Perfect Prime Rib: Cooking Time For A 2-Rib Roast

Cooking a 2-rib prime rib roast is a great way to treat yourself and your guests to a delicious meal. The key to achieving the perfect roast lies in following a few simple steps and techniques. Firstly, it is essential to bring the meat to room temperature before cooking, as this ensures even cooking. Secondly, seasoning the meat beforehand, especially with salt, enhances flavour and draws out moisture for a better sear. To create a juicy and tender roast, it is recommended to cook the prime rib at a high temperature initially and then lower the heat to avoid overcooking the centre. The ideal internal temperature for a medium-rare roast is around 120°F to 130°F, while a rare roast should be cooked to an internal temperature of 115°F. It is worth noting that the roast will continue to cook and the internal temperature will rise as it rests. Finally, allowing the roast to rest for about 30 minutes ensures that the juices are sealed within the meat, making it juicier and more tender.

How to prepare the meat before cooking

Preparing your meat correctly is key to achieving a juicy, tender, and flavoursome prime rib roast. Here is a step-by-step guide on how to prepare your meat before cooking:

Step 1:

Take the prime rib roast out of the fridge and let it come to room temperature. This usually takes about 1-2 hours, depending on the size of your roast. For example, for a 2-rib roast, remove it from the fridge 1.5-2 hours before roasting, and for a 3-rib roast, remove it 2+ hours before roasting. Bringing the meat to room temperature is crucial for an evenly cooked roast.

Step 2:

Pat the meat dry with a paper towel. This will help the seasoning stick to the meat and create a better sear in the oven.

Step 3:

Season the meat. For a simple seasoning, use salt and pepper, or for a more complex flavour profile, create a herb rub. A basic herb rub can be made by mixing garlic, herbs (such as rosemary and thyme), salt, pepper, and olive oil to form a paste. Rub the paste all over the meat, making sure to get into all the score lines in the fat cap. Alternatively, you can use a compound butter by mixing softened butter with herbs, garlic, lemon zest, and spices, and then smearing this all over the roast.

Step 4:

Place the roast on a rack in a roasting pan. If you are using a bone-in roast, place it with the bones down. For a boneless roast, you will need to set it on a rack to roast. Add some beef broth and water (and red wine, if desired) to the bottom of the roasting pan.

Step 5:

Insert a probe-style thermometer into the thickest part of the meat to monitor the internal temperature during cooking. This is an important step to avoid overcooking your meat.

Step 6:

Preheat your oven to a high temperature, usually around 450-500°F (230-260°C).

Now your meat is prepared and ready for roasting!

Oven temperature and cooking time

Oven Temperature:

• It is recommended to start the roasting process at a high temperature to achieve a well-browned exterior. Most sources suggest preheating your oven to 500°F (260°C). However, if your oven doesn't reach that temperature, set it to its highest setting.
• After the initial searing, reduce the oven temperature to a lower setting, typically around 325°F (163°C), to ensure the meat cooks evenly and doesn't overcook.

Cooking Time:

• The cooking time will depend on the desired doneness and the weight of your prime rib roast. A good rule of thumb is to allow 15 minutes per pound of meat.
• For a 2-rib prime rib roast, which typically weighs around 4 to 5 pounds, the total cooking time can range from 1 hour to 1 hour and 20 minutes.
• It's important to use a meat thermometer to check the internal temperature of the roast. For a medium-rare prime rib, aim for an internal temperature of 120°F to 130°F (49°C to 54°C).
• Remember that the roast will continue to cook and the internal temperature will rise as it rests, so it's best to remove it from the oven when it's 5-10°F below your desired temperature.
• To achieve a perfect crust and minimize overcooking, some chefs recommend a "reverse sear" method. This involves cooking the roast at a low temperature (200°F or lower) first and then finishing it off at a high temperature to create a crisp crust.

Resting the meat after cooking

Resting the meat allows the juices to be reabsorbed into the cells, so when you slice into it, very little juice escapes, and each bite will be as moist as possible. If you're using a traditional method with a probe thermometer, simply leave the probe in after removing the meat from the oven. When the temperature reaches 120 to 125 degrees Fahrenheit, it's ready to be sliced.

The Closed-Oven Method is a technique that doesn't require a resting period because the meat rests as it sits in the oven. However, most other methods require a resting period of at least 25 minutes, and up to 30 minutes.

Carving the meat

Now for the moment you've been waiting for—it's time to carve the meat!

First, place the rested prime rib on your cutting board with the fatty side up. If you have cooked your roast with the bones in, carefully cut along the bone to remove it before slicing the meat.

Next, make your first incision near the end of the roast, making a clean cut. Slice against the grain to shorten the muscle fibres, resulting in a tender and melt-in-your-mouth texture. Always look for the grain before cutting into a standing rib roast, as cutting along the grain will make the roast chewier than usual.

Hold your knife at a slight angle to create even, approximately 1/2-inch thick slices. The minimum size for standing roast slices is 1/2 an inch, but you can go slightly thicker if you prefer more meat with each bite. Thicker slices will be chewier, but some people prefer this.

Finally, arrange your carved slices on a large, heated platter for an impressive presentation. Drizzle with juices and garnish with fresh herbs, such as rosemary or parsley, for a finishing touch.

Sauces to serve with the roast

A perfectly cooked prime rib roast is a delicious meal in itself, but the right sauce can take it to the next level. Here are some mouth-watering sauce options to serve with your roast:

Horseradish Sauce

A classic pairing for prime rib, horseradish sauce adds a zesty, spicy kick to the juicy meat. You can make it creamier by adding sour cream or mayonnaise, and don't forget the Worcestershire sauce to balance the flavours.

Au Jus

Another traditional choice, au jus is a thin sauce made from the drippings and fat of the roast, mixed with beef broth and Worcestershire sauce or soy sauce. It's perfect for dipping sandwiches made with leftover prime rib.

Red Wine Sauce

A true steakhouse secret, this sauce is a simple reduction of red wine, onions, garlic, and spicy brown mustard. Finish it off with a touch of butter, and you'll have a rich, flavourful sauce to complement your roast.

Mushroom Sauce

Mushrooms and beef are a classic combination. Try a Bordelaise sauce with mushrooms, or a creamy garlic mushroom sauce as a side dish and topping for your prime rib.

Compound Butter

Infuse softened butter with garlic, rosemary, cracked black pepper, and salt. This simple yet flavourful addition will melt beautifully over your prime rib, enhancing every bite.

Creamy Garlic Sauce

Roasted garlic, mayonnaise, and Dijon mustard come together in this versatile sauce. It's the perfect pairing for prime rib and will also elevate your sandwiches and leftovers to new heights.

Tomato Chutney Aioli

Aioli is a tangy sauce made from garlic, egg yolks, and olive oil. Adding homemade tomato chutney gives it a complex, sweet-savory flavour that's irresistible with prime rib.

Dijon Cream Sauce

Tangy Dijon mustard is the star of this cream sauce. With sour cream and heavy cream as its base, it will add a rich, creamy dimension to your prime rib feast.

Gremolata

A bright, herby sauce that's typically served with fish, but its fresh flavours will also cut through the richness of prime rib. Horseradish adds an extra kick, while parsley provides a refreshing note.

Frequently asked questions