A Prime Rib Roast is almost always our choice for a crowd-pleasing holiday dinner. Turkey is for Thanksgiving, and we’ve never been a big ham family, so prime rib is often our choice!
Now we’re bringing you into our home to show you how to make the perfect prime rib roast for the holidays. Or any special occasion!
Note: This recipe was originally published on December 17, 2016. We have since updated it with higher-res photos and nutrition information. The recipe—a reader favorite—remains the same. Enjoy!
Marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally. Drain meat, discarding marinade. Place meat, fat side up, in a large roasting pan. Insert a meat thermometer into center without touching bone.
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My Father’s Restaurant Recipe
This cooking method originated from my father. It has been passed down over the years with some diligent observations and discussion from subsequent generations.
To some of the more traditional folks out there, it may sound strange that I learned this recipe from my father and not my mother. But in a Chinese family from my parents’ generation, it was common that Western recipes came from dad and traditional Chinese recipes came from mom.
Men were generally more likely to work in restaurants and hotel kitchens. My father worked as a Roast Cook in Grossinger’s Resort Hotel for several years. Eventually, he became head chef at the local Holiday Inn, and later opened his own Chinese restaurant with my mother.
This also explains why the girls dubbed our go-to turkey recipe, “Grandpa’s Perfect Thanksgiving Turkey.” He had all the best restaurant secrets!
My father would tell me stories about the massive roasting ovens in the resort kitchen, where he’d make prime rib for a thousand guests on a busy weekend.
Every once in a long while, he‘d bring a small prime rib end cut home for the family. It was always delicious! We kids would be so excited on those rare occasions. (We’re a food family all around!)
Of all the memories of food my father brought home from those kitchens, prime rib was by far the best.
First, you must get a good prime rib roast from your grocery store or butcher. Wherever you go, take the time to talk to your meat guy so you can get the best cut for your budget.
USDA Choice is the most common grade, which varies between $12 to $16 a pound. He can also advise you on the merits of an Angus cut or USDA Prime grade cut which makes the price skyrocket to over $20 per pound.
(I guess technically buying anything less than prime grade would mean you’d just call it a “rib roast,” but who’s to know what grade you bought?)
Our roast was a USDA Choice cut with 5 bones near the end of the rib, which the butcher told me is the most tender. Center cut sounds appetizing, but it’s not always the best part of the prime rib!
when is a Prime Rib is Done?
A general rule I use to approximate roasting time is a total of 15 minutes per pound, so for this 12 pound roast, the total roasting time should be 180 minutes. With temperature changes, that means roasting at 450°F/230°C for 60 minutes followed by 120 minutes at 350°F/175°C.
Temps and cooking times in this recipe are for a conventional oven, not a convection or fan-assisted oven.
That said, these times are approximate. Using a meat thermometer is a must. You don’t want to overcook it!
We always cook for medium-rare prime rib, so the time will be closer to 90 minutes, or when the prime rib roast reaches an internal temperature of 120 to 125°F.
This gives you two more well-done Prime Rib end cuts and a couple medium pieces mixed in with the medium rare cuts. If you like it rare, roast for less time. Take the roast out of the oven when the internal temperature reaches 120°F.
If you like it super-rare, then 115°F may be for you. Just remember that the meat thermometer is your guide and that the roast will continue to cook a bit (about 5° rise in internal temperature) while it rests! Again, we recommend getting a good instant read thermometer!
The Guide to Cooking A Perfect Standing Rib Roast
FAQ
Can you prep a prime rib the night before?
Should you marinate a roast the night before?
Should you leave prime rib uncovered in fridge overnight?
Can You marinate prime rib overnight?
A: You can marinate prime rib overnight for up to 24 hours. However, marinating for longer than 24 hours can result in the meat becoming too tender. Q: Can I use any type of container for marinating prime rib?
How do you season prime rib overnight?
To season prime rib overnight, follow these steps: 1. Remove the Rib from the Refrigerator: Allow the prime rib to come to room temperature for about an hour before seasoning. 2. Trim Excess Fat: Remove any excess fat from the meat, leaving a thin layer of fat for flavor and moisture. 3.
Should you cook a prime rib the night before?
Start on the right foot by letting your prime rib sit at room temperature for a full 3 hours before roasting it. Yes, it’s important to season your prime rib, but worrying about whether to season it the night before or three hours before—or even right before it goes in the oven—is not a good use of your cooking bandwidth.
Why should you season prime rib overnight?
This process, known as osmosis, enhances the juiciness and flavor of the meat. Seasoning prime rib overnight offers several advantages: Enhanced Flavor Penetration: The extended marination period allows the seasonings to penetrate deeply into the meat, resulting in a more flavorful roast.