Garlic Butter Prime Rib Recipe - The Cookie Rookie® (2024)

FAQs

Is butter or olive oil better for prime rib? ›

Use Olive Oil Instead

If you are searing a roast with butter before or after cooking it, it is more likely to burn due to its low smoke point. Instead, David Rose recommends home cooks use olive oil or grapeseed oil to lessen any chance of the roast charring.

Let it REST, As with most meat, you want to let it rest after cooking to allow the juices to settle in the meat, making it juicier and more tender. If you cut into your roast without letting it rest, the juices will rush out then the meat will be chewy.

It's no secret that roasts need to cook slow and slow, but for that killer crust on a prime rib the secret is to hit it with a lot of heat first. Like our other prime rib recipes, this rosemary-rubbed prime rib cooks at 450F for 20 minutes before cooking for another 60 to 90 minutes at 350F.

Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well. A meat thermometer is essential to ensure you cook it perfectly!

Place the roast fat side up, bone side down, in a large roasting pan. Cook for 15 minutes, then reduce the oven temperature to 325°F. This allows the heat to sear the roast, trapping the juicy flavors inside while the rest of the meat cooks.

Do you cover prime rib roast when cooking? You can cover rib roast when cooking after searing it to help it retain some of its moisture, but it's not necessary. For the best results, leave the roast uncovered until you remove it from the oven or grill and place it at room temperature for resting.

But the acid in milk is so mild that you can soak beef in it long enough to tenderize it effectively, without damaging the proteins on the surface. The calcium-rich properties of milk react with enzymes in the meat to gently soften the proteins.

Searing is an important part of roasting a prime rib. Searing the roast first will kill the surface bacteria, which is a nice touch, especially when you are roasting at lower temperatures.

Rule #7: Season Well, and Season in Advance

For best results, salt your prime rib on all surfaces with kosher salt at least 45 minutes before you start cooking it, and preferably the day before, leaving it in the fridge uncovered overnight. Initially, the salt will draw out some moisture and end up dissolving in it.

Roast in oven: Place roasting pan in hot 450°F oven for 20 minutes, then reduce heat to 350°F and continue cooking until the internal temperature reaches 115 to 120°F for medium rare (125 to 130°F after resting), or 125 to 130°F for medium (135 to 140°F after resting).

What's the best temperature to cook a prime rib? ›

The easiest way to cook prime rib is to skip all of the preparation steps and the last-minute crisp. Simply season the roast with salt and pepper, cook it at 250°F, and remove it when the internal temperature reaches 130°F for medium-rare.

Olive oil is ideal for sauteing and roasting both meat and vegetables due to its high smoke point. It is also a great addition to homemade marinades, dressings and other condiments. Olive oil can also be used in baking in any recipe that calls for melted butter or another kind of oil (such as canola oil).

Much to our surprise steak cooked with olive oil brought out the natural flavors of meat and helped maintain a desirable texture much better than butter.

WHICH IS BEST FOR COOKING STEAK: BUTTER OR OIL? Unlike butter, many oils have higher smoke points, making them the better option for cooking steak. Furthermore, there are some oils e.g. olive oil or grape seed oil that are healthier alternatives to butter. However, don't expect oil to taste better than butter.

Because olive oil has more monounsaturated fats (the heart-healthy fats) than butter, it stands to reason it's also healthier to cook with.