PRIME RIB ROAST
Whether you are celebrating big moments, hosting Christmas dinner, or simply enjoying an evening together at the table, a beautiful bone-in rib eye roast is a mouthwatering centerpiece.
Cooking this iconic cut of beef to medium-rare perfection is easier than you might think!
HOW TO COOK PRIME RIB ROAST
1. Standing rib roast or rib eye roast (more on this below) 2. Kosher salt and pepper 3. Vegetable or olive oil
First, make sure that you take the time to properly prepare the beef: 1. Use a sharp knife to make cross-cuts in the fat pad on top of the rib eye. Be careful to not cut into the meat.
The next step in this nearly foolproof ribeye roast bone in recipe is to preheat the oven to 200 degrees Fahrenheit. Cooking low and slow is what gets the prime rib to that classic medium-rare temperature.
Let the ribeye rest for 10 minutes, and place on a V rack (or wire rack, as mentioned above) inside of a rimmed or roasting pan. Season generously with more salt and ground black pepper.
Place on the middle oven rack, and let roast for 3-4 hours. After 3 hours check the temperature with a meat thermometer. Turn off the oven heat as soon as it reads 110 degrees Fahrenheit.
Then the secret to cooking a bone in ribeye roast to medium-rare perfection is to let it sit in the off oven for another 60 minutes until the temperature reaches 125 degrees Fahrenheit.
Remove the prime rib from the oven, and let rest for 15 minutes before slicing. If you cut the meat too soon you’ll lose all of the flavor in the juices, so don’t rush!
Then slice in 1″ to 1.5″ thick slices, like a steak cut, and serve.
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