Prep 24 hrs
Cook 1 hr 15 mins
This is a method more than a recipe. It is hard to fix prime rib for two, but this method allows the meat to brown nicely, and remain rare in the center when you carve it. You also have the added bonus of Baked Potatoes for your side dish! This recipe came from Sunset Books "Cooking for Two... or Just for You."
- 2 1⁄2 lbs standing rib roast (one rib)
- 1 tablespoon olive oil
- 1 small garlic clove
- black pepper, freshly ground
- 2 large baking potatoes
- Wrap meat well and freeze until solid. Give it a good 24 hours or more.
- Combine oil and garlic and rub evenly over the frozen roast. Generously sprinkle with pepper. Stand bone side down on a rimmed baking sheet or broiler pan between the two potatoes, placed like bookends. ROAST FROZEN; DO NOT THAW.
- Roast uncovered in a 400F oven for 1 hour 15 minutes for medium rare, or 1 hour 35 to 40 minutes for medium well. You may insert a meat thermometer through the fat layer, into center of roast, not touching bone after it has cooked for about an hour. Cook to your liking (130F to 135F for rare).
- Let stand 5 minutes before carving.
- Serve with the baked potatoes and your favorite potato toppings.
Yummy! This is great as is! I prefer to add a little kosher salt in with the pepper, and at least 2 cloves of garlic. It is a must to check the meat with a thermometer to not over do it. Remember, after pulling it from the oven it will coast up a few more degrees. The wait time before carving is a MUST. Don't lose all those wonderful juices. My sister gave me a recipe like this several years ago. Thanks for posting!