At least every two weeks (for as long as I can remember), people ask for my recipe on Prime Rib. Oddly, it's the easiest thing to make and serve. This recipe works for any size Prime Rib. We average 6-12 pounds, depending on how many we're serving.
Here are the simple instructions:
Place your Rib Roast in the pan, bone-side down (acts as a natural rack).
Cook at 475F for 15 minutes (to sear the meat) and reduce oven temperature to 350F.
Cooking time is contingent on the size of the roast and the internal temperature. Meat is done when internal temperature (center of meat, not touching the bone) reaches 140F (140F = Medium Rare).
After the meat reaches this temperature, remove from oven and allow it to sit for at least 15-20 minutes.
Slice and serve!
Here are the simple instructions:
- Pre-heat your oven to 475F
- Allow your Prime Rib roast to reach room temperature before preparing
- Find a baking pan that provides for catching the fat drippings
- ~5 Garlic cloves
- Your favorite horse radish (we prefer the natural/raw/HOT)
- Ground black pepper
- Kosher or Sea salt (we prefer Sea Salt)
- Extra virgin olive oil
- A bit of dry white wine
- 1 Tbsp of flour
- 2 Cups beef broth
Place your Rib Roast in the pan, bone-side down (acts as a natural rack).
Cook at 475F for 15 minutes (to sear the meat) and reduce oven temperature to 350F.
Cooking time is contingent on the size of the roast and the internal temperature. Meat is done when internal temperature (center of meat, not touching the bone) reaches 140F (140F = Medium Rare).
After the meat reaches this temperature, remove from oven and allow it to sit for at least 15-20 minutes.
Slice and serve!
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