If you are going to indulge yourself and perhaps your dear ones with a prime rib or any other beef roast cut but you are searching for an easy-to-prepare recipe manageable anytime, we have a deliciously simple cooking guide for you, dear reader. Beyond paying for a price tag, worrying about needed prime rib cooking time in the oven (or generally more expensive roast beef), consider a few essential pieces of information that matter, such as:
- What is better to pick when considering a prime rib?
- The most manageable and safest way of cooking such an expensive cut of meat without wasting too much of your time or be nervous about the perfect cooking time.
What to choose when thinking to prepare a prime rib
- In case you were questioning whether you should choose the bone-in or boneless version of the prime rib, we recommend you to get a combination of the two versions.
So get a boneless roast and ask your butcher tie the bones back in the meat, because in this way, you will have the more flavored and tender result. The bone will insulate the meat as it cooks, without any need of wasting time on carving.
- Should you better buy a prime or a choice and if so, how much would be recommended per person?
Well honestly, both are high-quality beef cuts, but prime has the best marbling here. If you have already decided for a splurging dinner, then about one-pound per person would be reasonable to have before roasting.
Follow our easy guide
- Step 1. Besides prime rib cooking time in the oven, there is a time for resting the seasoned meat which will test your patience as well. But first, you need to prepare the cut of meat to be a dry surface, by blotting it with paper towels. Then generously season it with kosher salt and freshly ground black pepper.
- Step 2.Once you’ve done with the seasoning, you’re going to put the prime rib into a rimmed, uncovered baking sheet and transfer it to the fridge overnight. If a night is too much for you, at least try to rest the steak between 2 and 4 hours.
- Step 3. It’s necessary to let the meat reach room temperature after taking it out from the fridge. A cold beef cut in a hot oven will bring down the temperature in the oven and therefore you’ll get an uneven crispy face for your roast beef. After letting the frigid prime to get warmer you’re going to place it on a rack in a roasting pan.
A roast beef cooking time without overcooking risk
- Step 4.The secret to getting that beautiful crust over is to place the cut of meat in the hot oven, start at 450 degrees Fahrenheit for 30 minutes- the base for your roast prime rib beef cooking time. Then reduce/adapt the temperature to 325 and roast for 11 to 12 minutes per pound.
- Step 5. The meat thermometer is irreplaceable, vanishing the overcooking risk. When the temperature reaches 120, you want to take the prime out. Once a prime rib comes out of the oven, you are going to cover it with foil and tent it for about 30 minutes.
- Step 6. Transfer the prime rib to a cutting board and start carving it by only snipping off the strings and lifting the bones right off the roast. When you cut into the roast beef, the center should be pink. The exterior should have that beautiful crispy/ crackly skin, and the fat should render beautifully.
A few tips regarding seasoning and roast beef cooking time
You don’t need to dress up the prime rib with butter or any other herbs and seasonings because this could be too overpowering and they might burn in the oven afterward. Salt, pepper and delicious marbling are more than sufficient.
Keep in mind that every roast beef is going to be a different weight, therefore it will cook for a different amount of time. However, we don’t encourage cooking the prime on a low temperature and therefore much longer as time. A longer cooking process doesn’t imply the best fat rendering and crispy crust.
You can also save the baking juices to make an au jus to top your prime rib with. It’s up to you.
We hope you felt the magic taste of the prime rib because literally, it will be a piece of cake to combine it with whatever you enjoy the most. Perhaps an au jus or horseradish cream is worth to think about as well. 🙂