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

Prime Rib Tips and Reminders

Perfectly Medium-Rare Prime Rib of Beef

Prime Rib Photo (c) John Mitzewich

• The general rule of thumb is 2 portions of prime rib per bone in the roast.
  
  
• Don't be shy when seasoning the prime rib before roasting. It's a big piece of meat, and the seasoning on the outside needs to be generous.
  
  
• While this formula should work beautifully, as it always has for this chef, you can always double-check with a thermometer at the end of the 2 hours. If for whatever reason the prime rib is under cooked, simply turn the oven on 325 degrees F. and cook until the internal temperature is 120 degrees F., remove, cover loosely with foil and let rest for 20 minutes.
  
  
• Remember, this method is specifically designed for smaller prime ribs, and is calibrated to produce a perfect, rosy-pink medium rare prime rib. If you are doing a larger prime rib, or want it cooked to a different doneness, check out this traditional method for prime rib of beef au jus.
  
  
• This should work the same for an electric oven as long as it's a standard size, gets to 500 degrees F., and has a door that closes tightly. Smaller ovens, or other roasting appliances will not work using the same time formula.

• Prep the Prime Rib
• Make a Seasoned Butter
• Season the Prime Rib
• Time to "Do the Math" and Sear the Prime Rib
• Turn Off the Oven and Wait for 2 Hours
• Remove the Prime Rib and Serve
• Turn the Prime Rib of Beef into Prime Rib of Beef "Au Jus"
• Prime Rib Tips and Reminders