How to make a Standing Rib Roast or Prime Rib. This can be done bone-in or boneless depending on how you like it. The bones do add flavor to the dish. We are heavy eaters of beef and I figure 1 bone per serving or a 1/2 a pound per serving if boneless.

Some like to put the meat out at room temperature for 30 minutes prior to cooking, I personally do not see any difference. I like to get the roast out and laver it with butter, salt and pepper, and minced garlic. I preheat the oven to 450 degrees and place the roast in an oven-proof dish with sides for 30 minutes. After 30 minutes, reduce the heat to 350 and allow it to cook for another hour and a half or 90 minutes for medium-rare and longer to get to medium to well done.

A good rule of thumb:

Medium Rare – 110 degrees internal temp

Medium – 120

Medium well – 130

Well done – 140

The key to getting a great rib roast is the time you allow it to rest. When you bring it out of the oven, do not slice it. Cover it completely with aluminum foil for at least 15 to 20 minutes. By doing so, all the juices get absorbed back in to make a delicious juicy prime rib roast. During this time, it will also continue cooking and can raise the internal temperatures by up to 5 degrees.

After it has rested, cut it across the grain to get tender cuts of meat. Ingredients are simple: roast, a pinch of salt & pepper, butter or vegetable or olive oil to coat the exposed part of the meat. Garlic, sage, and rosemary to your tastes.

Sides could include mashed potatoes, vegetables, and sliced bread and butter.


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