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Prime Rib Recipe

recipetips.com - Easy to prepare, prime rib is a delicious dish to prepare for those special occasions.
Anonymous
Rating of 5 out of 5.0 stars
ChunkyDunk's Review:
"Easy Easy! I've tried to make prime rib at home before and it never turned out quite right...."
Ingredients
  • Prime Rib Roast - 4 bones (2 servings per bone)
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons pepper
  • 1/2 cup beef broth
Change Servings
Prep Time
15 minutes
Cook Time
2 hours
Container: Roasting pan with at least 2 inch sides
Serving Size: 1 slice
Directions
  • Remove the roast from the refrigerator and allow it to sit at room temperature for approximately 2 hours before cooking. It should not be cold when placed in the oven but do not allow to sit out for more than 2 hours.
  • Prepare the roast while it is sitting at room temperature. First trim the fat if it is over an inch thick but leave at least a quarter inch thick.
  • If the bones were not tied to the roast when purchased use kitchen string to tie them to the meat. Tie between the bones on each ends and tie one string around the middle. If cooking a larger roast, you may want to tie it in additional locations.
  • Preheat the oven to 450°F. Rub the roast, meat and fat, with salt and pepper.
  • Place the roast in the roasting pan bone side down. You do not need a rack. The bones will act as a rack.
  • Place in the preheated oven. Allow the roast to cook at 450°F for 15 minutes. Without opening the oven door, turn the heat down to 325°F and continue to cook for approximately 11 to 13 minutes per pound.
  • 30 minutes before the end of the cooking time, check the temperature of the roast with an instant read thermometer.
  • To cook to rare, remove the roast from the oven when the internal temperature is 115°F to 120°F. For medium rare, remove it when it is at 125°F. The temperature of the roast will rise 5° to 10°F during the resting period to bring the meat up to the temperature it should be for rare and medium rare meat.
  • Tent the roast with foil and allow it to stand for at least 20 minutes before carving it.
  • Cut off the strings and cut 1/4 to 1/2 inch slices from the ends of the roast. Cut parallel to the bones and only slice off the amount you are serving. This will keep the rest of the roast moister for when you do eat it.
AU JUS JUICE
  • Pour fat off from drippings in the roasting pan.
  • Add beef broth to the roasting pan and cook over medium heat. Stir and deglaze sides and bottom of the roasting pan to get all the browned pieces to add flavor to the juice.
  • Bring the juices to a boil and cook until it is slightly reduced to intensify the flavor. Cook for approximately 2 minutes. Season the juice with salt and pepper to desired taste.
  • Drizzle the Au Jus over the prime rib when serving.
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prime rib

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Anonymous
Rating of 5 out of 5.0 stars
ChunkyDunk's Review:
"Easy Easy! I've tried to make prime rib at home before and it never turned out quite right. This is the best I have ever had. Highly recommend..."
Anonymous
Rating of 5 out of 5.0 stars
Dawniemom's Review:
"I am so thrilled with how well this recipe came out. Rib Roast isn't cheap, so I'm soooo glad that I went with this recipe! Absolutely delicious, and super simple!"
Anonymous
Rating of 5 out of 5.0 stars
Love Food's Review:
"Terrific!"
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Cooking Tips & Advice
Purchasing | Preparing Prime Rib | Prime Rib Marinades | Rubs for Prime RibCooking Prime Rib | Checking Doneness | Carving Prime Rib | Serving Prime Rib Knowing how to cook prime rib requires the understanding of only a few preparation steps and watching the temperature of the prime rib closely as it cooks.
Glossary Terms
A tender cut of beef taken from the rib primal. It is very tender, flavorful, and expensive. Prime rib is basically another name for a beef rib roast.
A rib chop is, with the loin chop, the most highly prized, the most tender, and tastiest cut of lamb.
A whole rib roast, or "rack of lamb" has seven or eight ribs. It is very tender and flavorful, but it is also one of the most expensive cuts of lamb.
A steak cut from the rib roast, which still has the bone attached. The meat is very tender, juicy, and flavorful.
The rib-eye roast refers to a beef rib roast that has had the 6th through the 12th rib bones removed leaving just the rib-eye muscle.
A beef roast that is basically the same cut as the standing rib roast only the meat is detached from the bones, rolled and tied.
A tender, flavorful, and expensive cut of beef taken from the rib section. A full rib roast (ribs 6 through 12) is quite large so it is often cut into two separate roasts known as the first cut rib roast and the second cut rib roast.
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