My Mother's Cooking - Easy Roast Prime Rib of Beef

Roast Prime Rib of Beef

Prime Rib
Prime Rib
Standing rib Roast
Standing rib Roast
My Mother's Cooking
My Mother's Cooking
Baked Potato
Baked Potato
Salad
Salad
Nice Red Wine
Nice Red Wine

Easy Roast Prime Rib of Beef

Cast your vote for Prime Rib Roast

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EASY ROAST PRIME RIB OF BEEF

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If you are tired of having turkey or ham for the holidays, consider making a standing rib roast of beef which is both easy to cook and impressive.

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In a restaurant, this is normally listed as prime rib because restaurants usually have access to prime rated cuts of beef, which are liberally marbled with fat. Don’t worry if your store only sells choice cuts of beef. Even choice ribs are tender and they will be considerably cheaper.

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You will need three ribs to feed four to six people and this will weigh between 4-6 pounds depending upon which end of the seven ribs you use. I prefer the first three ribs, which are smaller and have less fat.

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You will also need an oven that can be preheated to 500 F and a large covered roasting pan.

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You should also have a meat thermometer although I have made this roast plenty of times without one.

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If you prefer to use a tied boneless rib roast instead, reduce the heating time by about 10 minutes. You will also then need a wire rack that fits inside the roaster to keep the meat from soaking in the pan juices. With a standing rib roast, the bones serve the same function as the rack.

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Make certain that there is a layer of fat on either type of roast, since that will keep the meat juicy and should end up crispy and delicious.

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.Difficulty:

Easy

Preparation Time:

30 Minutes

Cooking Time:

2 Hours (approximately depending on the size of the roast)

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Ingredients:

3-Rib Standing Beef Rib Roast

¼ Cup flour

Salt

Pepper

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Preparation:


  1. Leave the packaged roast warm up to room temperature – about 2-3 hours.
  2. 15 minutes before starting preheat your oven to 500 F. Meanwhile, liberally salt and pepper the roast on all sides.
  3. Then rub the flour into all of the fat surfaces.
  4. Stick the meat thermometer into the thickest end of the roast, making certain that it does not come in contact with the bones.
  5. Place the roast in the pan, fat side up, and cover the pan.
  6. Place it in the preheated oven and cook it exactly according to the following table:

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Serve with a baked potato with sour cream, a nice salad and a good bottle of red wine and you have great holiday meal.

If you want to serve an impressive salad , you can serve the following Caesar Salad:

How to Make a Classic Caesar Salad

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BEEF RIB ROAST - COOKING TIMES BY WEIGHT

ROAST WEIGHT - LBS
COOKING TIME -MINUTES (RARE)
COOKING TIME -MINUTES (MEDIUM-RARE)
COOKING TIME -MINUTES (MEDIUM)
4-5
25
30
35
5-6
30
35
40
6-7
35
40
45
TEMPERATURE F
110-120
120-130
130-140

7. At the precise time listed on the table (based on weight and desired degree of doneness), turn the oven off and walk away for one hour without opening the oven.. Then you can open the oven and check the temperature of the meat. It should fall within the range of temperatures listed in the table. you can wait an additional 30 minutes before carving the roast.

8. The first time that you make this roast, you may have to make some adjustment based on how accurate your oven temperature is and how well it holds heat. After that, it should be pretty automatic.

Serving Suggestions:

Serve with a Caesar salad, baked potatoes with sour cream and a good bottle of French Bordeaux wine from the Medoc or a bottle of California Cabernet Sauvignon.

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How to Make Prime Rib - A Different Approach

North Central Wisconsin where my mother was born and Milwaukee where she learned about fine food while working as a waitress at the famous Schlitz Palm Garden r

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Comments 5 comments

carcro profile image

carcro 5 years ago from Winnipeg

Absolutely great idea, we have gone to roast pork for some holiday dinners, and once we did have a Prime Rib roast. Always nice to switch it up a bit. Great tips on preparation and cooking. Thanks for the info! Voted Up!


tillsontitan profile image

tillsontitan 5 years ago from New York

I can never get prime rib just right, this sounds like a good way to try. I've tried this with filet mignon roasts but not rib. Thanks for the great hub. Voted up.


Sueswan 5 years ago

If I had the choice between the prime rib or turkey, I would choose the prime rib.

Voted up and awesome.


PDXKaraokeGuy profile image

PDXKaraokeGuy 5 years ago from Portland, Oregon

this looks amazing. My wife is a vegetarian so I don't cook a lot of meat anymore, but, hmm. Maybe I'll sway her...


Movie Master profile image

Movie Master 5 years ago from United Kingdom

We love rib of beef, this recipe sounds good - thank you for the tips on preperation and cooking, best wishes MM

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