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This recipe for PRIME RIB ROAST, by , is from Grandma's Keepsake Recipe Collection, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Buss


Shopping for a roast can be confusing because the very same cut of meat goes by several names. “Prime Rib”. Look for roasts labelled “Rib Roast,” Eye of Rib Roast” or “Standing Rib Roast”

Fresh herbs
Lemon zest
Dijon Mustard

Are all excellent matches for prim rib.

1) Remove roast from refrigerator, ºloosely wrapped for 3 hours before cooking. Roasts should always be brought close to room temperature.

2) Preheat oven to 250º Generously sprinkle seasoning of your choice (ie: Johnny’s or salt and pepper) all over roast.

3) Insert meat thermometer into the thickest part of the roast making sure it doesn’t touch the bone. Place the roast fat side up, and rib side down in a roasting pan in the oven.

4) Once your roast reaches a temp of 118º pull the roast and up the temp to 500º place roast back in oven for 10 min. The actual time will depend on the shape of your roast and your particular oven. A flatter roast will cook more evenly than a round one. SO MAKE SURE TO USE A MEAT THERMOMETER. This is not a roast to “wing it”. Error being on the rare side. Change temp as follows:
Roast in oven until thermometer registers 115 - 120º for a rare or 125 - 130º for medium. Once the roast has reached the desired internal temp, remove it from oven and let rest for about 20 mins., covered with aluminium foil before carving. The roast will continue to cook while resting.

5) With a knife or scissors, ut the strings which attach the meat to the bones, remove the bones. Then using a sharp knife, slice meat across the grain for serving making the slices about 1/4 to 1/2 inch thick




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