Holiday season is a time to get festive in the kitchen and this prime rib roast is going to shine on your table! Cooked to a medium rare perfection this roast is truly a beautiful and delicious sight! Covered in spicy seasoning and roasted with cubed butter over it the salty fully flavored crust with every bite of tender juiciness is a moment of pure and utter glorified food gratitude.
Before we go any further let me tell you what you're going to need;
- Prime rib roast
- Spice mix for that salty flavorful crust that's simply irresistible!
- A meat thermometer (absolutely not optional)
- Large enough oven tray
- Salt (sea salt, flaky or kosher salt)
This bone in, standing prime rib roast is juicy and tender. Very simple to cook so if you haven't made one before don't even stress. I'm going to take you through it in one easy recipe that will make you feel wonderful as you serve this to your family and friends. A few more points;
- A roasting tray with sides a little high prevents any meat juices spilling over.
- A large platter for serving. You can use a board but the juices keep giving so they may spill out.
- A little foil to wrap the bones so they don't burn.
The kitchen twine is not necessary unless you get it like that from you butcher. Mine came without twine but I tied it anyway. I like to stick knobs of butter under the twine because I find that it ends up on the oven tray instead of on the meat. It's also very easy to remove once the meat has cooled, simply cut it off with kitchen scissors. Unsalted butter (if using) as the seasoning and meat itself has sufficient salt.
I do use a spice meat rub in this recipe because you know how much I love my spices and cannot imagine not having some of that flavor! Especially on the crust it works in so beautifully. All you have to do it mix the spice with olive oil and get it all over the roast before roasting.
Let me please reiterate that this is an expensive very special cut of meat therefore it needs little in terms of any extras. However, that doesn't mean you don't have to add them.
Prime Rib Roast
You want to make sure that your roast is a success. That's the long and short of the story. You don't want to stand around with a roast that's not what you thought it would be so let's get to some details. This prime rib recipe is what what I would call a medium-rare roast. If you prefer your meat rare then take it out sooner from the oven or take a look at this Blushing Pink Prime Rib recipe. Anything more than this would take it to medium, unless you like your beef at medium well done? Now it's getting tough, the meat that is because there's only one doneness left and that's well done. Sorry about that but no not on this beautiful expensive prime rib roast.
Bring the prime rib to room temperature before roasting. This roast was 3 ½ kg in weight and we left it out on the counter for 3 hours to reach room temperature. Not sure that more than 3 hours would be safe in terms of food and health regulations. Just from a general outside opinion I would be concerned leaving it any longer than that. Also it was already salted.
However letting it reach room temp and not cooking it cold will help the roast cook evenly. That's how you end up with thick layer of over-cooked beef on the outside and a circle of pink meat on the inside.
Drying the Prime Rib
Dab the prime rib dry with clean kitchen towels (dish cloths) that works better than tissue paper getting stuck on the meat. The roast was wrapped in a kitchen towel/cloth for about 5 minutes just to draw any dampness out.
Overnight & Salting
Once the meat is dried you can then start adding the salt and as you can see, it's a generous amount of salt. This prime rib roast sits in the oven overnight, salted and uncovered. The next morning take it out the fridge and leave it uncovered for 2 to 3 hours. Heat the oven 30 minutes in advance.
Refrigerating the roast uncovered allows the surface to dry a little bit, which helps in browning, while leaving the meat inside juicy and tender.
The salt will draw some moisture from the roast and dissolve into that moisture, which will then re-penetrate the meat to carry flavor deep inside.
Although this is a beautiful cut of meat and is already delicious, all it needs is salt and pepper. In this recipe however, there was no way we were not going to give it that over the top extra flavorful crust. It was so worth it, with each bite when you were lucky enough to get a taste of that crust it was and still is mouthwatering! The salty, roasted spices into the meat was incredible! See the spice crust mix in the recipe card below.
Get the Involtini Meat Rub.
Preheating The Oven
Set you oven to 110°C with the rack in the middle and let it preheat. Not for 10 minutes because I know some of you can be impatient 🙂 but for a minimum of 20 minutes. Let it pre-heat. All ovens are different and we all want different results, I preheat my oven for 30 minutes before even thinking about getting the roast in. I did say, we were going to do this the right way.
How Long To Cook This Prime Rib
This prime rib roast is cooked on a low and slow heat, yes I am all about low and slow oven roasting, why would you think this is different? You didn't, okay good 🙂 Because this roast is so large and delicate and you don't want to get the timing out, I would suggest go with this method. My personal suggestion is that you have more control over the heat, you not over anxious about the roast over or under cooking and it works.
More Low and Slow Meat Roasts
I love the high heat first when you can blast it for a couple of minutes and then drop the heat to low for the remaining time. That's how I cooked this roast here. However, this time because of the above mentioned reasons, it was vice versa. Slow and low first
This is a Sunday, holiday or festive cut of roast, you don't want to be stressed. Like I said in the beginning all you need is the roast, spices and a thermometer.
Cooking/Overcooking The Prime Rib
This is where I'm not going to stress you out because it's not complicated. Besides, I did say in the beginning you need a thermometer. That and the fact that you decide how you want your prime rib. Rare, medium-rare. This prime rib is medium rare which means that I took the roast out the oven when the internal temperature reached somewhere around 48/50°C. Now I know that for some people it might be over cooked (because it will still rise while resting) but you have to go with how your family prefer their prime rib roast.
Resting The Prime Rib
Another important note that so many people tend to forget is that just like most foods, this roast will continue cooking while it rests. So by the time we were ready to eat the thermometer read around to 52/54°C. So as you can see, from 48/50 to 52/54. Any longer in the oven it would be a certified medium roast which half of it probably was.
Point is, this was the perfect slice for us because in all honestly we are divided when it comes to rare beef. Medium rare is definitely the way to go, at least here.
Resting The Prime Rib
Not much here friends, just let it rest. How long? How long is a piece of string? Kidding :)!
However, we let this prime roast rest for 30 minutes not less. Enough time to clean up and get a side dish and salad ready. Just look at this tender, juicy slice of roast, if that's not worth the resting time then I don't know.
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Prime Rib Roast (Blushing Pink)
- 3 ½ kg prime rib
- 1 tablespoon flaky coarse sea salt or kosher salt
- 2 tablespoons Meat rub/Involtini - Smell & Taste
- 120 grams butter
- olive oil
- 1 onion cut into wedges peeled
- 4 carrots washed, ends removed, unpeeled, whole or you can peel, cut in half lengthways.
- 1 cup white wine stock or water
Prep The Prime Rib Roast
- Take the prime rib out the fridge 2 to 3 hours before cooking it. Helps the beef cook evenly.
- Place the prime rib on a board and use clean kitchen towels to dry it. You can leave the kitchen towels wrapped around it for 2 to 3 minutes so that it can absorb the dampness.
- Preheat the oven to 230° making sure the rack is in the middle of the oven but if your beef is too large drop the rack one level down.
- Mix the Smell and Taste Involtini meat rub with the butter. Place the onion (wedged) and carrots into the roasting pan.
- Spread the butter and spice mix over the roast. Wrap the legs in foil to prevent them burning.Sit the roast on the rack of your oven pan (if it has an inside rack) otherwise use the veggies as a rack and place the roast on the veggies. Pour 1 cup of the liquid (stock/water or wine or half and half) to the bottom of the tray. Pour it in from the side so it doesn't touch the roast. Why? because it helps stop the veggies burning under the high heat for these first couple of minutes, creates moisture which in turn helps keep the roast tender. Why do we lift the roast on a rack or on veggies? We need the air to move freely around the roast helping to cook the roast evenly. TIP: You can also give the roast height by sitting squashed up balls of foil under it.
Cooking The Prime Rib
- Place the tray with the prepared prime rib into the oven to roast for 20 minutes.
- Remove the roast from the oven and turn the heat down to 110°C but before returning the roast baste it with any juices from the dish, if there are non yet, use a drizzle of oil over the roast or any remaining butter mix. Either way, baste it before returning it to the oven to roast for about an our 15 minutes. If you want the roast as blushing pink as this one then you must be vigilant towards the end of the cooking time and check the doneness. We pulled this roast out in just over an hour when the internal temperature was 48°C. The rest of the cooking time takes place while it's resting. See note below.
- Transfer to a plate and cover the roast with foil in a 'tent like' form (don't press the foil on that beautiful crust!) Rest the beef for 30 minutes before slicing into it. The internal temperature will rise between 52°C which will be the perfect medium rare doneness as per this recipe. Had we left this prime rib in for the full hour and 15minutes it would've reached an internal temp of 52°C and after resting 53/54 because the internal temp rises by 3°C or so while resting. My suggestion would be check the temp before you think it's ready because somehow that internal temperature seems to race!
- Pour the pan juices over the meat before serving with the roasted carrots and onions or you can use the veggies to make a gravy. Enjoy!