By Beef. It’s What’s For Dinner. Nov. 22, 2021
The best way to cook Prime Rib, or the Ribeye Roast, is by roasting it in the oven fat side up to your desired doneness and allowing it to rest, tented by aluminum foil for 10-15 minutes before slicing. This will ensure that the juices have a chance to settle before cutting into the roast. It’s also important to remember the temperature will continue to rise 10 to 15 degrees when it comes out of the oven.
Roasting times may vary depending on the size of the roast and if it is boneless or not. These roasting guidelines can offer a general rule of thumb. But, it’s always best to follow the individual recipe or packaging for specific times.
| Prime Rib | Oven Temperature(preheated) | Weight(pounds) | Approximate Total Cooking Time | Internal Temperature* |
|---|---|---|---|---|
| Ribeye Roast, Boneless (small end) | 350°F | 3 to 4 4 to 6 6 to 8 | Medium Rare: 1-1/2 to 1-3/4 hours Medium: 1-3/4 to 2 hours Medium Rare: 1-3/4 to 2 hours Medium: 2 to 2-1/4 hours Medium Rare: 2 to 2-1/4 hours Medium: 2-1/4 to 2-1/2 hours | 135°F 145°F 135°F 145°F 135°F 145°F |
| Ribeye Roast, Boneless (large end) | 350°F | 3 to 4 4 to 6 6 to 8 | Medium Rare: 1-1/2 to 2 hours Medium: 2 to 2-1/4 hours Medium Rare: 2 to 2-1/4 hours Medium: 2-1/4 to 2-1/2 hours Medium Rare: 2-1/4 to 2-1/2 hours Medium: 2-1/2 to 2-3/4 hours | 135°F 145°F 135°F 145°F 135°F 145°F |
| Ribeye Roast, Bone-In | 350°F | 4 to 6 (2 ribs) 6 to 8 (2 to 4 ribs) 8 to 10 (4 to 5 ribs) | Medium Rare: 1-3/4 to 2-1/4 hours Medium: 2-1/4 to 2-3/4 hours Medium Rare: 2-1/4 to 2-1/2 hours Medium: 2-1/2 to 3 hours Medium Rare: 2-1/2 to 3 hours Medium: 3 to 3-1/2 hours | 135°F 145°F 135°F 145°F 135°F 145°F |
What To Serve With It? Something green (green beans, broccoli, brussel sprouts), hasselback potatoes, cranberry relish or sauce, and of course Yorkshire pudding.
The Best Yorkshire Pudding
If you’ve never done this, here is a really good primer on how to make the best popovers or Yorkshire pudding.
- 4 large eggs (200g; 7 ounces)
- 150g all-purpose flour (5.25 ounces; about 1 cup plus 2 teaspoons)
- 175g whole milk (6 ounces; 3/4 cup) (see note)
- 2g kosher salt (about 1/2 teaspoon)
- 25g water (.85 ounces; 1 tablespoon plus 2 teaspoons) (see note)
- 100ml beef drippings, shortening, or vegetable oil (about 1/2 cup)
- Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes. Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight or for up to 3 days. Remove from refrigerator while you preheat the oven.
- Adjust oven rack to center position and preheat oven to 450°F (230°C). Divide drippings (or other fat) evenly between two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover tins (see note), one 12-well standard muffin tin, or one 24-well mini muffin tin. Preheat in the oven until the fat is smoking hot, about 10 minutes.
- Transfer the pans or tins to a heat-proof surface (such as an aluminum baking sheet on your stovetop), and divide the batter evenly between every well (or between the two pans if using pans). The wells should be filled between 1/2 and 3/4 of the way (if using pans, they should be filled about 1/4 of the way). Immediately return to oven. Bake until the yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped. Smaller ones will take about 15 minutes, popover- or skillet-sized ones will take around 25 minutes.
Notes
Yorkshire puddings come out best when the batter has been rested for at least one night; however, they can be cooked immediately after forming the batter if time requires it. Form the batter as directed in step 1 and immediately proceed to step 2 without refrigerating it. The quantity of batter doesn’t divide easily into standard 6-well popover pans, but you can scale up the recipe by 50% in order to make a full 12 popovers instead of 8. If using skim or low-fat milk, omit the water and increase amount of milk to 200g (7 ounces; 1 cup minus 2 tablespoons).