Try our easy cooking method for roasting prime rib to perfection, complete with caramelized carrots and rich gravy, for the perfect Sunday roast. To serve six people you will need a prime rib weighing 6-7lbs.
How to prepare and roast prime rib
- Take the beef out of the refrigerator 2-3 hrs before you cook it. Season the joint with the crushed pepper and salt or a flavoring of your choice. Press onto the fat and flesh to evenly coat.
- Roast for 20 mins at 425°F (gas 7), then reduce the oven temperature to 350°F (gas 4).
- Cook for 20 mins per 1lb for medium/15 mins per 1lb for rare. If you have a meat thermometer, the core temperature should be 131°F for rare, 149°F for medium and 167°F for well done (bear in mind that the beef will keep cooking and the temperature will continue to rise slightly as it sits).
- Rest the meat for 15-30 mins in a warm place, covered with foil.
- Carve the joint into slices to serve. There will be meat attached to the bones, so slice the meat neatly away from the rack of bones by running your knife downwards, following the bones to release the meat. Either cut the meat away from in between the bones or separate the bones, leaving some meat on each.
Tip: Resting meat will make it more tender and juicy as it allows the juices to reabsorb evenly through the meat after cooking. Put your joint on a warm plate and cover it loosely. Set aside for 15-30 mins before carving.
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