Chef, this is my second time making this fabulous dish!so easy and so delicious! You rocked it!! Thank you so much for this recipe!! Cook on….. Can’t wait to see how it turns out!! Thank you, Hi Fred – I’m so sorry that I’m just NOW seeing your comment and replying to your question! When cooking prime rib to serve several people, is it better to cook one very large prime rib roast or two smaller rib roasts instead? Yep, you heard me right – remove it from the fridge 4-5 hours ahead time for beauty rest on the counter, completely unwrapped.  Don’t be scared! Sincerely, I know it may sound weird, but hear me out.  Cooking a prime rib roast with the bones is going to give it lots and lots of additional flavor due to the marrow within the bones. Chef Alli. Again, my apologies. Works for any size prime rib roast. Way to go! We love this recipe for Prime Rib – my guys just go crazy for it. Chef Alli, My first prime rib and this is our 10th anniversary. I have your email here and I will get back to you when I learn more. Thanks!! Also, it’s a good idea to have a couple of. Thanks again. As an example, a 6 lb. And this recipe makes it super easy – you won’t even have a chance to do otherwise! Thanks so much for your reply. Live from MHK Meats – Get to Know Your Butcher! 8-10 lbs., room temperature, may add some peppercorns to the mix, as well, if desired, Note: this is the refrigerated fresh-grated horseradish, not the creamy-style found in the condiment section of the grocer, Better Than Bouillon Concentrate, Beef Flavor (or use beef bouillon cubes), kosher salt and freshly ground black pepper, to taste. So glad you enjoyed the prime rib recipe. Great question. We decided on Prime Rib and I wanted to cook THE BEST PRIME RIB RECIPE. You can see how the temperature of the meat was affected by this counter rest in the chart below. Many people use a basic simmering beef broth as their au jus to keep it simple. A 5 pound roast, we ended up doing 6 1/2 minutes per pound at 500 degrees. Here’s the formula for cooking medium prime rib:Â. Thank u, Hi Jill – I’m not sure of what granulated onion is. I hope this helps to answer you question – if not, please let me know! Thank you so much for your feedback on your experiences when using this recipe for prime rib. What is best with a cool down fan oven. If you’re investing in this “prime” cut of beef, then you want to make sure you’re using the best grade of rib eye roast!A good butcher shop will have a butcher (or two) that will be knowledgeable, answering any questions you may have about pricing, how much you need per person, cooking, etc. It works perfectly! The meat was only 55 degrees when I turned the oven off (which scared me a bit), but it got to 135 before the 3 hour mark!! Also, the rib roast was hurried a bit, so it was more chilled than I prefer when putting it into the 500 degree F. oven, too. I’m making this for Christmas dinner; it’s my first attempt at a rib roast which is semi boneless. Hi Sandra – Sincerely, I love your suggestion of the garlic and I’m definitely going to try that when I do my next prime rib. Chef Alli Mine is an 8.79 lb boneless. You’ll need what’s called prepared horseradish, which is freshly grated horseradish root.  Don’t make the mistake of getting cream-style horseradish that’s located in the condiment aisle of the grocery store. Chef Alli. Hi Chris – Please let me know how this goes for you – I’m anxious to hear your experience. I actually live about 25 miles North of Topeka in the small town of Mayetta, so Manhattan is about an hour away from us. However, for this recipe, there is one VERY VERY important rule that you MUST follow: Once the prime rib is finished roasting at 500 degrees F., DO NOT OPEN THE OVEN DOOR, even though you’ll be dying to see what your prime rib looks like at this point. Prime rib is a huge RIB-EYE roast, the same cut that rib eye steaks are cut from, and it’s magnificent. Isn’t this just the coolest way to make a delicious prime rib roast? Thank you for your comment on this recipe for prime rib. Thanks for letting me know about your success with this recipe and technique. My husband, Jeff, calls these “potato boats,” but I always grew up calling them twice baked potatoes. Preheat oven to 500 degrees You don’t want anybody opening the door, including yourself. Most folks definitely feel that prime rib is should be served medium rare for the best dining experience. It’s pretty confusing. So thrilled it was a success and that you were pleased with the prime rib. Chef Alli. Chef Alli, Will try this for my 2020 Christmas dinner. Merry Christmas🎄, Hi Diane – Great question!! Let roast rest for 60 minutes. I will never use another baking technique for a rib roast. Is there a special technique for cooking a prime rib that has a really crusty and nicely charred exterior? Why?Â. Step 1. Making tender and juicy perfect prime rib in the oven is completely easy and doable. Chef Alli. Thank you for your email. I will be using your method today to prepare a roast for 14 friends. Now you’ve given me a hankerin’ for twice-baked potatoes! In researching this problem and talking to several others who had this same issue, I updated my recipe. Hi Kathy – Love it that you added the prime rib drippings to the au jus – so smart. would cook for 60 minutes at 500 degrees F.). Merry Christmas! The 170 over cooked our meat. And does the prime rib need beauty rest AFTER it’s finished cooking as well?Â, Do I have to serve the prime rib with the au jus or can I skip that?Â. My kids are asking for baked potatoes and I’m wanting them to be done with the steak. You could always cut the prime rib in half, too, as another option. Sincerely, Rub this mixture all over the meat. She makes twice-baked potatoes ahead of time and then slips them into her slow cooker on warm to hold until the prime rib is ready. Chef Alli, Sincerely, If you want to give the roast a tasty crust brown the exterior after smoking: move the meat to the hot side of the grill and sear it about 5 minutes per side (don't close the lid); or as an alternative, blast it on high broil in the oven. Call Us: 785.221.0466, Please leave a comment below and follow me on. I do have a question…can I put potatoes in the oven with the Prime Rib or will the dry out or burn? Sincerely and thank you, Your fan, I’m so glad it’s worked well for you and also appreciate your suggestion of pairing it with twice-baked potatoes – how perfect! Granulated onion is just a little stronger than onion powder and sometimes you won’t find it at the grocer. I hope that’s right 🙂, Hi Minta – SUBSCRIBE TO MY NEW CHANNEL ON FISHING. Serve at once. At this point, your roast will still be somewhat chilled, but it will not be ICE COLD when you begin the roasting process – this is EXACTLY WHAT YOU WANT. Hope this helps – I’d love to hear back on your prime rib experience, too. of meat, sometimes even a bit more.  Therefore, if you are serving prime rib to a group of 8 people, you’d need a 4-rib roast.k. Yowza. Bought a 16 pound bone-in roast in Krovac air tight packaging, cut it in between bones to make two roasts on 12/23. Your Top Instant Pot Questions….Answered! You are not alone!!! I am here to tell you that you can absolutely conquer it! Combine all the sauce ingredients in a small bowl until smooth; store in the fridge until ready to serve. Hi Marge – Are you serious about the duct tape?? I’m sorry if the smoke ran you out of the house – been there, done that. ), Just accept the fact that you ARE going to have THAT ONE GUEST who will insist that “they only eat their prime rib WELL DONE”. Then lowered temp to 170 for 2 hrs. 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