Cradled Prime Rib Roast

This easy and delicious bone in cradled prime rib roast recipe is cooked at 450F for 20 minutes and then at 325F for an additional 1 ½ -2 hours. Prime rib roast is a perfect holiday dinner.

Prime rib roast is also known as standing rib roast or just prime rib.

What Does Cradled Mean For A Prime Rib Roast?

Cradling a prime rib roast means to remove the bone from the meat. Next, take off any excess fat, leaving most if not all of the fat on the top (~ 1 inch) which is good fat for keeping the roast moist. Lastly, you would then tie the prime rib back together connecting the bone back to the meat.

Cooking the prime rib with the bone is more flavorful. Likewise, there is still a little beef on the bones that can be gnawed on.

Prime rib roasts are expensive. Ask the butcher to cradle and tie the prime rib roast when you buy it at the store. Most of the time, it is already done, but make sure to double check.

Cradling and tying the prime rib makes slicing and serving sizes easier because it's easier to cut the beef into manageable slices when the bone is removed after the roast has been cooked. The bone can easily be removed because it's just hanging on by the string that tied it together.

How To Cook a 6-7 Bone In Cradled Prime Rib Roast

Cradled prime rib roast is also know as prime rib roast or standing rib roast. 

Cooking prime rib is easy but it is an intimidating expensive cut that you don't want to mess up. 

• Preheat oven to 450F.
• Allow prime rib roast to sit at room temperature for 30 minutes - 1 hour.  Pat dry with paper towels.
• Generously season prime rib with salt and pepper on all sides.  
• Set prime rib (fat side up) on a rack elevated above a baking pan.
• Cook uncovered for 20 minutes.  
• Reduce heat to 325F and cook uncovered for an additional 1 ½ - 2 hours or until internal temperature of beef is 125F for medium.  Pull it out of the oven at 115F as the internal temperature of the beef will continue to rise for 10 minutes.
• Rest 15-30 minutes before slicing. 
• Add salt to taste.

Don't Overcook a Prime Rib Roast

My cooking method for this cradled prime rib roast recipe has been very consistent in my oven. 

If your oven runs hot or cold you may have to adjust, as with any recipe. Most ovens will take 2 hours for rare, but it's best to check at 1 ½ hours in case your oven runs hotter than normal.

If you are concerned or don't know, pull prime rib out at 1 ½ hours. The ends should be done and the rest can be sliced and pan seared if it's too rare.

This is the worst case scenario and will still be delicious. Better a rarer prime rib roast than one that is too well done.

Fixing A Prime Rib Roast That Is Too Rare

There are two options for fixing a prime rib roast that is too rare after you've started slicing.

• Put the prime rib back in the oven if everyone agrees that it's too rare.
• Bring a skillet to medium high heat, add a super light layer of high heat oil, and add the individual slices.
• Sear each individual slice ~ 1-2 minutes on each side or until it's caramelized. Don't disturb it as it's cooking so it has time to develop crust.

Make A Simple Pan Sauce For Prime Rib Roast

Wanna up your game? This Prime Rib recipe stands on it's own, but if you're an over achiever then grab some beef stock and make a homemade pan sauce.

Remove nearly all of the grease from the pan.  

Bring pan to medium high heat and add ¾ cup red or white wine and scrape up the fond (browned bits) .  

Simmer uncovered until reduced by half (~ 5 minutes) and then add 3 cups beef stock and some rosemary or thyme sprigs.  

Reduce (simmer) an additional 15-20 minutes uncovered.  Add salt & pepper to taste.

Take off the heat and add a tab of butter.

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