1/3 Photos of Sue's Perfect Prime Rib
1 hr 22 mins
1 hr 12 mins
Linda's Busy Kitchen's Note:
This makes a delicious, tender prime rib roast. Great for the holidays! Rubs are used to flavor the meat, and are optional.
My Private Note
Units: US | Metric
- 1Combine garlic and herbs, then rub the mixture evenly over the surface of the meat.
- 3Because rib cuts are more tender, dry heat roasting (no cover and no added liquid) is preferred. Moist heat is used to tenderize tougher cuts of meat, but may also result in greater shrinkage and drier meat.
- 4Place meat on a cooking rack, fat side up, in a shallow roasting pan. Do not place meat in a cooking bag, nor place a cover of any kind over the meat.
- 5Roast at 350, for 18-24 minutes per pound. Medium-rare (145 degrees final internal temperature), medium (155 degrees internal temperature), and well-done (165 degrees internal temperature).
- 7Over cooking meat will dry it out, and toughen it.
- 8Internal temperature of meat will continue to raise 5 more degrees during standing time.
- 10Allow roast to stand 15-20 minutes before carving.
- 11Proper carving will make meat more tender.
- 12Slice across the grain of meat.
- 13Serve with horseradish and au jus, as desired.
- 14Au Jus:.
- 15Remove meat from pan, and drain off excess fat.
- 16Place pan on top of stove, and add onions. Cook and stir over medium heat 3-5 minutes.
- 17Add broth. Stir until meat juices attached to pan are dissolved.
- 18Continue to simmer until liquid is reduced to desired strength.
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Nutritional Facts for Sue's Perfect Prime Rib
Serving Size: 1 (49 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1663.3
- Calories from Fat 1343
- Total Fat 149.2 g
- Saturated Fat 62.2 g
- Cholesterol 331.3 mg
- Sodium 965.9 mg
- Total Carbohydrate 2.1 g
- Dietary Fiber 0.3 g
- Sugars 0.4 g
- Protein 72.9 g
The following items or measurements are not included: