Easy Prime Rib Roast Tying Bone in

Whether you're hosting a beautiful Christmas repast or any other festive food-filled occasion, a prime rib roast makes a striking centerpiece for any traditional holiday meal.

Only cooking a standing rib roast — specially for a special holiday — can be intimidating. Impress without the stress with this no-neglect guide to how to make a perfect prime rib roast. With three simple tips and our easy prime rib recipe, you lot're on your fashion to serving the best prime rib of your life.

Casey Hairdresser / TODAY

And when you've learned how to brand easy prime number rib that looks and tastes fantastic, you don't demand to overdo the residue of the meal. Serve it with classic holiday sides like creamed spinach or a green bean casserole, your favorite scalloped potatoes (we highly recommend Joanna Gaines' recipe!) and, of grade, a basket of hot dinner rolls for soaking up the jus.

Stride i: Befriend your butcher

While prime number rib can be sold bone-in or boneless, a bone-in roast is the all-time bet for guaranteed juicy succulence. Gauge that your guests will eat about 1/2 pound per person when the roast is part of a holiday buffet, or 3/four pound per person if information technology's the primary form to a smaller holiday dinner.

Take your butcher order a roast in the weight range you need. If you ask for your roast trimmed and tied, your butcher will also be happy to prep the roast so you won't accept to: He or she will cutting the basic away from the roast, french them (i.e., trim off the meat around the edges to make that classic "handle" shape) and remove backlog fatty before tying the bones back to the roast. There volition withal be about ane inch of fat on the roast after it's been trimmed and tied.

Step 2: Get your prime rib rub on

Whether you desire to go classic with salt and pepper or bring extra flavors to the party, rubbing the meat with salt, spices and herbs is the key to giving your roast that traditional crackling, seared and delicious chaff.

Either the night before or at least 2 hours prior to cooking your prime rib, rub the roast all over with olive oil, and generously sprinkle it with one of the following seasoning blends:

1/four cup blackness pepper and ane/4 loving cup kosher common salt (Catch a canister of Morton's or Diamond kosher salt; the larger salt crystal size volition make for a better chaff on the meat than y'all'd get from regular table common salt.)
2 tablespoons black pepper, two tablespoons kosher salt, 2 tablespoons packed calorie-free brown sugar, 1 tablespoon dried oregano and 1 teaspoon smoked or sweetness paprika
2 tablespoons black pepper, 2 tablespoons kosher salt, 2 tablespoons herbes de Provence and 2 big minced garlic cloves
two tablespoons blackness pepper, 2 tablespoons kosher salt, 1 tablespoon dried thyme or two teaspoons fresh thyme, ane tablespoon dry mustard and the zest of 2 lemons
2 tablespoons blackness pepper, ii tablespoons kosher table salt, 2 tablespoons minced fresh rosemary and ii large minced garlic cloves

If y'all're seasoning it in advance, place the roast uncovered in the fridge overnight, then let it come to room temperature for two hours before you put it in the oven.

The world's easiest prime rib roast: Master a holiday classic — Brent Hofacker / Shutterstock

Step 3: Accept the roast'south temperature

When information technology comes time to melt the roast, don't just follow your nose or rely on time lonely to guess when the meat is cooked properly. For a perfectly cooked prime rib, buy a digital meat thermometer. Whether information technology's a probe version that stays within the meat as it roasts, or a removable stick version, it provides complete accuracy and prevents overcooking.

To cook: Preheat your oven to 450 degrees for at least xxx minutes while the prime number rib comes to room temperature.

Place the roast in a high-sided roasting pan bone-side downwardly. The basic create a natural roasting rack for the meat, so don't worry if you don't have 1.

Melt the roast for fifteen minutes, then reduce the oven temperature to 325 degrees. Continue to cook the roast until your meat thermometer reads 120 degrees. Estimate about 15 minutes of cooking time per pound of prime rib.

One time the thermometer hits its target temperature, remove the roast from the oven and let it rest for twenty minutes. The roast will continue to cook as the juices within settle, raising the internal temperature to 130 degrees for a perfect medium-rare prime rib.

Snip the tied basic off the roast, slice and serve it upward to all of your appreciative friends and family!

Casey Barber / TODAY

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