This is the second time in my entire life that I have made a prime rib roast. My Dad first introduced me to prime rib YEARS ago and it quickly became my "meat of choice" to order while dining out. The first time my husband tried prime rib was actually the night we got engaged...November 2, 2001. We went to a steakhouse in Bloomington (the town we initially met) and he seemed to quite enjoy it, other than being a nervous wreck about proposing! When I was home recently, my parents made a rib roast and it was SO good...this is the recipe my Mom used!!! It definitely is a cut of meat that ordinarily isn't in my budget, but being Easter time, I found it on sale for $4.99/lb. (Certainly better than $10-$12/lb!) I did end up taking the meat out a bit too soon...I think I must have had the thermometer up against a bone or fat, because it registered higher than it was. It wasn't until I went to slice it, that I realized it was a bit on the "raw" side for our liking! (Nothing that placing it back in the oven for 10 minutes couldn't fix, though!)
Prime Rib Roast
Prime Rib Roast Butter Kosher Salt Pepper Garlic Powder Onion Powder
Preheat oven to 450 degrees F. Use a paper towel to pat the roast dry. Rub butter on the cut ends of the roast. Create a seasoning rub with the above spices. Make a series of 1/4 inch deep slits all over the top of the roast, as well as the sides. Rub seasonings all over the roast, covering all exposed meat.
Place the roast in a heavy metal roasting pan, bone side down. Regardless of the size of your roast, you will start it in a 450 degree preheated oven for 15 minutes and then reduce the temperature to 325 degrees for the balance of cooking time.
Every half hour or so, baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 120°, pull it out of the oven and cover with foil. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.
Note: We prefer to eat our meat medium rare. Below, is a list of temperatures according to how well done you prefer your meat.
Rare: 120-125 degrees Medium Rare: 130-135 degrees Medium: 140-145 degrees Medium Well: 150-155 degrees Well: 160 degrees
***Just as an estimate for cooking time, if you are wanting your meat rare and you have a 7-8 pound roast (3 ribs), you can expect to cook for 15 minutes at 450 degrees and 1 1/4 to 1 1/2 hours at 325 degrees.
If you were to look up the word "picky" in the dictionary, you would see a picture of my husband off to the left. Growing up, I was exposed to all sorts of different foods and encouraged to experiment with different flavors, but after meeting my husband, I somewhat locked myself into an eight to ten meal rotation and was reluctant to deviate. I have since given birth to two of the least picky eaters on the face of the Earth, thus inspiring me to transform my cooking style. I know many people, like myself, lead such hectic lives, so I strive to find recipes that are quick and easy--especially those that you can whip up with ingredients that you ordinarily have on hand!
A bit about me...I married my husband, Marcus, on June 1, 2003 and we welcomed our son Jacob on March 22, 2005. Our daughter, Madeline, was born on March 1, 2008. I stay home with the kids for the most part, but also work occasional shifts as a registered nurse at a local hospital. I truly hope you enjoy my blog. A special "thank you" to my sister, Sarah, for giving me the idea! Her creativity is hard to live up to, but I'm a very determined person and hope to make her proud :)