There’s a reason prime rib has never gone out of fashion as a holiday centerpiece: It’s a majestic roast that signals special occasion. In our recipe for Best Prime Rib, we cook the roast to perfection by first salting it for a day and up to four; roasting it at a very low temperature for 3 to 4 hours; then cutting the heat and leaving it in the oven until it reaches 120 degrees (for rare) or about 125 degrees (for medium-rare); and finally broiling it to brown the top. The result is an exquisitely tender, juicy, rich-tasting roast with a bronzed, substantial crust.
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If you’re lucky enough to have leftovers, we’ve also got a way to reheat them so the meat tastes as succulent as it did when you first took the roast out of the oven. The key is to reheat it just as it was cooked: low and slow, so it can fully warm without its exterior drying out or its temperature rising beyond the original target for doneness. We also have a recommendation for recrisping the crust.
Here's what to do:
- Place roast on wire rack set in rimmed baking sheet. This will allow air to circulate under the meat for more even heating.
- Heat roast in a 250-degree oven on the middle rack until meat registers 120 degrees (1 to 1½ hours). Pat surface of roast dry with paper towels.
- Sear roast on all sides in hot, oiled skillet, 1 to 1½ minutes per side. (Do not sear cut ends.)
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