The Perfect Prime Rib is super easy. That's good because it's mighty expensive and you wouldn't want to mess it up. But, really, you can do this. And it's SO good! It's a great option for holiday gatherings or anytime.
What the perfect prime rib looks like coming out of the oven.
The Perfect Prime Rib Ready In One Hour & 40 Minutes
The Perfect Prime Rib is juicy, tender, amazing! But there's a secret to making it. (I tell you the secret I learned from the butcher in the recipe.) Usually, Don and I don't make it at home because there are only two of us to eat it. But when we do, we are both in food heaven. The holidays are here so it's a good time to celebrate with prime rib.
Pair It With
The last time we had the perfect Prime Rib, we ate it with Oven Browned Potatoes, Fresh Artichokes and Steamed Green Beans. Then we topped it all off with Carrot Cake in celebration someone's birthday. Certainly not low in fat or calories, but what a magnificent birthday dinner! (If you need an excuse to make it, April 27 is National Prime Rib Day.)
Prime Rib, ready to go in the oven
We like our Prime Rib medium rare. Bake it about 5-10 minutes longer if you like it more done.
Sliced Prime Rib (1 hour 40 minutes)
What You Need
Of course, you need a good rib roast, a knife and a shallow roasting pan. When we cook the Perfect Prime Rib, we use an old Le Creuset casserole pan (affiliate link) for it. It is just the right size and has a shallow depth. You will also need a platter for serving. Serve it on your best dinnerware with a wonderful glass of wine.
The Perfect Prime Rib Recipe
The Perfect Prime Rib (Beef)
Ingredients
- 1 4 pound Standing rib roast aged prime , well marbled with white or cream-colored fat
- Salt and pepper to taste
- 2 cloves garlic sliced, optional
Instructions
- Let the meat sit out of the refrigerator at least one hour to bring it to room temperature before cooking.
- Heat the oven to 375F degrees.
- Place the meat fat side up in a shallow roasting pan.
- Do not cover; to not add water.
- Sprinkle the roast with salt and pepper.
- Add the sliced garlic to the top, if using.
- Put the roast in the oven and cook for just one hour.
- Here's the secret: Turn off the heat, but do not open the oven door at any time until ready to serve.
- Regardless of the length of time the meat has been in the oven, 30 or 40 minutes before serving, turn the oven on again, setting the temperature to 375F degrees.
- Cook the meat for 30-40 minutes more.
- If you cook it for 30 minutes, it will be rare to medium throughout; 40 minutes will still leave some rare to medium, but more of it will be well done. I personally think it is perfect at 30 minutes; Don prefers it cooked longer.
- Now open the oven door and remove the roast to a serving platter. It will be perfect every time.
- Let it rest for 5-10 minutes before carving.
Notes
Nutrition
Recipe Nutrition Information
This recipe is GF, DF, NF, SF, EF, CF (use sea salt)*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Prime Rib Nutrition Label. Each serving is about ½ pound of Prime Rib.
Nourish Your Body & Soul
I encourage you to care of yourself by eating satisfying, nourishing food that is good for your body and makes you feel healthy. Protect your spirit by living authentically, moving your body, and taking time to replenish and rest. I think you might also like these recipes & posts from Recipe Idea Shop:
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The Perfect Prime Rib Roast is super easy. But there's a secret.
Perfect Prime Rib Every Time!
*Allergen Key
GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked "gluten free," etc. There can be cross-contamination in facilities.
This post was first published on Recipe Idea Shop December 21, 2015 and updated December 13, 2021.
Last Updated on May 4, 2022 by Adriana
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