How to cook the best prime rib
Want to know How to Cook the Best Prime Rib? I have a method for you that you can’t go wrong with! My Dad LOVES Prime Rib, so this is a recipe that I love to prepare for him. You will make the most delicious prime rib every time with this recipe.
How to cook the best prime rib
First of all, start out my letting your prime rib thaw if it was frozen. It will take several hours. You will want to place it into the refrigerator to thaw and it will take 16-24 hours to thaw a 3-pound prime rib. I had a 7-pound prime rib, and it took 48 hours.
Next allow it to rest before you cook it. That means sit it on the counter and allow it to come to room temperature. While it is resting you want to cover it with salt and pepper and cover it lightly with saran wrap. I allowed it to sit for 2 hours.
Dry off your prime rib with paper towels and then prepare a butter compound. I used one stick of Kerry gold salted butter, 1 TBSP rosemary, 1 TBSP garlic (fresh) or 2 tsp. ground, and 1 TBSP thyme. Re-salt and pepper and then take this compound and really spread it thick over the entire prime rib.
Place the bones down into an electric roasting pan. Fat side should be up. Start by cooking your prime rib at 500 degrees Fahrenheit for 15 minutes then reduce the temperature to 325 degrees Fahrenheit and cooked until your desired doneness. I prefer to use a digital thermometer.
Aim for 115-120 degrees Fahrenheit for medium rare (125 to 130 degrees Fahrenheit after resting) or 125 to 130 degrees Fahrenheit for medium (135 to 140 degrees Fahrenheit after resting). A tip to those who love a well-done prime rib is after it rests and you cut it, you can add back into the electric roasting over to cook more.
It should be 10-12 minutes per pound for rare prime rib, or 13-14 minutes per pound for medium prime rib or 15-16 per pound for medium well prime rib. Do not overcook! It is important to cook low and slow but to use a meat thermometer to be sure it is ready.
Allow it to rest after it is cooked. Again, pull it out of the roaster and onto a cookie sheet and cover it with tented foil. This will allow the juices to settle before you slice it. I let it rest for up to an hour.
When possible, choose Prime Rib Roast. I like to serve with mashed potatoes and green beans. I hope you enjoy this delicious Prime Rib as much as my family does. It makes for the perfect Christmas Dinner. It answers the question, how to cook the best prime rib?
How to cook the best prime rib
Equipment
- 1 Electric Roaster
Ingredients
- 1 3-4 lb. prime rib
- 1 stick salted butter
- 1 TBSP rosemary
- 1 TBSP garlic (fresh) or 2 tsp. garlic powder
- 1 TBSP thyme (if desired)
- 1 TBSP salt
- 1 TBSP ground pepper
Instructions
- First of all, start out my letting your prime rib thaw if it was frozen. It will take several hours. You will want to place it into the refrigerator to thaw and it will take 16-24 hours to thaw a 3-pound prime rib. I had a 7-pound prime rib, and it took 48 hours.
- Next allow it to rest before you cook it. That means sit it on the counter and allow it to come to room temperature. While it is resting you want to cover it with salt and pepper and cover it lightly with saran wrap. I allowed it to sit for 2 hours.
- Dry off your prime rib with paper towels and then prepare a butter compound. I used one stick of Kerry gold salted butter, 1 TBSP rosemary, 1 TBSP garlic (fresh) or 2 tsp. ground, and 1 TBSP thyme. Re-salt and pepper and then take this compound and really spread it thick over the entire prime rib.
- Place the bones down into an electric roasting pan. Fat side should be up. Start by cooking your prime rib at 500 degrees Fahrenheit for 15 minutes then reduce the temperature to 325 degrees Fahrenheit and cooked until your desired doneness.
- It should be 10-12 minutes per pound for rare prime rib, or 13-14 minutes per pound for medium prime rib or 15-16 per pound for medium well prime rib. Do not overcook! It is important to cook low and slow but to use a meat thermometer to be sure it is ready.
- Allow it to rest after it is cooked. Again, pull it out of the roaster and onto a cookie sheet and cover it with tented foil. This will allow the juices to settle before you slice it.
- Allow it to rest after it is cooked. Again, pull it out of the roaster and onto a cookie sheet and cover it with tented foil. This will allow the juices to settle before you slice it.
Christmas Dinner Recipes:
2 Ingredient Slow Cooker Turkey Breast
How to cook a Ham in your Slow Cooker
Slow Cooker Sweet Potato Casserole
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Melissa is a football and soccer mom who has been married to her best friend for 24 years. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
