Set the oven to 225 degrees F and put the roast in the oven.

A low and slow start delivers perfectly evenly cooked medium-rare doneness all the way from edge to center. Blasting the prime rib with heat just before serving gives you a crackling-crisp, browned crust.

Our perfected broiling method and seasoning techniques ensure each cut of USDA Prime beef we serve arrives cooked to perfection and sizzling on a 500° plate.

Many recipes for prime rib call for cooking the meat at a high temperature first and then lowering the heat. Here, we roast the prime rib low and slow in the oven for the most tender results. Allow 2 to 2-1/2 hours for rare or 2-1/4 to 3-1/4 hours for medium.

What is Prime Rib? At the store, “Prime Rib Roast” can go by different names including Rib Roast, or Standing Rib Roast (because it is positioned standing on the rib bones as it roasts). It can be found in the meat case with both boneless and bone-in options.

Which is better ribeye or prime rib? ›

However, the prime rib typically contains more bone and fat, which might give it a slight edge over the eye in terms of flavor. Bone-in ribeye, though, also benefits from the natural flavoring that comes from being cooked with the bone, so its flavor doesn't stray far from the prime rib.

Prime rib is comparatively expensive because it's a highly desirable, highly delectable cut of meat that's known for being very juicy, flavorful, and tender. It's also a case of supply and demand — prime rib roasts are much more limited in number, while individually cut ribeye steaks are more plentiful.

Overcooking the Prime Rib

That's why prime rib is so expensive: it's a huge piece of extremely good beef. Therefore, it's important not to cook it beyond medium-rare. Going past that temperature means the roast will no longer be tender.

The salt helps trap the heat to better cook the prime rib. “It conducts the heat and seals it,” says Betz.

The rule of thumb for buying prime rib is to buy one pound per person. A bone-in standing rib roast will feed about 2 people per bone. Also, be sure to consider how many side dishes you plan to serve. If you are preparing a large holiday meal with plenty of other food you could plan on ½ – ¾ pound prime rib per person.

Marbling is the streaks of intramuscular fat that run through the meat. The more marbled your meat, the juicier, more flavorful, and tender it'll be. Buying "Prime" graded beef is a good guarantee of this fat content, though it's possible to find ungraded beef with plenty of marbling as well.

When Should I Season My Prime Rib? If your Prime Rib rub recipe has a lot of salt and is serving as a dry brining method, you'll want to apply the seasoning 24 hours before cooking and let it stand in the refrigerator with a cover over it.

In the end, the thicker crust that we got from the final sear was not worth the vast swaths of rosy pink meat that were lost. We recommend a low, slow cook preceded by a good sear. Whatever crust you may get from the final sear is just not worth the risk to the rest of this exquisite cut of meat.