Making a Standing Rib Roast, or otherwise known as prime rib, is a lot easier than you may think. Simply coat with your favorite herbs and seasonings, place in a roasting pan with liquid on the bottom; then wait for a few hours for it to be cooked to your liking.
When I was younger (around 18 or so), and started going out to restaurants on dates, prime rib was my go-to meal. We didn’t eat a lot of beef at home, or as a struggling college student for that matter, and I thought it was too difficult to try to make myself.
One year for Christmas when I was home from college on break, I decided to make a rib roast for our family dinner. It came out perfectly and everyone loved it! Now, I generally only prepare a Standing Rib Roast for special occasions like Christmas or New Year’s Day as a special treat. Not because it’s difficult, but it can be a little pricey; especially if you’re feeding a crowd!
Purchasing Your Rib Roast
Preparing Your Rib Roast
Carving Your Roast
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How to Make a Standing Rib Roast (Prime Rib)
- Preheat oven to 450 degrees.
- Allow meat to come to room temperature 15 minutes prior to placing it in the oven; then season it with salt and pepper.
- Combine the garlic, rosemary, horseradish, salt, pepper and oil in a small bowl; then spread it onto the meat.
- Place the roast rib side down in a shallow roasting pan, and add your "liquid of choice" to the bottom of the pan just enough to cover the bottom (the meat should not be submerged in it).
- Roast the meat for 30 minutes at 450 degrees F; then reduce the oven temperature to 325 degrees F. Continue to cook for an additional 1-2 hours; depending on how you prefer your doneness. Figure on a total of 15 minutes per pound for rare, 20 minutes per pound for medium or 25 minutes per pound for well done. When the roast is done, remove it from the oven and allow to rest for 15 minutes before placing on a cutting board and carving.
- Remove the roast from the oven and allow to rest for 15 minutes before carving.
- To carve, begin at the rib top and slice down along the curve of the ribs to separate the meat from the bones; then carve meat into 1/4" thick slices.
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