Prime Rib has always been a favorite ‘special occasion’ meal for my husband.
He would order it when we would go out to a restaurant for our anniversary and Valentine’s Day. And the look on his face when it is served at Christmas party is always priceless.
So this year I decided that I would surprise him and make Prime Rib for dinner at home.
The first hurdle was trying to find a Prime Rib Roast at the grocery store. Beef is categorized into three grades: prime, choice, and select. It is very difficult to find prime cuts of beef in the common grocery store, as these cuts are of superior quality and are sold primarily to high-end restaurants.
So, off to the butcher I went in hopes of finding a true Prime Rib Roast.
Because the meat is of such high quality, the price per pound can be costly. So I decided on a 2.5 pound cut of beef.
The Keys to Perfect Prime Rib
It is extremely important when making prime rib to let the beef come to room temperature before cooking. This usually takes 3-4 hours after being removed from the refrigerator.
It is also important to wait to salt the meat until you are ready to put it in the oven. Salting it too early will draw out the moisture, drying out the meat.
The exact cooking time will require a little math. Take the exact amount of pounds of the
Finally, once you turn off the oven, DO NOT open the oven door for 2 hours. As much as you will want to check on your delicious dinner, keeping the heat inside the oven in crucial! Just one little peek will ruin it all.
The recipe instructions below will result in traditional medium-rare prime rib. If you like yours a little less pink, you will want to increase the cooking time.
Check out the recipe below and all of our recipes and let me know what you think!
To receive our 3 Recipe Articles in your inbox each week, sign up for our free email list.