Cooking Perfect Prime Rib - Standing Rib Roast - Rib Roast
How To Cook Prime Rib - Prime Rib Roast Recipe - Standing Rib Roast Recipe

Home | Recipe Indexes | Dinner Party Menus | Food History | Diet - Health - Beauty

Perfect Prime Rib Roast Recipe - How To Cook Prime Rib Roast:

standing rib roast

Recipe Type: Beef, Prime Rib, Wine, Horseradish Sauces, Yorkshire Pudding, Beef Au Jus - Au Jus Beef Juice
Yields: serves many
Prep time: 15 min
Bake time: 3 hr

Ingredients:

Prime Rib Roast (standing rib roast), at room temperature (very important)
2 tablespoons butter, room temperature

Directions:

Preheat oven to 450 degrees F.

Pat the room-temperature standing rib roast (prime rib roast) dry with paper towels or napkins. Smear the cut ends only of the roast with the butter.

Do NOT salt the outside of your prime rib roast, as salt draws out moisture from the meat while cooking. You can use other seasonings, if desired, but I find it is not necessary. I know that some people do salt their prime rib roast before cooking, but trust me and don't salt - the result will be a juicy, delicious roast to serve your family and guests!

Place the roast, ribs down or fat side up, in a heavy stainless-steel Roasting Pan or other metal roasting pan. NOTE: Select a roasting pan that has sides at least 3-inches deep. (I do not recommend using nonstick pans, as these pans yield fewer of the cooked-on bits that make the tasty au jus juice or gravy.) The rib bones are a natural rack; you won’t need a metal one.

Sear the rib roast (prime rib) for 15 minutes at the higher oven temperature (450 degrees F.), then turn the oven to the lower temperature (325 degrees F.) for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. Do Not Cover the roast.

About 45 minutes before the estimated end of the roasting (bake) time, begin checking the internal temperature (use a good instant-read digital meat thermometer). NOTE: Play it safe and start checking early, as you don't want anything to go wrong. This is even more important if you are adjusting for High Altitude Baking.

NOTE: If you ignore every other bit of advice I've given, please pay attention to this - For a perfectly cooked rib roast, invest in a good meat thermometer. Internal temperature, not time, is the best test for doneness and you don't want to blow this meal!

When checking the temperature of your prime rib roast, insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone. Cook until rib roast reaches an internal temperature of 120 degrees F. (or your desired temperature).

Remove from oven, cover loosely with aluminum foil, and let sit approximately 15 to 20 minutes. NOTE: Cutting into the meat too early will cause a significant loss of juice. Do not skip the resting stage.

Residual Heat or Carry-Over Cooking:

Residual Heat or Carry-Over Cooking: Remember, the rib roast will continue to cook as it sets. The temperature will rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes.

If allowed to rest as long as an hour, the temperature will rise even higher. So, pay attention to how long you let the cooked prime rib roast sit.

Definition: Carry-over cooking is caused by residual heat transferring from the hotter exterior of the meat to the cooler center. As a general rule, the larger and thicker the cut of meat, and the higher the cooking temperature, the more residual heat will be in the meat, and the more the internal temperature will rise during resting due to carry-over cooking. This means the meat must be removed from the heat at an internal temperature lower than your desired final internal temperature, allowing the residual heat to finish the cooking.

Using a Convection Oven:

Using a convection oven can cut as much as 25% off the cooking times listed for the regular oven. It is also easier for your roast to dry out and cook too much in the convection oven. Watch the roast carefully and please use a cooking thermometer to know when the roast is done and should be taken out of the oven.

Holding Cooked Rib Roast:

To hold cooked roast until serving time, immediately turn off the oven and leave door ajar after removing roast.
Let roast sit 15 minutes on counter and then return roast to the oven, door closed, for up to an hour or even 2 hours for the biggest roasts.
Check the temperature every 15 minutes. If will rise approximately 10° F at first, then gradually subside.

What Size of Prime Rib/Standing Rib Roast to Buy?

A full prime rib/standing rib roast is seven (7) ribs, close to 15 to 18 pounds, and enough to feed a crowd of 14 or more people (depending on how big of eaters they are). The term "standing" means the bones are included in the roast, thus the roast can stand by itself. A rib roast comprises of seven ribs starting from the shoulder (chuck) down the back to the loin.

For a generous serving of roast, figure on two people per rib. That means if you plan to serve:

six (6) people - three (3) rib roast
eight (8) people - four (4) rib roast
ten (10) people - five (5) rib roast
twelve (12) people - six (6) rib roast
fourteen (14) people - seven (7) rib roast

Don't even bother with less than a three-rib roast, any less than that is not a roast but rather a thick steak and would be better treated as such.

How To Purchase A Prime Rib Roast:

Photo by Elijah, Brooklyn NY

Jeff Altzner, Melbourne, FL

Important Tips:

First of all, let’s dispel a common myth: The term prime rib does not necessarily indicate a rib roast is prime grade, and in most cases, it probably is not. Prime is an official USDA designation of grade and few supermarkets display this elite grade of beef because of its high cost relative to other grades. Prime Rib has become more a style of cooking the meat than of the quality of the cut. This is also why you rarely see this cut labeled as Prime Rib at the supermarket but rather as Beef Bone-In Rib Roast because the USDA requires that a cut of beef must be officially graded as Prime before it can be so labeled.

Insisting you get a rib roast that is actually Prime grade is well worth the effort. Less than 2% of all industry beef merits this designation from the USDA. You will likely have to ask your butcher to special order a true Prime grade rib roast for your occasion, but when the forks hit the plate, your family and guests will notice the difference and then some!

One universal truth of the meat world is that fat means flavor! But of course, many prefer a leaner cut, and the whole beef rib (where rib roasts are portioned) was kind enough to offer both. The whole piece is divided roughly in half, a large end and a small end. The large end is defined by the presence of more fat pockets throughout the meat, while small end rib roasts contain a single, intact muscle and are leaner.

Whether one is better than the other is really never more than a matter of personal taste and how much fat your diet will tolerate. In choosing between them and determining which will better suit your palate, it may help some of you to know that the small end is where a butcher produces boneless rib eye steaks, and the large end yields Delmonico steaks.

A whole standing rib roast (prime rib roast) consists of ribs 6 through 12. Most GOOD butchers recommend that you request a rib roast from the small end toward the back of the rib section, which is leaner and gives you more meat for your dollar. This cut is referred to as the first cut, the loin end, or sometimes the small end, because the meat and ribs get larger as they move up toward the shoulder.

I do NOT recommend purchasing a boneless rib roast, as roasting with the bones adds flavor. But, if you do purchase a boneless prime rib roast, cook using the same guidelines as a roast with ribs. Usually the weight is figured without the bones. If in doubt, weight your roast before cooking it.

Be sure and check the date the prime rib was packaged. This is an indicator as to how long it has been sitting around in the store. Look at the color of the prime rib; it should have a bright red color and no dry or brown edges. Check for any damage to the packaging and wrapping.

Have the butcher cut off the chine bones from the bottom of the roast and the rib bones from the meat just along the bone line but do not discard them. They can be cut off in separate pieces or the chine bones can be cut off as one piece with the rib bones. Have the meat placed back on the rib bones and wrap them along with the chine bones to take home to cook along with the roast. NOTE: Having the bones cut away from the meat before cooking will make carving the finished prime rib a lot easier.

Optional - Dry Aging the Roast:

dry-aged prime rib roast This is optional, but if you have the time and the space in your refrigerator, you can dry age the rib roast for several days to bring out additional flavor and produce a more buttery texture in prime rib roast (aging allows the natural enzymes to break down some of protein in the meat).

Dry-aged beef can be expensive to purchase and hard to come by. Some top-quality butchers will offer already dry-aged roasts for sell. If you can find one and can afford one (as they are pricey), purchase the roast. This will cost your more, so the decision is yours

A food safety note: Home refrigerators aren’t as consistent or as cold as commercial meat lockers. Before aging meat at home, get a Refrigerator Thermometer and be sure your refrigerator is set below 40°F.

How to dry-age beef at home - The good news is that you can dry-age beef at home:

Only the top grades of beef can be dry aged successfully. Use USDA Prime or USDA Choice from the best meat source in your area. Buy a whole prime rib roast, rib-eye roast, or loin strip. You cannot age individual steaks. Unwrap the beef (do not trim), rinse it well with cold water, allow the meat to drain, and pat then pat the meat dry with paper towels.

Wrap the roast loosely in a triple layer of immaculately clean cheesecloth or plain white cotton dish towels (this will help to draw moisture away from the meat) and set it on a rack over a rimmed baking sheet or other tray. Place the wrapped roast on the bottom shelf of the refrigerator (which is the coldest spot in your refrigerator). Refrigerate for 7 to 10 days (the longer the beef ages, the tastier it gets). After the first day, carefully unwrap and then rewrap with the same cheesecloth to keep the cloth fibers from sticking to the meat.

When ready to roast, unwrap the meat and, with a sharp knife, shave off and discard the hard, dried outer layer of the meat. Shave away any dried areas of fat, too, but leave behind as much of the good fat as possible. NOTE: There can be much waste as the dried and sometimes moldy meat needs to be trimmed away before cooking and eating it. Roast whole or cut into steaks.

Prime Rib Cooking Chart:

The chart below is only a guide. You must rely on an accurate Meat Thermometer and start taking temperatures about 45 minutes before the end of the estimated roast time.

Reminder: Instant read thermometers are not meant to be left in the roast during the cooking process.

What constitutes rare and medium-rare cooked meat?

To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins at 120 degrees F. and starts to become medium rare at 125 to 130 degrees F. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Also learn How To Test and Calibrate a Cooking or Meat Thermometer.

Approximate Weight

Oven Temperature

Total Estimated Time Only

Meat Thermometer Reading (Rare)

2 ribs

4 to 5 pounds

450 deg/325 deg F

60 to 70 minutes

120 degrees F

3 ribs

7 to 8.5 pounds

450 deg/325 deg F

1 1/2 to 1 3/4 hours

120 degrees F

4 ribs

9 to 10.5 pounds

450 deg/325 deg F

1 3/4 to 2 1/4 hours

120 degrees F

5 ribs

11 to 13.5 pounds

450 deg/325 deg F

2 1/4 to 2 3/4 hours

120 degrees F

6 ribs

14 to 16 pounds

450 deg/325 deg F

3 to 3 1/4 hours

120 degrees F

7 ribs

16 to 18.5 pounds

450 deg/325 deg F

3 1/4 to 4 hours

120 degrees F

How To Check Oven Temperature - Oven temperatures are not always correct. In fact, they can often be off by 25°F to 50°F. The will seriously affect the baking time of your prime rib (standing rib roast). To check the temperature of your oven, place an oven thermometer on the center rack and heat the oven for 15 minutes at 350°F. If, after 15 minutes, the oven temperature reads higher or lower than your oven setting, adjust your oven setting for your prime rib baking and for all your future baking.

Beef Roast Cooking Temperatures
Rare	120 to 125 degrees F	center is bright red, pinkish toward the exterior portion
Medium Rare	130 to 135 degrees F	center is very pink, slightly brown toward the exterior portion
Medium	140 to 145 degrees F	center is light pink, outer portion is brown
Medium Well	150 to 155 degrees F	not pink
Well Done	160 degrees F and above	meat is uniformly brown throughout

High Altitude Baking:

Above 2,500 feet, the atmosphere becomes much drier. The air has less oxygen and atmospheric pressure, so cooking takes longer. Use the sea-level time and temperature guidelines when oven-roasting beef, as oven temperatures are not affected by altitude changes.

Allow additional cooking time for your prime rib roast at high altitude. I can not give you the exact cooking time. A food thermometer is the only way to measure whether your roast has reached a safe internal temperature. In a high altitude environment, it is easy to overcook meat.

prime rib roast

Beef Recipes:

Beef Recipes using various cuts of beef.

Prime Rib Roast with Balsamic Glaze

Standing Rib Roast with Rosemary-Thyme Crust

Prime Rib Dinner Menu Ideas:

Prime Rib Dinner (seven-course dinner)

Prime Rib Dinner (Thanksgiving Dinner and/or Christmas Dinner)

Prime Rib (Standing Rib Roast) Christmas Dinner
(five-course dinner)

Definition of Prime Rib:

A tender cut of beef taken from the rib primal. A Prime Rib Roast is also often referred to as "Standing Rib Roast." It is very tender, flavorful, and expensive.

A slice of uncooked prime rib roast is really a "rib steak" which includes the "rib eye" portion.

Does the grade of the meat make much of a difference?

You bet it does - The better the grade of beef, the less you have to do to it! The higher the USDA grade, the more you'll pay.

Grading Cuts of Beef:

Many people have the mistaken idea that the term "Prime Rib" refers to a roast that is graded "Prime" when actually the name has nothing to do with the grade or quality. Most of the roasts sold in supermarkets that are named "Prime Rib" are graded "Choice". Prime rib roasts that are graded "Prime" are usually available only to restaurants or through a special order with a butcher.

The USDA's grading system gives a good way to assess quality. The grading designations are largely determined by the amount of visible fat that's streaked throughout the muscle tissue, called marbling. Beef that's richly marbled gets a higher grade; it's more tender, juicy, and flavorful because the intramuscular fat melts and bastes the flesh during cooking. Also, since fat insulates, marbling provides some insurance against overcooking.

Prime - The highest grade in the U.S. meat grading system. Prime has the most marbling and is produced in limited quantities. Prime beef is most commonly sold in fine restaurants, specialty meat markets and is exported to upscale restaurants in foreign countries.

Choice - Choice has less marbling than Prime but more than Select. It is typically found in the service meat case at your local grocery store.

Select - Select has the least amount of marbling of the top three grades, making it leaner but possibly less tender, juicy or flavorful than Prime or Choice. Select is most commonly found in the self-service meat case at your local grocery store. Not recommended for top-quality steaks.

Beware of marketing deceptions where some grocery stores or supermarkets may try to fool an unsuspecting consumer by using the words "prime" and "choice" without being attached with the official "USDA shield." Unless prime and choice carries the USDA label, what you are buying may not be the real thing.

How To Make Prime Rib Gravy:

Remember - Gravy is different than Au Jus Juice (see Au Jus Juice below).

After the prime rib roast (standing rib) is done roasting, remove from the oven and remove from the roasting pan.

Place the cooked prime rib on a large Meat Cutting Board with a well at one end to hold the juice.

Place roasting pan over two (2) burners on stove over medium heat (always make the gravy in the same pan you used to roast the prime rib roast).

Skim and discard any excess fat from the juices in the roasting pan. Using a heavy spoon, scrape all the dark drippings and any crunchy bits from the sides and bottom of roasting pan. These are what add great flavor and a nice rich color to the gravy.

FOR EACH 2 CUPS OF GRAVY DESIRED:

Use 3 tablespoons liquid fat (fat is in the drippings left in the bottom of your roasting pan)

3 tablespoons all-purpose flour

2 cups of liquid
(meat juices/drippings, or broth, vegetable juice, bouillon, wine, and/or water)

In a separate container with a lid, shake together all-purpose flour and about 2 cups cool water. This is called a slurry. Adding the thickener (flour) in this way helps to prevent lumps from forming.

Once the drippings in the pan are lightly bubbling, slowly add the slurry mixture to the gravy pan, stirring constantly with a wire whisk. If it starts to thicken, immediately stop adding the remaining slurry. You may not need to use all the slurry, depending on how much or little drippings were left in the roasting pan.

If lumps do develop, you should be able to use a wire whisk to remove them. If all else fails and you can't remove the lumps, just place mixture in your blender or food processor and process until smooth.

If you gravy is to thick, add additional liquid, stirring constantly. Season to taste with salt and pepper.

Gravy is greasy - A Fat Separator should eliminate this problem. If you discover that your gravy is oily toward the end of its preparation, skim off as much fat as possible with a wide-bowled spoon or a Fat Separator.

Gravy is doughy - Make sure the flour in the gravy has been cooked long enough.

When the flour is added to the pan drippings, whisk constantly while the mixture cooks until it turns a deep golden brown and smells nutty. If the gravy tastes floury when you’re almost finished, turn up the heat to maintain a rapid simmer for several minutes; then thin it again with more stock or water if necessary.

Lumpy gravy - If gravy has lumps, strain gravy just before serving, using a fine sieve; discard solids.

Another method (my favorite way) is to place the lumpy gravy in your food processor or blender and process until smooth.

Leftovers:

French Dip Sandwich

Use any left over Prime Rib and Au Jus for making French Dip Sandwiches for your family the next day. So good!

How To Prepare Prime Rib Roast:
Photos in this section by Perrin Kliot, Berkerley, CA.

Previously Frozen: If your prime rib roast is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator about 2 to 4 hours before cooking to let it come to room temperature. Depending on the size of your roast, the time to come to room temperature may vary. I can't give you an exact time on this. Use your best judgment!

Room Temperature: To cook evenly, the roast must not be cold - let it stand at room temperature, loosely covered, for about 2 to 4 hours. This time can vary depending on how big or small your roast is. I can't give you an exact time on this. If you don't let the roast come to room temperature, if will take longer to cook your roast, your roast won't cook evenly, and you'll end up with well-done slices on the end and raw meat in the center. Use your best judgment on room temperature times!

Tying Up Prime Rib: It is important to tie the prime rib before roasting. If left untied, the outer layer of meat will pull away from the rib-eye muscle and overcook. To prevent this problem, tie the roast a both ends, running the cooking twine parallel to the bone. Most butchers will tie your rib roast for you - so ask the butcher!

Trim roast of excess fat, but not the thin layer of fat the butcher leaves on the roast to protect and baste it while it cooks. Excess fat means any fat more than one (1) inch thick. The fat provides the flavor and what you are paying for with prime rib, so leave it on.

It is important to tie the prime rib before roasting. If left untied, the outer layer of meat will pull away from the rib-eye muscle and overcook. You can cut the ribs away from the meat leaving only the bottom portion connected before tying, this makes it much easier to remove the strings after cooking. Most butchers will cut and tie your rib roast for you.

Tie the roast at both ends, running the cooking twine parallel to the bone. Tie the meat to the rib bones and include the chine bones at the bottom of the prime rib roast. Tie around the meat and ribs in between the bones on each end, making sure to tie the chine bones to the meat also. Also tie around the meat and bones in the center of the prime rib.

How To Carve Prime Rib Roast:

Use a long, thin, sharp knife. Sharpen you Carving Knife, if necessary, using either a sharpening rod or stone.

Steel Sharpening Rod - To use a Steel Sharpening Rod or Steel, pull the edge down and across the rod, holding the carving knife at a 22-degree angle. Repeat this process anywhere from 5 to 10 times.

Sharpening Stone (whetstones) - To use a Sharpening Stone (whetstones), hold the carving knife at a 10- to 15-degree angle to the stone. Push back and forth in smooth, steady strokes.

(1) Place the cooked prime rib on a large Meat Cutting Board with a well at one end to hold the juice. Remove the cooking twine that is tied around the roast.

(2) Use carving fork to hold roast in place. Turn the platter to where the rib bones are on your left, if you are right-handed, and on your right if you use your left hand to carve.

(3) Using your sharp carving knife, make one cut to slice off the chine or feather bones (the large-end bones) to sever meat from bones in one piece. Note: Save the bones for nibbling on later or for making delicious soup.

(4) Set roast cut-side down. Slice the meat across the grain to the thickness you prefer.

Photo by Debbie Yakita, Winter Park, Florida

Yorkshire Pudding:

A traditional English side dish to Prime Rib Roast is Yorkshire Pudding, a puffy pop-over like pastry. Yorkshire Puddings, fresh from the oven, should be well-risen and golden brown with a crisp exterior and soft middle.

Ingredients:

3/4 cup all-purpose flour
1/2 teaspoon salt
3 eggs, room temperature
3/4 cup milk, room temperature
1/2 cup pan drippings from roast prime rib of beef (beef juices and oil)*

* If you do not have enough pan drippings, add melted butter.

At least two (2) hours or overnight before you will need this Yorkshire Pudding batter, prepare the batter (minus pan drippings), and place in the refrigerator.

Yorkshire Pudding is cooked after you have taken your cooked prime rib roast out of the oven and you are letting it sit for the required resting period.

In a large bowl, sift together the flour and salt.

In another bowl, beat together the eggs and milk until light and foamy. Stir in the flour/salt mixture just until incorporated and smooth. NOTE: The batter will be like a very thin pancake batter.

Cover bowl with plastic wrap and refrigerate at least two (2) hours (for best results, refrigerate overnight).

Directions for Cooking Yorkshire Pudding:

Traditionally Yorkshire Pudding is made in one large dish or your meat roasting pan and cut into wedges. For individual servings, I have found it is much easier to prepare them in muffin tins or popover pans. You be the judge of how you would like to cook and serve them. See photos below.

After you take your cooked prime rib out of the oven, increase the oven temperature to 450 degrees F.

Pour the cooked prime rib meat drippings into your baking pan or muffin tins of choice. For a popover version, use popover pans or muffin pans, putting at least 1 teaspoon of meat drippings in the bottom of each well.

Place the pan or pans in your oven and get the drippings smoking hot (about 5 minutes). Carefully take the hot pan/pans out of the oven. NOTE: The fat in the popover or muffin tins should be almost smoking.

Remove the prepared cold batter from the refrigerator. Whisk the batter thoroughly to break down any lumps and add some additional air.

Quickly pour the batter into the hot pan/pans on top of the hot drippings. NOTE: If using popover or muffin pans, fill 1/3 full. The fat should sizzle when you pour the batter. Work quickly, so you don’t lose all the oven heat.

Put the pan back in oven and cook until puffed and dry, approximately 15 to 20 minutes. NOTE: Do not open the oven door during baking.

Remove from oven and serve hot with your Prime Rib Roast.

Makes approximately 6 individual popovers (depending on size of pans).

Also check out my web page on making Yorkshire Pudding.

popovers
Photo by Jay McCall
Popover Style

pan-style popovers
Roasting Pan Style

Au Jus Juice:

au just juice

Au Jus is a French term meaning "with juice." The term is used to describe the serving of meat, most often prime rib roast, surrounded in or served with a container of the natural juices that were produced as drippings while the meat was being cooked. It is not thick like a typical sauce or gravy.

While the cooked prime rib roast is standing or resting for the required resting period, make the "au jus" sauce.

IMPORTANT: Making Au Jus is more of a technique and not a recipe. You will have to do this by feel or guess work. It depends on how much juice is left in your pan (plus the juice from slicing the prime rib roast), and how many people you will be serving.

Add your beef broth and/or wine according to how much Au Jus you think you will need for each person being served. I wish I could give you exact directions, but it is impossible to have an exact recipe for this.

Ingredients:

Beef juices from cooked Prime Rib Roast
Beef broth/stock*
Red wine (of your choice)**

* The au jus will only be as good as your beef stock (and also the red wine you use), so it is recommended that you use homemade beef stock, if possible. If you must use canned stock, buy the best you can find, but forget about using salty, artificially-flavored bouillon cubes.

** I like to add some of the same red wine that I will be serving with the meal.

Directions:

Pour off all but 2 tablespoons of the fat (leaving the beef juices in the pan) from the roasting pan and discard the remaining fat (or reserve if making Yorkshire puddings).

Place the roasting pan on two (2) burners on medium heat. Add the beef stock and stir to release any browned bits in the pan. Add red wine of your choice.

Bring mixture to a boil and cook until the stock is slightly reduced, about 5 minutes. NOTE: Au jus is not thick like a typical sauce or gravy. Season to taste with salt and pepper.

Transfer to a gravy boat or serve in small individual containers for each guest.

Use any left over Prime Rib and Au Jus for making French Dip Sandwiches for your family the next day. So good!

Also check out my web page on making Beef Au Jus - Au Jus Beef Juice.

sliced prime rib

Sour Cream Horseradish Sauce:
This is my favorite sauce to use with prime rib.

horseradish sauce

Ingredients:

1/4 to 1/2 cup prepared horseradish (according to your taste)
1 pint (2 cups) sour cream
2 tablespoons fresh-squeezed lemon juice
1 teaspoon salt

Directions:

In a medium-sized bowl, combine horseradish, sour cream, lemon juice, and salt; thoroughly mix. Refrigerate until ready to serve.

NOTE: Can be made 2 days in advance. Cover and refrigerate.

To serve, pass the horseradish sauce on the side.

Makes approximately 2 1/2 cups.

Garlic Blue Cheese Sauce:

Ingredients:

3/4 cup heavy cream
1 medium garlic clove, thinly sliced
6 ounces blue cheese, crumbled
Freshly ground black pepper

Directions:

In a medium-sized saucepan over medium-high heat, bring cream and garlic just to a boil. Lower heat and simmer until the cream coats the back of a spoon, approximately 5 to 10 minutes. Remove from heat.

Stir in the crumbled blue cheese. Season to taste with the pepper.

NOTE: Can be made 2 days in advance. Cover and refrigerate. Bring to room temperature before serving.

To serve, pass the Garlic Blue Cheese Sauce on the side.

Makes approximately 2 cups.

Apple Horseradish Sauce Cream:
(low fat version)

Ingredients:

1/4 cup grated tart apple
1/4 low-fat plain yogurt
1/4 cup light mayonnaise
1 teaspoon Dijon mustard
1 tablespoons prepared horseradish

Directions:

In a medium-sized bowl, combine apple, yogurt, mayonnaise, Dijon mustard, and horseradish.

NOTE: Can be made 2 days in advance. Cover and refrigerate.

Makes approximately 2 1/2 cups.

I welcome your photos and comments on cooking your Prime Rib Roast. Contact Linda Stradley.

2011 Comments from readers:

I wanted to thank you so very much for your valued information and the sharing of it for all of the "home cooks." Thanks to you, my beautiful dinner was a success. Not to mention my New Year's Eve party. What a wonderful gift you have given to all of us. I truly appreciate it and again, thank you from the bottom of my heart......Happy New Year! - Fondly, Sheryl Santoro, (1/10/12)

I have cooked prime rib many times before, but wanted to comment on this web page. It's perfect for the beginner with it's clear, concise, step-by-step instructions as well as skilled cooks (especially those like me who have never been able to successfully manage the popover part of this meal)! The rib roast was a hit during our holiday party. The instructions to omit salting the roast (which is typical ingredient in other prime rib recipes) really made a difference! Great web site and advice. I will pass it on to my fellow foodies! - Dorsey DeMaster, Louisville, KY (12/28/11)

Your prime rib page is absolutely brilliant! You've probably heard this before, but I think it would be incredible to have this in a handy, paged format that could include all of the variations and the droolingly great photographs. It would be great as a PDF or maybe as an app for a tablet, like the iPad. Maybe one of your fans might have the computer skills to pull this off - I'd pay for it in a heartbeat. In the meantime I can't wait for the next occasion to cook this wonderful cut of beef using the incredibly useful instructions that you've been so generous in sharing. Thank you so much! - Harry Marks, Pebble Beach, California (12/27/11)

Cooking Prime Rib in a Roaster Oven:

Question:
Can I cook a standing rib roast in a roaster oven? I want to reserve my actual oven for rest of the meal items, but don't want to ruin this nice roast. - Robin Hall (12/28/11)

Answer:
Yes you can. As I have never done this before, I can't give you any advice except to use a cooking thermometer to determine when your prime rib roast is done. I would appreciate if you would share with me any notes you take on doing this technique. Your photos are also welcome. - Linda Stradley

Feedback:
I actually found a review on line from someone who cooked a 9 pound (mine was about 8 pounds) in the roaster oven. I followed the instructions to the letter and we ended up with a beautiful roast!

Seasoned with a paste made of oil, thyme, sage, basil, rosemary, minced garlic, salt, and pepper.
I seared in oven on cookie sheet for 25 minutes at 500 degrees F.
Put in roaster oven at 225 degrees for about 2 1/2 hours. When internal temperature reached 140 degrees F., removed from roaster oven and tented with aluminum foil for 15 minutes to rest before carving (using the technique from your website).
Served with horseradish sauce! Was very good!!!

Thank you, thank you! I have used and followed your instructions on preparing and cooking my prime rib dinners for the past 3 years now and they have all turned out PERFECTLY!!! All of my guests ooh & ahh over that beautiful piece of beef. This year we tried a roast from the short end and the bones were quite a bit larger as the roast was too (I have only prepared 3-bone roast) and the roast was perfect. Again, thanks to your instructions, my daughter in law even took pictures to send to our son overseas. I am so grateful to have found your web site. I also use it for other recipes and will continue to do so. - Thank you, Carolyn Richardson, Spring Grove, PA (12/27/11)

I found your site a week before Christmas when I decided I would cook a roast. I am a relatively good cook but roasts had been outside my experience. I followed your directions to the tee with my 8 pound 30 day dry-aged prime rib roast and the results were excellent! The digital thermometer was the key, as you said. The only thing I would do differently is to buy one with a wire that can be left in the roast with the oven door closed. Toward the end I was taking it out every five minutes to make sure it didn't over cook. It went up exactly 9.5 degrees in the 15 minute resting period. Awesome! Everyone was impressed and ate way too much! Thanks again! - Elijah, Brooklyn NY (12/26/11)

Sadly before I realized that I wanted to write to you, everyone gobbled up the amazing prime rib and yorkshire puddings and I have no pictures. I do want to thank you so much for your amazing instructions. You should title it "How to be a hero on Christmas". This is the 3rd time I have followed your instructions and the 3rd time I have cooked a perfect roast. Thank you so much and have a great day!! - Ron, Southern California (12/25/11)

I have used this recipe several times. I live at 3500 feet and like the prime rib at about 135 to 140 internal temp. At my elevation it takes about 3.5 hours. However, I have smoked mine each time using either Peach or Plum wood. I smoke the roast about 45 min to and hour. I then sear it as you suggest. While I do lose a little moisture smoking, it is not enough to cause any dryness. Thank you for posting the recipe. - Earl and Ann Huff (12/25/11)

I found your site Tuesday and like others here, I have to tell you we had a wonderful dinner thanks to the great and easy to follow instructions you provided. Following your instructions, I was able to not only produce a perfectly cooked rib roast but the best au jus and horseradish sauce anyone could ever remember eating as well. Thank you for taking the time to share the step by step instructions that this first time rib roaster found very easy to follow. Merry Christmas to you and yours and thank you again. My only regret was not getting any pictures as our seven-bone roast looked perfect! - R Curtis, Surprise, Arizona (12/25/11)

My apologies for not writing sooner! Last Christmas my husband brought home a 6-bone, PRIME grade, prime rib roast. None of my recipes told how to deal with such a large roast. Your web site, instructions and pictures helped us make and serve The Best Prime Rib EVER!

My friends are still talking about it and have asked that we make it again this year! We ended up having to hold the meat for almost 1.5 hours and thanks to your great instructions, we knew what to do. It still came out a perfect medium-rare! I also think it's the first time we've ever properly carved the prime rib!

Cannot thank you enough for sharing your expertise! - M. Jarratt, Huntington Beach, CA (12/16/11)

I wanted to let you know that I have never cooked a prime rib before. I had 20 people over for Pre-Christmas dinner last year and followed your instructions and advice and everything came out PERFECTLY! Just about everyone I invited are self proclaimed ‘foodies’, can cook like you read about. I was very nervous about cooking for them. They RAVED about the meat and how fantastic it was. Thank you very much! I couldn’t have done it without you! This year, I am having 20 people over again and will be following your advice to the letter, and I’m not one bit worried about how things will turn out. It’ll be just as wonderful this year as last year. My biggest issue this year has been finding a Standing Rib Roast big enough. Costco has 18 pound bone-in prime rib – I was looking for a 20lb, but 18lbs will have to do. Thanks so much! You ROCK! - Tricia Majetich, Jeffersonville, Vermont (12/05/11)

I just wanted to let you know that this is the second Thanksgiving in a row that I've done prime rib-following your instructions. First year was perfect but this year, even more perfect because I purchased an aged (28 days) 7 rib prime rib roast from a butcher (last year, I bought it at Costco). Although I was hesitant to pay that much, I figured I'm sure it'll be well worth every dollar! All of my guests were in awe when they saw this and tasted it. I opted to make this rare to medium rare. Even for myself, who is not a steak eater, the meat was so moist and just heavenly! The only think left over where the bones! Sad to say that I have no leftover prime rib to look forward to - but that's okay. I'm happy as a clam that my splurge was worth it indeed!! Thank you for your simple but thorough instructions! BTW, just wanted to share a photo of my 'at a quick glance' of my time management of your process! - Marsha Brillantes, Mahwah, NJ (11/25/11)

I cooked this 10 pound beauty as instructed on your web page. The only variation was that I took the roast out at 130 degrees F. because the crowd I was feeding liked their meat medium-rare to medium. It is so easy and stress free to make a prime rib now! Thank You. - Jeff Altzner, Melbourne, FL (2/6/11)

I purchased a standing rib roast of seven (7) bones. It weighed in at 13 pounds. It was a small end, beautiful cut of well-marbled choice plus beef. I followed your instructions to a “T.” I took my meat out of the refrigerator at 10:30 a.m. and inserted my remote digital probe and got a core temperature of 34 degrees F. By the time I was ready to put the roast in the oven, it was up to 60 degrees F. I roasted the prime rib for 15 minutes at 450 degrees and then dropped the temperature down to 325 degrees as planned. I have to say, it was the best prime rib I have ever tasted. I did a garlic powder and black pepper rub. I took my roast out at 135 degrees and the temperature went up only 3 degrees. It was tender and juicy! I was also trying to minimize stress, so I just made the McCormick’s Au Jus. I also made your horseradish recipe, and it was a hit.

This morning, I got calls from guests thanking me for the wonderful day, but ALL commented that they have never had a better prime rib roast. Also the CDN remote digital thermometer allowed me to execute your instructions to perfection. I am glad I found your prime rib web page to lay it all our for me. I was confident in the process and the information that you supplied. Thank again Linda. – Jeff Altzner (12/26/10)

Thank you so very much for the wonderful website full of information for how to cook a standing rib roast! I had been searching the internet for directions because, although I love to cook and cook a lot, I had never prepared a prime rib. I was having a formal Christmas dinner for 8 guests and decided to take the plunge. Your information was perfect and so was the prime rib! What was particularly helpful were the guidelines for getting a rare roast, which 7 of my guests requested. (I would have left it in the oven to 140 degrees as was suggested everywhere else on the internet). I roasted the meat to about 125 degrees and it was beautiful. I also did not know that I shouldn't salt the meat, to rub it with butter, not to use a rack, and to sear the meat at 450 degrees. My guests loved the meal and there was hardly a bite left on any plate. The only thing I did differently from your suggestions was that about ½ way through the roasting process, I added a small can of beef stock. When the meat was cooked, I prepared the au jus as you suggested and it was delicious.

I made my own rub, which I will share with you: Into about 1/3 jar of Mrs. Dash Original seasonings, I added 1/4 teaspoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/2 teaspoon sea salt. I shook all of this together and then sprinkled some on the buttered roast and saved the rest. Thank you again for the wonderful information, the helpful photos, and for creating something that is so very user friendly. I hope your holiday meal was wonderful too! - Mary Rose, Longwood, Florida (1/9/11)

Thank you so much for your web site. I have had a great deal of anxiety about cooking for company and much more anxiety about cooking an expensive piece of meat.

After reading your article(s) on preparing and cooking the prime rib (and the extras like Yorkshire Pudding), I dove into the project with confidence. I followed the instructions perfectly - from the buying of the meat, the prep (tying it) and using a good thermometer. The results were amazing. We had one of the best New Year's Day meals we have ever had. At first I thought it was just my opinion that the meal was good, however, the compliments were overwhelming - compliments for taste and presentation too. I will be making this again! Thanks again for your website. - Jay McCall, Las Vegas, NV (1/6/11)

I read this web site front to back and then dove into cooking my first prime rib. We had 8 people coming over for Christmas dinner. I bought my rib from Costco (USDA Choice), a 22 pound whole prime-rib. I seared it for 20 minutes at 425 degrees then reduced the temp to 325 degrees. I put a meat thermometer about 1/3 of the way to the middle, so if I did error, it would be on the rare side and not the over-cooked side. We live in Tucson, AZ , elevation 3,000 feet, so I didn't know how much that would affect the cooking time. I removed the rib roast from the fridge and let warm to room temp for a full 4 hours (the center was still around 55 degrees vs. actual room temperature of 70 degrees. I cooked the rib for four hours and pulled it when the reading reached exactly 120 degrees F. I let it stand for 30 minutes and the temperature reached 130 degrees before I cut it.

Results: Everyone wanted to know exactly what I did because they couldn't believe how great it turned out. I cant thank you enough for all the information. When you pay $130 for a 22 pound piece of beef, you don't get a second chance. Home Run! - Forever Grateful - Troy, Phoenix, AZ (1/5/2011)

2010 Comments from readers:

Thank you for the excellent information on how to purchase, store, prepare, cook, carve, and serve a prime rib. Thanks to the thoughtful details you have provided, we prepared our first one for Christmas dinner this year (5 ribs) with minimal anxiety. Prior to finding your information we were worried about ruining a costly product and disappointing our guests from Texas who "know their beef". The roast turned out perfectly to our delight and that of our guests. Never again will we wrestle with a Christmas turkey, we are a prime rib family now! With gratitude and best wishes for the New Year. - Stephanie Murphy, La Mesa, California (12/31/10)

Thanks for all the great hints. Christmas dinner was a total success and I think my husband squealed when he saw the perfect color when he cut into it! Statistics: 7-Rib Roast - 20 lbs - Dry aged for 8 days (thank goodness, because its original did not fit in the original pan, but after the dry aging process it did) - 120 degrees F. - PERFECTO! - Sara Snuggerud, Sioux Falls, SD (12/29/10)

I can't even begin to thank you enough for making such an intimidating recipe so easy. It may be the price or the total mass of food I was about to "waste" should I have gotten it wrong. Let me tell you, I stuck to your recipe verbatim and everything came out wonderful! I have never attempted such a large undertaking in the kitchen before (I have made Thanksgiving dinner for 25 people, sushi for hours on end, and even a soufflé for my in-laws). None of those were as imposing as this dinner.

I ordered two full roasts from the local meat dept. at the grocery store. One was a little over 16 lbs, one a little under. I had to re-arrange the racks in the oven to make both pans fit but, not before I had to trim off one entire rib (about 1 1/2 inch thick steaks) in order to even fit the roasts in the pans. Don't get me wrong, I'm not complaining about a couple of big rib eye steaks in the freezer! I was concerned about having enough after taking "so much" away. I was also concerned about cooking two at the same time and what effect that may have on cooking time.

At which point I basted and periodically switched lower roast and upper roast to make sure one wasn't getting done faster or un-evenly. I basted nearly ever 1/2 hour at least and after 2 1/2 hours I started checking the temperature every 15 minutes. On the second temperature check, the thermometer read 133 degrees, and I was worried I has missed my mark. The second roast read 140 degrees and I was scared out of my mind at this point. Not only had the temperature risen faster than expected (on both) we were ahead of schedule. I pulled everything out to rest and went to work on the gravy and Au Jus. I really wanted to serve the "perfect" mix of rare to medium slices of meat and, thankfully due to the size (I'm guessing) I was able to get just that. 30+ people served on time and with perfectly done prime rib.

We only attempt these big holiday dinners every so often mainly because we don't want to tempt fate after getting a perfect service like this one. The next time I assure you will be sooner and way less intimidating thanks to you! - Nick, Cardiff by the Sea, CA (12/28/2010)

Thank you so much for those great directions for the beef, complete with photos. Wonderful! They MADE our Christmas 2010. My husband had been the Christmas Chef and the expert Standing Rib/Yorkshire man. He died two years ago and the mantle fell to me. Last year's beef was leathery and disappointing, so I was pretty apprehensive about 2010. There are an overwhelming amount of different ideas for preparing that dinner out there in cyberspace, but your encouraging directions and photos made me bookmark it and make it the 'do or die' recipe for this year. SUCCESS! I followed your directions to the letter and our roast and Yorkshire were splendid. I had made Yorkshire before, mixing the ingredients at room temp; but never put them in the refrigerator before adding to the hot juices. AMAZING! I used a high sided steel pizza pan rather than my popover pans just because it seemed easier.

The only part I didn't follow was taking the roast out of the oven at 120 degrees. I was just afraid the center would be too rare, so I let it go to 125 degrees. BIG mistake! Next time your 120 degrees will be the take out time!! At 125 degrees it was barely pink in the middle. It wasn't ruined, in fact it was fine, but those 5 degrees made it just a little less rare than I would have liked. So thank you thank you for your good guidance!! - Carolyn from Garnet Valley, PA (12/10)

We have been using your rib roast guide for 3 years now. It has become our Christmas tradition and the one time a year I get to cook red meat medium rare! I've also been eating steak and eggs for breakfast for 3 days now using the leftover prime rib roast! – Deven Wilson (12/28/10)

Thank you, thank you, thank you!!! I hosted Christmas dinner for the first time with 19 family members. I prepared a 17-pound roast for the first time and thanks to your EXTREMELY helpful website it turned out SUPER DELICIOUS!!! Everyone enjoyed it and I was so pleased.

I also made your recipe for the horseradish sauce and it was great too! Thanks again and Happy New Year to you! - Allison Yates, Tustin, California (12/27/10)

Thank you so much for this website!! It made our Christmas Holiday absolutely perfect. I had never cooked a Prime Rib roast until this year and I followed all the instructions on the site exactly, including dry aging it in the fridge for 7 days prior to Christmas. I had a 5-rib roast and it came out so perfect. My husband and our neighbor, who joined us for dinner, could not stop eating it. They even finished off the bones!! I’ve bookmarked your site for future use and I’m sure I’ll be visiting again. Thanks again for making our holiday one to remember! - Debbie Yakita, Winter Park, Florida (12/27/10)

I am still delirious from the events of Christmas Day thanks in part to you! I started looking at your prime rib web page about 3 weeks ago. Here is how the Yorkshire Pudding looked right out of the oven and the roasts as well. Everything was delizioso! Have a very Happy New Year - Mary Thomas, Oregon (12/26/10)

Thank you so much for all the helpful info on cooking a standing rib roast. I bought the largest one I have ever cooked and was a little nervous about the time. It was 7 ribs and not cheap! I did not want to overcook it. I did exactly what you said and with my oven probe and your helpful advice, it came out great! Thanks and Happy New Year! - Joanne from Bloomfield, N.J. (12/26/10)

I was given the honor of cooking Christmas dinner this year for my family of 20 relatives. Since we're big eaters I did an 18 pound 7-rib roast and a roast goose. Both turned out delicious, but I know that I couldn't have pulled it off without your awesome website. It told me exactly what to order from the butcher, what I was looking for on my thermometer, and your responses to other people down at the bottom gave me faith that somehow I could pull this whole thing off. I did have trouble getting my oven to stay at a constant temperature, and didn't really get any basting liquid out of the roast itself, but having a thermometer for your meat is really the key. Thank you for this great website, and I've definitely already sent it to my friends and relatives. The pictures were a great help. You really covered all the bases!! Thank you very much and Merry Christmas. - Tiffany, Toledo, Ohio (12/26/10)

Thank you very much for your info on this site - it is all perfect! I have been in the food business for 37 years and for your readers who have never cooked a rib roast before, they can read your posting and have all the information they need to make a perfect meal. I have cooked rib roast myself for dinner on Christmas for over 20 years. I always have the best cut of meat and my calibrated thermo. Kudos and happy holidays. - Bob Downes, Food Service Professional (12/22/10)

I am Italian, but I loved prime rib from the first time I ate it in Boston. Then I ate it In New York, and when I came back home (in Rome) I wanted to try to make homemade prime rib. I printed off all the images from your site and I went to my butcher. He was soooo curious about what I wanted to do. I was a little afraid he wouldn't understand or couldn't do the cut - instead he did a great job! I invested in a good meat thermometer, and I made my delicious prime rib, with the congratulation of my husband (who eats prime rib everytime he flies to the U.S.) and my guests (it was their first first prime rib). Thank you so much! - Paola, Rome, Italy (12/21/10)

This is the third year I have hosted a family Prime Rib dinner and following your recipe every year it has been absolutely perfect. This weekend was no exception, I cooked a 19+ pound beast and it was done to perfection and there was barely a slice left over. Thank you for the detailed instructions and for making prime rib so simple.

I also wanted to suggest that you add instructions on cutting and tying the roast. Last year I got my roast at Costco and they won’t cut and tie it. I was rather stressed trying to find instructions on cutting and tying the roast, I didn’t like the thought of experimenting with a $100.00+ piece of meat. Eventually I just went for it and found it was very easy. This year when I did it, I took some pictures because I was going to post instructions but I think it would serve a lot more people on your site. I have attached my pictures in case this is something you are interested in doing, please feel free to use them If you like. - Perrin Kliot, Berkerley, CA (12/7/10)

Note from Linda: I have added Perrin's photos showing how to prepare your prime rib roast for the oven.

I wanted to thank you for this recipe and all the information you provided. Out of all the recipes on the web, this one actually offered the tips to a successful and delicious roast. The prime rib was incredible and your advice for 120 degrees was spot on. Everyone loved it and it felt incredible to actually succeed on a dish so expensive. I appreciate all your excellent advice. - Clemence Barlowe (11/25/10)

I have never made a prime rib before, and decided to try it for a dinner party where I really wanted to impress. I was nervous about it (and it’s not an inexpensive cut of meat, so I didn’t want to mess it up!). Your website was UNBELIEVABLY helpful!! I knew what to ask for from the butcher and how to cook it and serve it. It was amazing. I wish you were there for everything!! Thanks for having this site up. My meat came out perfectly and received rave reviews (and lots of oohs and aahs) from my guests! - Lauren, Stamford, CT (11/14/10)

I just want to thank you and congratulate you on having the absolute best site on cooking Prime Rib Roast that I have ever seen! It is fabulous! Every time I cook a Prime Rib, which unfortunately isn't too often these days, I look up the recipe again and usually spend a lot of time going over different methods. Your article could not have been more complete. You have answered every question I have or have had through my fifty years of cooking Prime Rib. Many, many, many thanks and my best to you, Linda! - Sue, Sacramento, CA (10/17/10)

Thank you very much for your detailed discussion about how to cook Prime Rib. I echo the sentiments of the other bloggers. That said, I wanted to provide some other feedback. I am one to use multiple recipes and combine them to suit my liking. Using the Barbecue! Bible by Steven Raichlen, I put slits every two or so inches and alternated inserting garlic clove slivers and fresh rosemary leaves. I then put the roast on a spit, slathered it with olive oil, and rubbed in a powdered mixture of equal parts black peppercorns, kosher salt, sweet Hungarian paprika, and dried rosemary. The roast was a USDA Choice cut of meat from a private butcher in my area. The meat was the best I've ever worked with, it was an unbelievable cut of meat at $200.00.

I used a Weber kettle grill with a rotisserie attachment. I used indirect charcoal heat with a drip pan. I had soaked hickory chips that I placed on the coals at three different points in the cooking process. Before I cooked the meat, I compared the temperature readings of three thermometers at 120 (a digital, a candy, and an analog probe) using a pyrex measuring cup with boiling water to verify and adjust the accuracy of the analog probe. I had the roast with the analog thermometer and used a BBQ thermometer to monitor the heat of the interior of the kettle. I kept the heat as close to 325 degrees F. as possible, using the dampers, adding briquettes, and shielding the kettle from the wind that came up half way through cooking.

At 5,500 feet altitude, with a 15 pound roast, about 75 degrees F. outside temperature, keeping the kettle at 300 degrees F. average, it took two (2) hours to cook to 120 degrees F. As you described, the roast sat for an hour and rose to 135 degrees F. before carving. Earlier in the week I purchased T-Bone steaks for my wife and I, BBQ'd them, ate them, and then boiled the bones to create our Au Jus because I knew that drippings from the BBQ in this case would be minimal. This was a hit as well. The drippings that came from the BBQ, combined with the drippings from the resting rig made a fabulous gravy to go with the garlic mashed potatoes.

This was a Toastmasters meeting with about 20 people present. I was told by several, "I've eaten prime rib in many restaurants and hotels. This was by far the best Prime Rib I've ever had." The rave reviews were endless. Thank you very much for your insight. Very appropriate and accurate instructions on your part. I appreciate the time and effort you put forth to write your instructions. Great job - Dirk Kittredge, Denver, Colorado (7/10/10)

I just wanted to comment on cooking my prime rib roast last night. I live at an elevation of 6,300 feet in western Colorado. I followed you instructions to the crossed t's and dotted i's. I read, reread, and read again. I read that at higher altitude, cooking should take longer. I got on the USDA website and they said the same thing. And everyone agrees, how much longer is an unknown. My roast was 7 ribs, 16 lbs. I did the 15 minutes at 450 degrees F. and then lower the over temperature to 325 degree F. Just for grins, I checked the internal meat temp at 3 1/2 hrs. I don't have a instant digital thermometer but I have four dial thermometers, and they all read similar, between 130 to 140 degrees F. I was a bit shocked and immediately pulled the meat out of the oven. Dinner wasn't for another 1 1/2 hrs. The meat ended up more medium, but quite edible. It was definitely more done than I wanted but everyone loved it. I've owned and used my stove/oven for 4+ years. I've never checked the temperature with a stand-alone thermometer but have always had success in anything that has been cooked in it. The temperature is maybe higher than the displayed digital display. This is more of a FYI for those living at higher altitudes. Next time, with my oven, I'll be checking my internal temperature at 3 hours instead of 3 1/2 hours. Thanks again - Rick Lawrence (1/17/10)

Thank you so much for your web site with instructions for cooking a prime rib roast. I decided to go all out this year and cook one for dinner on Christmas Eve. I was nervous since I spent so much money and this was my first time cooking a prime rib. With your instructions, it came out perfect. Thanks again. - Matthew Ruggiero, Middletown, RI (1/03/10)

I got your cooking times from your web site and it was wonderful. I did the roast over the New Year weekend for my husbands birthday, and I was a little hesitant about the cooking time. When I read that you take it out at 120 degrees F. for perfect medium rare, I did as instructed and when cut had a beautiful dark red come from the meat.

I made an Au Jus of cabernet sauvignon wine and onions. I also tried the sour cream dressing for the roast, but preferred the au jus.

Thank you - I would have hated to ruin this fine cut of beef. - The Karelskinds (1/03/10).

Cooked this beautiful piece of beef for New Year's Eve. I have plenty of cooking experience but never cooked a roast of this magnitude and quality before. I found your instructions HUGELY beneficial to the dinner's turnout. IT WAS PERFECT. - Megan Mancini (1/03/10)

The roast was a raving success and your instructions (especially regarding temperature) were spot on! Thank you very much. I calibrated my thermometer with an ice bath and with boiling water and found it was 2 degrees off! Critical for a prime rib. - Robert Henderson (1/03/10)

I have been preparing standing rib roasts for Christmas Dinner and other special occasions and I must say your recipe and instructions are the best. The roast was perfect and my 9 guests applauded me when the bones were taken off and the lovely pieces carved where served. My husband always uses an electric knife which makes nice, clean cuts. Thank you so very much for your informative and accurate article. Happy New Year! - Susan (1/03/10)

Additional Comments from Readers -

Check out the comments and photos sent to me in 2007, 2008, and 2009. As this web page had gotten too large, I had to place the older comments on an additional page. Please also check them out. - Linda Stradley

Cooking Perfect Prime Rib - Standing Rib Roast - Rib Roast How To Cook Prime Rib - Prime Rib Roast Recipe - Standing Rib Roast Recipe

Cooking Perfect Prime Rib - Standing Rib Roast - Rib Roast
How To Cook Prime Rib - Prime Rib Roast Recipe - Standing Rib Roast Recipe