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 "three- to four-bone, first-cut, standing rib roast." For the easiest carving, 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: Can I make this recipe without the wine?

Yes, absolutely! If you prefer not to cook with wine, you can simply omit the wine and deglaze your pan with about 1 cup of your beef stock instead

Q5: What internal temperature should I aim for?

For a beautiful, rosy-pink medium-rare, you should pull your roast from the oven when the internal temperature registers 130∘F to 135∘F. For medium, aim for 140∘F. Remember, the temperature will continue to rise by about 5 to 10 degrees as the roast rests.

Classic Sunday Rib Roast (A Foolproof Recipe!)

Classic Prime Rib (A Foolproof Holiday Recipe!)

A classic and elegant recipe for a Roast Prime Rib, the perfect showstopper for a holiday meal. This simple preparation features a 6- to 7-pound bone-in prime rib that has small slits cut into it, which are stuffed with slices of garlic. The roast is liberally seasoned with salt and pepper, then slow-roasted until a perfect medium-rare. A rich, flavorful au jus is then made in the same roasting pan by deglazing the pan drippings with red wine and simmering with beef stock and fresh thyme.

Author: Grace

Ingredients

1 bone-in prime rib (6 to 7 pounds)
8 cloves garlic, thinly sliced
Kosher salt and coarsely ground black pepper
2 cups red wine
4 cups beef stock
1 tablespoon chopped fresh thyme leaves

Instructions

Thirty minutes before roasting, remove the prime rib from the refrigerator to let it come to room temperature.
Preheat the oven to 350°F.
Make small slits all over the surface of the prime rib and insert a slice of garlic into each slit.
Season the roast liberally with salt and coarse black pepper. Place it on a rack set inside a roasting pan.
Roast for about 2 hours, or until an instant-read thermometer inserted into the center of the meat registers 135°F for medium-rare.
Remove the meat to a platter or cutting board, and tent it with foil to keep warm while it rests.
Make the Thyme Au Jus: Place the roasting pan on the stovetop over two burners set on high heat. Add the red wine to the pan drippings and cook, scraping the bottom of the pan with a wooden spoon, until the wine has reduced.
Add the beef stock and continue to cook until the liquid has reduced by half.
Whisk in the fresh thyme and season the au jus with salt and pepper to taste.
Carve the rested roast as desired and serve with the thyme au jus.

Notes

This is a showstopper main course, perfect for a special holiday dinner like Christmas.
Letting the roast come to room temperature for 30 minutes before cooking is a crucial step that helps it to cook more evenly.
Using a meat thermometer is the most reliable way to ensure the prime rib is cooked to your desired temperature without being overcooked.
Resting the roast after cooking is essential for the juices to redistribute, ensuring the meat is moist and tender when sliced.

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