The prime rib roast is a fantastic menu option and will never stop dazzling guests at any table. And it can be cooked at different temperatures, which may cause one to wonder which is best. But if you’ve been accustomed to roasting meat at 350F, you may find it challenging to properly plan the cooking time for a prime rib roast. But note that it’s very possible to cook the recipe at this temperature, and in some cases, most preferred.
Rib Nutrition Facts
Why Cook Prime Rib Roast at 350F
The 350F roasting temperature is quite low for meat sizes like roasts. But it’s also an ideal heat level to cook prime rib roast because it employs the ‘low and slow’ technique. The low heat of the oven or grill will cook the prime rib slowly, allowing the doneness to reach its very core. And though it’ll lack the signature crispy surface of high-heat cooking, you’ll be complemented with a juicy, tender result.
Prepping the Prime Rib
The first steps for prepping prime rib are quite complex, which is why you should ask your butcher to do it as you buy. The chine- this is the bone along the spine- and connected rib bones will first be removed in one piece. Then, the butcher will tie it back on your roast, so carving the meat becomes much easier.
Seasoning the Prime Rib
You can season prime rib roast however you like and with whatever blend of spices you choose. You can rub it generously with black pepper and salt, or use a paste made from mashed aromatics and spices. Whatever kind of seasoning you prefer, the salt element is important, especially if you plan to let the prime roast sit afterward. This allows the meat to brine as the salt pulls moisture out, dissolves in it along with other ingredients, and percolates into the meat.
You can brine the meat uncovered in the fridge for three hours or overnight, depending on when you plan to cook. And if you find the brining idea appealing, then make time for it. After brining overnight, set the roast tented on the counter two hours before cooking time. But if you can’t wait, you can cook the recipe immediately after seasoning the meat.
Cooking Prime Rib at 350F
Certain factors must be taken into account when cooking prime rib at 350F. One of them is the cooking method you’re using, and the other is the efficiency of your cooking appliance. As such, let’s explore the two best options for cooking prime rib at such a temperature.
On the Grill
Once the prime rib has been seasoned, the grill is prepped for cooking. First, it is heated to 350F and a two-zone cooking surface is created. Then, the rack is greased, and the prime rib is cooked at 15 minutes per pound on indirect heat.
In an Oven
After seasoning, the prime rib is placed in a preheated oven and cooked at 350F for 16 to 18 minutes per pound. But many prefer their prime rib with a crispy brown crust, which won’t be attained around this temperature. So, to get this, you can either
- Increase the oven to 450F for the first 30 minutes before cooking, or
- Increase the oven to 450F for the last 10 minutes just before resting and serving.
Whichever the case, the meat needs to cook to medium-rare doneness (130F to 135F), which is considered the best temperature range for prime rib. And you should place a meat thermometer on the thickest part of the prime rib to detect this doneness.
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Resting the Prime Rib
You want the doneness just right, so consider checking the temperature or taking down the prime rib 30 minutes before the cooking time ends. By this time, the roast should read around 120F on the meat thermometer. Once removed from heat, sit the roast tented in foil for 15 minutes, during which the carryover heat will cook the prime rib by the remaining 10F to 15F.Print
- One prime rib roast, bone-in, 8-10 pounds
- Black pepper
- Prep the oven to heat to 450F, and liberally season the prime rib roast with pepper and salt. Then, sit it for two hours on the counter or overnight in the fridge.
- After sitting the prime rib, transfer it into the roasting pan and slide it into the oven (if the roast sat in the fridge, let it lose chill on the counter 30 minutes before cooking time). Cook the roast at 16 to 18 minutes per pound.
- Check the roast around 30 minutes before the end of the calculated cooking time, and take it down if you note an internal temperature of 120F. Then, sit it tented in foil for 15 to 20 minutes to reach final doneness of 130F to 135F by carryover cooking.
You can also watch this video recipe for more assistance.