Nearly anyone can cook a perfect prime rib when armed with some cooking tips. Proper preparation is one of the easiest ways to ensure a flavorful and tender prime rib. Other tips involve cooking prime rib at the appropriate temperature for the appropriate length of time before serving.
The first helpful tip when cooking prime rib has to do with understanding the cut of beef itself. Prime refers to the grade of meat and is used to identify exceptional cuts of beef, such as those used in restaurants. When looking for prime rib at the store, most consumers will have several choices. Roasts are commonly labeled as standing rib roast, rib roast, or eye of the rib roast.
Most contend that prime rib is more flavorful if cooked with ribs attached. Consumers can find rib roasts with and without the ribs at the store. For those who choose to cook prime rib with the ribs on, check to make sure the backbone has been removed. If not, the butcher can remove the backbone to allow for easier carving.
Seasoning the meat with salt, pepper, and garlic is the most common way to prepare a prime rib roast for the oven. Marinades and additional seasoning rubs are optional. For those with a favorite marinade, such as lemon and garlic, using it on prime rib is an option. Some people, especially those who will be grilling the prime rib roast, may prefer to add a favorite rub to the roast. Popular rub choices include those containing Cajun spices, rosemary, and other fresh herbs.
Cooking prime rib at the appropriate temperature for the correct length of time is another tip for cooking prime rib. Options include cooking over a longer period of time at a low temperature or cooking for a shorter period of time at a high temperature and then lowering the temperature to finish cooking. Cooking the roast at a higher temperature in the beginning helps to brown the exterior of the roast.
For slower cooking methods, the roast should cook at a temperature of 325°F (165°C) for approximately 20 minutes per pound of roast. Brown the exterior of the roast by cooking it at a temperature of 450°F (235°C) for the first 15 to 20 minutes. The temperature should then be reduced to 325°F (165°C) for the remainder of the cooking time, which should be approximately 15 minutes per pound of roast.
