The Closed-Oven Method for Cooking a Prime Rib Roast (2024)

FAQs

What is the secret of cooking a prime rib roast? ›

It's no secret that roasts need to cook slow and slow, but for that killer crust on a prime rib the secret is to hit it with a lot of heat first. Like our other prime rib recipes, this rosemary-rubbed prime rib cooks at 450F for 20 minutes before cooking for another 60 to 90 minutes at 350F.

Prime Rib Tips

Here is the formula: Multiply the exact weight times 5 minutes. For me it was 5.35 x 5 = 26.75 minutes, which we round up to 27. You'll cook your room-temperature prime rib at 500 degrees F for exactly that many minutes.

Keep the rib roast uncovered while you cook it to allow it to brown on the outside. You can also give it a little extra sear in a hot pan for a few minutes on each side after it's finished roasting.

Rule #7: Season Well, and Season in Advance. For best results, salt your prime rib on all surfaces with kosher salt at least 45 minutes before you start cooking it, and preferably the day before, leaving it in the fridge uncovered overnight.

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.

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!

Let it sit on the counter for 2 to 3 hours before smoking; this will help it cook more evenly.

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.

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.

We recommend a low, slow cook preceded by a good sear.

Should you put water in the bottom of the roasting pan when cooking prime rib? ›

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.

Step 1: Season Overnight

You want to use a significant sprinkling of kosher salt because the salt both tenderizes the muscle and flavors the meat all the way to the bone. Once you've seasoned it, wrap the roast in plastic wrap and allow to sit in the fridge for at least 12 hours (up to 48 if desired).

Rub the Prime Rib with Oil and Garlic: Given the fattiness of this cut of meat, you can actually skip using the olive oil, but then you should also skip the fresh garlic. Make the Prime Rib Rub: In a small bowl combine salt, pepper, and Italian Seasoning and rub it into the roast.

Commonly found at steakhouses, rib roasts and prime rib are two of the most luxurious and expensive cuts of beef. Both rib roast and prime rib come from the ribs of the cow, but one difference is that the whole rack of ribs makes up a standing rib roast, while only the ribs near the loin are cut and sold as prime rib.

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!

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.

The Benefits of Slow Roasting

First, slow roasting produces a Prime Rib that is tender, juicy, and has evenly cooked meat.

For optimal flavor and texture, cook prime rib to medium rare or an internal temperature of 130-135 degrees F. Ideally, you want to remove the meat from the oven or grill when the temperature reaches 120-125 degrees F (rare) and let it rest for about 20 to 30 minutes before slicing.