![]() (That’s where ribeye steaks come from, too.) Keep in mind that “prime” can mean several different things, and that prime rib roasts may or may not be USDA prime grade (more on that shortly). Technically, all “prime rib” really refers to is the meat from a cow’s most desirable ribs - the 6th through 12th ribs on either side. Some roasts are labeled clearly as “prime rib,” while others go by slightly different names, such as “rib roast,” “eye of the rib roast” or “standing rib roast.” (The name “eye of the rib roast” is typically applied to boneless prime rib roasts, while “standing rib roast” is often reserved for bone-in roasts.) ![]() Here are a few tips that will help you buy the perfect cut of meat for prime rib with confidence! Select The Perfect Prime Rib RoastĪ good prime rib roast isn’t cheap, so it’s natural to feel a bit nervous about the prospect of picking one out and forking over the cash for it. ![]() This time-tested method (sometimes called the “prime rib 500 degree method,” “closed-oven method,” or “oven off method”) for making sumptuous prime rib has never failed me, and I’m certain it will serve you and your family just as well!įor more delicious and festive recipes, be sure to check out my eBook My Favorite Holiday Recipes ! You can buy it in my shop, or download it free if you’re an OGT Plus member! How To Make The Best Prime Rib (Prime Rib 500° Rule) 1. Lucky for me, it came out perfect, and this method for cooking prime rib is now an indispensable holiday tradition for us. I first encountered the prime rib closed oven recipe years ago, after asking my siblings if they were interested in pitching in so we could have a Christmas prime rib - a big departure from our standard honey-baked ham! I even offered to cook it, which was pretty bold considering I’d never made one before. At that point, the temperature of the prime rib will be perfect (or very nearly so!) It’s the best method for cooking prime rib because it’s virtually foolproof. Here’s a quick look at how to cook prime rib with the closed oven method: for medium-rare prime rib, you cook a prime rib roast at 500 degrees for 5-6 minutes per pound, then turn the oven off and leave the door closed for two hours. The very first time I ever tried the prime rib 500 rule (AKA the perfect prime rib recipe), it turned out amazing! In fact, it was such a hit with everyone that I made prime rib again the next Christmas Eve, and one after that, and the one after that! I am totally hooked on it because this foolproof prime rib method works!
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