Q1: What is the absolute, number one secret to a juicy, not dry, prime rib?

The two most important secrets are to not overcook it and to let it rest . Using an instant-read thermometer to pull the roast from the oven when it reaches the correct temperature and then letting it rest for at least 20 minutes are the non-negotiable keys that will guarantee an incredibly juicy and tender result.

Q2: How do I order a prime rib from my butcher?

Simply call your local, high-quality butcher a week or two in advance (especially around the holidays!) and ask to order a "four-bone, first-cut, standing rib roast." For the easiest preparation, you can also ask them to "cut the bones off and tie them back on."

Q3: How much prime rib do I need per person?

A good rule of thumb is to plan for about one rib for every two people , which equates to about 1/2 to 3/4 of a pound of bone-in roast per person.

Q4: What is the difference between the "first cut" and the "second cut"?

The "first cut," also known as the loin end, is leaner and more tender. The "second cut," or the chuck end, has more fat and connective tissue, which makes it incredibly flavorful. Both are fantastic choices!

Q5: What internal temperature should I aim for?

For a perfect, rosy-pink medium-rare , you should pull your roast from the oven when the internal temperature registers 125∘F to 130∘F . For medium , aim for 135∘F. Remember, the temperature will continue to rise by about 5 to 10 degrees as the roast rests.

Classic Prime Rib (A Perfect Christmas Roast!)

Prime Rib (A Perfect Christmas Roast!)

A classic and elegant recipe for a perfectly cooked Prime Rib, or standing rib roast, a showstopper main course for a holiday meal. The recipe features a simple preparation where a 4-bone prime rib is generously seasoned with salt and pepper and refrigerated overnight. A key technique involves using the reserved rib bones as a natural roasting rack for the meat, which is roasted with rosemary and garlic. The roast is cooked to a perfect medium-rare and then rested before slicing to ensure it is juicy and tender.

Author: Grace

Ingredients

1 (4-bone) prime rib roast, bones and excess fat removed and reserved
4 teaspoons kosher salt
Freshly ground black pepper
4 sprigs fresh rosemary
4 cloves garlic, unpeeled and smashed
4 ounces arugula (optional, for garnish)
2 teaspoons extra-virgin olive oil (optional, for garnish)

Instructions

Liberally season the prime rib all over with the salt and some pepper. Refrigerate overnight.
One hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
Preheat the oven to 400°F.
Place the reserved rib bones in a roasting pan, bowed-side up, to act as a roasting rack. Scatter any fat trimmings in the pan around the bones. Roast the bones for about 30 minutes, until the fat starts to render.
Remove the pan from the oven. Place the rosemary sprigs on top of the bones, then top with the prime rib roast. Place the smashed garlic in the bottom of the pan.
Baste the beef with the fat drippings from the pan and return it to the oven. Cook for 30 minutes.
Baste the roast again, then reduce the oven temperature to 350°F.
Continue to cook for about 1 hour and 15 minutes, basting every 30 minutes, until an instant-read thermometer inserted into the center registers 125°F to 130°F for medium-rare.
Remove the roast from the oven and transfer it to a cutting board. Let it rest, uncovered, for at least 20 minutes.
Slice the prime rib to your desired thickness and serve, garnished with arugula and olive oil if desired.

Notes

This is a showstopper main course that is perfect for a special holiday dinner like Christmas.
Seasoning the roast and letting it rest in the refrigerator overnight is a key step that acts as a dry brine, resulting in a more flavorful and juicy final product.
Using the rib bones as a natural roasting rack elevates the meat, allowing for even cooking and creating a flavorful base in the pan.
Resting the roast for a full 20 minutes before carving is crucial to allow the juices to redistribute, ensuring the meat is moist and tender.

Find it online: https://www.eatswithsoul.com/classic-prime-rib/