Chef Alli, Do you insert a thermometer during the cook, Hi Brian – I know, I know.  It can be very confusing when purchasing a prime rib roast for the first time due to all the different names for the same cut of beef:  rib roast, rib eye roast, standing rib roast, eye of rib roast, prime rib roast…..good grief! I also appreciate all the adjustments you made to make the recipe your own – you made my mouth water! So thrilled it was a success and that you were pleased with the prime rib. My understanding is, the roast setting tolerates higher temperatures and is best for meats/roasts. Without the those bones hanging around, you can now very very easily slice that prime rib roast into wonderful slabs of heaven. Again, I’ve not ever tried this so I can’t speak on this for sure. I’ve tried this method. Nonetheless, it was amazing and I’ll definitely be using this recipe again! 3. And, butchers are very accustomed to their customers feeling apprehensive when it comes to purchasing and cooking their first standing rib roast, aka prime rib. What Ingredients Will I Need to Make Perfect Prime Rib? And if I am suppose to use granulated onion, how much? I know it was a huge let down and believe me, I’ve been there more than a time or two myself and it is frustrating, for sure. !. I’m assuming it comes from the fat that is burning on the bottom of the roasting pan. 3. But don’t use this as a measure of doneness for your rib … Instead of turning the oven off, I’m going to change the instructions to say to turn the oven to it’s very lowest setting, which is usually 170 degrees F on most ovens. Fancy! Hi Anna – I cannot tell you how sad this news makes me. Thank you, Hi Fred – I’m so sorry that I’m just NOW seeing your comment and replying to your question! Most butchers recommend that you purchase one pound of boneless rib eye roast for each person at the meal, as a general rule of thumb. I’ve never made a prime rib before and tried this recipe for my Christmas meal. So glad this recipe for prime rib was such a hit for you. Live from MHK Meats – Get to Know Your Butcher! Hope that makes sense and that your prime rib is a huge success. Love it that you added the prime rib drippings to the au jus – so smart. Combine all the sauce ingredients in a small bowl until smooth; store in the fridge until ready to serve. Is that right? Making this recipe for your smaller group this year is a super smart way to get one under your belt and feel successful right out of the gate with prime rib. Sincerely, I made this for dinner last night and it was the BEST prime rib I have ever made. Sincerely, Please be sure to let me know how the prime rib goes for you – I’m sure it will be quite delicious and we’ve had great success with this cooking method. Just remember that keeping a simmering pan of broth or au just on the stove is going to give you the option of cooking that slice of prime for somebody in your group who wants it more done. You can GET THAT RECIPE HERE and watch the video at Chef Alli’s Facebook […], Trying this right now! (I wanted to add a picture to show you…..but I don’t see where to do that), Hi Denise – Holy cow!Â, Is it true that prime rib is best when served medium rare?Â, What is the ideal internal temperature for a prime rib that is considered medium-rare?Â, How should I insert an instant-read meat thermometer into the prime rib for taking a correct internal temperature?Â, How MUCH prime rib should I purchase for my gathering? Â, Wait.  So when I’m purchasing a bone-in prime rib, I’m supposed to ask the butcher to cut off the bones? Chef Alli. I think your situation is the perfect one for starting out with the process of making prime rib! Chef Alli. Remember. When making prime rib for the first time, is it okay if I go ahead and purchase a boneless rib roast instead of one that has the bones attached to the roast as you recommend above?Â, Is it true that you shouldn’t cook prime rib while it’s still cold from being in refrigeration? Chef Alli. After studying it, I realized what happened. Sincerely, Your Top Instant Pot Questions….Answered! Hi Lori – Hi Jennifer – When you are ready to cook the prime rib roast, pre-heat the oven to 500 degrees F., placing your oven rack into the lower third of the oven. It came out perfect! Such a great question! Let him know what you’re trying to accomplish, how many people you’re serving, and that you’re nervous about the whole prime-rib process, if that’s the case. Sincerely, Hi Kristen – Chef Alli. I adjusted the recipe to say “turn the oven to it’s lowest setting” (instead of turning it completely off) because depending on your oven, sometimes they don’t hold the heat like they should, or sometimes the newer ovens begin a “cool down” process immediately after the oven is shut down, so the prime rib doesn’t cook as efficiently as it should. Once 6 min/lb was done turned oven to keep warm setting which was 200F. I totally get it. Chef Alli. As long as you use the updated method in the recipe where you turn the oven down as low as it will go (formerly the recipe instructed to turn the oven completely off), you should be able to use either type of oven – gas OR electric. Thank you for letting me know – I so appreciate the feedback, and on top of that, I’m really glad your prime rib was a success. Sincerely, I actually live about 25 miles North of Topeka in the small town of Mayetta, so Manhattan is about an hour away from us. Also, the rib roast was hurried a bit, so it was more chilled than I prefer when putting it into the 500 degree F. oven, too. Keep the meat on an aluminum foil. Hello and Merry Christmas 2020. YES!!! Hi Katie – However, for this recipe, there is one VERY VERY important rule that you MUST follow: Once the prime rib is finished roasting at 500 degrees F., DO NOT OPEN THE OVEN DOOR, even though you’ll be dying to see what your prime rib looks like at this point. Kim Miller (Marilyn Domer sister in law😊) Grenville New Mexico, The BEST ever, and right on point! These are great questions. Thank u, Hi Jill – Happy New Year, And does the prime rib need beauty rest AFTER it’s finished cooking as well?Â, Do I have to serve the prime rib with the au jus or can I skip that?Â. 6 hours or longer (very important to do this part). Other chefs have mentioned to bake, I would like to know what setting you use. We are having Prime Rib this afternoon and I am so excited to try your recipe. Hi Ralph – I’m not sure why that would happen with this recipe as I’ve never experienced that in all the years I’ve made prime rib this way. Once the prime rib roast is ready to slice, you can snip those strings and lift the roast right off the rack of bones and onto your cutting board. We have fixed Prime Rib by your method since first reading about in the Farm Bureau Kansas Living publication in 2019. Prime Rib Recipe Ingredients. I so appreciate you pointing this out. (There’s nothing worse than over cooked prime rib!). Hi Dawna – Love the Little Apple! What do you think? Jan 4, 2020 - Explore Patricia Bradley's board "Prime Rib Board", followed by 121 people on Pinterest. I have a bad habit about opening my oven door without even thinking, so I can check what I’m cooking. I’m assuming you have one of those swanky thermometers that you can insert, then shut the oven door and watch the monitor? We love this recipe for Prime Rib – my guys just go crazy for it. This is called BEAUTY REST for your beef and it is. When you’re cooking prime rib, this method is ultra-easy and pretty much fool proof; I love how it allows for roasting and resting of the beef at the same time within this one cooking method. A prime rib roast, or standing rib roast, is cut from the back of the upper rib section of the steer, and it usually comprises a total of seven ribs. However, with this specific recipe and cooking technique, the meat is actually resting during the final 2 hour period of the recipe as it sits in the oven. Hi Danielle – When cooking choice prime rib, opt to under cook it since there is less of the marbling in the meat.  You can always cook a prime rib more (longer) but once it’s overcooked, you cant’ go back! Thank You for your help and And What’s so Great About Prime Rib, Anyway? This makes my heart sing! PLEASE DO NOT SKIP THIS STEP - IT IS ESSENTIAL FOR THE SUCCESS OF THE CLOSED-OVEN METHOD FOR COOKING PRIME RIB IN THIS RECIPE. Many of the newer ovens begin the cooling process once the oven is turned to the OFF setting. Chef Alli, Will try this for my 2020 Christmas dinner. I had to go check the recipe to see what I had done. 1. weight prime rib roast and multiply pounds by 5 for num ber of minutes to cook in 500 degree oven.. example: 5.5 pound prime rib X 5 = 27.5 minutes. The term translates literally to “with the juice.”. Pour a bit of the warm au jus over the prime rib, then add a dollop of horseradish sauce alongside. There’s always THAT ONE, as we discussed above. Put the roast, rib side down, in a roasting ... of a preheated 500 degree oven, and roast for ... heat to 350 degrees and continue to cook for … Cooking a big rib roast for a large group can feel super intimidating, especially with your first one. Once you’ve over-cooked a piece of meat, there’s no going back. Hope this helps – I’d love to hear back on your prime rib experience, too. I hope this helps to answer you question – if not, please let me know! I will be using your method today to prepare a roast for 14 friends. Hi Brian – At my house, I’m totally serious about the duct tape! Not having to deal with the prime rib bones your first time does make the entire process seem much less daunting and intimidating. Once you’ve done this part, you’ll turn the oven down to its lowest temperature (usually 170 degrees F.) and let the prime rib remain in the oven to cook and rest for two hours, NEVER OPENING THE DOOR until it’s time to remove the prime rib. Perfect prime rib!! I don’t “do” butcher shops, even, most of the time. The answer (though I’m sure it’s not helpful now!) And, anything you’re baking in your oven at a high temperature (usually uncovered) would also be considered “roasting”. I’m so glad it’s worked well for you and also appreciate your suggestion of pairing it with twice-baked potatoes – how perfect! We love making prime rib (served with au jus and horseradish cream sauce, of course) for Christmas dinners at home, as well as many other holidays. Thank you got your work! I’m making this for my first time for Christmas. Sincerely, Seasoned and left uncovered in the fridge overnight. For the granulated onion, is it ok to use onion powder? I hope this makes sense. Please let me know if you have further questions and I’ll get back with you asap. So if you are serving 6 people, you would want to buy a 3 pound boneless prime rib. Finally, I took the plunge and tried this recipe, following the instructions to the letter. Yep, it sure does! For a 19# prime rib, is the same cooking method appropriate? Sincerely, Season as desired. I did the au jus, it’s excellent! I don’t live in Manhattan though I travel there quite often since many of my clients are located there. Set on counter about 6 hours before baking. Thanks. I made the Au Jus from your recipe and added the drippings from the prime rib pan to it and it was wonderful. I have found twice baked potatoes to be best and they always are good with Prime Rib. I hope the prime rib turned out great for you. Place the water into a skillet and bring to a boil; reduce the heat to low, then add the bouillon concentrate, as well as the soy sauce, and garlic, whisking until well blended. Hi – I hope you found this recipe to be a great success! Find more useful information here. When the timer sounds, immediately turn your oven temperature down to the lowest setting, which for most ovens is 170 degrees F. NO MATTER WHAT, DO NOT OPEN THE OVEN DOOR! Traditional prime roast has always been served with an au jus that is typically drizzled over an individual slab of prime rib, accompanied with a dollop of horseradish sauce on the side. I will never cook it any other way!! Is there a special technique for cooking a prime rib that has a really crusty and nicely charred exterior? Keyingredient.com is a free cooking website. However, because prime rib is a very fatty cut of beef, many people feel that cooking a CHOICE prime rib is quite delicious! Holy Cow!! Then took it out and let it rest. Thanks for pointing this out so it can be part of the comments on this recipe post – I sure appreciate it. Hope you can let me know, Chef Alli. No worry, no hurry….just don’t open that oven door and you’ll be golden. Serve at once. Also, tell your butcher the full story so he gets the big picture. There’s nothing more disappointing than an overcooked prime rib, either! I purchased a boneless prime rib. This may seem like a long time, but for tender prime rib, you'll need plenty of time to allow the juices to soak back into the meat. Chef Alli. Chef I Hope you have a solution for us. However, if you ever do try it, can you let me know the outcome? I’ve had so many people reach out to say they’ve had great success with the recipe and that they really enjoyed their prime rib. Chef Alli, Makes perfect sense and we made it just like you just described, and are making it again tomorrow! Chef Alli. I know it may sound weird, but hear me out.  Cooking a prime rib roast with the bones is going to give it lots and lots of additional flavor due to the marrow within the bones. Chef Alli. If you start it in the oven to get the beautiful browning that you need, I’m sure you could then move it over to the roaster to finish in there. It will cook very quickly and you can then remove it from the broth to their plate. 2. let prime rib warm out of the fridge to room temperature. Hi Pattie – When cooking, there are so many things to factor in! A great rule of thumb is each rib will feed 2 guests. Our prime rib was so wonderful!! Put that rib eye roast into the oven for the duration, completely committed to NOT opening that door until everything is said and done.Â. Chef Alli, Hi Kim – So I looked over that recipe to see what in the world I did wrong! And don’t for a minute think that prime rib is a cop-out, or a less-impressive piece of meat because it’s a roast. The roast was bloody rare. Hi – Roast approximately 5 minutes per pound 5 min x 6 pounds = 30 minutes. 😀😀. I turned the temperature down to 450 degrees F. and that did help. **Please Note: I don’t typically recommend that prime rib  should be cooked to medium as an internal temperature. Knowing this, I use both signage AND duct tape so I absolutely can’t open that oven door during the cooking process! If you have a regular meat thermometer that you can insert at the beginning of the cooking process and leave it in there as the prime rib cooks, that is fine. I’m so thrilled to hear this!!! You can do it! I agree that it would be nice to have the potatoes ready when the prime rib is. Let prime rib rest to room temperature, approximately 1-2 hours Spread 1 stick of butter, insert whole garlic bulbs, chopped fresh rosemary and additional sea salt and black pepper Such a great method. I know lots of people who have done this very thing so they can get their legs under them when starting out with making prime rib. Please let me know how this goes for you – I’m anxious to hear your experience. I appreciate you taking time to share what happened with your rib roast. Thank you so much for letting me know about your prime rib experience using this recipe and cooking method. Why?Â. Would this method work with other cuts of beef like a NY strip roast. Hope your prime rib is grand, The primary difference in a PRIME prime rib (what you would typically purchase from a good butcher shop) and a CHOICE prime rib (what you’ll typically find at your local grocer) is basically this:  the amount of marbling within the roast. I’d appreciate a comment and a rating if you would be so kind. Can’t wait to see how it turns out!! I also made your horseradish sauce and aujus…..on point! My prime rib turned out perfect! You are correct that the original recipe instructed to turn the oven completely off during the last two hours of the cooking process. I use this recipe all the time. I know it sounds weird, but it really works like a charm. You would then cook each half as an individual roast when calculating the cooking time. I’ve had tons of comments from all kinds of people who loved it and were successful with this recipe. Chef Alli, Hi Pam – When going the route of a bone-in rib eye roast for prime rib, it’s also recommended that you never buy a roast with less than 3 ribs. Great question! Speaking Event Documents for Meeting Planners, Register: Lets Get Cookin’! It’s pretty confusing. How To Make Your Instant Pot Pressurize Faster! But THEN, I forgot to delete that product from the recipe ingredients. Trust me. After 2 hours, remove from oven After all, a prime rib is a quite expensive hunk of meat, so I was super worried that I’d ruin the dang thing, wasting my hard-earned money AND my precious time. Hi Lisa – **If your goal is a finished prime rib that's cooked to medium instead of medium rare, cook the rib roast for 7 minutes per pound. You would be calculating the time for one rib roast since they are separate. I guess if the potatoes are ruined, it’s not a huge investment down the drain, but you might be potato-less!! Spread the butter mixture evenly over the ribeye roast. Hi Henriette – Nope! I’m sorry if my post mentions 3 hours at this point in the cooking process – that is confusing and I’ll definitely be checking that out to adjust it. This is seriously soooo good and so so simple. NightAndDayImages / Getty Images My goal here is always to help home cooks be successful. So This No-Peek Method for Cooking Prime Rib Really Works?Â. Tape it shut with as much duct tape as needed, adding the DO NOT OPEN sign as well. And trust me, you’ll be tempted! PS-my husband and I both graduated from K-State, wondering if you live there as you mentioned the Manhattan butcher…. Your butcher can help you understand this situation more fully, but just know they are all one and the same roast. I’ve never done a prime rib other than in my oven. We made this Prime Rib for Christmas eve and LOVED it! You will need an instant-read meat thermometer to determine the internal temperature of the prime rib once you remove it from the oven. Hi Shane – Chef Alli. Hope you tried this method of cooking prime rib and had great success. roast multiplied x 7 minutes = 42 minutes in the oven at 500 degrees F. Uncover your rib eye roast the night before and let it sit naked in the fridge. so I decided that I need to update the recipe with another way to make au jus, which I did. And I found you!!! I am excited to make this prime rib this weekend! I’ve had so many positive responses to it – it just thrills my heart! I know it will be grand!! Chef Alli. Chef Alli We made sure to follow the steps you gave for this recipe. Prepping the prime rib. To adjust for this, I’ve updated my recipe instructions. Chef Alli. For medium rare prime rib, you'll want the internal temperature to be 130-135 degrees F. **If your roast temps a bit cooler than 130-135 degrees F, simply preheat your oven to 375 degrees F., returning the roast to the oven until the internal temp reaches 130-135 degrees, checking the internal temperature every so often until the prime rib raises a few more degrees to the desired temperature. By using this recipe (below), the prime rib roast gets it’s beauty rest during the time that you turn the oven down from 500 degrees F. to the lowest temperature setting available, typically 170 degrees F. for most ovens. Hi Linda – Because many home ovens may not offer the option of a special “roast” setting, many recipes use the term “bake” since that setting would be available on any oven – I hope that makes sense. It was so easy and cooked perfectly. Sincerely, Will that have any effect on the cooking method? And, I appreciate that you shared some details of the steps you took to conquer your rib roasts as you prepared and cooked them. Also, make sure that your roasting pan gives you ample room for your prime rib roast – you want the heat from the oven to be able to circulate well. Do I use peppercorns or ground pepper for the rub for this prime rib? I hope that since you cut it in half, you use the time of 6 minutes per pound since they were cooked separately. I’m so glad that your family enjoyed this prime rib! Asking the butcher to cut them off means you’ll now have two pieces of prime rib – the roast and the rack of bones. I have always opted to use prime rib purchased from a butcher since I typically only cook it ONCE a year, so I want it to provide the best eating experience available to me and my family.  I want that rich, buttery flavor and texture plus lots of juicy-ness, too. Cut the prime rib in thick slices and place it onto dinner plates. I’m sorry I can’t be of more help with your potato question. However, if you’ve cooked that piece of meat to a more rare state, you can always cook it longer to raise the internal temperature to what you prefer.Â. Chef Alli – I made this exactly as written for a 3 bone prime rib for Christmas this year after watching your Thursday FB demo. I hope you get my questions in time to help me. Snip the strings that are holding the bone rack to the prime rib roast. Always remember this – a good butcher is one who really wants you to be successful in your cooking endeavors, since they want you to return as a customer again and again. I ended up having the roast longer for the desired doneness. I am so sorry that you had a bad experience with your prime rib. Hi Ray – Should I seek out a butcher shop when I want to purchase my standing rib roast to make prime rib? Again, Beauty Rest is a very important part of pre-game prep for a successful prime rib cooking experience – don’t skip this step!Â. Otherwise, I’m sure the roaster would most likely work just fine. Hi Shari – Prime rib is a huge RIB-EYE roast, the same cut that rib eye steaks are cut from, and it’s magnificent. Make sure your oven is in good shape and has good insulation. Sincerely, Thank you for letting me know and for the 5 star rating – I so appreciate it. Also, it’s a good idea to have a couple of. I would recommend using 5 or 5.5 minutes per lb. Beauty rest at room temperature allows those juices and fats to move themselves from the center of the prime rib roast to the outer areas of the roast, right where they need to be. Excited to make the entire process seem much less daunting and intimidating toss up..! Rib in the bottom of the creamy horseradish sauce alongside roast sit naked in chart. I put potatoes in the past year with 4-10 lb the confusion that! We placed the first time cooking prime rib, I ’ m so glad this was the first 4 to. Or cooking blog nonetheless, it ’ s Facebook [ … ] well... 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Bad experience with your prime rib, plus they are much easier to slice, then ADD dollop... T ever skip the creamy horseradish on the prime rib to share what happened with your potato question I...

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