Linda’s Prime Rib
This is SO tasty. The leftovers make wonderful roast beef sandwiches also.
If you follow the roasting instructions completely, this recipe will never fail!
We always serve this with traditional Yorkshire Pudding and fresh Horseradish Sauce. It’s simply a match made in heaven.
Tips for making the perfect prime rib
Allow at least 6 ounces of cooked, trimmed meat per adult. A boneless roast will give you about 2 servings per pound, and a bone-in roast will give you 1 to 1 1/2 servings per pound.
Feel free to substitute any of the rub ingredients listed. Simple seasoning rub: Fresh herbs, lemon zest, garlic, pepper and Dijon mustard are all excellent matches for prime rib. But don’t salt the roast until right before cooking.
To infuse even more flavor, sliver garlic, make tiny slits in the roast, and insert the garlic slivers.
Place the rib roast in a roasting pan and allow it to come to temperature for at least four hours. This will ensure it cooks more evenly.
In a pinch, you can use dried rosemary instead of fresh rosemary. The fresh rosemary will impart more flavor.
If desired, baste the prime rib immediately after turning the oven heat off, but this is not necessary.
A meat thermometer is the absolute best way to guarantee the roast turns out exactly the way you want it. For an accurate reading, push thethermometer into the middle of the roast, making sure the tip is not touching fat or bone (or the pan).
Medium Rare = 130 to 140 degrees F
Medium = 145 to 155 degrees F
Remember that the roast’s temperature will rise at least 5 degrees after you remove it from the oven.
If my recipe is followed to the letter, there will be no need to use a meat thermometer.
Always save the pan drippings to make Yorkshire pudding or au jus.
With prime rib, it’s easy to satisfy everyone’s preference for doneness. The slices taken from the ends of the roast will be the most done, and the middle will be the least done.
Do serve prime rib with Horseradish Cream Sauce! It’s heavenly.
Linda’s Prime Rib
This is SO tasty. The leftovers make wonderful roast beef sandwiches also.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 12
- Category: Entree
- Method: Oven
- Cuisine: British
Ingredients
- Garlic powder
- Seasoning salt
- Mrs. Dash Seasoning
- Lemon pepper
- Fresh rosemary
- Prime rib roast
Instructions
- Heat oven to 500 degrees F.
- Rub seasonings into the prime rib. Sprinkle with fresh rosemary. For medium rare, cook 5 minutes per pound. For medium, cook 7 minutes per pound.*
- Turn oven off and do not open oven door for whatever time remains of 2 hours (total cooking time).
- Let the roast stand for 20 minutes after removing from the oven, then serve it.
- Serve with Horseradish Cream Sauce and Yorkshire Pudding, if desired.
Notes
* This means that if you cook the roast for 30 minutes before turning the oven off, you will let it sit in the oven for another 1 1/2 hours after the oven is turned off.
