Fool-Proof 500 Rule Prime Rib
Making a tender, juicy prime rib roast in the oven is easy with this No Peek 500 Rule Prime Rib recipe. This is the most detailed and tried-and-true recipe you'll find online.
Ingredients
- 10 pound4-rib prime rib roast (bones cut off and tied back on by the butcher, room temperature )
- 1 tablespoongarlic powder or granulated garlic
- 1 tablespoononion powder or granulated onion
- 1 tablespoonblack pepper
- 1 tablespoonseasoned salt (such as lawry's seasoned salt )
- 1 cupsour cream
- ½ cupwhipping cream or heavy cream
- 1 dasheshot pepper sauce (or more, if desired )
- 1 tablespoonworcestershire sauce
- 1 tablespoonsprepared horseradish
- 1 tablespoonspicy brown mustard
- 1 tablespoonred or white wine vinegar
- 2 clovesgarlic, crushed (may substitute 1 teaspoon garlic powder)
- 3 cupswater
- 5 teaspoonsbetter than bouillon concentrate, beef flavor (or use beef bouillon cubes)
- 1 tablespoonsoy sauce
- kosher salt and ground black pepper, to taste
Directions
Prepare the prime rib
- 1
4-5 hours prior to cooking the prime rib roast, remove it from refrigeration; unwrap the roast from all packaging, keeping the label so you know exactly how much the prime rib weighs for making the cooking calculations in this recipe.
- 2
When you are ready to cook the prime rib roast, pre-heat the oven to 500 degrees F., placing your oven rack in the lower third of the oven.
- 3
Place the unseasoned roast, fat side up, on a heavy-duty sheet pan with 1-inch sides. Combine the granulated garlic, granulated onion, and black pepper with the seasoned salt in a small bowl. Using your fingertips, rub the prepared spice blend over every area of the exterior of the roast.
- 4
Place the prepared rib roast into the preheated 500 degree F. oven, uncovered, and cook for 6 minutes per pound for medium rare doneness or 7 minutes per pound for medium doneness.
- 5
When the timer sounds, immediately turn your oven temperature down to 170 degrees F.Set your timer for 2 hours, leaving the roast in the oven to rest and finish cooking from residual heat. NO MATTER WHAT, DO NOT OPEN THE OVEN DOOR AT THIS POINT OF THE COOKING PROCESS!
- 6
When the timer sounds at the full 2 hour mark, open the oven door,. Use an instant-read meat thermometer to check the internal temperature of the meat. For medium rare prime rib, you'll want the internal temperature to be right at 130-135°F. For medium prime rib, you'll want the internal temperature to be between 135-140°F.
- 7
If the internal temperatute of your prime rib roast temps a bit cooler than 130-135 degrees F., simply preheat your oven to 375 degrees F., returning the roast to the oven until the internal temp reaches 130-135 degrees F., checking the internal temperature every 10 minutes or so until the prime rib raises a few more degrees internally to the desired temperature.
- 8
Using a sharp knife or your favorite kitchen shears, snip the strings that are holding the rib roasat to the bone rack.
- 9
Using two meat forks, lift the prime rib roast from the rack of bones and the roasting pan, placing it onto a large cutting board.
- 10
Slice the prime rib into 3/4 inch thick slices, placing them onto dinner plates. If desired, pour a bit of the warm au jus over the prime rib, then add a dollop of horseradish sauce alongside. Serve at once.
Prepare the creamy horseradish sauce (optional)
- 1
Combine all the sauce ingredients in a small bowl until smooth; store in the fridge until ready to serve.
Prepare the au jus (optional)
- 1
Place the water into a large, deep skillet and bring to a boil; reduce the heat to low, then add the bouillon concentrate, and soy sauce, whisking until well blended. Season to taste with salt and pepper; keep warm.