Holiday prime rib! Is there anything more luxurious than a beautifully roasted medium rare prime rib roast for the holidays?
I think this is one of the most amazing main dishes out there. It’s also one of the most intimidating for the home cook given the cost of the roast to start with. No one wants to ruin a prime rib roast and end up feeding an expensive cut of meat to the dog. But it doesn’t have to be scary, it’s actually super simple!
How Long Do I Cook Prime Rib?
Cook time for prime rib depends on the size of the roast. Plan on about 15 to 20 minutes per pound. Keep in mind that the roast will continue cooking once it comes out of the oven. Follow these temperatures for when you’ll want to remove the meat from the oven based on your desired doneness.
- Medium-rare — 110º
- Medium — 120º
- Medium-well — 130º
- Well — 140º
Once the roast is removed from the oven, it’s important to let it rest for at least 15 minutes before slicing. This ensures the roast will retain all the juices. If you slice it too early, the juices will run out and you’ll be left with a rather dry piece of meat.
Many recipes will instruct you to cover the roast with aluminum foil as it rests. I don’t bother with this step and I’ve never had an issue. I usually end up with an internal temp above 110 degrees by the time I get it out of the oven so I don’t want to insulate the heat. I want it to cool quickly to stop the cooking process.
Serve up this delicious holiday prime rib roast with your choice of veg. Any kind of roasted or mashed vegetable pairs really well. I usually do roasted asparagus, but I have also done Garlic Mashed Cauliflower, Roasted Broccoli, Brussels Sprouts, and Onions, or Sauteed Balsamic Mushrooms.
Ingredients
- 6 lbs. Standing Rib Roast ½ pound/person
- 1/4 cup Beef Tallow Softened
- 1 Tbsp. Freshly Ground Black Pepper
- 1 tsp. Herbs de Provence
- Kosher Salt
Instructions
- Take the standing rib roast out of the refrigerator and place it in the roasting pan. Let it come to temperature (about 30 minutes). Pre-heat an oven to 450 degrees.
- Combine beef tallow, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over the entire roast. Season roast generously with kosher salt.
- Roast 30 minutes, then reduce heat to 350º and cook 1 hour 30 minutes more for medium-rare. (Plan on about 15 minutes per pound.)
- Remove roast from oven and let rest 20 minutes.
- To serve, slice along ribs to remove them, then separate each rib and put them aside. Slice the roast crossways against the grain. Serve on a platter with the ribs.
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