Need a good prime rib recipe..

I made it for the first time this past Christmas. I used the following recipe and it turned out great.
LINK

The above recipe is very dependent on the efficiency of your oven. Mine loses heat and it doesn't work. I do the same with regard to seasoning and cooking at 500 until you get a nice browning and crust. Then I cut the heat to 220 and use a probe thermometer to make sure the center gets to 125. Then take it out and rest it for at least 15 minutes.

Don't forget the horseradish sauce.

One of my favorite meals.

Also, for those that like it more well done I just season and sear their slices on the grill or in a skillet.

ETA: let your roast sit out a few hours before you cook it!

Agree with Kosmo. I cook mine slow and low to temp then torch it but most people don't have a torch.

The absolute best way to do a prime rib is with a torch.

And don't say you don't have one. If you're shelling out $50+ for a high quality piece of meat, you can afford a $5 propane torch from Home Depot.

Dry the meat well and torch it first. You don't want to create a sear or anything; you want to torch it just enough so that it starts to brown and the outside fat begins to melt.

Then season with salt+pepper.

Put in oven at 275 until the inside temp is about 128. Let rest for at least 10 minutes, preferably a little more.


You will have a wonderful sear on the outside with a nice, juicy pink interior making up the entire remaining portion.

Also, remember that for prime ribs and ribeyes, you don't want to cook it any less than medium rare. I know some people like rare steak, but if you do this for a ribeye then you are wasting the quality that makes ribeyes so great: marbling. Beef fat is only good when it's rendered.

Edit: typo with the temp

Kosmo, yours looks good don't get me wrong. I'd eat the hell out of it.


That said, doing it my way will get you a better caramelization on the outside and much less "gray meat." In fact, there is essentially no gray meat when you do it my way. Just a buttery crust and a juicy, pink interior throughout.

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350 is way too high IMO.

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You're correct, that was a typo on my part. 275 is the way to go.

That looks fantastic

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Posted by KosmoCramer the first time I cooked it, it was way too much grey, that's what's in the original post of that thread. go to page 4, I think the fat rendered pretty well and it was medium rare throughout.

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No one in my house would touch that thing. It looks like it might start mooing. Was it even warm in the middle?

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I thought it was supposed to be red in the middle? You could finish cooking it on the grill or in the pan if you want though..

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It is, but unfortunately I've got some "well done" lovers. Does it still taste OK if you cook it in the pan? Do you put some au jus with it?

that's the point of prime rib, you get medium rare which is that color throughout most of the roast. it was cooked through, I used a meat thermometer obviously.

I actually finished a few slices in a cast iron skillet for two people that like no pink, it worked out perfectly.