Prime Rib

Prime rib, or standing rib roast, is one of my favorite entrées for a company dinner. It makes my guests feel extra special, while making me, the cook, look really good. And it's easy. From Patricia Mitchell's article on prime rib and beef tenderloin.

You will need a good meat thermometer, either instant-read or ovenproof, a shallow roasting pan with a rack, and some cotton kitchen twine.
You will also need:
  • 6-1/2 to 7-pound standing rib roast, at room temperature, chine (back) bone removed
  • salt
  • freshly ground black pepper
Preheat oven to 325°F.

Sprinkle or rub roast liberally with salt and pepper.

To ensure uniform roasting, tie the roast at least twice in the middle and at each end, with the twine running in the same direction as the bone. Place the roast, fat side up, in the roasting pan. If using an ovenproof meat thermometer, insert it, making sure that it does not touch bone or fat.

Roast for 2-1/4 to 2-1/2 hours, or until internal temperature reaches 135°F for medium rare or 150°F for medium. Allow to rest, covered loosely with foil, for 15 to 20 minutes before slicing. Serve immediately upon slicing.

Serves from 8 to 12.

Recipe editor

Note: Complement your Prime Rib perfectly with Creamy Horseradish Chive Sauce or Quick Peppercorn Sauce.
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