Pro Tip: Use a meat thermometer to ensure perfect doneness:
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
Insert the thermometer into the thickest part of the roast, away from the bone, for the most accurate reading.
Resting for Juiciness
Once your prime rib reaches the desired temperature, remove it from the oven and let it rest for 15–20 minutes. This step is non-negotiable; it allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful. Skipping this step risks losing those precious juices when carving.
Carving and Presentation
Carve your prime rib into thick, generous slices, letting the marbled texture and pink center take center stage. Pair it with classic accompaniments like creamy mashed potatoes, roasted vegetables, or a crisp green salad. For added indulgence, serve with a rich au jus or a dollop of horseradish sauce.
A Feast to Remember
With this comprehensive guide, you’ll craft a prime rib worthy of any celebration. Its tender, juicy bite and show-stopping appearance make it a centerpiece that’s sure to impress. Whether it graces a holiday table or adds a touch of luxury to an intimate gathering, this prime rib recipe promises a meal to remember.
Enjoy every succulent bite—you’ve earned it!
