Prime rib recipe

Prime rib is an incredibly tender, tender cut of beef with a bold flavor that doesn’t require marinating. In fact, cooking prime rib is one of the easiest things to do in the kitchen.

Buying a roast can be confusing because the same piece of meat has so many different names. “Prime rib” is the most famous term, but “prime” actually describes the quality of the meat, not the cut. (The three best grades of beef are Prime, Choice, and Select.)

Meat labeled “Prime” is sold almost exclusively to restaurants, so you probably won’t find true “prime rib” at the grocery store. Instead, look for a roast that says “rib roast,” “rib roast,” or “rib roast.”


°1 prime rib roast, 5.75 pounds (2 bones)

°There are no measurements here. Just generous amounts of the following:

°butter at room temperature

°Provence herbs

°Fresh bell pepper

°Kosher salt – generous amount


Preheat the oven to 500 degrees Fahrenheit (this should be an accurate temperature)

Place the roast beef, rib side down, in the roasting pan

Stir pepper and herbs into butter until well blended.

Spread the butter mixture over the surface of the prime rib. the more the better.

Spread coarse salt over the entire surface of the butter. Be very generous. Use more than you think you should here. Most of the salt will run off, leaving very little on the meat. I cannot stress your “generosity” enough.

Place the roast in the oven at 500° for 30 minutes as shown in Step 1. The time will depend on the size of the roast. After 30 minutes, simply turn off the oven and walk for 2 hours. Yes, go away. Do not open or manipulate the door or anything else. Imagine that barbecue does not exist.

After 2 hours, remove the roast, cut it up and serve. You can remove the ribs for easier slicing, and it’s even easier to get 4 generous servings out of the roast. Save the bones! Serve with horseradish juice or sauce etc. anything you want. You will definitely love this method. You’ll get a tender, succulent roast between rare and rare. excellent!

Enjoy !

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