How to Cook A Small Prime Rib (Bone-In)
How to Cook A Small Prime Rib (Bone-In)Cooking a smaller prime rib? No problem! With the right technique, you can achieve the same tender, juicy perfection as a larger roast. Whether you're preparing a cozy dinner for two or a smaller gathering this recipe is for you.
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Calories: 1574kcal
How to Cook A Small Prime Rib (Bone-In)
Equipment
- Cast iron skillet or Oven Safe Skillet
- Measuring spoons
Ingredients
- 2 lb prime rib
- ½ tablespoon kosher salt
- 2 teaspoon black pepper
- ½ cup red wine
- ½ cup beef broth
Butter Herb Mixture
- 3 tablespoon butter (2-3 tablespoon unsalted softened butter)
- 2 teaspoon rosemary (fresh rosemary chopped)
- 6 cloves garlic (4-cloves kept whole; 2-cloves minced)
Instructions
Butter-Herb Mixture
- Mix softened butter, chopped rosemary, and minced garlic until combined. Set aside.
Prime Rib
- Make sure prime rib is at room temperature before cooking.
- Preheat oven to 450 degrees F.
- Wash and pat dry the prime rib with paper towels. Smear a generous amount of the butter-herb mixture over the fat cap of the prime rib and the remaining mixture over the surface of the prime rib. Season liberally with kosher salt and black pepper and place in the skillet with fat cap up and bone side down on top of a bed of shallots and garlic.
- Cook at 450 degrees F for 25 minutes then lower oven temperature to 325 degrees F and continue cooking until desired doneness.
- Using a meat thermometer, check the internal temperature of the prime rib 45 minutes after cooking and thereafter to ensure that you do not overcook. Please refer to the internal temperature chart which indicates cooking times for your desired doneness.
- Remove the prime rib from the oven and place on a clean plate, serving platter, or cutting board to rest. Loosely cover with foil paper. Now, prepare the sauce.
Sauce
- Place the same skillet on the stove top, remove the rosemary from the skillet and discard.
- Drain the excess grease from the skillet keeping the remaining drippings including the cooked shallots and garlic.
- Add ½ cup of beef broth PLUS ½ cup of dry red wine to the skillet and bring to a gentle boil. Add a dash of salt.
- Reduce the heat and simmer for 15 to 20 minutes until sauce reduces.
- Place a sieve over a gravy bowl or small bowl and run the sauce through to catch the shallots and garlic and discard.
- Using a sharp chef's knife, carve the prime rib and use the sauce as a dipping sauce or drizzle over the top of the prime rib.
Notes
- Bring prime rib to room temperature before cooking by placing it on your counter top and letting it sit this can take up to 1 hour depending on the size.
- Check the internal temperature after 45 minutes then again soon after to ensure that you do not overcook.
- Cook with the fat cap up and the bone down. If the prime rib falls on its side during cooking, that's okay just place on the bed of shallots and garlic.
- Prime rib needs salt. Do not skimp on the kosher salt.
- For a thicker sauce, feel free to add a slurry which is a mixture of cornstarch and cold water.
- It's important to cook the prime rib at a very high temperature for 20 to 25 minutes first to start the browning process, then lower the oven to a low temperature.
- Rare: 120 - 125 degrees F (center is bright pink and pink towards exterior)
- Medium rare: 130 - 135 degrees F (center is pink and very slightly brown towards exterior)
- Medium: 140 - 145 degrees F (center is light pink and exterior is brown) as shown in photos
- Medium well: 150 - 155 degrees F (not pink)
- Well done: 160+ degrees F
Nutrition
Calories: 1574kcal | Carbohydrates: 5g | Protein: 63g | Fat: 138g | Saturated Fat: 62g | Cholesterol: 320mg | Sodium: 2325mg | Potassium: 1137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 7mg
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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