Fail-Proof Boneless Prime Rib Recipe - Picky Palate (2024)

FAQs

Fail-Proof Boneless Prime Rib Recipe - Picky Palate? ›

Using two large forks, transfer coated prime rib to roasting pan and place into oven. Cook for one hour then turn off oven, cover roast with foil and let sit in warm oven for another hour. Remove from oven and let rest for 30 minutes before slicing. Use a large serrated knife to cut prime rib into slices.

Let it REST, As with most meat, you want to let it rest after cooking to allow the juices to settle in the meat, making it juicier and more tender. If you cut into your roast without letting it rest, the juices will rush out then the meat will be chewy. Cut meat across the grain.

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

You'll cook your room-temperature prime rib at 500 degrees F for exactly that many minutes. (Twenty-seven minutes, in my case.) Then turn off the oven and wait 2 hours without opening the door. When the time's up, remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen.

In a 325 degree F oven: Medium-rare: 20 to 25 minutes per pound. Medium: 25 to 30 minutes per pound. Medium-well: 30 to 35 minutes per pound.

Mix garlic, olive oil, salt, pepper, and thyme together in a small bowl. Place roast in a roasting pan with the fatty side up. Spread mixture over the top of roast; let roast sit out until it is at room temperature, no longer than 1 hour. Preheat the oven to 500 degrees F (260 degrees C).

Remove the beef roast from the refrigerator 3 hours before you start to cook it. Sprinkle it with salt all over and let it sit, loosely wrapped in butcher paper. Roasts should be brought close to room temperature before they go into the oven to ensure more even cooking.

A low and slow start delivers perfectly evenly cooked medium-rare doneness all the way from edge to center. Blasting the prime rib with heat just before serving gives you a crackling-crisp, browned crust.

Overcooking the Prime Rib

That's why prime rib is so expensive: it's a huge piece of extremely good beef. Therefore, it's important not to cook it beyond medium-rare. Going past that temperature means the roast will no longer be tender.

The salt helps trap the heat to better cook the prime rib. “It conducts the heat and seals it,” says Betz.

How do you get the best flavor on prime rib? ›

Look for marbling in the meat, which is the white flecks of fat running through it. This will ensure that your steak is juicy and flavorful. Next, use a lot of kosher salt, freshly cracked black pepper, garlic powder, and dried thyme to season your steak. How do I cook a prime rib roast to medium rare?

Put the roast on a rack (or on top of some carrots, celery and sliced onion, which will flavor the drippings nicely) in the roasting pan, and add just a little water to the bottom of the pan — it shouldn't touch the meat.

Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well. A meat thermometer is essential to ensure you cook it perfectly!

When Should I Season My Prime Rib? If your Prime Rib rub recipe has a lot of salt and is serving as a dry brining method, you'll want to apply the seasoning 24 hours before cooking and let it stand in the refrigerator with a cover over it.

Do you cover prime rib roast when cooking? You can cover rib roast when cooking after searing it to help it retain some of its moisture, but it's not necessary. For the best results, leave the roast uncovered until you remove it from the oven or grill and place it at room temperature for resting.

It's milk. Here's why:

But the acid in milk is so mild that you can soak beef in it long enough to tenderize it effectively, without damaging the proteins on the surface. The calcium-rich properties of milk react with enzymes in the meat to gently soften the proteins.

Season the Prime Rib

You can also use olive oil instead of butter and any dried herbs that you like. Spread the soft butter mixture all over the surface of the prime rib and then season the top generously with more fresh black pepper and salt. Don't be shy when seasoning the prime rib before roasting.