Holiday dinners won’t be complete without a perfect Prime Rib at the center of the table. Simply seasoned with salt and pepper, this steak lets the meat flavors shine and is served with Red Wine Au Jus for dipping.
Separate the ribs from the meat. You can ask the butcher to separate the ribs from the meat and tie it back up or you can do it yourself at home.
Score the fat cap on top by slicing it in a crisscross pattern.
Generously rub the meat all over with coarse salt. Make sure to get in between the cuts in fat and on the side where the ribs separate from the meat.
Place it on the plate, cover tightly with aluminum foil. and refrigerate overnight or up to 18 hours.
Make sure to pull the meat out of the refrigerator 2-3 hours before cooking and let it get to room temperature.
Preheat oven to 250° and place a wire rack inside a roasting pan.
Season prime rib with pepper on all sides.
Once prime rib is ready to be cooked, preheat a large cast iron skillet on medium-high heat and add some oil. Sear the meat on every side except the rib side. (Depending on the size of ribs, you may have to take them off completely to sear the meat and then tie back on for roasting.)
Transfer prime rib into the prepared roasting pan. (Is you have a leave-in meat thermometer, insert it into the thickest part of the meat.) Place the roast into the oven.
Let it cook until the temperature reaches 120° for medium-rare. (You can pull it at 115°-118° because the meat will continue to cook while tented.)
My 4.5 lb roast took about 2 hours and 15 minutes to get to the temperature. It's hard to give an exact time because thickness of roasts does vary and therefore, relying on the time in not the best indicator of doneness. Thermometer is the best way to tell if your meat is done.
TIP: If you do not have a leave-in thermometer, take the prime rib out of the oven to measure internal temperature and close the oven. This will prevent temperature drops in the oven.
Once the meat reached the temperature, take it out of the oven and place it on the cutting board.
Tent it with aluminum foil and let it rest for about 20 minutes.
Remove the rib before slicing and carve the prime rib against the grain, into steaks that are about 1/2 an inch thick.
You can carve a little thicker or a little thinner depending on the dinner being served…and how much you love your guests.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.