Prime rib is a popular holiday meal for families. Becky Church of the Minnesota Beef Council shares her 5 fool-proof tips to making it.
5 Fool-Proof Tips for the Perfect Prime Rib:
- Choose your size: Stop in at your grocery store or call your butcher in advance to order. Determine the size of the Prime Rib Roast you need – Figure about 1 lb. of beef per person. Having a smaller crowd for Christmas? A Prime Rib is a great option to enjoy this year, versus trying to feed a crowd of 30 which would be more expensive.
- Start with the right pan. Don’t have a roasting pan? You can use a broiling pan or make your own serpentine tin foil “rack” – just so the roast is lifted off the bottom of the pan for even heat circulation.
- Make a rub. The Prime Rib Roast is tender, savory and rich with a good amount of marbling – that translates to BIG flavor. All you need is a simple homemade rub of olive oil, salt, pepper and minced garlic to enhance flavor and form a delicious crust as it cooks.
- Cook for 2-2.5 hours depending on size of roast. Your average 5 lb. roast should be cooked at 350 degrees for 2-1/4 to 2-1/2 hours for Medium doneness. Cooking time will depend on the size of your roast.
- Temp it! When its internal temp. reaches 145 degrees, remove from oven. Tent with aluminum foil and let rest for 15 minutes. It’s important to remember the temperature will continue to rise 10 to 15 degrees when it comes out of the oven. Optional: Make an Au Jus while the Prime Rib rests with the leftover drippings, flour and beef broth.
Click here for more recipes.
Recipes for Leftovers: