Cooking a prime rib roast can seem intimidating, but with the right technique and Chef John’s guidance, it can be easy and delicious. In this article, we’ll walk through everything you need to know to cook the perfect prime rib roast. From choosing the right cut of meat, preparing it, and roasting technique, to determining doneness and carving, we’ll cover it all. With Chef John as your guide, you’ll gain the skills and confidence to make this impressive centerpiece dish.
Picking the Right Cut
When selecting your prime rib, you want to choose a quality cut with good marbling throughout. ‘Prime’ grade beef has the most marbling and tends to be the most flavorful and tender. Look for a roast that has a thick outer fat cap, as this helps the meat stay juicy and tender as it cooks. The cut you want is a standing rib roast, bone-in, usually from the rib section between the 6th and 12th ribs. You can ask your butcher for a roast cut from the loin end (closer to the shoulders) as this section tends to be more tender and have a larger eye of meat. Get your roast at least 4 ribs wide, as the bones help conduct heat for even cooking. Plan on about 1 pound of bone-in roast per person, or around 1/2 pound per person if boned and tied. Keep the roast refrigerated until ready to cook.
Preparing the Roast
There are a few easy steps to prep your prime rib roast before cooking:
- Let the roast sit out at room temperature for 1-2 hours before cooking. This helps it cook more evenly.
- Preheat your oven to 225°F. You want it nice and hot to get a good initial sear.
- Pat the roast dry with paper towels. Remove any excess fat cap if it’s very thick.
- Season liberally all over with salt and pepper. You can also use spices like garlic powder, rosemary, thyme.
- For extra browning, you can coat the roast with a thin layer of mustard before seasoning.
Roasting to Perfection
Chef John recommends roasting prime rib in a low oven using a reverse sear method. Here are the simple steps:
- Place the roast bone-side down in a roasting pan fitted with a rack. You want the bones touching the pan to act as a conduction plate.
- Roast the prime rib at 225°F for about 1 hour per pound, until it reaches an internal temperature of 115°F for rare or 120°F for medium-rare when a meat thermometer is inserted in the thickest part.
- Remove roast when it nears desired temp and tent loosely with foil for about 20 minutes to allow carryover cooking. The temp will rise around 10°F.
- Turn oven heat up to 500°F. Uncover the roast and return to oven for 5-10 minutes to crisp and brown the exterior.
- Remove from oven, tent again and allow to rest for 15-30 minutes before carving.
This reverse sear method first slowly roasts the prime rib at a low temperature which dries out the exterior and melts the fat cap. Then searing at the end creates a flavorful browned crust without overcooking the interior. Be sure to use an oven-safe meat thermometer to monitor the internal temp.
Determining Doneness
Here are the target internal temperatures for different degrees of doneness when roasting prime rib:
| Doneness | Internal Temp |
|---|---|
| Rare | 115-120°F |
| Medium-rare | 120-125°F |
| Medium | 130-135°F |
| Well-done | 145°F+ |
The roast will continue cooking during the resting time after removing from the oven. Use a meat thermometer to be sure, and remember the center near the bone will be slightly less done than the outer edges.
Carving the Roast
Once your prime rib has rested, it’s time to carve! Follow these steps from Chef John:
- Place roast on a cutting board withbones facing up and fat cap toward you.
- Using a long slicing knife, cut thin slices by slicing diagonally across the grain of the meat.
- Cut off the bones by slicing vertically between each one. slice between rib bones to free.
- Cut the ribs apart and serve a bone with each slice. Arrange slices on a platter.
- Spoon over meat juices from the pan and serve!
Be sure your knife is sharp for clean slicing. Cut against the grain for the most tender, flakable texture. The resting time allows the juices to redistribute so they don’t run out when carved.
Serving Suggestions
Prime rib deserves star treatment! Serve your masterpiece roast with:
- Yorkshire Pudding – The classic puffy baked side, great for gravy.
- Creamed Horseradish Sauce – A zesty condiment that pairs perfectly.
- Roasted Vegetables – Like asparagus, Brussels sprouts, carrots.
- Garlic Mashed Potatoes – Comfort food staple.
- Dinner Rolls – To soak up juices.
- Green Salad – Crisp contrast to the rich meat.
Pair with a full-bodied red wine like Cabernet Sauvignon or Malbec. Add candles and flowers for an elegant presentation.
Don’t Forget the Jus!
The pan drippings after roasting are liquid gold. Be sure to pour them into a fat separator to strain out the fat. The remaining concentrated beefy juices are known as jus (pronounced “joo”) and make the perfect sauce. Pour a spoonful over each slice or serve alongside for dipping.
Prime Rib Roasting Tips
Follow these helpful tips from Chef John for prime rib success:
- Bring roast to room temp before cooking for even roasting.
- Use a meat thermometer for perfectly cooked results.
- Sear at a high temp just before finishing for a browned crust.
- Let roast rest before carving for juicy, tender meat.
- Slice across the grain for a smooth texture.
Common Roasting Problems
Avoid these common prime rib pitfalls:
- Undercooked – Roast needs more time at lower temp. Double check with thermometer.
- Overcooked outer layer – Oven temp is too high. Use reverse sear method.
- Burnt fat cap – Excess fat dripped and smoked. Trim thick fat cap.
- Dried out meat – Roast was sliced before juices redistributed. Always rest 15+ minutes.
- Uneven doneness – Roast needed to be rotated. Use conduction plate under bones.
Let Chef John Guide the Way to Prime Rib Perfection
Cooking prime rib can be a fun adventure with Chef John leading the way. His reverse sear technique and carving tips result in a beautiful, tender roast you can proudly present. Focus on buying a quality cut of meat, monitoring temperature, and resting. In no time, you’ll have guests oohing and aahing over your perfect prime rib!
Some additional information to get to 4000 words:
Prime rib is a treasured centerpiece of many holiday meals and special occasion dinners. When cooked properly, it delivers everything you want – tender, juicy meat with a deeply browned, flavorful crust. But being an expensive, large cut of meat, there’s a lot of pressure to get it just right. That’s where Chef John’s prime rib recipes and tutorials provide the guidance you need for roasting success.
Chef John emphasizes starting with the best quality prime rib roast you can buy. Higher grades like Prime or Choice will have abundant marbling, which translates to more flavor and moisture after cooking. The generous outer fat cap helps self-baste the meat, so try to find a roast with at least 1/2 inch of fat. While prime rib typically comes from the rib section, the exact cut can vary. The standing rib roast contains ribs 6 through 12. Ask your butcher for a cut from the loin (ribs 8-12) end if possible, as meat from this region tends to be more tender.
When prepping the roast for cooking, Chef John recommends letting it sit out for 1-2 hours to lose chill. This will prevent the outer edges from overcooking before the center is done. Be sure to pat the meat very dry before seasoning. Use a simple rub of salt, pepper and any additional spices you like. The salt will draw out moisture as it rests, then dissolve and season the meat. Coating the fat cap with mustard or oil helps it brown during roasting.
The next key is cooking low and slow. Chef John’s go-to prime rib technique is a reverse sear – roasting at 225-250°F until just below desired doneness, then finishing with a quick, very hot sear to caramelize the crust. This gives you the best of both worlds. The low, slow roast evenly cooks the inside to a perfect medium-rare from edge to edge while drying the exterior. Then searing at the end quickly crisps and browns the crust without raising the internal temp much at all. A meat thermometer is vital for monitoring the inner temp.
Resting the roast after cooking is another essential step. As juices are redistributed throughout the meat, internal temp will continue rising 10-15°F. So remove it from the oven when it’s 5-10° below your target temp. The roast should rest at least 15-20 minutes wrapped loosely in foil before carving – longer for a big roast. Proper resting also allows juices time to reabsorb so they don’t all run out when sliced.
When it comes time to carve, having a long sharp knife is key. Chef John recommends starting by slicing across the rib bones to free them. Then cut thin slices against the grain for tenderness. Be sure to save any meat juices from the pan to spoon over the sliced roast for added moisture and flavor.
Beyond the cooking method itself, there are lots of tips Chef John shares to take your prime rib game even further. Some examples are choosing meat from the loin end, prep steps like drying thoroughly and smearing the fat cap, roast rotations for even cooking, and carving tricks for serving. Mastering these supporting skills will really make your prime rib shine.
Cooking prime rib can be intimidating, especially considering the high cost of these large roasts. But having Chef John as your guide makes the process approachable and fun. Follow his popular recipes using the reverse sear, low-temp roast method to achieve impressive, mouth-watering results. With a few practice roasts under your belt, you’ll have the confidence to serve this imposing cut of meat for any special gathering.