Here are my secrets to a great prime rib. If you share my view of wanting a special Christmas dinner and this meat is within your holiday budget, you will absolutely love this meal.
I have deliberately been very precise with these instructions, so it may seem like a difficult process. Uh-uh, nope! It’s actually easy and delicious.
This is the perfect prime rib. Christmas only comes once a year, and it is our day to enjoy our children and grandchildren. I want them to enjoy a meal that will help capture the spirit of the day. But, this meal will cost a few bucks, so I use this method to really produce the best prime rib I have ever had.
Why I Love Making Prime Rib for Christmas
Before you know it, Christmas will be here. I like to use my prime rib recipe on Christmas Day. However, you can eat this delicious dish any time of the year if you are still able, despite these hard economic times. I know that my household is on the downside of some economic strife, so our gift list is very limited.
We still plan on preparing a special Christmas dinner using my recipe, though. It is a new tradition we started two years ago and one that we want to try to continue. We consider it a gift to our family.
I enjoy preparing prime rib, and it keeps me out of the kitchen when our kids and grandkids come over. This recipe beats the time and fuss of the former traditional turkey and all the fixins’ that we used to do.
How to Make Prim Rib
Ingredients
- Prime rib (for a generous serving of roast, figure on two people per rib)
- Butter
- Salt
- Pepper
- Garlic powder
A Note on Buying the Meat
- Look at the color of the prime rib; it should have a bright red color and no dry or brown edges. This is secret number one.
- Size: For a generous serving of roast, figure on two people per rib. (Adjust the size of the roast by how many people you want to serve. Just remember to figure two people per rib.)
- It will cost more, but please buy a four-rib "first cut" roast. It is a rib roast from the small end toward the back of the rib section, which is leaner and gives you more meat for your dollar. It is definitely less fatty.
Now onto the prep and cooking. This is as easy as it gets!
Supplies
- Metal roasting pan (the inexpensive aluminum ones work fine)
- Meat thermometer
- Foil
Instructions
- Take the roast out of your fridge at least one hour prior to cooking and let it come to room temperature. Pat the roast dry with paper towels.
- Preheat the oven to 450ºF. Smooth butter onto the top and both sides of the roast.
- Generously salt the top and sides of the roast with kosher salt or sea salt. Add some black pepper to taste and a small amount of garlic powder.
- Using a metal roasting pan, place the roast rib side down (fat side up) into the roasting pan. Salt generously on both sides of the roast.
- Sear the roast at 450ºF for 15 minutes only.
- Then, turn the temperature down to 325ºF and let it cook for approximately 1 3/4 to 2 hours. This will produce a medium rare roast. The target internal temperature is 125–130ºF. Please ask Santa for a good meat thermometer. This is the only way that you will know when to stop the cooking process.
- About 1/2 hour before the estimated end of the roasting time, begin checking the internal temperature. Cook until rib roast reaches an internal temperature of 120ºF.
- Remove from oven, cover with aluminum foil, and let sit approximately 15 to 20 minutes. The resting time will raise the temperature to the desired 125–130ºF.
- When you are ready to slice, carefully cut the roast away from the rack of bones. The butcher will have removed the chine bone already, so take your time and use a good sharp knife. Then, measure the length of the roast and divide those inches by the number of people eating (in our case, eight) and slice the roast into evenly thick slices
Remember:
- Try and get a first cut roast, usually ribs #9–12.
- Bring it to room temperature before cooking.
- Use a meat thermometer to test the doneness.
- Start at the 450ºF cooking temperature for the first 15 minutes and then at 325ºF for the remaining time.
Thank you very much for reading this recipe. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
