How to Cook Center-Cut Prime Rib Roast
Center-Cut Prime Rib, also called an Eye of Rib Roast, is a perfect way to make any celebration extra special. Cut from the center of the rib, the Center-Cut Prime Rib Roast is boneless, has the Ribeye Cap muscle removed, but still contains all the rich, delectable flavor of a Prime Rib Roast. This is a premium cut and is best served rare, medium-rare, or medium at most. Overcooking will likely leave it dry and disappointed. Everything you need to know about how to prepare a Center-Cut Prime Rib is in the instructions below. We've also included a Cooking Times Chart to help you cook your roast perfectly, with whatever method you choose! For best results, be sure to use a meat thermometer and get ready for an unforgettable celebration!
These instructions are for a 3 lb Center-Cut Prime Rib Roast.
How to Cook Center-Cut Prime Rib Roast in the Oven
The oven-roasted Eye of Rib is not only a delicious option but a simple one too, that doesn't skimp on flavor. Follow these guidelines, and don't be surprised when everyone asks for seconds!
Be sure your roast is completely thawed. If frozen, thaw it in the refrigerator for at least 48 hours before preparing. Once thawed, remove your roast from the refrigerator at least one hour (but not more than two hours) before cooking to allow the roast to come to room temperature. Season your Center-Cut Prime Rib Roast well. Our Kansas City Steak Original Steak Seasoning is an excellent choice.
Preheat your oven to 375°F.
- Place the roast fat side up on a rack in a roasting pan. Do not add water or cover the roast. Cook Center-Cut Roast in the oven to your desired degree of doneness, according to the Measuring Doneness and Cooking Times Charts below.
- For a 3 lb, medium-rare, Center-Cut Roast, cook for 55–65 minutes until a meat thermometer inserted in the thickest part of the roast registers 125°F. Remember, your roast will continue to warm after removing it from the oven.
- Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15–20 minutes before carving; the temperature of the meat will continue to rise for as much as 10°F during this time (this is called "carryover cooking). While resting, the juices in the roast will redistribute evenly throughout the meat, ensuring the best tenderness, texture, and flavor. The final temperature for a medium-rare roast should read 135°F.
- Once your roast has rested, it's time to carve. Make sure your carving knife is sharp. For more guidance, see our expert tips on How to Sharpen a Knife.
How to Cook Roast on the Grill
Cooking a Center-Cut Prime Rib Roast on the grill is a tried-and-true method that is sure to provide a delicious roast! A grill can function as an oven, with the added benefit of that unmistakable grilled-over-an-open-flame flavor. There are two main grilling methods:
- Charcoal grilling
- Gas grilling
Regardless of which grill option you choose, be sure your Center-Cut Rib is completely thawed. If frozen, thaw it in the refrigerator for at least 48 hours before preparing. Once thawed, remove your roast from the refrigerator for at least an hour (but no more than two hours) before roasting. Season the roast well. We recommend our Kansas City Steak Original Steak Seasoning.
How to Grill Center-Cut Prime Rib on a Charcoal Grill
Prepare the charcoal grill for indirect cooking by arranging an equal number of charcoal briquettes on each side and placing an aluminum foil drip pan in the middle of the grill. Add a few new briquettes to each side when coals are medium, ash-covered (about 25 minutes). Position the cooking rack handles over coals so adding extra briquettes is easy. Place the seasoned Rib Roast on the cooking rack directly over the drip pan and cover with the grill lid. Roast to desired doneness, following the Cooking Times Chart below.
How to Grill Center-Cut Prime Rib on a Gas Grill
To cook a Center-Cut Prime Rib Roast on a gas grill, place the seasoned roast in the center of the grill and turn off the burners directly under the roast (there's no need for a drip pan when using a gas grill). Close grill lid. Roast to desired doneness, following the Cooking Times Chart below for the perfect cooking time. Turn your roast periodically to ensure even cooking.
- Prepare the charcoal grill for indirect cooking by arranging an equal number of charcoal briquettes on each side and placing an aluminum foil drip pan in the middle of the grill. Add a few new briquettes to each side when coals are medium, ash-covered (about 25 minutes). Position the cooking rack handles over coals so adding extra briquettes is easy.
- Place the seasoned Rib Roast on the cooking rack directly over the drip pan and cover with the grill lid. Roast to desired doneness, following the Cooking Times Chart below.
- You will need to turn your roast periodically to ensure even cooking.
- Add 3–4 additional charcoal briquettes to each side of the grill every 30 minutes or as necessary to maintain proper heat during grilling.
- Just as with the oven method, even after removing it from the grill, your roast will continue to warm. Place your meat on a carving board and cover it loosely with aluminum foil. Allow for 15–20 minutes of rest time before carving (this is called "carryover cooking), the temperature of the meat will continue to rise for as much as 10°F. Resting is a crucial step in ensuring the juices in the roast will redistribute evenly throughout the meat for maximum texture, flavor, and succulence.
- The final temperature for a medium-rare roast should read 135°F.
- Upon resting, carve your Eye Of Rib Roast with a sharp knife.
Specialty Center-Cut Prime Rib Roast Cooking
Looking for a little adventure at dinner? While traditional cooking methods for Center-Cut Prime Rib Roasts are excellent choices, these new and unique cooking techniques are sure to provide the tenderness and exceptional flavor your desire. With each method, your roast should be completely thawed in the refrigerator for at least 48 hours. Once thawed, remove your roast from the refrigerator at least one hour (but not more than two hours) before cooking to allow the roast to come to room temperature. Before cooking, season your Center-Cut Roast as desired.
Some will say that a Center-Cut Rib cooked in a smoker is the best way to get that unique smoked flavor while keeping each bite juicy and tender. Smoking time varies greatly depending on the cut of meat, thickness of the cut, quality of smoker, smoke and smoke retention, wind, etc. It is best to use a meat thermometer and base doneness off of internal temperature.
These instructions are for a 3 lb roast, accounting for 35 minutes per pound for a rare degree of doneness and 40 minutes per pound for a medium degree of doneness. Account for an additional 15 minutes for high heat searing and at least 20 minutes to rest the roast after smoking and searing.
To begin, fire up your smoker and preheat it to 225°F
- Place the roast onto the grates of your smoker, close the lid, and smoke the meat until it reaches the following temperature based on your desired degree of doneness (2–2½ hours):
- Rare:115°F
- Medium-Rare: 125°F
- Medium: 135°F
- Medium-Well: 145°F
- Remove the roast from the smoker, put it on a cutting board and cover with foil and allow it to rest for 10–15 minutes.
- While the roast is resting, increase the temperature on your smoker to 400°F for searing, or preheat a gas or charcoal grill to high.
- Once the smoker (or grill) is up to temperature, return the roast to the smoker and smoke until the internal temperature reaches 5°F below your desired degree of doneness. (To check the degree of doneness, use a meat thermometer and the Measuring Doneness Chart below.) This part can go quickly, so keep a close eye on the temperature.
- Remove your roast from the smoker and wrap it tightly in foil or butcher paper to rest for at least 15 minutes. The temperature of the meat will continue to rise about 10°F during this time (this is called "carryover cooking").
- Resting after smoking is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your roast. Allowing your roast to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- The final temperature for a medium-rare roast should read 135°F.
- Lastly, slice, serve and enjoy!
Sous vide cooking takes all the guesswork out of the process, delivering a roast that is cooked perfectly to your desired doneness every time. Sous vide uses a low-heat, long-time cooking process, which allows for evenly cooked roasts from end to end and guarantees every bite is as tender and juicy as the first. These instructions are for a 3 lb Center-Cut Prime Rib Roast. However, Center-Cut Ribs of all sizes can use these same instructions.
Note: Meat cooked under 130°F should NOT be cooked for longer than 2½ hours at a time due to food safety concerns.
Follow these steps for cooking perfection:
Prepare It
- Preheat your water bath: Fill your sous vide container up warm water and set the sous vide device to the appropriate temperature for the desired doneness. The sous vide device should be set as follows:
- Rare: 130°F
- Medium-Rare: 132°F
- Medium: 135°F
- Medium-Well: 145°F
- Repackage your roast into a sous vide heat-stable bag. We recommend seasoning your roast with Kansas City Steaks Original Steak Seasoning for an enhanced flavor, prior to cooking in the sous vide. Another option is to add fresh herbs and a Kansas City Steaks Finishing Butter, along with your raw roast, into the heat-stable vacuum seal bag before sealing.
Cook It
- Ensure the water bath has fully reached the desired temperature for cooking before adding the roast.
- Place the packaged roast in the water bath and allow it to cook for 4 hours at the temperature recommended for your desired degree of doneness.
- Once the roast is finished cooking, remove it from the sous vide and take the roast out of the packaging.
- We recommend cooking the Center-Cut Rib Roast at a high temperature to achieve a deep, rich sear. Preheat your oven to 475°F.
- Before finishing in the oven, coat your roast in one of our Kansas City Steak Finishing Butters for added flavor and an incredible crust.
- Place the roast on a baking rack and cook in the oven for 15 minutes, or until the internal temperature reaches your desired degree of doneness.
- Remove the Rib Roast from the oven, then carve into steaks and enjoy this delicious meal!
Tender, lean and flavorful, nothing beats a Center-Cut Prime Rib dinner. A slow cooker offers convenience and ease, especially during clean-up time! These instructions are for a 3 lb Center-Cut Rib, accounting for 35 minutes per pound for a rare degree of doneness and 40 minutes per pound for a medium degree of doneness.
- Preheat a large skillet over medium-high heat for about 5 minutes (this can be done on a grill or in your kitchen). A hot skillet delivers the best sear.
- Lightly coat the bottom of your skillet with high smoke point oil such as avocado oil, canola oil, or grapeseed oil. Add the seasoned roast to the skillet and sear on all sides (about 3–4 minutes on each side).
- Turn your slow cooker on to a low heat setting.
- Transfer the seared roast to the slow cooker, fat side up. For added flavor, rub one of our Kansas City Steak Finishing Butters on the top of the roast. Add beef cooking stock or any other seasonings to the slow cooker.
- Cook your roast to your desired degree of doneness, based on the times listed in our Cooking Times Chart below. Begin checking after 2 hours of cooking. We recommend checking the internal temperature of the roast to determine doneness. To check the degree of doneness, use a meat thermometer and our Measuring Doneness Chart.
- For a medium-rare, Center-Cut Prime Rib, cook for 2½ hours or until the roast reaches your preferred doneness.
- Remove your roast from the slow cooker when it has reached 10°F below your desired degree of doneness temperature. The roast will continue to warm an additional 10°F when resting.
- Once removed from the slow cooker, wrap tightly in foil or butcher paper, and allow it to rest for 15–20 minutes.
- Resting after cooking is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your roast. Allowing your roast to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- Lastly, slice against the grain and serve!
Center-Cut Prime Rib Roast Cooking Times
Select a cooking method that works for you and follow the recommended Cooking Times for the best results. For perfect doneness, we recommend you use a meat thermometer and the Measuring Doneness Chart below.
Measuring Doneness for Center-Cut Prime Rib
Remove when your roast is 10°F less than the temperatures listed.
The centers will continue to warm as they rest.
Center-Cut Prime Rib Recipes
Looking for a specific recipe, marinade, seasoning or rub for Center-Cut Prime Rib? Check out our most popular Prime Rib Recipes below or click Prime Rib Recipes to view our recipe library.