Easy Perfect Prime Rib

Prime rib is an extremely tender, unbelievably juicy cut of beef with a bold flavor that needs no dressing up. In fact, cooking prime rib is one of the easiest things you can do in the kitchen. With prime rib, it's easy to satisfy everyone's preference for doneness. The slices taken from the ends of the roast will be the most done, and the middle will be the least done. Here's all you need to know to make the perfect prime rib.

While prime rib can be sold bone-in or boneless, a bone-in roast is the best bet for guaranteed juicy succulence. Estimate that your guests will eat about 1/2 pound per person when the roast is part of a holiday buffet, or 3/4 pound per person if it's the main course to a smaller holiday dinner. Have your butcher order a roast in the weight range you need. If you ask for your roast trimmed and tied, your butcher will also be happy to prep the roast so you won't have to: He or she will cut the bones away from the roast and remove excess fat before tying the bones back to the roast.

Ingredients:

6 - 8 pound prime rib (boned and tied)

1 cup butter, softened

5 cloves garlic, minced

1 teaspoon thyme, dried

1 teaspoon oregano, dried

1 teaspoon rosemary, dried

1 Tablespoon coarse sea salt

1 teaspoon pepper

Instructions:

Remove the prime rib from the refrigerator at least 30 – 60 minutes before to bring it to room temperature. Pat dry.

Preheat the oven to 450°F.

In a small bowl mix butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub all of the butter on the outside of your prime rib. Place the roast in a high-sided roasting pan bone-side down. The bones create a natural roasting rack for the meat, so don't worry if you don't have one.

When it comes time to cook the roast, don't just follow your nose or rely on time alone to judge when the meat is cooked properly. For a perfectly cooked prime rib, buy a digital meat thermometer. Whether it's a probe version that stays inside the meat as it roasts, or a removable stick version, it provides complete accuracy and prevents overcooking. For an accurate reading, push the thermometer into the middle of the roast, making sure the tip is not touching fat or bone (or the pan).

You want to pull the roast out 10 degrees BEFORE you hit these temperatures. The cooking times below are approximate times only. Check doneness with a thermometer to be sure the prime rib is cooked properly.

Rare

120° - 125°F

11 - 12 minutes per pound

Medium Rare

130° - 135°F

13 - 14 minutes per pound

Medium

135° - 140°F

14 - 15 minutes per pound

Medium Well

140° - 150°F

15 - 17 minutes per pound

Well done

155°F+

18 - 19 minutes per pound

Once the roast is out, tent it with foil, and let it sit for about 20 minutes. The temperature will rise approximately another 10 degrees if you cover it in foil. It also lets the juices set and flow back to the meat.

Now it's time to remove the bones if cooked with bones. If you did not have butcher prep, you want to slice along the curve of the bones to remove the meat. Then slice as you would normally slice a roast.

Serve with au jus and horseradish sauce on the side.

Enjoy!