This Prime Rib recipe is soft, juicy and delicious! Step-by-step tips for getting the best prime rib, make the hard toasted rib perfect for a holiday serving!
Prime rib is one of those dishes that take center stage when served. This salt and pepper peeled main rib is easy to prepare and always tender, juicy, and delicious. I like to prepare my main rib slowly roasted all holidays or when I’m eating a special festive meal, especially at Christmas. It is very delicious and a meal that all my family and our guests will always love.
It can be a little intimidating because the main rib is a large roast rib, not to mention it can be a rather expensive piece of meat. Fortunately, with a few simple tips, it’s super easy to prepare!
- What is the main rib cut meat ?
Main rib meat, also known as hard rib meat, is a cut of beef from the back of the top of a cow. This cut comes from the same primitive rib section of cow that rib steak does. For a steak to be considered rib eye, the meat must be sliced before the roast rib is cooked. A prime rib is a larger piece of meat that usually contains a bone.
- Ingredients :
° 1 (3-4 bones) major rib in the bone, approximately (10 – 10.5 lbs)
° 1 tablespoon kosher salt
° 2 teaspoons freshly ground black pepper
- Instructions :
Salt basic rib one hour to five days before cooking and serving main rib. Once salted, wrap it tightly in plastic wrap and place in the refrigerator for up to an hour before cooking.
An hour before cooking, remove the main rib from the refrigerator, loosen it and place it with the bone side down, on a roasting pan and let it reach room temperature. If you cook a boneless grill, place it on a roasting rack inside the roasting pan. At this point, add pepper or other spices, if you use them.
Preheat the oven to 475 degrees Fahrenheit, then roast your main rib for 15 minutes and reduce to 325 degrees Fahrenheit until the main rib has reached the desired internal temperature, usually 11-12 minutes per pound, about 1 hour 50 minutes. Using an internal meat thermometer, remove the main rib from the oven about 2-4 degrees lower than the desired final temperature you want. The main rib will continue to rise in temperature due to staging cooking. Rib the main tent with foil paper and let it rest for 20 minutes.
Place them on a cutting board to slice and serve.