This prime rib roast or standing rib roast is seasoned with a dry spice rib marinade. Then, cooked to a perfect medium-rare, and served with pomegranate gravy. The perfect roast to serve on special occasions
4lbs(2kg)Beef Prime Rib Rackwith ribs bones attached
Rib marinade - Dry rub - Crush coriander, cumin, salt, pepper, chopped rosemary, and thyme, in a mortar and pestle or food processor until coarse. Grate in the garlic and nutmeg. Drizzle in the olive oil. Set aside until ready to use.
Pomegranate glaze - Place all ingredients in a bowl and combine well with a whisk. Set aside until ready to use. Proo tip - brushing the ribs with this glaze will add a nice color and flavor. As well as make the most delicious gravy to go with the roast.
Preheat the oven at 425°F/ 220°C/ Gas Mark 7 for at least 20 mins.Pro tip - a hot oven will sear the meat from the outside making sure all the juices stay inside.
Wipe the rib with a paper towel as dry as you can. Generously apply dry rub all over the ribs. Pro tip - If the meat is wet the marinade will slide down as soon as it goes into the oven. Also, you can leave it marinated in the fridge up to overnight.
Place the prime rib on the roasting rack fat side up. I like to place a piece of foil under the bones so it stays upright. Pro tip - Remove the ribs from the fridge and let them come to room temperature. Chilled or frozen meat will cook unevenly. l like to leave it out for at least 2 to 3 hours.
Cook for 15 minutes then reduce the oven temperature to 350°F / 177 ° / Gas Mark 4. Brush the meat with pomegranate glaze. Place a meat thermometer into the thickest part of the meat. Pro tip - you can glaze the meat more than once. If you don't have the thermometer just calculate the time based on the weight of the meat as suggested below.
Continue to cook until the internal temperature of the meat reaches the desired temperature - Medium rare - between 130 F to 135 F, approximately 15 minutes per pound- or Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound- Medium well between 145 F to 150 F, approximately 25 minutes per pound
When you reach the desired temperature for doneness – remove from the oven and leave on the counter covered with foil for at least 15 to 30 minutes.Pro tip – the meat will continue to cook about 5 degrees more after you take it out of the oven.
Glaze - pour the remaining pomegranate glaze and any pan juices in a frying pan or saute pan. Cook over medium heat until reduced to ⅓ or thick like a syrup. Serve with the roast.
You want to choose a well-marbled piece of meat with a decent amount of fat on top. The fattier the prime rib the more juicy and flavorful the roast.
Always thaw the prime rib before cooking - a few hours at least 2 to 3 hours. Cooking chilled meat results in uneven baking, causing the outer parts of the meat to overcook.
A prime rib is a large chunk of meat and not much exposed. So, make sure to over-season the meat, because only some of it will penetrate the meat. The rest of it will get crusted on.
Use a roasting rack, don't just place the meat on the baking tray. The roasting rack will let the juices flow below and let the outside of the prime rib form a crust.
Elevate the bones from the base. This encourages even cooking by circulating the air.
Internal temperature for standing rib roast
Medium-rare – 130 F to 140 F (55 C – 60 C) or
Medium – 145 – 155 F (63 C- 68 C)
Remember that even after you take the meat out of the oven the meat continues to cook about 5 degrees more with the residue heat.
Cook the meat just until you reach the desired doneness, not a minute more. The meat continues to cook about 5 degrees more after you take it out of the oven.
If you are entertaining and want to ensure you have the perfect roast. Remove the prime rib at about 120 F (49C) - this will be perfectly pink and about 130 F by the time you serve it.
Don't open the oven door too often to check doneness. Instead, calculate the cooking time and check closer to the time.
Medium rare - approximately 15 minutes per pound
or Medium - approximately 22 to 23 minutes per pound
Medium well - approximately 25 minutes per pound
Don't poke too many holes in the meat while checking for doneness. The moment you poke a hole in the meat you will see juices flow out. You want these to stay in so don't make too many holes. I poke the thermometer just once and then leave it there until it reaches the desired temperature.
Let the meat rest after cooking. If you cut the meat too soon, all the juices will flow out of the meat and give you a dry roast. Instead, let the meat rest for at least 15 minutes if not more.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you