Recipe

Perfect Prime Rib Roast Recipe

Add Step-by-Step Photos	Borius / All my dishes 2 years ago READ THIS! Preparing a rib roast sounds like a daunting task but the fears are unfounded. Using proper techniques it is simple. This recipe is basic because the roast is so good it needs little help. The important part is the ... More Prep:20m Cook:120m Servings:8	Borius
	savory beef

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Ingredients

EQUIPMENT:

Roasting pan

Roasting rack

Programmable digital thermometer (a must)

Aluminum foil

RUB:

Kosher salt

Fresh coarsely cracked black peppercorns (hammer and zip lock bag)

Fresh or dried rosemary (fresh preferred)

Fresh or dried thyme (fresh preferred)

MEAT:

Olive oil

Standing rib roast, room temperature, 2 people per bone, 4 bone minimum

Directions

Preheat oven to 275F

Slice meat from bone leaving hinge at thick side, see above.

Coat roast liberally in olive oil.

Season heavily with salt, pepper, rosemary, and thyme over entire roast including area between meat and bone.

Insert probe of thermometer to center of meat exactly as practical, keeping away from bone.

Place on roasting rack ribs down, in roasting pan, in middle of preheated oven.

Roast to desired doneness, see above.

Remove and let rest wrapped in foil 10-15 minutes depending on size of roast.

Remove thermometer probe after resting to keep juice in.

Carve and serve.

Drippings make good gravy, au jus, and Yorkshire pudding.

Cooking time varies with weight of roast. Figure around 22 minutes per pound. Plan to finish roast slightly early. This will compensate for any underestimated cook time and to give it time to rest without the other parts of the meal getting cold. Between the mass of the roast and the foil insulation, it will hold its heat a few minutes longer.

Now THAT’S good!

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Comments

linebb956 2 years ago said:
OK... I have one of these if freezer.. Hubby picked it up when it was $3.99 a pound.. I have never roasted one.. I guess it's time.. What I don't understand is.. if the bones give it flavor, when you cut and leave the flap.. does it still get the flavor?

borius 2 years ago said:
Yes it does because it is still in contact with the bones during cooking, sitting on top of them. It is not imperative to cut between the meat and bone but it is easier to handle that way when it is hot. Boneless works well also and is cooked the same way, fat cap up. I have cooked both bone in and boneless using the same technique and both turn out very good.

mystic_river1 2 years ago said:
A standing rib roast!!!!! Love it and I read your book and agree wholeheartedly...med-rare it is.
Good job. Thanks for the post.

caramia 1 year, 11 months ago said:
Now I DO have to try this it looks delicious !

betty_boop 1 year, 11 months ago said:
I'm going to try this !!!!!! Sounds Great...
Hope I can find the meat...lol..Prime rib roast..
gosh! I love prime rib. linebb956 got some for 3.99 lb....over here it is 11.59 to 16.00 per lb.without the bone.
but it sound worth it....

quepidoll 1 year, 11 months ago said:
I'm having prime rib for CHRISTmas...wish me luck!!!!

nakedchef 1 year, 10 months ago said:
Really great recipe, I really like to try this

watson2167 1 year, 10 months ago said:
I love prime rib..is on of my favorit dish....totally different from my...love it and will try it..thanks.

nlo209 1 year, 10 months ago said:
Good to have as a go-to recipe. You can never find one when you're in a hurry. Thanks

jeannej 1 year, 10 months ago said:
Ok, I'm on my way to the grocery store!

auntiekahala 1 year, 10 months ago said:
I'll try this. Sounds sooo yummy that I feel like goingout just to buy a roast.

turtle66 1 year, 10 months ago said:
YUM

vino4dino 1 year, 10 months ago said:
This sounds like something you could only find at a "Top Notch" restaurant featuring steaks done right. I'm thinking Ruth Chris, Morton's or Capital Grill. Very nice post and picture.

uk2nyc 1 year, 9 months ago said:
Wow it looks great! Love it and the colour!!! Thanks

notyourmomma 1 year, 8 months ago said:
After ruining many expensive rib roasts, this will be my "go to" recipe when we splurge on a celebratory meal. Great instructions and I'm sure I won't fail and end up with a gray dry roat. Thanks you.

shepherdrescue 1 year, 4 months ago said:
All this needs are recipes for Yorkshire pudding and creamed spinach! Definitely a 5! Good advice re the digital thermomemter!

canburnwater 8 months, 4 weeks ago said:
Looks goooood and i do use a digital thermomemter
on all my meat over 1.5 inch thick under that size I use infer-red lazer thermometer also good for checking liquide temperatures when called for

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