Garlic Prime Rib (2024)

FAQs

How do restaurants make prime rib so tender? ›

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.

Use Olive Oil Instead

If you are searing a roast with butter before or after cooking it, it is more likely to burn due to its low smoke point. Instead, David Rose recommends home cooks use olive oil or grapeseed oil to lessen any chance of the roast charring.

Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well. A meat thermometer is essential to ensure you cook it perfectly!

A roast is a large cut of meat: it needs more seasoning than you might expect. Season it generously with kosher salt the day before roasting it and let it sit in the fridge uncovered overnight. When you take it out of the fridge before roasting, add pepper and any additional herbs.

Brown the roast at 500°F (or as high as your oven will go) for 15 minutes. Lower the oven to 325°F to finish roasting: Reduce the oven temperature to 325°F. Roast in the oven until the thermometer registers 115°F for rare or 120° for medium rare, and 130°F for medium.

Putting a dry rub on too early increases the likelihood of it being washed off or knocked loose before you get the beef cooked. Aside from seasoning mixes designed to go on up to one day before cooking for brining purposes, you'll only want the dry rub on the Prime Rib in time for the start of cooking.

Cooked low and slow in the oven and finished with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.

Heat the oven to 250°F with the rack in the lower middle position. Cook for 4 to 5 hours or until the internal temperature in the thickest part of the roast is 125-130°F for medium-rare prime rib, or 135-140°F for medium.

Searing is an important part of roasting a prime rib. Searing the roast first will kill the surface bacteria, which is a nice touch, especially when you are roasting at lower temperatures.

Place the roast fat side up, bone side down, in a large roasting pan. Cook for 15 minutes, then reduce the oven temperature to 325°F. This allows the heat to sear the roast, trapping the juicy flavors inside while the rest of the meat cooks. On average, each pound of rib needs 15 minutes to cook (i.e., a 4 lb.

Should you age prime rib before cooking? ›

Certainly dry-aging your prime rib for six weeks will create a delicious holiday main dish and a pretty good story for the table to boot. But if dry-aging is maybe more commitment than you're ready for, give Chef John's Perfect Prime Rib a try. It's ready in about six hours not six weeks.

Placing the oven rack too high up will cause your roast to brown too quickly and burn! After 30 minutes in the oven, add a ½ cup of water to the bottom of the roasting pan. The key is to allow the onions to brown and caramelize while roasting, but not to burn and smoke in the fat.

Before you begin roasting, be sure your Prime Rib Roast is completely thawed. If frozen, thaw it in the refrigerator for at least 48 hours before preparing and bring the meat to room temperature. Remove your roast from the refrigerator for at least 1 hour (but no more than 2 hours) before roasting.

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.

Here's the formula for cooking medium-rare prime rib:

Take the weight of your prime rib roast and multiply it x 6 minutes. For example, a 6 lb. rib eye roast multiplied x 6 minutes = 36 minutes in the oven at 500 degrees F.

Prime rib has a large “eye” of meat in the center, which is juicy, tender, and marbled with fat. This eye has a fat-marbled muscle around it, and the whole thing is surrounded by a thick cap of fat. This means that prime rib is tender, juicy, and extremely flavorful because the muscles aren't heavily used.

Cook the prime rib at 500 F for 20 minutes. Then, turn the heat down to 325 F and cook it for another 1.5 hours – or until the internal temperature reaches. Once it's done, allow it to cool for 40 minutes under a foil tent. Then, slice it, serve with your favorite mashed potatoes, and enjoy!

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.