TENDER AND JUICY PRIME RIB - Easy to make!
Prime rib is the ultimate holiday meal for meat lovers. Making this amazing succulent beef roast is much easier than you think. Don’t be afraid to cook it. There are just few tips and tricks you need to follow to make it perfect. Serve with your favorite sides.
I used 4 pounds roast, you can use larger or smaller roast remember to adjust the cooking time. I baked in high heat first to seal in the juice then lower the temperature. This method makes the prime rib juicy and tender every time.
Recipe serves 6-8
4 Lbs standing rib roast 1814 G
Leave it out at room temperature 2 hours prior to cooking.
Prime rib rub:
2-3 Tbsp olive oil
5-6 Cloves garlic-finely chopped
1 Tbsp dried or fresh rosemary-finely minced
1 Tbsp dried thyme
1 Tbsp freshly cracked pepper
1 Tbsp salt
1.Take out the prime rib from the fridge and let it sit at room temperature for 2 hours prior to baking.
2. Preheat the oven to 500 F/260 C
3. Combine the prime rib rub and mix well.
4. Rub the spice blend all over the prime rib.
5. Place prime rib in a roasting pan.
6. Bake 15 minutes in 500 F/260 C.
7. Reduce the oven temperature to 325 F/162 C and continue to bake until it reaches your desired doneness. Referral to the cooking chart below.
8. Remove from oven when it’s done cooking and cover loosely with foil. Let it rest 30 minutes before carving.
Important note:
Do not open the oven while baking the prime rib until it’s done cooking. You want the oven temperature to stay hot and consistent heat.
I baked my 4 lbs roast at 500˚F/260 C for 15 minutes then at 325˚F/162 C for 1 hour for medium doneness.
Prime Rib Cooking Time:
Bake in a fully pre-heated oven at 500˚F/260 C for 15 minutes. Then reduce heat to 325˚F/162 C and continue baking:
10-12 min per pound for rare
13-14 min per pound for medium rare
14-15 min per pound for medium
16-17 min per pound for medium well
Roast until the thermometer registers:
115-120˚F for rare
125-130˚F for medium rare
135-140 for medium doneness
145-150 for medium well
I used 4 pounds roast, you can use larger or smaller roast remember to adjust the cooking time. I baked in high heat first to seal in the juice then lower the temperature. This method makes the prime rib juicy and tender every time.
Recipe serves 6-8
4 Lbs standing rib roast 1814 G
Leave it out at room temperature 2 hours prior to cooking.
Prime rib rub:
2-3 Tbsp olive oil
5-6 Cloves garlic-finely chopped
1 Tbsp dried or fresh rosemary-finely minced
1 Tbsp dried thyme
1 Tbsp freshly cracked pepper
1 Tbsp salt
1.Take out the prime rib from the fridge and let it sit at room temperature for 2 hours prior to baking.
2. Preheat the oven to 500 F/260 C
3. Combine the prime rib rub and mix well.
4. Rub the spice blend all over the prime rib.
5. Place prime rib in a roasting pan.
6. Bake 15 minutes in 500 F/260 C.
7. Reduce the oven temperature to 325 F/162 C and continue to bake until it reaches your desired doneness. Referral to the cooking chart below.
8. Remove from oven when it’s done cooking and cover loosely with foil. Let it rest 30 minutes before carving.
Important note:
Do not open the oven while baking the prime rib until it’s done cooking. You want the oven temperature to stay hot and consistent heat.
I baked my 4 lbs roast at 500˚F/260 C for 15 minutes then at 325˚F/162 C for 1 hour for medium doneness.
Prime Rib Cooking Time:
Bake in a fully pre-heated oven at 500˚F/260 C for 15 minutes. Then reduce heat to 325˚F/162 C and continue baking:
10-12 min per pound for rare
13-14 min per pound for medium rare
14-15 min per pound for medium
16-17 min per pound for medium well
Roast until the thermometer registers:
115-120˚F for rare
125-130˚F for medium rare
135-140 for medium doneness
145-150 for medium well
