How to Cook the Best Prime Rib Roast
Want to learn how to make the Best Prime Rib Roast? Cooking this impressive roast is easy with expert tips from the Certified Angus Beef ® brand Test Kitchen. You can master the art of roasting beef cuts with how to instructions from the free Roast Perfect app for iPhone and Android devices.
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Standing Ribeye Roast
1 (8-pound) Certified Angus Beef ® bone-in rib roast
3 tablespoons kosher salt
2 tablespoons fresh cracked pepper
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Savory Garlic Herb Crusted Prime Rib Roast Recipe | How to Roast the Perfect Prime Rib
The Perfect Savory Garlic Herb Crusted Prime Rib Roast Recipe
How to roast the Perfect Prime Rib of Beef. A garlic-crusted Prime Rib Recipe with a trusted method for juicy, melt-in-your-mouth tender prime rib roast.
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Ingredients
For the Roast:
7 lb beef prime rib (bone-in) boned and tied
3 1/2 tsp sea salt divided
1/2 Tbsp black pepper freshly ground
1 tsp fresh rosemary leaves, minced from 1 sprig or 1/2 tsp dried rosemary
1/2 tsp fresh thyme leaves, minced from 1-2 sprigs, or 1/4 tsp dried thyme
6 garlic cloves finely chopped
3 Tbsp olive oil
Instructions
How to Make Prime Rib:
Let it rest at room temperature for 3 hours to come to room temperature (it will bake more uniformly). Then preheat Oven to 500˚F with a rack in the lower third of the oven.
Make your Prime Rib rub: In a small bowl, stir together: 1/2 Tbsp salt, 1/2 Tbsp black pepper, 1 tsp minced rosemary, 1/2 tsp minced thyme leaves, chopped garlic, and 3 Tbsp olive oil.
Lightly pat the roast dry with a paper towel then rub all over top and sprinkle meat all over with 2 tsp salt, and sides with garlic rub. Place into a roasting pan bone-side-down and put a meat thermometer into the thickest portion of the meat. Bake at 500˚F for 20 minutes.
Reduce heat to 325˚F and continue baking following these guidelines: 10-12 min per pound for rare, or 13-14 min per pound for medium-rare, and 14-15 min per pound for medium. Roast until the thermometer registers: 120˚F for rare, 130˚F for medium-rare, 140 for Medium, 150 for medium-well.* This 7 lb roast baked at 500˚F for 20 minutes then at 325˚F for 1 hr 30 minutes for medium-rare.
Transfer to a cutting board, tent loosely with foil, and rest 30 minutes before carving. Remove string and rack of ribs then slice to desired thickness.
Recipe Notes
*Meat internal temp will continue to rise 5-10 degrees even after it's out of the oven so don't over-bake
Prime Rib Cooking Time:
Bake in a fully preheated oven at 500˚F for 15 minutes. Reduce heat to 325˚F and continue baking:
10-12 min per pound for rare
13-14 min per pound for medium-rare
14-15 min per pound for medium
16-17 min per pound for medium-well
Roast until the thermometer registers:
115-120˚F for rare,
125-130˚F for medium-rare
135-140 for medium doneness
145-150 for medium-well
Tips on Cutting The Bones and Tying them back on: Here's how to do it: Using a long, sharp slicing knife or chef's knife, cut the meat from the rib bones in one piece, following the contour of the bones. It's easiest if you stand the roast up so you are slicing downward. Once the bones are fully detached, lay the meat down on its cut side. Count the ribs on your roast. If it has 10. This means you will need nine pieces of string (one less than the number of ribs), each long enough to wrap securely around the roast and easily tie. Set the roast, fat side up, on the cutting board. Using a short piece of twine, hold one end with each hand and slide it under the roast about 2 inches from one end. Then pull the twine snug, knot the ends securely, and trim the excess. Repeat with the remaining short pieces of twine at 2-inch intervals along the length of the roast. Tie a long piece of twine to the center of the twine loop at one end of the roast. Then weave the loose end under and around the center of each loop along the length of the roast. Turn the roast over and repeat. Turn the roast, fat side up, and knot the loose end to the original loop. Trim the excess twine. #youtubeblack #youtubeblackvoice #trending #blackbusiness #soulfoodsunday #comfortfood
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Recipe Cajun Prime Rib Roast
Recipe - Cajun Prime Rib Roast
INGREDIENTS:
●1 (4 pound) boneless prime rib roast
●3 tablespoons hot pepper sauce
●2 teaspoons garlic powder
●2 tablespoons Cajun seasoning blend (such as Tony Chachere's)
●1 (16 ounce) package sliced mushrooms
Rib Roast by The Cajun Ninja
This was a rib roast I did over the holidays that I was very happy with. All of the seasoning created this amazing crust, and the inside was cooked perfectly.
Give it a try!
Find my seasoning here:
Thecajunninja.com
Music by Horace Trahan
Prime Rib 101 | Chef Eric Recipe
Time to cook with confidence! Prime Rib is a fantastic celebratory dish, armed with this simple method and a few fun tricks, you will nail it every time!
Enjoy
Chef Eric Gephart
Prime Rib 101
E3 Meat Co. USDA Prime 4 Bone Prime Rib, 7-10 lbs.
1 Cup Lane's BBQ Brisket Rub
¼ Cup Lane's BBQ Q-Nami Rub
1 Wood Chunk
Method:
1. Stabilize your grill at 400 - 450°F using minimal charcoal. Set up one side to be direct and the other indirect. Bank the lit charcoal under the direct side.
2. “Scruff” the surface of the meat to create more surface area for seasoning, smoke, and caramelization.
3. Season all sides evenly with Lane's BBQ Brisket Rub, then add a second layer of Lane's BBQ Q-Nami Rub.
4. If using wood chunks, now is the time to add the smoking wood to the hottest part of the charcoal. Look for clear, translucent smoke.
5. Sear the roast evenly on all sides (start with the fat cap side) over the direct side of the grill. “Smoke-Sear” for roughly 4 to 5 minutes on each side, then transfer the roast to the indirect side.
6. Roast semi-indirect and drop the temperature of the grill by cutting the oxygen flow to a whisper. Aim for a dome temp of 300°F. Tip: The Kettle Joe will drop quicker than a Classic or Big Joe grill.
7. Roast until you reach an internal temp of 90°F - roughly 15 to 20 minutes - then turn the roast so that the side facing the direct heat is now facing the opposite wall of the grill. Roast until you hit an internal temp of 120°F.
8. Remove the roast and allow to rest for 15 to 20 minutes. Bank the remaining charcoal to the direct side and drop that grill grate to the lowest portion of the Divide and Conquer system. Leave the lid open and the draft door fully open to allow the grill temp to rise and prepare for a bold sear.
9. Once the roast is fully rested, slice it into individual portions (at least an inch thick). Season the newly revealed sides with a bit more brisket seasoning and give it a 45 second bold sear over the direct flame. We are not looking to cook the steak further, just looking for a fully caramelized, bold sear to finish!
10. If serving full steaks, transfer directly to the presentation plate. If slicing further, transfer to a cutting board and slice as seen in the video. Garnish the plate with the Parmesan Garlic Sauce and enjoy!!!
Parmesan Garlic Sauce:
1 Cup Duke's Mayonnaise
2 Tbsp Parmesan Dust (Finely Grated)
1 Tbsp Garlic, Coarsely Chopped
1 tsp Kosher Salt
2 tsp Fresh Ground Black Pepper
2 tsp Chives
Method:
Combine all and mix until evenly dispersed.
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Where to Buy:
E3 Meat Co. Prime Rib:
Lane's BBQ Brisket Rub:
Lane's BBQ Q-Nami Rub:
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How to make Prime Rib | Homemade Prime Rib | Holiday Prime Rib in the Oven | Best Cajun Prime Rib
Ya’ll ready for prime time? We’re going to transform your kitchen into a magical meat paradise. A meal fit for all the Kings and Queens out there, we give to you the mightiest celebration feast - prime rib in all her glory. Juicy, tender with garlic infused into the meat, all studded up, with a spice mix that will take your next celebration to the next level. It’s easy to make, but be smart. We highly recommend using a meat thermometer, this can be a pricey cut of meat, so don’t take any chances. Restaurant quality prime rib in your own kitchen? All you need is a great cut of meat and time. This dish is more than meats the eye. Carnivores, roll out.
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???? Time Stamps ????
Introduction: 0:00
About prime rib: 0:13
Vegan/vegetarian trigger warning: 0:18
Explaining how the roasting works: 0:28
About prime rib and serving sizes: 0:34
How to have the butcher prepare the meat: 0:44
How to stud the roast with garlic cloves: 0:54
Careful with expensive cuts of meat: 1:28
Adding the cajun seasoning: 1:38
Adding the salt: 1:40
Adding the paprika: 1:45
Time to add the thyme: 1:47
Add the rosemary: 1:50
Adding the black pepper: 1:54
Stir up the dry stuff: 2:00
Rolling the meat in the dry mixture: 2:05
Why prime rib is different: 2:35
Why and how to use a meat thermometer: 2:52
What temperature to cook to: 3:00
Setting the oven to 500 degrees: 3:11
When and how to lower the temperature to 325 degrees: 3:17
Showing off the meat: 3:25
Cutting into the meat: 3:31
Biggie Smalls reference: 3:50
Cutting a slice: 3:58
Mentioning the horsey sauce: 4:01
Taking a bite: 4:08
Ingredients for the Roast -
-1 10 lb. standing rib roast, 3-7 ribs (figure 2-3 people per rib), we like to have the ribs removed and tied by in twine by our butcher
-25-30 peeled garlic cloves
-1 Tbsp of Cajun seasoning
-4 tsp of cracked black pepper
-3 tsp of kosher salt
-½ tsp of paprika
Ingredients for Horsey Sauce -
-1 cup of sour cream
-1 minced garlic clove
-1 tsp of apple cider vinegar
-2 Tbsp of horseradish
-½ tsp of cracked black pepper
-1 Tbsp of dried parsley
Directions -
-Mix all ingredients for the horsey sauce and set aside, refrigerate (at least a half hour before the meat is served)
-Let the meat sit out for 3 hours to get to room temperature, but before you do…
-Add in the garlic studs (this is done by slicing little slits all around the roast, and sliding in a peeled garlic clove into each slit)
-Mix up all dry ingredients on a cookie sheet
-Roll that meat all around it, to help form a crust as it cooks
-Put it in a roasting pan, preheat oven to 500
-Insert an ovenproof meat thermometer into the thickest part of the roast, making sure that the -thermometer isn't touching a bone if you left them in
-Brown the roast at 500°F for 15 minutes
-Reduce the oven temperature to 325°F. To figure out the total cooking time, allow about 11 to 12 minutes per pound for rare and 13 to 15 minutes per pound for medium rare.
-Roast in the oven until the thermometer registers 120°F for medium rare, and 130°F for medium (not the way to go in our opinion)
-Check the temperature of the roast using a meat thermometer an hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 hours of total cooking time for rare (15 minutes at 500° and 1 3/4 hours at 325°).
-If the roast is cooking too quickly at this point, lower the oven temperature to 200°F
-Once the ideal temperature is reached, let the roast rest
-Cover it with foil and let it rest for 15 to 30 minutes before carving
-Cut away the strings that were used to hold the roast to the rack of rib bones (if you left them in). Remove the bones (you can save them to make stock for soup later.)
-Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/2-inch to 3/4-inch thick
Bonus Tip - You can make a really great gravy with the drippings while the meat rests. Take the roasting pan, put it on your stovetop, on medium, and scrape up the drippings with a spatula. When it starts to bubble, add in ¼ cup of flour, start whisking and add in 3 cups of milk or beer, then just simmer and thicken.
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Brands mentioned -
- Notorious B.I.G.:
- Leighs and Steigerwald's:
- Bell Biv Devoe: