Fool - Proof Prime Rib

A prime rib can be an intimidating recipe- but we've got a fool-proof method and easy recipe for a killer prime rib or standing rib roast that is perfect for the holidays, special occasions or just to enjoy some good beef!

Prime Rib

5 - 6 lb Standing Rib Roast / Prime Rib
1 stick butter, softened
2 tbsp Coarse Ground Pepper
2 tbsp Coarse sea salt
1 tbsp Smoked Paprika
1 tsp fresh thyme, minced
1 tsp fresh rosemary, minced
4 cloves. garlic, minced
tbsp olive oil

1. Let the roast set on the counter for 3 - 4 hours or until room temperature to ensure an even cook.

2. Pre heat the oven to 500 degrees F.

3. In a mixing bowl, whisk together the butter and remaining ingredients until smooth.

4. Rub the roast with the mixture so it is evenly coated on all sides. Place the roast, rib side down, in a dish or roasting pan. Generously sprinkle the top with additional sea salt.

5. Roast for 30 minutes (5 minutes per pound). Then turn off the oven. Let the roast set in the oven for 2 hours - DO NOT open the oven door during this time.

6. Remove the roast from the oven and check the temperature - it should be in the 120 - 125 degree range. Lightly cover with tinfoil and let for 5 - 10 minutes. During this time the internal temperature will rise slightly to bring it to the medium-rare range, roughly 130 degrees F.

7. Slice against the grain and serve warm.

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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron

[donnybosco]

Cowboy Kent must be protected at all costs he's truly an American Patriot

[moogooguypan]

Perfect recipe! I have been cooking it this way for 20 years and everyone always raves about how juicy and tender it is. I always buy Angus or prime because I want it to be delicious. I don’t do this very often and so I don’t mind spending extra to make it the best. I do have two suggestions that I think would make your routine better for you. Number one: put a half a cup to a cup of water at the bottom of the pan, and nothing will burn and that way you are as you will not get spoiled. Number two: get an oven meat thermometer that you insert in your roast when you put it in the oven and it has a read out that’ll be outside of the oven and that way you know it’s when it’s the exact temperature you want it to be without having to test it. Use some of the leftover fat to make Yorkshire pudding. It is so so easy! It takes five minutes prep time add 10 minutes to bake. It’s just perfect with prime rib and homemade Ajou. You sure know how to eat correctly!

[fabian]

Omg cowboy I am from Argentina and we eat a lot of beef. I just did your recipe for this prime beef. It came out PERFECT thanks a lot I am celebrating Christmas Eve because we celebrate the before and the after, just in case, thank you!!! God bless America! God bless cows!!!

[paulhowell]

Ok, that's was great. I did all what you said in the video. For first timers, I recommend making yourself a schedule. I got the meat the day before and wiped out the oven. $74 for 6.2 lbs, but it's my wife and my 25th anniversary, so it's all good. I took the butter out at 10am, set the meat out at 12 noon, began mixing rub and and preheating at 3pm and put him in the oven at 3:30. Turned the oven OFF at 4. Just for grins (before I turned on the oven) I put an oven thermometer in there to see what the oven temp does during the two hour wait.
4:00pm it was 500 degrees and I turned the oven off.
4:20pm it was 320 degrees.
4:40pm it was 270 degrees.
5:00pm it was 210 degrees.
5:20pm it was 175 degrees.
5:40pm it was 155 degrees.
6:00pm I pulled the meat out and checked it and it was 132 degrees. I covered it and let it rest about 15 minutes and we chowed down. Excellent meal...worth every penny. Half of what we would've paid at a restaurant and a lot more fun. Thanks Kent and Shannon...and them dogs!

[carakathryn]

Ok! Here’s my review: IT WAS AMAZING. Took it out after 2 hours- it was a PERFECT 130 degrees after a 5 min rest. The only tweak I made was I used about a TBSP and a half of herbs de province rather than the recommended spice rub. They are almost identical.
The au ju was perfect (used some red wine and beef broth and reduced).

Served with red skin mashed potatoes and green beans.
Thank you for making my Christmas Eve Meal amazing!!!!

[junipercreekranch]

My girlfriend and I followed this video recipe exactly, and it was one of the best dinners either of us has ever had.

[BevMauck]

I made this for our Christmas Dinner. It was done to perfection. The only thing I did differently is, I inserted my digital meat thermometer in the roast, set it for 120º, closed the oven door and I didn't need to check if after 2 hrs. When the thermometer started beeping at 120º, I turned off the oven and removed the roast on to a serving platter. I covered it lightly with foil and by the time the rest of the meal was ready the temp. had increased to 130º. It was the same doneness throughout and Oh so GOOD! Thanks for sharing your recipes and techniques and especially your Love for Our LORD! God Bless you both.

[justinlmc]

We need more people like this man right here.

[michaelwilliamson]

I tried this and it turned out perfect the only difference was mine was 6 lb so I cooked it for 35 minutes at 500 degrees and I let it sit for 2 hours and 10 minutes. Perfect. I took a big chance. Thank you sir. I subscribed...

[jamesbrey]

My sister bought a prime rib for Easter 2019. She said I have to cook it. I punched up some videos on utube. I did what they said. Five mins for every pound. 500 hundred degrees. So I cooked it for 27 mins. And turned the oven off for two hours. Then bam !!! It was done. My sister said it was the best prime rib she ever had !!! And I was a genius for a day !!! Thanks !!!

[carakathryn]

Stopping by again to refresh my memory but I’m making it again tonight for Christmas Eve! HANDS DOWN EASIEST AND BEST PRIME RIB

[richgg]

There is something magical about a loyal dog!!!! Thousands of years of dogs and humans living together have made us the best of friends!!! Most loving and loyal companions!!!

[Laura_________]

Oh my ....!!!! I have made a rib roast many times before. But tried this method of cooking along with the rub and, WOW, my roast was incredible. The crust was crisp though not burnt, and it was so flavorful!! The meat was perfectly med-rare. This video is a winner!!

[Nulife]

We just bought an eleven lb. Rib roast and iam so thankful for this video! Of course it's the first time making this....yummy! And I won't open the oven!

[berniesulzer]

I dry aged one in my fridge for a month and then realized I had no idea how to cook this thing...so I looked up Kent's video and it came out awesome. I can't believe it. Thank you sir!

[toddennis]

I used this video to make a 3 pound, 5 pound and finally a 10 pound prime rib. Turned out perfect everytime! Thank you! You are a great cook and a genius!

[michaelbarron]

"If your expecting alot of people, slice it thin, if your expecting people you dont like ...dont slice it at all!" I laughed so hard

[j.r.hawkins]

There are many prime rib techniques and variation recipes out there, but this is the one I always come back to!

[danambrose]

I've used this technique for prime rib for years, it's a never fail method. It also works for top or bottom round roast, makes great roast beef sandwiches or french dip.

[ditttch]

I made this today using a standing rib roast, wasn't prime but it came out super tender. Only thing I would recommend is to use one of those temperature probes that reaches out of the oven so you know when the roast hits 120-125 degrees. Every oven is a little different and in my case my oven must run a little hotter. I did a 6.2 pound roast, 30 minutes at 500, then shut off oven and left it in for 2 hours. Internal temp ended up a little high (140), but it was still mid-rare and very tender, so all is good. Kent, you sir are the man!