Prime Rib for 4


  • 4-5 bone Prime Rib
  • 3 tbsp. extra virgin olive oil+ 2 tbsp. for searing pan
  • 3 tbsp. coarse kosher salt
  • 3 tbsp. freshly ground black pepper
  • 2 cloves garlic (fine minced or grated)
  1. Before roasting remove roast from refrigeration, trim excess( use your personal judgement) fat from edges of roast. Rub with olive oil, salt and pepper and allow to stand at room temperature for at least 30 minutes.
  2. Heat 2 tbsp. olive oil in a large roasting pan, sear Prime Rib on all sides.
  3. Remove roast and add a rack to roaster to raise meat off pan bottom.  Insert meat thermometer in center of fleshy part of roast, not touching bone.  (Caution: handle hot roast carefully so as not to risk burns to yourself or others!)
  4. Smear garlic on seared meat and return roast to rack in roasting pan
  5. Roast in 300° F oven until internal temperature reaches 130° (For medium rare, 135° for medium.)  NOTE:  Carry-over cooking will continue after roast has been removed from the oven and longer cooking often results in outer ribs of the roast being over done.
  6. Remove roasted meat to a serving platter or carving board and cover to keep hot while allowing the meat to “rest” to redistribute juices.
  7. Deglaze roasting pan with * 1/2 cup of good red wine then add 1 cup of beef stock and bring to a boil, reducing to desired strength.  Taste, adjust seasonings, and serve with the roast.  (*Wine deglazing is optional, if desired, use beef stock only, but add 1 tablespoon of Worcestershire sauce.)
  8. Slice in thick slabs, cutting between the bones and serve au jus with extra au jus along side.

©Barbara Ziegler/BAPantryGourmet 2013 All Rights Reserved

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