As a huge fan of prime rib roast, I can tell you that Rastelli prime rib is one of the best I’ve had the honor of cooking. Although it takes time and planning, the delicious and juicy meat that is the result is worth twice the effort!
The enjoyment I got from having this delicious cut of beef couldn’t go unshared, and I just had to go on and tell you all about how I made it. So, how to cook Rastelli prime rib roast?
How to Cook Rastelli Prime Rib Roast?
Cooking Rastelli prime rib is not as time-consuming as it is demanding in terms of planning. So, before you even start cooking it, you need to let the meat thaw in the fridge for about two days before you prepare it. This means that cooking Rastelli prime rib roast isn’t a spur-of-the-moment kind of thing, so spontaneity isn’t recommended here.
I find this two-day-ahead planning to be a bit of a drag because it robs me of the instantaneous joy I get from deciding to cook a delicious meal right then and there. Still, on the other hand, the planning and the anticipation make me feel even more excited about the meal that I’m about to make, so it kind of evens out.
So, with no further ado, take a look at the steps below about cooking a delicious Rastelli prime rib roast.
Step 1: Resting
Once you take the Rastelli prime rib roast out of the fridge, you need to let it rest for about an hour or two. You may think that this is an unnecessary delay, but it is a very necessary stage you must observe.
The time the beef spends on the counter will allow the internal temperature to even out, allowing it to cook through evenly. Rushing this initial step will result in an unevenly cooked prime rib roast, which will also reflect on its texture.
Step 2: Seasoning the Roast
While you wait for the meat to rest, use this time to pat it dry and season it. Take a paper napkin and pat the cut drawing out the excess moisture. This way, it will cook better without getting soggy.
I usually season with salt, pepper, and herbs such as rosemary and thyme, but you can go with your favorite seasoning. You can add aromatics such as powdered garlic and onion or maybe some paprika or cayenne pepper.
Rub the spices in about 30 minutes before you cook the beef. Use this time to preheat the oven to 450 °F, i.e., 230 °C. The oven needs to be hot before you place the meat inside so that it roasts properly, so don’t start roasting until the oven is hot.
Step 3: Roasting
If this is your first time roasting Rastelli prime rib, there are things to know before you pop the meat into the oven. In addition to an oven tray, you also need a rack. The meat goes onto the rack, and the rack goes onto the tray.
This prime rib is one of the juiciest you’ll ever try, and it needs to drip juices instead of cooking in them. Also, I said it before, and I am saying it again, the oven needs to be hot to properly roast this delicious piece of meat.
The first time I cooked prime rib roast, I just popped it onto the baking tray and thought I was done. Little did I know that the meat would become soggy and boiled-like. Luckily, my friend told me the rack trick, which has saved me a lot of disappointment since.
The high temperature creates an initial crust around the meat, allowing for the interior to cook more slowly, remaining juicy on the inside.
Place the tray with the rack and the prime on it in the middle of the oven so it cooks evenly on all sides. Cook 5 minutes per pound, and since Rastelli prime rib is about 5 pounds, that’s 25 minutes in total.
Don’t lower the temperature, and don’t open the oven door.
Once the 25 minutes are over, turn off the oven, but don’t touch the door, much less take the meat out. Let the prime rib roast sit in the oven for two hours without disturbing it in any way.
These two hours of oven time allow for the meat to finish cooking and become soft and juicy.
Step 4: Resting
The final step of the artistic process is resting. I always joke that the meat rests more than I do, but believe me, it’s worth the wait.
Once the two hours in the oven finish, take the roast out and place it on the counter. Let it rest for 30 more minutes. This additional resting time allows for the flavors and juices to distribute evenly throughout so that nothing spills or squirts when you serve your delicious meat.
To make the time go faster, you can use this half an hour to set the table, decorate the plates, or just relax with a glass of wine before your feast.
What to Serve with Rastelli Prime Rib Roast?
Serving Rastelli prime rib roast, for me, is pure art. It’s like a force greater than me that urges me to do everything perfectly, to match the perfection that is this delicious cut.
Even when I go with a simple mashed potato side, it feels like a royal meal. That’s what I love most about Rastelli prime rib roast, I can pair it with the plainest or most complex sides, and it always shines through.
So, while the preparation may be a bit more elaborate than what you expected, the pairing is the simplest thing in the world and is limited only by your creativity and preference. If you don’t feel like spending any more time in the kitchen, chop some veggies and serve the meat with salad.
If you feel more creative, you can make roasted veggies with some sauce or dip. I usually go with roasted potatoes, asparagus, eggplant, carrots, and onions with mayo, sour cream, and mustard dip on the side. Or you can make a nice burger — it’s delicious in a BLT one!
Creamed spinach or corn, or pea pottage work great as sides for your Rastelli prime rib roast. You can also go a bit fancier with a mushroom sauce or go full-on rustic with mashed potatoes. You can try a fast-food variant and serve it with fries, or try a healthy side such as steamed broccoli and cauliflower with a balsamic drizzle.
How to Store Leftovers and Reheat Them?
You can either store the leftover in the fridge or in the freezer, but I have never had to use the freezer because I always finish them within three to four days. Still, it’s good to know that the freezer is a viable option.
Before you refrigerate or freeze the leftovers, make sure they aren’t still warm, not even a little bit. Wrap them up in a plastic wrapper and pop them in an airtight container. They last in the fridge for up to a week, and the freezer should keep them safe and sound for up to three months.
I strongly advise you to use the fridge since the freezer will decrease the quality and flavor of the meat. It will still be safe but not as delicious.
When it comes to reheating the leftovers of your Rastelli prime rib, you can use the oven, the stove, or the microwave, but avoid the microwave if you can.
You can sear the leftovers on the stove and get a sear-roasted version, or you can reheat them in the oven at medium temperature. If you reheat from frozen, wait until the meat is thawed before cooking it.
What do you do with your Rastelli prime rib roast leftovers? I would love to read your creative ideas in the comments below!
Rastelli Prime Rib Roast Cooking Instructions
- 4 lbs Rastelli Prime Rib Roast
- 1 tbsp Olive Oil
- 1 tsp Rosemary
- 1 tsp Thyme
- Salt and Pepper to Taste
- Once you take the Rastelli prime rib roast out of the fridge, you need to let it rest for about an hour or two.
- While you wait for the meat to rest, use this time to pat it dry and season it. Take a paper napkin and pat the cut drawing out the excess moisture.
- Rub the olive oil and the spices in about 30 minutes before you cook the beef. Use this time to preheat the oven to 450 °F i.e., 230 °C.
- Place the tray with the rack and the prime on it in the middle of the oven so it cooks evenly on all sides. Cook 5 minutes per pound, and since Rastelli prime rib is about 4.5 pounds, that’s under 25 minutes in total.
- Don't lower the temperature, and don't open the oven door.
- Once the 25 minutes are over, turn off the oven, but don’t touch the door, much less take the meat out. Let the prime rib roast sit in the oven for two hours without disturbing it in any way.
- Once the two hours in the oven finish, take the roast out and place it on the counter. Let it rest for 30 more minutes. This additional resting time allows for the flavors and juices to distribute evenly throughout so that nothing spills or squirts when you serve your delicious meat.
- To make the time go faster, you can use this half an hour to set the table, decorate the plates, or just relax with a glass of wine before your feast.
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.