How to Cook Prime Rib
Quantity: Plan on 1/3-1/2 lb. per person for boneless, 2/3-3/4 lb. per person bone-in.
Cooking: Preheat oven to 450°F
- Pull roast from refrigerator 2 hours before cooking to take chill off. This allows easier cooking with less drying of outer layer.
- With a sharp knife, from the bottom of the fat cap, slice under the fat until you can lift 3/4’s of it away from the roast. With some soft butter, rub under the fat and around the rest of the roast. Generously salt and pepper the whole roast, including under fat. Now spread 1 tablespoon of minced garlic, 1 teaspoon of dried thyme, and 1/2 teaspoon more pepper UNDER the fat cap only.
- With some twine, secure the fat back down on the roast. If no twine, tag down with some toothpicks.
- Place in a roast pan (fat side up) with one cup of good red wine, and place in oven. In 10 minutes, turn down heat to 350°F.
- Allow about 18-20 minutes per pound for medium rare. Using a meat thermometer, roast is med. rare when middle of roast is 125°F. USE a thermometer!
- Allow roast to rest 15 minutes before slicing; this allow it to finish cooking in center and the juices to settle back into the meat. Slice across the grain.
- Scrape bottom of pan, skim off fat, and then reduce juices by half. Serve with roast.