Prime Rib Cooking Temperatures: A Complete Guide To Roasting Prime Rib
Ensure you know the proper prime rib cooking temperatures before making this delicious beef cut! The cooking temperature and internal temperature are important in making sure your prime rib is not over or undercooked, but just right!
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Instructions
Preparation
First, rinse your prime rib roast under cool running water, then pat it dry using paper towels. Slice off any excess fat or silver skin if desired. If possible, set your roast out 1-2 hours before cooking to come to room temperature.
(optional) Use butcher twine to tie your roast. For boneless prime rib, space the twine out every 1.5 inches down the length of the roast.
Prime Rib Rub
In a small bowl, combine all of the dry rub ingredients (salt, pepper, smoked paprika, garlic powder, onion powder, ground sage, dried rosemary and dried thyme) and set it aside.
Put your roast on a baking sheet or in a baking dish coat it with the 2 tablespoons of horseradish all over. Season it generously with the dry rub on all sides. Massage the seasoning into the meat and roll the edges of the roast in any excess that has fallen off.
Roasting The Prime Rib
Preheat your oven to 200°F (93°C).
Transfer the prepared roast to a roasting pan (fat-side-up for boneless roasts or bone-side-down for a standing rib roast). Place in the oven and roast for about 3 hours and 45 minutes, or roughly 45 minutes per pound.
Once your roast has an internal temperature of 120-125°F (49-52°C) for RARE, 125-129°F (52-54°C) for MEDIUM RARE, 130-139°F (54-59°C) for MEDIUM, or 140-145°F (60-63°C) for MEDIUM DONE, take it out of the oven and loosely tent a piece of foil over the top. Let it rest for 20-30 minutes before slicing and serving.
(Optional) Reverse Sear
If you would like to reverse sear your roast, take it out of the oven 10°F (5.5°C) shy of your ideal internal temperature. Transfer it to a cutting board and cover it with aluminum foil as you bring up the temperature of the oven to 500°F (260°C).
Once the oven comes to temperature, return the roast for 5-10 minutes or until it reaches your desired internal temperature. *This will happen quickly so keep a close eye on it.
Remove the seared prime rib from the oven and tent a piece of foil loosely over the top. Let it rest for 15 minutes before slicing and serving.
Notes
If you don't have or don't like horseradish, you can try making this Christmas prime rib roast using a horseradish substitute.
Always check the internal temperature of your meat in the thickest part. It is good practice to check a few other areas toward the center to confirm doneness.
Remember, the internal temperature for your roast will continue to increase 5-7°F (3-4°C) after being removed from the oven, also known as 'carryover cooking'. Plan for this by removing the roast just shy of your ideal temperature.
To store: Allow the Christmas prime rib roast to cool, then place it in an airtight container and refrigerate it for up to 5 days.
To freeze: Wrap the roast in plastic wrap and place it in a heavy-duty freezer bag or airtight container. Freeze for up to 6 months and thaw in the fridge overnight before reheating. Check out my post 'how long can you keep prime rib in the freezer' for more information.
To reheat: Place the roast in a baking dish with up to ¼ cup of beef broth (depending on how much meat there is) and bake at 300°F (150°C) until it reaches your desired internal temperature.