The Perfect Prime Rib is super easy. And you will want it to be easy since it’s mighty expensive. That’s why it costs so much when you eat it at a restaurant. But, really, you can do this. And it’s SO good! Great option for holiday gatherings.
The Perfect Prime Rib
Hi. It’s Lois in the kitchen, telling you about making the perfect Prime Rib dinner. The Perfect Prime Rib is juicy, tender, amazing! And easy, too. But there’s a secret to making it. I’ll tell you the secret in the recipe.
Don and I had a lovely dinner the evening “Da Pack” played the Steelers in the Superbowl in 2011. (We don’t have it often because to get a good piece of prime rib, we have to buy a lot of meat, and it’s mighty expensive!) But we were celebrating my birthday and the Packers being in the Super Bowl.
We had the perfect Prime Rib, Oven Browned Potatoes, Fresh Artichokes and Steamed Green Beans. Then we topped it all off with Carrot Cake in celebration of my birthday. Certainly not low in fat or calories, but what a magnificent birthday dinner!
When we cook the Perfect Prime Rib, we use an old Le Creuset casserole pan for it. It is just the right size and has a shallow depth. Our pan looks like this one, but it’s yellow and doesn’t have a lid:
The Perfect Prime Rib Recipe
The Perfect Prime Rib (Beef)
There's a secret to cooking the perfect Prime Rib. See the Notes section below.
- 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)
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.
- 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.
The secret to cooking the perfect Prime Rib is to cook it uncovered in a shallow pan and don't open the oven until you are ready to take it out.
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The Perfect Prime Rib Nutrition Information
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