By Kittencalskitchen on January 25, 2004
Photo by CountryLady
Photo by CountryLady
"NOTE...THE INTERNAL TEMPERATURE NOT THE TIME IS YOUR BEST GUARANTEE FOR DONENESS so for a perfectly cooked prime rib roast invest in a meat thermometer and you will never go wrong with this recipe! --- if desired you may omit the au jus and just serve the roast, I prefer to make the au jus especially if I am serving this at a holiday table --- use nothing else but only fresh garlic, a little salt and lots of fresh ground black pepper for this or you could use 1 teaspoon garlic salt, using any other spices will take away the flavor, nothing else is needed --- cooking on very high heat then reducing the temperature will seal in all the meat juices to produce the most tender and flavorful prime rib, this actually is the method that a lot of the higher end restaurants use to make there prime rib and is the method I always use when I make prime rib roast at my home --- the cooking time stated on the recipe is for a 3-4 pound prime rib, you can use this method for a larger prime rib and increase the cooking time please see bottom of directions --- for a perfectly cooked prime rib roast a meat thermometer inserted in the roast should read about 140 degrees for medium-rare doneness, it is advised not to cook prime rib more that medium-rare ----- using more that the specified amount of salt will draw out the juices from the roast, you could add a little more but it is best to salt the meat after it is cooked, using a minimum amount of salt will insure a juicy tender prime rib roast, 1 teaspoon or less of salt will be fine, remember to remove your roast from the fridge about 2 hours before cooking --- also see my Fantastic Never-Fail Pan Yorkshire Pudding this is a must served with prime rib!"
Serving Size: 1 (248 g)
Servings Per Recipe: 6
"I have to admit I was terrified of making a prime rib because it is such an expensive piece of meat and did not want to screw it up but I'm so glad I did because THIS WAS AMAZING! So moist, delicious, and FULL of flavor!!! You never dissapoint, Kittencal!!!!"
"I used this recipe for a small rib roast I bought. It was my first roast ever made! I used minced garlic and stuck it into about 7 different holes in the roast. I did not have a shallow roasting pan, so used a regular one. Also did not have a rack to place the roast up on. I added about 1/4 inch of water to the pan. I cooked the roast at 450 first then 350 for about 35 minutes, and the meat temp was at 150F. I was afraid I had over cooked the roast. But I let it sit like instructed and when I cut into it, it was PERFECT! Nice and rare, and tender. Excellent recipe!!! Will make again."
"This is a no fail recipe....turns out perfect everytime! I am not afraid to fix prime rib roast since I now have a perfect recipe! I usually fix this when I want to impress my dinner guests."
"This made for a perfect Christmas Day Dinner for my Daughter and myself, Kitten !! This was perfection on a plate. Oh so tender and juicy with such a delicious flavor. The roast had a perfect amount of fat that I loved. I was very generous with the garlic cloves, I am sure I used all 8 or perhaps 10. When I opened my fridge in the morning after it being in there overnight all I smelled was garlic, maybe I should of put it in a ziplock bag in the fridge. I was so impressed on how easy it was to prepare and cook. Although I realize now I need to buy a new meat thermometer.. I think it was off a little bit, but it still worked out great. The au jus was such a wonderful addition to this dish, which my DD loved over her mashed potatoes. Thanks so much for recommending this recipe Kitten, it was the best ... A definite keeper that I will make again soon.."
"This turned out awesome............Can I come live at your house?"
"This is an excellent recipe for Prime Rib Recipe.. The flavours are amazing. I have made it a few times now and I always get rave reviews. I will continue to follow your recipe. I have to say that the salt an pepper seasoning is the best way to go. I have family who smother their prime rib with BBQ sauce though it is good the flavour of the meat is a little lost in the overpowering taste of the sauce. Thank you for another excellent recipe"
"This is a fabulous yet fairly simple recipe. This was my first time cooking a ribeye roast. I used a meat thermometer and took it out when it read 130, but it kept cooking more than I wanted it to and was more done than I would have liked. That may be my thermometer, I need to test it, or take it out sooner next time. But the meat was tender and tasty and impressive, and the very middle of the roast was pink and perfect."
"Excellent recipe. I have made this many times, and it has come out perfect each time. I love your recipes Kittencal."
"Yep another winner from Carol!<br/>This was our 1st time w/a prime rib roast...OMG we could eat this once a month. <br/>The price dropped after Christmas, so I purchased another one for the freezer.<br/>Funny thing is-my DH was surfing on the net for the perfect recipe.. and 'he' ended up at this site. After reviewing many recipes.. I did one of those fake coughs "Kittencal" cough "Kittencal" Yep it was my Dh's idea to choose your wonderful recipe...not!<br/>Thank You so much for sharing, yet again a wonderful recipe!"
"and for your info, 130 is medium rare and 140 is medium well. 120 is rare"
"This was the worst prime rib I've ever had. The taste was just plain weird!"
"I was using this recipe mainly as a guide for cooking times. I did not use the garlic cloves. I used salt, pepper, Lawry's seasoned salt, and a little garlic powder. Mine needed a little more cooking time to get to up to temperature. But it turned out perfect. Barely pink. Very tender. Melt in your mouth."
"Great recipe. I bought a great five pound prime rib (2 ribs serving 4 people) from my local butcher. Pretty pricey, but so worth it. Instead of inserting cloves of garlic into the meat the night before (I totally forgot), I heated up 2 tbsps of extra virgin olive oil along with six cloves of garlic (with skin), once the oil was infused with the garlic (you will smell the garlic/do not let it burn), I bumped up the heat, and seared three sides of the meat (couldn't do four since, it was all bone) and let all sides get crispy. Let it crisp up, do not move it too much, once you see a thin layer of shinniness on the seared side, you know its ready to flip. The rest of the recipe was followed to a T. Very flavorful, served it with Ina Garten's horseradish sauce (which I will be posting shortly). Thank you Kittencal for yet another great recipe."
"Thank you for a flawless recipe :)"
"For me, this cooking method has been the easiest and most delicious. I will continue to use this recipe and cooking method for every roast in the future. Many, many compliments from my guests on my cooking skills as well. This recipe and method of cooking never failed to turn out a perfectly medium-rare roast. Thank you so much for sharing!"
"I actually couldn't bring myself to eat this because the meat was so rare and fatty... but everyone else said it was a perfect roast. So I'm passing on their five-star reviews to you! I will say, however, that the au jus was awesome and tasted great with the Yorkshire puddings I made :)"
"Kittencal has done it again. Made this the other night and it was WONDERFUL. Easy and so flavorful. I followed your directions to the T. Perfect. Thank you. You need to make a cookbook. Put me on the list for first in line."
"The title says it all. It really was perfect. This turned out so juicy and tender. Thankyou for posting such and easy mouthwatering recipe."
"I made this using a 2lb Fillet Roast, boneless. It was moist, flavorful, and the accompanying au-jus was excellent. This recipe can be used on several different roast cuts. I followed the instructions of cooking at 450, then reducing the temp down. The only thing I did different was seared the meat earlier in the day and it sat in the fridge until I took out and left on counter for an hour. Kittencal, thanks for sharing this great recipe."