How To Safely Thaw Prime Rib Roast: Boneless Prime Rib (+Best Thawing Methods)
Here's how to safely thaw prime rib roast so you can make delicious and flavorful meals whenever you like! Whether you are cooking for the holidays, a family get-together, or just because, you'll need to know how to defrost your frozen prime rib (and how long it will take). This guide is going to walk you through all of the best methods for thawing your roast.
Rinse your prime rib roast in cool running water, and pat dry with paper towels. Remove any excess fat or silver skin, if desired.
5 lb prime rib
(optional) Tie the rib roast with butcher twine. For boneless roasts, tie every 1.5 inches down the length of the roast.
Prime Rib Rub
Combine dry rub ingredients in a small bowl (salt, pepper, smoked paprika, garlic powder, onion powder, ground sage, dried rosemary and dried thyme) and set aside.
1 ½ tablespoon kosher salt, 1 tablespoon coarse ground pepper, ½ tablespoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon dried rosemary, 1 teaspoon ground sage, ½ teaspoon dried oregano, ½ teaspoon onion powder, 1 teaspoon dried thyme
Place the prime rib on a baking sheet or in a baking dish and sprinkle the dry rub over, using one half for each side. Massage the dry rub into place and roll the edges in the excess that is on the baking sheet to coat the entire surface of your roast. *Don't be shy with the seasoning!
Once your prime rib is seasoned, leave uncovered and transfer to your refrigerator to dry brine overnight (or 8 hours). For the best results, be sure to also allow at least 1 hour (preferably 2 hours) of bringing the roast to room temperature before roasting.
Roasting The Prime Rib
Preheat your oven to 200°F (93°C).
Transfer the seasoned prime rib roast in a roasting pan to your preheated oven (fat side facing up for a boneless prime rib or bone side down for a standing rib roast). Roast for approximately 3 hours 45 minutes (or about 45 minutes per pound for a 5-pound prime rib), until the internal temperature of the roast reaches your desired doneness in the next step below.
When the 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, and 140-145°F (60-63°C) for MEDIUM DONE remove the roast from your oven and allow it to rest tented loosely with aluminum foil for 20-30 minutes before slicing and serving.
(Optional) Reverse Sear
To reverse sear your prime rib before serving, remove the roast about 10°F (5.5°C) below the temperature of your desired doneness listed above. Transfer the roast to a cutting board or platter and cover with aluminum foil while you bring your oven temperature up to 500°F (260°C).
Once your oven is fully heated, return the roast and sear until the internal temperature is 130°F (54°C) for RARE, 135°F (57°C) for MEDIUM RARE, and 140°F (60°C) for MEDIUM. *Keep a close eye on your prime rib as this searing step moves along quickly.
Remove your prime rib from the oven, replace the aluminum foil over the roast, and allow to rest for at least 15 minutes before carving and serving.
Notes
Time allowing, wrap the seasoned roast in plastic cling film and allow it to 'cure' in the refrigerator for at least four hours, and up to overnight. Or, apply the dry rub and leave the roast unwrapped to 'dry brine' in the refrigerator overnight.
Check the internal temperature of your roast at the thickest portion of the roast, as well as a few other areas toward the center of your roast to determine doneness.
All temperatures given for *removing the roast* from your oven are not the final temperature that your roast will reach. The 'carryover cooking' that happens while resting should increase your roast's internal temperature by 5-7°F (3-4°C) for its final cooked temp and doneness.