Prime rib
========= 2026-03-07
Inspired from: Roasted and Reverse Seared Prime Rib
Comment: There are numerous recipes on the web, all claiming to be the perfect one for prime rib. I have tried quite a few over the years, maybe 8 or 9, and none gives a consistent result. They all seem to work for a particular oven and cut of meat, but I have always been disappointed one way or another with the result accross different ovens and cuts of meat. Of course a meat thermometer is absolutely necessary, and this helps a lot, but the charactertics of the oven also have a lot of impact. There is also the question to roast first and cook after of cook first and roast last. Finally there is the requirements for the guests who want meat cooked more or less rare. On this last point, the recipe has little impact, one has to deal with different tastes and it is more a matter of diplomacy than cooking.
I have come to the conclusion that cooking the meat to the desired doneness and then roasting it has several advantages and offers a better control of the cooking. One of the advantages is that once cooked to the desired doneness, the meat has to rest, and that resting time can be stretched to accomodate the desired serving time (ETA), since it is impossible to accurately predict the cooking time. Furthermore this resting time, can be used to prepare a "au jus" using the cooking juices. Finally, the meat is roasted just before serving as it will not need further resting.
Salting the roast. The meat needs to be salted, but at least a few hours in advance, preferably 24 hours or more. Rub salt on all sides and let rest covered in a cool place for 24 hours. Get the meat out of the cold 6 to 8 hours before cooking it.
Coating the meat. A "herbes de Provence" or other herbs and pepper mix with butter or oil, or simply just salt is often suggested. I use Dijon mustard, possibly with grain, sometimes adequately called "Moutarde des rôtisseurs" Eventually mixed with some "herbes de provence" or simply with a few branches of fresh thyme.
Thermometer. If using a modern quality oven, it can be assumed that it will heat to the set temperature, although this would need to be ascertained. For more standard ovens, a temperature probe that reads both the internal meat temperature and the oven temperature is probably a very good idea. This will allow to adjust the oven temperature to the required value, so as to better control the cooking timing.
Placing the meat. It should be placed in a roasting pan with a wire rack or some kind of a stand, bones down, in the middle of the oven, however since the meat is placed on its bones, this is not very important. Do not forget to insert the thermometer.
Cooking time. This is the difficult one. However, there is some slack due to the resting time which can be between 30 to 60 mn, possibly even more. A roast of ~3 kg should take about 3 1/2 hours to medium rare. This time should not vary much 2 to 4 kg roasts. Beyond this, decreasing or increasing the cooking time a bit may be considered. What will however impact cooking time is the shape of the roast; if flatish in will cook faster, on the contrary if rather high, consider a bit longer cooking.
Cooking temperature. The temperature should be 125C (250F), monitor the oven temperature and ajust the control to maintain as close as possible to this value. Some ovens are too hot and others to cold, and this really affects the cooking time. Of course you can consider a lower cooking temperature (i.e.: 110C), but cooking time will need to be adjusted accordingly.
Resting time. Covered with tin foil, it should be at least 30 mn. However if need be, it can be 60 to 90 mn. The meat will remail warm enough, and will actually continue cooking for the first 20 mn or so. This resting time can be put to good use to prepare a sauce or an "au jus" (my favorite). As the meat rests, the fat at the bottom of the pan will solidify, making it easy to retrieve the juices to incorporate in the "au jus". Do not forget to pre-heat the oven early enough for the searing phase.
Roasting. Ten minutes before serving, the roast is placed in the oven, pre-heated to 260C, to sear the meat. It can then be served immediately.
Final cooking temperature. The roast should be taken out of the oven as soon as the following temperatures are shown on the thermometer. The meat will keep on cooking a bit while resting and the temperature will increase by 5 to 6C.
- rare: 49 to 52C (120 to 125F)
- medium rare: 54 to 57C (130 to 135F) - stopped @ 56, went to 61 which was OK.
- medium: 60 to 63C (140 to 145F)
- medium well: 65 to 68C (150 to 155F)
Ingredients:
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Prime rib roast
salt
Dijon
Herbes de Provende or a few twigs fresh thyme
Preparation:
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24 h ahead of time, at least, salt the roast on all faces and let rest uncovered in a cool place.
8 hours before cooking, let the meat get to room temperature.
Pre-heat oven to 120C (250F).
Smother the meat top and sides with Dijon mustard or a mix of Dijon and herbes de Provence. Add a few thyme sprigs on top if using.
Place in the oven near the middle, while monitoring both the meat and the oven temperature (see text). It should take 3 1/2 hours to medium rare (54 to 57C - 130 to 135F) ~20 mn less for rare and ~20 mn more for medium.
Remove from the oven and tent with tin foil. Let rest for 30 mn or more depending on the ETA time.
Meanwhile prepare an "au jus". If possible, near the end of the resting time for the meat, add cooking juices to the "au jus".
Early enough, pre-heat the oven to 260C (500F).
About 10 minutes before ETA, return the meat uncovered to the oven for searing. Check that there is no burning. When nicely seared, remove from oven and serve.
Goes very well with a gratin Dauphinois.