Perfect Medium Rare Prime Rib Roast Recipes

THE PERFECT PRIME RIB ROAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place a rack inside a roasting pan.
• Mix garlic powder, onion powder, dill weed, pepper, and salt together in a bowl; rub onto roast, including the ribs. Place roast, rib-side down, onto rack in roasting pan.
• Bake roast in the preheated oven for 45 minutes. Turn off oven, keeping the door closed the entire time, and keep roast in oven for 3 hours. Turn oven back to 375 degrees F (190 degrees C) and cook roast until an internal temperature of 145 degrees F (65 degrees C) is reached, 30 minutes more.

CHEF JOHN'S PERFECT PRIME RIB

Steps:

• Place rib roast on a plate and bring to room temperature, about 4 hours.
• Preheat an oven to 500 degrees F (260 degrees C).
• Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
• Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.

PERFECT RIB ROAST

Steps:

• Adjust oven rack to low position and preheat oven to 200 degrees F. Heat a large roasting pan over 2 burners set at medium-high heat. Place roast in hot pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, 6 to 8 minutes.
• Remove roast from pan. Set a wire rack in pan; set roast on rack. Generously season meat with salt and pepper.
• Place roast in oven and roast until a meat thermometer registers 130 degrees for medium-rare, about 3 1/2 hours. If roast is done sooner than you expect, simply turn oven as low as possible (preferably 150 to 170 degrees F) and let stand until ready to serve.
• Transfer roast to a cutting board, with rib bones perpendicular to board. Using a carving fork to hold roast in place, cut along rib bones to sever meat from bones. Set roast cut side down and carve meat across grain into 3/4 to 1-inch-thick slices. Serve immediately.

PERFECT MEDIUM RARE PRIME RIB ROAST

Steps:

• Preheat oven to 450°F.
• Pat the rib roast dry with a paper towel or napkin.
• Smear the cut ends of the roast with the butter. Place the roast (ribs down or fat side up) in roasting pan.
• Sear the rib roast for 15 minutes at 450°F, then turn the oven to 325°F for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan.
• Cook until rib roast reaches an internal temperature of 120°F Remove from oven, cover loosely with aluminum foil, and let sit approximately 20 minutes. The roast will continue to cook as it sits. Serve when the internal temperature reaches 130°F.

PERFECT PRIME RIB ROAST

Steps:

• Let roast come to room temperature, rub roast with seasonings.
• Place roast, bone side down, in shallow roasting pan, but do not cover.
• Add a small amount of water to pan.
• Insert meat thermometer, not touching any bone.
• Sear roast at 500°F for 15 minutes.
• DO NOT OPEN THE OVEN DOOR!
• Turn temperature down to 350°F.
• Cook approximately 20 minutes per pound.
• Rare-140-150°F.
• Medium 150-160°F.
• Well 170-180°F.
• Allow roast to sit for 15 minutes after removing from the oven, then slice.