ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Main Dish & Side Dish Recipes

Perfect Prime Rib Every Time

Updated on January 12, 2017
Pamela99 profile image

I am interested in making some delicious, unusual meals and desserts, particularly for special occasions.

Choosing the Best Cut of Prime Rib

There are many recipes to bake prime rib but six years ago we found and perfected a great recipe. This is an easy recipe and always turns out perfect.

Most people cook prime rib roast for special occasions, as it is a rich meal and a more expensive cut of meat. There are some important considerations when choosing your beef. Look for USDA Prime, but it you can’t find prime, Choice would be acceptable, as long as there is an abundant degree of marbling. Despite the extra calories, more marbling in the meat provides a better taste.

Do not cut into the meat to remove extra fat or cut off rib bones. Ideally there will be a1/2 inch layer of fat on the outside of the beef.

Although a two rib roast looks generous, it won’t be adequate if you are feeding more than two people, and they don’t cook as well. A three to four rib roast is a preferable choice.

Standing Prime Rib of Beef

Photo Courtesy of southern Living Cook Book
Photo Courtesy of southern Living Cook Book

Tarragon Leaves

Dry Tarragon 1 oz by OliveNation
Dry Tarragon 1 oz by OliveNation

Dry Tarragon by OliveNation is one of those herbs to always have on hand.

This product is non-GMO, gluten-free, and kosher. Tarragon leaves have a licorice flavor with notes of pepper and mint. Dry Tarragon can flavor chicken and fish dishes.

 

Perfect Prime Rib

Ingredients:

  • 1 standing prime rib roast
  • 1 tsp. marjoram
  • 2 tbsp. plus 2 tsp. celery salt
  • 2 tbsp. Tarragon
  • 2 tbsp instant minced onion
  • 1 tbsp. plus 1 tsp. thyme
  • 1 tbsp. garlic powder
  • 2 tbsp rosemary
  • 1 tbsp. plus 1 tsp black pepper
  • 1 tsp. white pepper
  • 1 tbsp, plus 1 tsp. kosher salt

Directions:

Remove roast from refrigerator and let stand at room temperature for one hour. 

Preheat oven to 500°. 

Combine dry ingredients in a bowl and mix thoroughly.

To help the rub adhere to the meat, liberally moisten a paper towel with water and lightly wet the meat or use a very light coating of oil.

Starting with the underside of the prime rib roast, rub the mixture over the meat. Try to get as much of the mixture to adhere as possible.  Turn meat over and rub over the sides and top (fat side) of roast.

Place roast on a flat wire in roasting pan.

Bake at 500° for 5 minutes for each pound of meat, next turn the oven off.  Don’t open the door (this is important) for 2 hours.  The meat should be done.

Cutting Prime Rib After its Baked

Mashed Garlic Red Potaotes with Chives

source Flickr
source Flickr

Best Garlic Mashed Red Potatoes

This recipe is delicious as the small red potatoes provide a creamy texture, plus the added ingredients ranks it high in my book.

Ingredients:

  • 4 pounds baking potatoes, peeled and cubed
  • 6 cloves of garlic, peeled
  • 4 tbsp. butter
  • 4 tbsp heavy cream
  • 1/2 cup chicken stock
  • Salt and pepper to taste
  • 1/4 cup chopped chives
  • 4 tbsp bacon bits

Directions:

Gently boil red potatoes and garlic in salted water until tender, then drain.

Using the back of a large spoon, smash each potato once, so the pieces are very large and chunky.

Add butter, cream, chicken stock, salt, and pepper. Stir gently to combine ingredients.

Fold in chives and bacon bits. Serve hot..

Makes 4 to 6 servings. You can double the recipe for a larger crowd.

Another Method of Making Garlic Potatoes Video

In Conclusion

This is a delicious meal that is perfect for special occasions. Picking the right cut of meat and following the recipe should provide a delicious meal. The garlic potatoes are a nice addition to this good meal.

I doubt you would want to cook this meal too often, as it is higher in calories and saturated fat; however, it is a wonderfully delicious meal for the holidays

© 2010 Pamela Oglesby

Comments

Submit a Comment

  • Pamela99 profile image
    Author

    Pamela Oglesby 5 years ago from United States

    shai77, Thank you so much for your comment.

  • shai77 profile image

    Chen 5 years ago

    Thank you Pamela!

    You have great Hubs and i loved this one.

    Voted and rated.

  • Pamela99 profile image
    Author

    Pamela Oglesby 5 years ago from United States

    Peggy, Your recipe sounds like it would be excellent also. I think prime rib roast makes a wonderful Christmas dinner. Thank you for sharing. Mary Christmas.

  • profile image

    Peggy 5 years ago

    I was given a very similar receipe, however, it calls for putting the cover on the roasting pan and no rack, using beef broth for liquid? I've never cooked a prime rib roast before and am doing so for Christmas.

  • Pamela99 profile image
    Author

    Pamela Oglesby 5 years ago from United States

    Dave, The 500° is only for 5 minutes per pound then you turn off the oven and don't open the door. Your prime rib will be rare. The 500° seals the prime rib so the juices stay in which is why this comes out juicy but rare. I have had good results with this method. Thanks for your comments.

  • Dave Mathews profile image

    Dave Mathews 5 years ago from NORTH YORK,ONTARIO,CANADA

    Pamela This seems delicious. Thanks! I have to ask though. Why 500 as a temperature. I usually use 325 and 25-30 min per pound or until thermometer registers rare to med-rare for best flavour.

  • Pamela99 profile image
    Author

    Pamela Oglesby 6 years ago from United States

    Susan, Thank you so much for your comment.

  • Just Ask Susan profile image

    Susan Zutautas 6 years ago from Ontario, Canada

    Pam I should not read your recipe hubs when I am hungry. My chicken that is in the oven for dinner is not sounding so good after reading this hub. Looks delicious and I just love Garlic Mashed...Have bookmarked for the prime rib rub.

  • Pamela99 profile image
    Author

    Pamela Oglesby 7 years ago from United States

    Nancy, These really are great recipes. Thanks for your comment.

  • nancy_30 profile image

    nancy_30 7 years ago from Georgia

    Thanks for the recipes. They both look and sound really good.

  • Pamela99 profile image
    Author

    Pamela Oglesby 7 years ago from United States

    Purple Perl, thank you so much for your comments.

  • Purple Perl profile image

    Purple Perl 7 years ago from Bangalore,India

    This hub made my mouth water. Thanks Pamela, and congrats!

  • Pamela99 profile image
    Author

    Pamela Oglesby 7 years ago from United States

    rpalulis, This is a good one and right now I would like a slice of that beef. Thanks for your comments as always.

    Prasetio, This is a good recipe for a special occasion so maybe your mother would like to try it with you. Thank you for your comments as always.

  • prasetio30 profile image

    prasetio30 7 years ago from malang-indonesia

    Yo made me hungry my friend. Do you have some more for me? Thank you so much for share this recipes. If I have time, I'll try to make it with my mother. Good to see you again. Thumbs up for you.

    Prasetio

  • rpalulis profile image

    rpalulis 7 years ago from NY

    You would think that by now I would have learned not to open hubs like this on an empty stomach. This looks so good, thanks for sharing this one.

  • lorlie6 profile image

    Laurel Rogers 7 years ago from Bishop, Ca

    Pamela-what a wondrous scrumptious read! Prime Rib is my very favorite cut of beef, and your touches sound amazing. Not to mention the red mashed potatoes. Have mercy, girl, it's only noon here!

    Bookmarked!

    Thanks!

  • Pamela99 profile image
    Author

    Pamela Oglesby 7 years ago from United States

    Hello, Thank you so much for your comment.

  • Hello, hello, profile image

    Hello, hello, 7 years ago from London, UK

    Well written hub and a super recipe. May all fat increase I will make it and eat it. Thank you.

  • Pamela99 profile image
    Author

    Pamela Oglesby 7 years ago from United States

    Support Med, Thank your for the comments.

  • Support Med. profile image

    Support Med. 7 years ago from Michigan

    Thanks for this delicious recipe! Too bad it's soooo fattening! Voted-up/rated!

  • Pamela99 profile image
    Author

    Pamela Oglesby 7 years ago from United States

    Stephhicks, Thank you so much for your comments.

    Habee, Thanks for your comment.

  • habee profile image

    Holle Abee 7 years ago from Georgia

    We love prime rib, and this sounds great!

  • stephhicks68 profile image

    Stephanie Hicks 7 years ago from Bend, Oregon

    Its hubs like this that affirm my conviction that I'll never be a vegetarian! Great work - I'm ready for steak.

  • Pamela99 profile image
    Author

    Pamela Oglesby 7 years ago from United States

    drbj, Thank your for your comments.

  • drbj profile image

    drbj and sherry 7 years ago from south Florida

    What a mouth-watering, delicious-looking prime rib, and what a mouth-watering recipe. Thanks, Pamela.

  • Pamela99 profile image
    Author

    Pamela Oglesby 7 years ago from United States

    akrichner, Thanks for the congratulations and your comment.

    MPG Thank you for your comments. Much appreciated.

  • MPG Narratives profile image

    Marie Giunta 7 years ago from Sydney, Australia

    Well done Pamela, what beautiful looking dishes. Worth the win.

  • Pamela99 profile image
    Author

    Pamela Oglesby 7 years ago from United States

    Anginwu, Thank you for the congratulations We really have had good experiences with this recipe. Thank you for your comments.

  • anglnwu profile image

    anglnwu 7 years ago

    Pamela, first of all, congrats! Love your prime rub recipe. I didn't know you just have to bake it high and then turn it off for 2 hours. I'm thinking this process will make it very tender. Good tip and I'll be sure to use this the next time I make one. Thanks!

  • Pamela99 profile image
    Author

    Pamela Oglesby 7 years ago from United States

    oceansunsets, Thank you for your comments and I appreciate the congratulations.

  • oceansnsunsets profile image

    Paula 7 years ago from The Midwest, USA

    HI Pamela, I love Prime Rib, and this sounds great! Awesome hub, and congratulations on your win! :)

  • Pamela99 profile image
    Author

    Pamela Oglesby 7 years ago from United States

    Twenty One Days, Thank you for your comments and congratulations.

    barryrutherford, I am thrilled to have won.

    Michael Jay, Thank you. I really appreciate it.

    Meghan, Thank you for your comments.

  • akirchner profile image

    Audrey Kirchner 7 years ago from Central Oregon

    Congrats!!! That looks divine - one of my favorite recipes!

  • Meghan Fitz profile image

    Meghan Fitz 7 years ago from Texas

    Yum! This looks even better than Lawry's :)

  • Michael Jay profile image

    Michael Jay 7 years ago

    Congratulations, Pamela! I'm really happy for you. :)

  • barryrutherford profile image

    Barry Rutherford 7 years ago from Queensland Australia

    you won the contest well done ! pitty i dont eat red meat !

  • profile image

    Twenty One Days 7 years ago

    Pamela, if you're married, your husband must be the happiest man around. I am/was a pro chef for years. Nothing -absolutely nothing- beats a juicy Captain cut of prime rib with garlic mash. I am coming to visit!

    congrats on the daily pick too. -James.

  • Pamela99 profile image
    Author

    Pamela Oglesby 7 years ago from United States

    Money Glitch, I hope you enjoy it. Thanks for your comment.

    Corin, Thanks for your comment. Enjoy!

    My friend Darlene, It is a pleasure and I hope you do try it and like it as well as I do. Thanks for your comment.

  • Darlene Sabella profile image

    Darlene Sabella 7 years ago from Hello, my name is Toast and Jam, I live in the forest with my dog named Sam ...

    On New Years Eve we always had prime rib with Yorkshire pudding and creamed corn. However, that was the meal my husband cooked, he enjoyed it so. Now this recipe sounds fantastic as well as the potato salad. Yummy, thank you my dear friend for a great hub. Your fan and friend

  • Corin profile image

    Corin 7 years ago

    It looks delicious. I will try it. Thanks for sharing your recipe :)

  • Money Glitch profile image

    Money Glitch 7 years ago from Texas

    Hhhhmmm, I saw this title over in the HubMob forum and decided to stop by. Looks goods and a lot easier than I imagined. Never tried a prime rib recipe, however I am book marking this one. Thanks Pam :)

  • Pamela99 profile image
    Author

    Pamela Oglesby 7 years ago from United States

    Katiem, Thank you so much for your comment.

  • katiem2 profile image

    katiem2 7 years ago from I'm outta here

    My brother adores Prime Rib, I'll forward this to him. thanks for the fab food help. cooking prime rib in perfect time is crucial. It's all in the timing. Peace :)

  • Pamela99 profile image
    Author

    Pamela Oglesby 7 years ago from United States

    Tom, I think you would have to double up but it sure tastes good.

    BPOP, Thanks for your comment.

  • breakfastpop profile image

    breakfastpop 7 years ago

    Dear Pamela,

    I'm with Tom, but I will have to give this a try.

  • Tom Whitworth profile image

    Tom Whitworth 7 years ago from Moundsville, WV

    Pamela,

    This looks like a great meal. I'll have to double up on my cholesterol medication but I'll go for it!!!!!!!!!!