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How to Get Perfect Medium-Rare Prime Rib with "Method X"

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Prep the Prime Rib
How to Get Perfect Medium-Rare Prime Rib with

Perfectly Medium-Rare Prime Rib of Beef

Prime Rib Photo (c) John Mitzewich
NOTE: This method is specifically designed for smaller prime ribs, under 8 pounds. It is also calibrated to produce a perfect, medium-rare slice of beef. If you're doing a larger prime rib, or want it cooked more, check out this traditional method for prime rib of beef au jus.

Buy a "bone-in" prime rib of beef roast. They are usually trimmed for the oven and will look like the photo. If it still has a large thick layer of fat on top, trim this off - leaving only a 1/4-inch to 1/2-inch layer.

Place the prime rib in a heavy roasting pan, and leave out to come up to room temperature. This is a CRITICAL step. If the prime rib is ice-cold the time formula will not be accurate. You should leave it out for 2-4 hours depending on the size - some even leave it out, wrapped, over-night.
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