Perfect Prime Rib
Step-by-step instructions and photos for cooking a standing rib roast of beef using the prime rib recipe. Perfect for the festive season and Christmas.
For very good reason, prime rib takes center stage during the holiday season. It is the supreme cut of beef.
Because you place the roast in the roasting pan directly on its rib bones to cook it, it is known as a standing rib roast.
This roast, which has lovely fat marbling, is rich, juicy, and tender—a feast for the senses.
Cooking it is also quite simple. The roast is simply baked at a high temperature to produce beautiful browning on the outside before being finished at a lower temperature to ensure the meat is tender.
Seven ribs from a full rack of prime beef can easily feed 14 to 16 people (or more!). When I'm cooking for a large group, I cut the roast in half (3 ribs on one roast and 4 ribs on the other) and cook them in separate ovens because a full rack will not fit in my oven.
ideal prime rib
1 prime rib roast, either with or without a bone (any size)
Set the oven's temperature to 550F.
Rub meat with a mixture of salt, pepper, and garlic powder. Place the meat fat side up in a shallow roasting pan.
For rare meat, roast at 550 degrees for 5 minutes per pound, medium meat for 6 minutes per pound, and well done meat for 7 minutes per pound.
At the conclusion of cooking, turn off the oven but DO NOT OPEN THE DOOR.
DURING TWO HOURS
Remove the meat from the oven to slice it after the two hours are up; it always comes out perfectly.
The same is true with roast beef. You won't regret trying it.