There is meat, and then there is the prime rib. A true masterpiece for dinner, but only if you do it right. Juicy, tender, smoky, and dreamy are just a few of its refined qualities. The prime rib tastes so good because the muscles in this part of the cow are barely used. In return, this results in tender meat with excellent marbling.
The cooking technique and the way you serve this fancy food undoubtedly play a crucial role. Additionally, it is a bit pricey, so you better follow the guidelines carefully. You don’t want to mess up a festive meal just because you missed a few simple tricks. But don’t be discouraged; it is fairly easy once you know the rules.
I have a devilish recipe plus a simple cooking method for you. Join me and learn how to roast prime rib in a roaster oven. You will never want to cook it any other way!
Prime Rib Revealed – Step by Step Cooking Method
You have probably heard of phenomenal steaks that people pay a fortune at fancy restaurants or steakhouses. Now it is time for you to challenge them with the following tips and tricks. Trust me, there is nothing magical about it once you know your way around the butcher shop and get yourself an electric roaster oven. Just pay attention to the meat buying and cooking tips listed below, and you are all set.
Step 1 | Get the best prime rib out there
Before you take off to the grocery store, you must first decide how much prime rib you need. Your guests might have different appetites, but serving half a pound of cooked prime rib per person is customary. Keep in mind that there are seven bones in the area where we get this cut. So, you can either get a 4-bone or a 3-bone portion (small end or first-cut). If you do not have a large company for dinner, get the smaller cut. Size-wise; a full cut of 7 ribs usually weighs about 16 to 18 pounds.
As a rule of thumb, one pound of uncooked prime rib is the perfect size per person. Keep in mind that you would need approximately one pound of raw meat to get a half pound of cooked prime rib.
The next step is choosing the right kind of meat for your wallet. Your goal is to select the one with the most marbling (milky white fat) and bright color. The marbling must be white color. If it is yellowish, then it is no good. Another critical step is to check if the white fat is distributed evenly all across the meat. Last but not least, stay away from the dull colored beef.
You also need to decide if you will get the prime rib boneless or bone-in. It is essential to point out that bone-in meat tastes much more flavorful compared to a boneless one. However, it is very hard to detach the bones once the prime rib is cooked. In order to avoid this issue, you must ask the butcher to cut the bones and then tie them back onto the meat. This way, you can easily separate them once they come out of the roaster oven fully cooked.
Notice, the prime rib can be quite pricey depending on where you live in the world. It is up to you to decide to get the best primal cut or the ¨choice¨, which costs a little less, yet it is still extremely palatable. Also, there are some dry aged selections available that cost even more.
Step 2 | Prepare and season
After you bought the prime rib, it is time to prepare it for the roaster oven. Place the meat on a large plate or pan. Make sure you blot it with some paper towel to get rid of the moisture. Season the meat with salt and ground dark pepper. This cut is so tasty that you don’t have to add any other spices. Moreover, feel free to apply any of your favorite zests if you are after a unique taste.
Make your prime rib taste richer by salting and resting it in the fridge overnight. It will develop a better crust to keep all the delicious juices inside during cooking.
Step 3 | Preheat the roaster oven
In order to sear the meat, we need a high temperature. Turn the knob on the roaster oven to max (450°F to 500°F, depending on the model). It takes around 5 to 10 minutes to preheat the roaster oven. Some models do come with an indicator light for this purpose.
Step 7 | Sear and cook the prime rib
Transfer the prime rib into the roaster oven when it reaches to the desired setting. You need to cook at this temperature for the first 15 minutes. Afterward, drop the heat down to 350°F.
You don’t want to mess things up by over or under cooking your prime rib. I suggest you get yourself a quality digital meat thermometer if you do not have one. Cooking specialty meat cuts such as the prime ribs requires you to observe them carefully throughout the whole process. Temperature settings basically determine how the meal will turn out. It is crucial to maintain the necessary levels regardless of how you like your meat, whether rare or well-done.
For the prime rib roast, the optimum inner temperature range is between 130°F to 140°F. If you go over this level, then the meat will start to toughen up significantly. Moreover, the meat will be tough to cut and consume.
Step 8 | Serve it
It is a universal rule among most chefs to give the steaks some rest before slicing. In fact, serious cooks consider it sacrilegious to serve unrested steak. Just let it relax a bit on the cutting board after you take it out of the roaster oven. You will lose all the steak juices inside the meat if you start cutting immediately. Allow 15 to minutes for it to develop some crust. Once it is ready, cut two portions for each bone.
How long does it take to cook ribs in a roaster?
Cooking ribs in a roaster oven take approximately around 2 to 2 ½ hours. It would be best if you were careful with the temperature when roasting prime ribs. If you cook them fast at high temperatures, then you would lose the fat and the flavor. Check with a meat thermometer to find the right balance for your personal taste.
Should you salt your prime rib before cooking?
You should salt the prime rib with kosher salt if you fancy tender, and juicy meat. Ideally, it is suggested to salt it overnight and keep it in the fridge uncovered for best results. However, if you don’t have the time, then salt your prime rib 30 minutes before you cook it. Eventually, your salted prime rib will come out juicy and soft in every bite.
Should you cook prime rib covered uncovered?
You should not cover the prime rib when cooking in a roaster oven. The specific design of the roaster oven will provide a good environment to retain the moisture inside. All you need is to sear the prime rib unwrapped at 450°F for the initial 15 minutes, and then continue to cook at 350°F.
Why is prime rib served rare?
Prime rib is served rare simply to retain the flavor and texture. You would lose the fatty parts of the meat by cooking it for too long. Furthermore, the meat will turn out extra chewy, tough, and dry. The inner temperature range of the prime rib should be around 130°F to 140°F, that is rare to medium-rare. By rare, I do not mean extra-rare, like the blue steak where it is almost raw. The ¨bleu¨ is another level that is not for everyone. For a perfect prime rib roast, just pull it out of the roaster oven when the inner temperature reaches to 120°F – 130°F.
Meat lovers consider rare to medium-rare cooked meat as superior to well-done in most cases. Avoid well-done when you can, and try to prepare your steaks ¨rare¨ in order to maintain the juices and softness that is much appreciated by serious carnivores.
Prime Rib Recipe for Roaster Oven
When it comes to a prime rib roast, less is more. It really does not need much seasoning. However, this does not mean that you cannot be too creative. I always suggest you feel free and add any spice you like. All should be fine as long as the seasonings are dried or ground. We need a dry crust on the outer to keep the meaty juices inside.
- 4 to 6 pounds of prime rib
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 tablespoon ground black pepper
- Kosher salt to taste
- 2-3 garlic cloves cut in half (optional)
- 1-2 white onions cut in half (optional)
- Preheat the roaster oven to 450°F.
- Blot the prime rib with a paper towel.
- Add the seasonings into a small bowl and stir with a spoon.
- Season the meat with the spice mixture vigorously.
- Place the seasoned prime rib into the roaster oven.
- Cook at 450°F for 15 minutes to sear the meat.
- Drop down to 350°F, and continue to cook until the meat thermometer shows 130°F.
- Take it out onto a cutting board.
- Let it rest for 30 minutes.
- Slice and serve.
Hint: You can cut a few garlic cloves in halves, and then rub on the prime rib before applying the seasoning mixture. Additionally, you can also cut 1-2 onions in halves, and rub on the meat similarly. Doing so will tremendously increase the flavor.
Au Jus Sauce for Prime Rib Roast
Au jus is a French term meaning ¨its own juice¨. Many people enjoy this sauce on top pf their beef roast. It is basically making a gravy from the drippings at the bottom of the pan.
Here is a simple Au Jus recipe:
- 2-3 tablespoons of prime rib drippings
- 3 tablespoons unsalted butter
- 2 tablespoons of all-purpose flour
- 1/2 cup of red wine
- 1/2 cup of beef broth
- 2 tablespoon of Worcestershire sauce
- 1 teaspoon of ground black pepper
- Salt to taste
- Melt the butter on a skillet.
- Add the all-purpose flour and blend well with a whisk.
- Add the beef broth, and stir well.
- Slowly pour the red wine.
- Add the Worcestershire sauce and continue to stir.
- Bring to boil and cook for 5 minutes.
- Take off the heat.
- Season with salt and ground black pepper.
Is there a difference between prime rib and standing rib roast?
Both ¨standing rib roast¨ and the ¨prime rib¨ refer to the same part of beef. The only difference is the phrasing. Some even call it bone-in rib roast. It is a primal cut from the rib section comprised of ribs number 6 thru 12. Ultimately, it is an exclusive part of the beef that is best cooked in an electric roaster oven.
- After you take out the prime rib from the roaster oven, let it rest for half an hour before slicing. This helps to redistribute the juices. If you cut or slice the meat immediately, then the juices would flow away.
- The more marbling on the meat means, the tastier the prime rib will be. For best results, avoid meat that has yellow fat on it. White marbling indicates a quality cut and shows the freshness of the meat.
- Beware of E. coli (Escherichia coli) infection when cooking extra rare meat. If you don’t use a meat thermometer and under cook, then there is a chance to get infected by bacteria. You might end up at a hospital afterward. Try to stay within safe temperature ranges. USDA recommends 145°F as minimum temperature for pork, beef, and lamb. However, most restaurants cook their rare steaks at 130 °F to 135°F. Eventually, it all comes down to your personal taste in the end, and nobody can argue with you about how you like your meat. But there is a safety limit that you should consider.
- Do not rub butter or any other fat/oil on the surface of the prime rib before cooking. It already has enough marbling on the cover if you got the right one. Doing so would decrease the flavor, and cooking it would be harder since the extra fat on the crust will burn fast.
The prime rib is a spectacular cut of beef that is extraordinary in many dimensions. If you are a meat lover, then you probably know what I am talking about here. It is the beef lovers’ ultimate dish. Keep in mind that the prime rib, or the standing rib, is a roast, not a grilled steak. That is why an electric roaster is the best choice for cooking this type of primary meat. You can easily roast and also monitor the whole process efficiently. Impress your guests with an exclusive serving of juicy and delicious beef. The outcome will be a selective meal that you can only find in fancy restaurants. It is that good!