Perfect Prime Rib

 

Shopping for a prime rib

  • When shopping for a prime rib outside of the holiday season, head to your butcher counter in the morning, before they’ve cut the steaks for the day. A prime rib is also known as a ribeye roast, because it is the cut of meat that becomes a ribeye. The butchers will cut a ribeye roast into ribeyes in the morning to sell in the meat case that day. If you head to the grocery store in the morning, they’ll be able to sell you a whole ribeye roast, before they’ve cut it into ribeyes.
  • Bone-in prime rib is sold by the pound, or by how many bones you want in the prime rib. Most prime ribs will be approximately 2-2 1/2 pounds per bone, so a 4 bone prime rib will equal approximately 8-10 pounds.
  • When purchasing a bone-in prime rib, you’ll want to purchase approximately 1 pound of meat per person. Some of that weight will be in the bones and the end weight after cooking the prime rib will be less, so the final serving amount per person will be approximately 1/2 pound.
  • If you want the ribs showing in the prime rib, you’ll want to ask the butcher to “french” the ribs. This means that they’ll remove the extra fat from around the bones.

Pro tips

  • If using a frozen ribeye roast to make this recipe, move it from the freezer to the refrigerator 2-3 days before making this recipe, to allow it to thaw completely.
  • Add beef broth, or water, to the bottom of the roasting pan. When the fat from the roast drips into the pan as it cooks, this will prevent it from burning in the bottom of the pan. You can also add sliced onions, or other vegetables, to the bottom of the pan. You can then use the drippings and broth in the bottom of the pan (and vegetables if added) to make a delicious sauce or use it as the base for soup. I like to add beef broth and thinly sliced onions to the pan to make French onion soup.
  • Do not melt the butter for the butter herb rub, instead simply soften it at room temperature. Softened butter mixed with the herbs will create a paste that will easily stick on the prime rib. Melted butter will drip off of the prime rib.
  • If you don’t have a roasting pan, place the ribeye roast on top of a wire rack inside of a rimmed baking sheet, or baking dish.
  • The ribeye roast will need to cook for approximately 12-15 minutes per pound of meat for medium rare. Always use a meat thermometer to check the internal temperature and remove it from the oven when it reaches 122°F for a perfect medium-rare prime rib. The internal temperature will continue to rise 5-10 degrees while it rests, after you’ve removed it from the oven.
  • Always rest the ribeye roast for 30 minutes before slicing. This will allow the juices to redistribute throughout the meat and will give you perfectly juicy prime rib.
  • If the meat is fully cooked ahead of the time that you wish to serve it, wrap it in butcher paper and store it in a cooler (with no ice) for up to 4 hours. This will keep the meat warm without overcooking it.

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