Complete the perfect night with the Perfect Prime Rib recipe. Our Perfect Prime Rib is seasoned with garlic, rosemary and pepper and drizzled in mushroom gravy, making each forkful even better than the last.
Remove meat from refrigerator 30 min. before ready to roast. Heat oven to 500°F. Use boning knife to remove rack of rib bones, in one large piece, from meat, carefully cutting along edges of meat to remove the bones.
Place rack of bones on center of foil-covered rimmed baking sheet. Combine salt and 1-1/2 tsp. pepper; sprinkle onto meat. Place meat, cut side down, on bones. Roast 20 min.
Remove meat from oven. Reduce oven temperature to 325°F. Mix mayonnaise, garlic, rosemary and mustard until blended; spread onto meat. Sprinkle with bread crumbs; press crumbs gently into mayonnaise mixture to secure.
Roast meat an additional 1-1/2 hours to 1 hour 40 min. or until meat registers at 135°F for medium-rare doneness (or 145°F for medium doneness) when meat thermometer is inserted into thickest part of meat.
Remove meat from oven; cover loosely with foil. Let stand 15 min. (Temperature of meat will continue to rise 5°F to 10°F as it stands.) Meanwhile, cook mushrooms and shallots in large nonstick skillet on medium-high heat 8 to 10 min. or until mushrooms are golden brown, stirring occasionally. Deglaze skillet with wine; cook 3 to 4 min. or until most of the wine is evaporated. Add beef broth, gravy and remaining pepper; stir. Cook and stir 2 to 3 to min. or until heated through.
Cut meat into 1/4-inch-thick slices. Serve with the mushroom gravy.
Prime rib is sold as either bone-in or boneless cuts. Bone-in prime rib is often labeled as a standing rib roast while the boneless prime rib might also be labeled as a rib-eye roast.
Resting Meat: Why and How Long?
Roasted and grilled meats should be rested by covering loosely with foil before serving. During cooking, meats' flavorful juices concentrate near the exterior; resting allows the juices to redistribute throughout the meat and prevents the juices from releasing when cut. Individual steaks or chops can be rested for 5 min. or less. Larger cuts of meat up to 2 lbs. should be rested 10 min. or so. Roasts should be rested 10 to 20 min., depending upon how large they are.
Boneless Prime Rib Cooking Directions
To prepare using a 4-lb. boneless prime rib, place roasting rack on foil-covered rimmed baking sheet. Season meat with salt mixture as directed; place on roasting rack. Roast in 500°F oven 20 min. Remove meat from oven. Reduce oven temperature to 325°F. Continue as directed, reducing the baking time as necessary until meat is cooked to desired doneness.
How to Make Fresh Bread Crumbs
Tear firm-textured bread, such as ciabatta or a French baguette, into pieces. Place in food processor or blender, then process using a pulsing action 1 to 2 min. or until bread is processed into small crumbs.
Substitute 1/4 cup panko bread crumbs for the 1 cup fresh bread crumbs.
Removing the bones from the prime rib before roasting it makes the cooked meat easier to serve. Also, the rack of rib bones placed under the meat keeps the meat off the bottom of the pan as it roasts.
How Much Prime Rib to Buy
Plan on purchasing 1/2 lb. prime rib for each guest. (The daily recommended protein intake for Americans older than 9 years of age is 5 to 6 oz., but it's always nice to plan for some leftovers.)
Calories From Fat
% Daily Value*
Total Fat 45g
Saturated Fat 17g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.