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Prime Rib Recipe

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This recipe for Prime Rib, by , is from The Rankin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peggy Richter
Added: Saturday, June 21, 2008


Standing rib roast 3lbs or larger. Will feed about 2 people per rib.

garlic salt
Montreal Steak Seasoning

Before cooking, the roast should be thawed and brought up to room temperature throughout. Pat dry with a paper towel and season with salt, pepper, garlic, and Montreal Steak Seasoning.

Place the roast rib side down in a roasting pan and place in a preheated 450º oven for the first 15 minutes of cooking time as shown in the chart below. Reduce the oven termperature to the 325º for the remainder of the cooking time. Baste every so often with the accumulated juice.

About 30 minutes before the estimated end of cooking time, check the temperature with a meat thermometer. When the temp reaches 120º, remove the roast from the oven and cover with aluminum foil. Let stand 20-30 minutes or until thermometer registers 125º to 130º for medium rare.

Weight Cooking time
4 to 5 lbs 60 to 70 min
7 to 8.5 lbs 1 ½ to 1 ¾ hours
9 to 10.5 lbs 1 ¾ to 2 ¼ hours
11 to 13.5 lbs 2 ¼ to 2 ¾ hours
14 to 16 lbs 3 to 3 ¼ hours
16 to 18.5 lbs 3 ¼ to 4 hours

Personal Notes:
Personal Notes:
I love prime rib and was determined to learn how to make it. I was at my local meat market and saw that they had one for sale, so I asked the owner’s wife how to cook it properly. She apparently gets asked this a lot because she pulled a copy of a recipe from under the counter and let me have it. I tried it and the results were as good as I could get in a restaurant. The key is precise timing, temperature, and a very good quality standing rib roast. When buying, figure that 1 rib will serve 2 people, once carved. Get a minimum of 3 ribs, because anything smaller will cook more like a steak. I usually buy a 5-8 pound roast to feed the 5 of us, depending on how much I want left over.




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