Prime Rib Roast – Your Table Showstopper
Please don’t be intimidated by making a bone-in prime rib roast! It honestly is so simple and easy to make. I will give you all the hacks today to make it a guaranteed success. I know prime rib is an expensive cut of meat so we don’t want to mess it up. This is foolproof.
I have found it is the simplest of all meats to cook for a party and it’s a definite crowd-pleaser. This prime rib roast will make you everyone’s favorite meal during the holidays or for special occasions. It is delicious, and decadent, and will make those that you cook it for feel so special.
If you’re not a confident cook, I recommend an electric meat thermometer that you can set an alarm on so that when your roast hits 125-130 degrees for medium rare you will know when to take it out. This is the one that I recommend here. If you don’t have a meat thermometer no problem, we can just do some simple math and figure out how long you need to cook it in order to get to your desired doneness.
You just have to multiply the weight of your prime rib times 5 minutes. If you have a prime rib that weighs 5 pounds, you will cook it for 25 minutes at 500 degrees. If your roast is between pounds then round up. For example, if your roast is 4.6 lbs, round up to 5 and then do the math. Then you will turn off your oven and NOT OPEN IT for 2 hours. This will give you that desired medium-rare temperature. If you want your meat more cooked leave it in the oven longer. But I have found that everyone can have their favorite doneness in the 2 hours. The outer pieces of the roast will be more well done and the centerpieces will be more medium-rare.
How easy is that?
It is very IMPORTANT to make sure your meat is at room temperature before you cook it. I usually take it out the night before, season it up, and let it sit and come to room temperature. Once I took it out about 5 hours before I started cooking it and it was too rare and I needed to cook it longer which just stressed me out. To avoid the stress let’s just take it out the night before so we can guarantee that it’s at room temperature when you go to cook it. Extra marination and curing never hurt anyone.
I will make it even simpler by telling you the BEST seasoning to put on it. You can make it yourself or you can buy it. I buy the prime rib seasoning by My Family’s Seasonings at Publix or you can get it here on Amazon. I follow the instructions on the back of the package. It tells you how many pounds the package is for and then I divide it as necessary based on the size of the roast I’m cooking.
You season up the prime rib and place it in your cast iron or your baking dish. I like this cast iron pan.
Then you let time and the oven do all the work.
Seriously it’s that easy.
Whoever you serve it to will want to know your secrets. You can then add some butter to the pan drippings and create an au jus to drizzle over each slice.
I like to serve my prime rib with my Polish-style mashed potatoes and garlicky asparagus. This is definitely a special occasion meal your friends and family will love. When you try it please comment below and let me know how it goes. I can’t wait for you to try it.
Be Blessed Abundantly!
Angelica
Prime Rib Roast – Your Table Showstopper
Course: Dinner, Special Occasion, HolidayCuisine: AmericanDifficulty: Easy6-8
servings5
minutes2
hours30
minutesIngredients
5 lb Prime Rib Roast Bone In
Prime Rib Seasoning packet. I like The Family’s Prime Rib Seasoning. One packet is enough for 15-17 lbs of prime rib. So If your prime rib is only 5 lbs, use only 1/3 of the packet.
1/2 Stick of Softened Butter
Directions
- Take prime rib out of the fridge the night before. it must be at room temperature before cooking
- Set oven to 500 degrees
- Wash prime rib and dry with paper towels
- Smother prime rib all around with softened butter
- Add the appropriate amount of seasoning from the packet all over the prime rib
- Bake the prime rib for 5 minutes for every pound of meat at 500. So if you’re prime rib is 5lbs, you will back it on 500 for 25 minutes
- Turn off the oven
- DO NOT OPEN THE OVEN
- Wait 2 hours
- Take out of the pan and let rest for 20 minutes
- Serve and enjoy!
Notes
- While the roast is resting, add some butter to the pan drippings and cook it down for 5 minutes to make an au jus. Drizzle the sauce over each slice.
- If you slice up the prime rib and it’s too rare for your taste just cook it up a little longer in the cast iron for 2 minutes on each side.
- The outer pieces will be more well done so make sure you save those for these friends and family that don’t like their meat rare.
- If you want your prime rib more cooked than medium rare then add an extra 20-30 minutes to your wait time before you take it out.
- You don’t want to open the oven during this process because the trapped heat is what’s cooking the meat. If you open the oven you will release the heat and then the whole calculation is messed up.
- If you’re really nervous about cooking the prime rib then get the meat thermometer I recommend here. It will ensure that you get the right temperature you desire.
- If you notice that your oven isn’t cooking the meat maybe you have an old oven that leaks heat then you will need to turn your oven on to 190-200 degrees and cook the meat until it’s done. You will definitely need a meat thermometer to make sure you don’t overcook the meat. Set the alarm to your desired doneness and the meat will be delicious.
- If you don’t want to buy the seasoning packet you can make your own mix of seasoning with 2 tablespoons kosher salt, 1 teaspoon dried rosemary, 1 teaspoon garlic, and 1 teaspoon black pepper. Mix. Season to taste. Use about 1 tablespoon of the seasoning for a 5 lb roast.
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