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Prime Rib Roast

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Recipe photo courtesy of DAVID M. RUSSELL

This prime rib roast is a perfect Sunday dinner, with leftovers for sandwiches.

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Ingredients

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For Roast

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192
  • Coralguy
    26 DEC, 2014
    I have been cooking prime rib roasts for 30 years with just Kosher salt, freshly cracked pepper and a touch of rosemary -- and that simple mix still reigns king. I decided to try something different but was disappointed in this recipe. The orange and bay leaves taste bitter after cooking. Don't wast your time. For a 7-rib roast, I use 3 tbs salt, 1.5 tbs pepper and 2 tsp rosemary rubbed onto the roast without any oil. Then cook 20 mins at 450 and about 2.5 hrs at 250 to internal temp of 125.
    Reply
    • mecookiemonste1
      10 OCT, 2015
      Thank you for your review. I saw Martha making this on PBS today. I thought "Humm too many bay leaves can make stuff bitter." But it looked so good I wanted to give it a try. So glad you spoke up because this cut of meat is far too expensive for experimentation.
    • jackebel
      30 DEC, 2014
      Coralguy: I'm going with you. This is the first time for me. One question. Bone on or Bone off? Thanks
      • cloudsconspire
        23 DEC, 2016
        jackebel, You probably got the answer to this years ago, but prime rib is commonly cut off the bone and then tied back on. The butcher can do it for you!

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