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The Perfect Prime Rib!


prime-rib copyStep by step directions:

  • Trimming Excess Fat: Leave about (1) inch thick. The fat provides the flavor, so leave it on.
  • To cook evenly, the roast must not be cold (let it stand at room temperature, loosely covered, for 2 to 4 hrs)
  • Preheat oven to 450 degrees F.
  • Spice your prime rib with Montreal steak spice, bay leaves, granulated or fresh garlic, onion flakes, fresh finely chopped celery or whatever spices you prefer. Be cautious how much salt you use, as salt draws out moisture from the meat while cooking.
  • Place the roast, ribs down or fat side up, in a heavy stainless-steel roasting pan or other metal roasting pan.
  • Sear the rib roast for 15 minutes at the higher oven temperature (450 degrees F.), then turn the oven to a lower temperature (325 degrees F) for the rest of the cooking time. Do not cover the roast.
  • About 1/2 hour before the estimated end of the roasting time, begin checking the internal temperature. Insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone. Cook until rib roast reaches an internal temperature of 120 degrees F. Remove from oven, cover with aluminum foil, and let it sit approximately 15 to 20  minutes.
NOTE: Remember, the rib roast will continue to cook as it sits.
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