{"id":37848,"date":"2025-12-23T00:05:38","date_gmt":"2025-12-23T08:05:38","guid":{"rendered":"https:\/\/iamafoodblog.com\/?p=37848"},"modified":"2025-12-22T20:27:14","modified_gmt":"2025-12-23T04:27:14","slug":"prime-rib","status":"publish","type":"post","link":"https:\/\/iamafoodblog.com\/prime-rib\/","title":{"rendered":"Classic Prime Rib Recipe"},"content":{"rendered":"

There is nothing more impressive than a slow roasted and deeply crusted prime rib landing squarely in the center of a full dinner table.<\/strong><\/p>\n

Prime rib might be the perfect cut of beef. It\u2019s got a little something for everyone. Intense well-marbled fat forward hits for the fat-is-flavor stans (that\u2019s me). Supple, rosy tender parts for the filet\/tenderloin fans. Savory beefiness in bulk for the ribeye-is-king crowd. And, last but not least, a deep dark crust for those guys who need to insert Maillard reaction<\/em> into any conversation involving beef.<\/strong><\/p>\n

\"prime<\/p>\n

What is prime rib<\/h2>\n

Prime rib is one of the largest cuts of beef you can buy as a normal home cook. You buy it as a roast made of a full rack of 7 ribs. These ribs are commonly spoken of as being from ribs #6-#12. The best way to think of a prime rib is a super high quality tomahawk<\/a> or bone-in ribeye, stretched out to a foot thick. It\u2019s true: the meat that comes in a prime rib roast is the same stuff you make ribeyes and tomahawks<\/a> from.<\/p>\n

How to cook prime rib<\/h2>\n

Here’s how to cook a perfect prime rib, every time:<\/p>\n

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  1. Preheat your oven to 450\u00baF.<\/li>\n
  2. Brown the two sides in a cast iron pan: optional, but highly recommended, especially when you have a smaller roast that’s easier to handle. The smoke detector may possibly go off.<\/li>\n
  3. Brush with butter or oil, then sear in the oven at 450\u00baF for 15 minutes.<\/li>\n
  4. Set the oven to 200\u00baF and open the oven door for about 15 minutes, or until the oven temp drops to 200\u00baF if you have an oven thermometer. The smoke detector may possibly go off, again.<\/li>\n
  5. Cook for 20 mins per pound for medium rare, or until your meat thermometer goes off. Temperatures are below.<\/li>\n
  6. Rest for 30 mins, then slice and enjoy!<\/li>\n<\/ol>\n

    Prime rib temperatures<\/h2>\n

    Prime rib, like all roasts, continues cooking after it leaves the oven while the thermal energy redistributes. For us, this seems to be a 6 degree rise, but your results may vary based on how warm your house is. Basically, 6 degrees is a pretty good estimate, however, so you want to take your roast out 6 degrees before your target temperature. For a quick reference, my target temps are below.<\/p>\n