Prime rib is the same thing with standing rib and it is a beef cut from prime rib and one of the nine cuts of beef. All the ribs consist of six to twelve ribs and the ribs can contain two to seven ribs, depending on which part you buy. You can use all the parts for various dishes. The prime rib recipe will tell you how to make the best dish ever.
To make the most delish roasted prime rib, you have to choose the best prime rib. Look for a prime rib with fat but it only ½ inch thick and if possible, go buy the prime rib that has the bones attached. The best prime rib is prime rib grade, but it is okay if your butcher only has choice grade.
Usually, the prime rib is expensive because the cut is so big so you will get a lot of beef including the bones. Besides, the taste is more flavorful and it will be so juicy when you roast it. Even so, you will still get benefit to buy this because it tastes very delicious, gives a distinctive texture, and it is suitable for cooking prime rib recipe.
Degree of Doneness of The Prime Ribs
If you like a medium-rare prime rib, the temperature inside is 130 degrees Fahrenheit, and you can see the color of the prime rib is mostly pink and red in the center. Meanwhile, for medium to medium-well prime rib, the temperature is 135 to 140 degrees Fahrenheit. For well-done prime rib, the temperature is about 140 to 145 degrees Fahrenheit.
Use a digital meat thermometer so you get the precise temperature. In this prime rib recipe, you will roast the meat to a medium-well prime rib. So, you can adjust the doneness of the prime rib depending on your preferences.
The Way to Cook a Prime Rib in The Oven
You will cook a prime rib with two temperatures; first, your prime rib has to 450 degrees Fahrenheit inside, so it will roast the offside of the meat and lock its juices. Then, roast in 325-350 degrees Fahrenheit to roast all the parts of your prime rib for 30 minutes long. Then, continue to roast it with 120 degrees Fahrenheit in medium heat.
- 1 cup butter, softened
- 2-6 pounds bone prime rib, boned and tied
- 1 tablespoon salt
- 1 teaspoon pepper
- 5 cloves garlic, minced
- 1 tablespoon oregano, thyme, and rosemary, finely chopped
- Before you want to bake the prime rib, you have to remove it from refrigerator at least 30 minutes. The sudden change of the temperature make the prime rib ruins and afterward, preheats the oven to 450 degrees Fahrenheit.
- Add butter, garlic, thyme, salt, pepper, garlic, and oregano into a bowl and mix them until combined.
- Brush all the butter mixture on the outside of the prime rib, place it into a roasting pan, and make sure that the fat is side up.
- Roast the prime rib in 15 minutes long and reduce the temperature to 325 degrees Fahrenheit. Usually, it takes about 15 minutes per pound of meat and bakes it until the inside of the prime rib is 110 degrees Fahrenheit.
- Remove the prime rib from the heat and sit with foil for 20 minutes and the temperature will rise to 130 degrees Fahrenheit for a medium-rare prime rib.
- For serving the baked prime rib, you have to slice the rib so they will separate with each other. To make it tender, you should the prime rib crossway the grain and serve them with remaining chopped rosemary.
- If you want to remove the bones from prime rib, you should use a very sharp knife and slice it along the bones. Follow the contours of the roast until the bones are separated from the meat.
- Do not slice the baked prime rib after you remove it from the oven so that you will get more juicy meat. You have to wait for a while so the juice to be evenly distributed to all parts of the meat. It is better for you to chill it with the loose foil and rest it for 20-30 minutes before you slice it.