Prime Rib
Cooking a standing rib roast or prime rib is super easy, and the meat is to die for. As long as you have an oven and a glorious stack of this cut of meat, there won’t be much stopping you from enjoying a nice prime rib dinner. Mashed Potatoes and Roasted Asparagus are a wonderful accompaniment to this meal.
Prime rib and standing rib roast are actually the same cut of meat. If you keep the entire cut intact and cook it as one piece, it is a standing rib roast. If you separate the ribs and cook them individually, they are prime ribs.
Either way, this cut of meat is so divine, you need very little seasoning to bring out the flavor. Just add a liberal sprinkling of salt and pepper.
Cooking Tip: Don’t Overcook!
Be sure to weigh the meat before cooking. You will cook it 20 minutes per pound at 225 degrees. You will want to serve it rare. Please don’t overcook this luscious cut of beef!
To measure the internal temperature of meat precisely, I highly recommend purchasing a meat thermometer. It’s an invaluable tool that enables you to prepare the most scrumptious proteins exactly to the right level of done-ness.
Prime Rib
Ingredients
- 5-7 pounds prime rib room temperature
- 1 tablespoon olive oil
- kosher salt
- freshly ground pepper
Instructions
- Preheat oven to 225 degrees.
- Rub olive oil over and around the prime rib and liberally (at least 2 tablespoons per side) season with salt and pepper.
- In a roasting pan, place prime rib fatty-side up, and place in oven for 20 minutes per pound. Begin testing the meat 15 minutes before your estimated finish time. You want to reach 115 degrees. Once the meat reaches 115 degrees, remove to a cutting board and allow to rest for at least 15 minutes. Cut the meat into slices and serve immediately.
