Prime Rib Roast

Prime rib roast also known as a standing rib roast is always a good choice for a special occasion dinner. Think of the upcoming Father’s Day to possibly serve it. There is no doubt that it is a pricey cut of beef. If you belong to either Sam’s Club or Costco, I have seen them there at a more reasonable price. Wherever you purchase the prime rib, ask the butcher to cut and tie it for you. This is simply where the butcher cuts the meat off the bones and ties it back on, which helps in the carving process once the roast is cooked.

rib roast

Prime rib has always been one of my favorite cuts of beef to roast. When roasted properly, you will have a juicy and tender roast beef. Some recipes suggest starting the roast out at a high heat (500 degrees). I prefer roasting at a medium temperature (350 degrees) and I only season with salt, pepper and garlic powder. This will result in a beautiful, flavorful and well-browned exterior of the roast. I like to add whole new seasoned potatoes to the roast about midway through cooking time but that is optional.

Our love for roast beef in some form has been around for a long time.

There is a reference by a Swedish diplomat named Kalm on a visit to England in the 1600s. He commented on the English at table: “Roast meat is the Englishman’s ‘delice’ and principal dish.” Source for the above is taken from a lovely cookbook by Elisabeth Luard European Peasant Cookery The Rich Tradition.

Peasant Cookbook

And then there is this recipe from a 1660 cookbook, Robert May’s Accomplish’t Cook

“To roast a Chine, Rib, Loin, Brisket, or Fillet of Beef.

Draw them with parsley, rosemary, tyme, sweet marjoram, sage, winter savory, or lemon, or plain without any of them, fresh or salt, as you please; broach it, or spit it, roast it and baste it with butter; a good chine of beef will ask six hours roasting.”

May’s 1660 cookbook is another free online cookbook available from Project Gutenberg and can be found here.

Prime Rib Roast

  • Servings: 6-8
  • Difficulty: easy
  • Print

1 (3-bone) beef rib roast (about 5-6 pounds) cut and tied
1 tablespoon seasoned salt
3 teaspoons seasoned black pepper
3 teaspoons seasoned garlic powder

Remove the roast from the refrigerator and let it sit at room temperature for 30 minutes to one hour.

Preheat the oven to 350 degrees. Combine the seasoning ingredients.

Place the roast, fat side up in the roasting pan. Rub the roast generously with the seasoning mix. Place a thermometer in the center of the roast or use an instant read one at different time intervals. Roast uncovered at 350 degrees for approximately 3-4 hours or until meat reaches desired doneness. Suggested temperatures are 115°-120°F for rare or 125°-130°F for medium. It is important to remember that the temperature of the roast will continue to rise after it is taken out of the oven.

Transfer the roast to a cutting board and let rest for 30 minutes. Snip the tied bones off the roast before carving.

Serve the roast with horseradish cream sauce if desired.

If you decide to cook a prime rib roast, you will discover that it is easier than one might think.

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