Skip to main content

Prime Rib

Prime rib is a favorite in our home but, because it is pricey, we only eat it occasionally ~ at least one time being during the holidays on Christmas Eve.  This year though, we had turducken on Christmas Eve, so prime rib was put on the back burner.  Then, we have always followed tradition and had pork on New Years Day; however, pork was put on the back burner this year and we enjoyed prime rib instead. 

I know a lot of people roast prime rib at a high temperature for a short time, then at a very low temperature for a couple of hours or more.  I would love to try that method but the down-side is that the oven can not be used for other dishes and I like au Gratin or baked potatoes as a side dish for prime rib.  So, I roasted it in my usual fashion.

We are fortunate to have an outstanding butcher shop here in town; they’re meat is the best.  I’ve mentioned the shop before, Orchard Prime Meats, and without fail we have always been assured of a great dinner with their meat being the star and this prime rib was no exception.

This was a 5 pound roast.  The butcher trimmed a large part of the fat off, then cut the bone off and tied it together with the roast ~ making it a perfect cut of prime rib.  I let the meat stand at room temperature for an hour, and then applied garlic powder liberally and a little salt before roasting it at 350 degrees until it reached rare.  After roasting, I removed it from the oven and allowed it to stand for about 25 minutes before slicing.  It was roasted to perfection, so very tender and juicy.  It is my absolute favorite meat!

How do you roast your prime rib?

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!


  1. Pam, beautiful prime. I do the keep it in the oven for several hours method and just plan the meal around it. Usually twixe baked potatoes so something like that. Fortunately, our supermarkets around here lower the price to $5.49 around the holidays and I feel that is a fair price.

  2. I roast mine the same way you do, Pam. It comes out perfect every time. That is the way my mom and grandmother always did it so I do too.

  3. I also roast the same way as you do, I like my beef quite rare. Problem here is trying to find a butcher who sells beef that has hung long enough to be tender!!! We just never buy beef in the UK. Diane

  4. I knew I shouldn't of visited this post when I was hungry! Oh boy does this look good! :D

    I do my rib roast in the oven on high the turn it down and roast it longer according to the size.

    I've heard of some who preheat the oven 375 then roast for one hour then turn the oven off and let it set in there for 3 more hours but you can't open the oven door. Now that way ties up the oven. I have been able to fit a few things in the over with it, and I use my rice cooker!

  5. Brooks made a prime rib for Christmas...I didn't eat it because I don't eat red meat though! Great recipe!

  6. Oh girl, you are speaking my language. Honestly I've never made one myself, but I've sure eaten plenty :) I love it with au jus and crusty bread...*faint*

  7. My brother brought over a prime rib for Christmas but we didn't get to have it. So I froze it and hope to make this weekend.
    Happy New Year Pam!

  8. Our traditional Christmas dinner. Our 18 year old son made it this last time and oh, my....YUMM-O!! Of course, I always feel that way, lol. We always do a large one so we can enjoy both French dips and Beef Barley soup with the leftovers.

    Yours looks gorgeous :)


  9. Oh, how I would love a prime rib roast. Never cooked one - too expensive just now. But I can dream, can't I?

  10. My method was first to salt the meat, slather with two kinds of mustard, add some coarsely ground peppercorn. Then I bake it in the oven, first at a higher tempertature to get some nice caramelization on the outside, and then I drop it down. Best of both worlds I guess, except the oven is still tied up for quite a bit.

  11. This looks delicious! I've never had prime rib, but i was thinking of making a roast this weekend to break in my new crock-pot. I was going to cook the roast before Christmas, but i forgot to put it in, and by the time i remembered it was to late to cook for dinner!

  12. I slow roast it by cooking it about 250 for 3-4 hours depending on weight. I like it falling off the bone. This looks fabulous!

  13. This looks so delicious. While I am a good cook, my least experience is good meat. I want to try this some holiday. Thanks for giving me the courage to try.


  14. Pam, this is definitely perfection. Love the pink in the middle. Oh, yum.
    I'll be coming over the next time :)

  15. Pam, can you believe that I never roasted a prime rib? But will sure try...yours look so juicy...and I'll follow your instructions :-) Happy New Year Pam!

  16. Boy does this roast ever look good-cooked to perfection!

  17. prime rib is the best! i haven't had it forever, but i'm totally craving it now!

  18. I cook mine at 220 C (440 F?) for 20 minutes then at 180C (360 F) for the rest of the cooking time - it's the way my Mother did it!

    Your roast looks delicious - my mouth is watering!!

  19. Dear Pam,

    Perfect prime rib, I think your idea of baking the potatoes is great too, I'll give a thought because, really, one looses a lot of oven by just cooking the meat. I do it the other way, high temperature for a while and then a couple of hours low, but it is sure a waste of ove!! so thanks for the the idea

  20. Que aspecto tan increible. Saludos

  21. I love prime rib, although I am a fan of well done meat, yours looks beautiful!

  22. What a beautiful piece of meat, and Lordy, would Jim adore seeing that on his next trip home!
    I wouldn't dare try to roast that thing....we'll go downtown and eat it at our local restaurant. That's their special on Saturday nights!

  23. I am loving your new look Pam, and as far as prime rib goes it is just the best cut ever.I usually make a 2 mushroom gravy to accompany it.

  24. Could see why you are loving it Pam...looks perfect!

  25. Your prime rib looks perfect! I'll bet it tasted just as good as it looks! I sit my roast on the counter for 25 minutes, rub it in olive oil, salt & pepper, and some other herbs. Then roast it at 425 for about 30 minutes then turn it down to 225 and roast it low and slow - it's always delicious!

  26. That prime rib looks beautiful! Perfectly cooked.

  27. I love prime rib, though I have never actually made my own at home. Was seriously thinking of throwing it in the smoker soon to see how that would turn out.. just need to find an inexpensive cut!!

  28. Your rib roast looks gorgeous! We had rib roast on Christmas eve using Paula Dean's method and it turned out beautifully too.

  29. I fear roasts. Yours is gorgeous, though--pink, juicy, slab-o-cow is always a good thing in my book!

  30. So important to bring to room temp first like you mention! I'm very jealoous you have such a great butcher in your town! Bring back the butcher!!! This looks awesome!

  31. That looks like it's done to perfection! I've never cooked a prime rib. We eat very little beef in our house... it's antelope, venison, rabbit, geese... LOL

  32. This is just right for me! And how I would love to have a sandwich. Just a little horseradish please.


  33. We didn't eat much red meat growing up...and when we wasn't prepared very well! Your prime rib looks OUTSTANDING. I would love to sit around a table with you and take a big, juicy bite. Thank you for sharing this tasty recipe with me. Sweet dreams, my friend!

  34. wow, that looks perfect. Cant let me husband see this!! : )
    have a great weekend.

  35. I like to fire roast mine with a little oak wood at 250f until it hits about 115f. I let it rest 30 minutes and turn the heat up in my grill to 600-700f and sear it about 1 minute per side. This gives an even medium rare across the whole roast and a seared outside. Yum!

    If I had to do the oven inside, I would probably do what you did just to free up the oven for other dishes too. Don't you wish you had two ovens like some people do? I always get envious when I see those stacked units in a kitchen.

  36. We always had Prime Rib when we lived in the US.... With Yorkshire Pudding. Haven't done it here, the beef just isn't the same....
    That is a gorgeous roast!


Post a Comment


I was supposed to get a nice body for summer, but there's a small problem... I like food!

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird


ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews