Roasted Prime Rib is probably the most requested "main" dish that I have. It's super easy. Key is purchase the best quality beef you can. I frequently will plan extra meat so that I have leftovers to make Philly Cheese Steak Sandwiches, Open Face Steak Sandwiches or Prime Rib Tacos.
Make sure that you purchase the prime rib from the butcher. Usually they trim and retie the bones on the prime rib. Take the roast out of the fridge a couple hours before it's going in the oven to come to room temp. Preheat oven to 325 degrees. It's important that the oven has really come to temperature. Put whole roast on rack in roasting pan. Rub roast with olive oil. Mix together all spices and then coat roast with spices. If the roast is larger, use more spice. Do not be shy there should be a solid coating. Don't forget to coat ends as well as top. Place in oven and roast prime rib for approximately 20 minutes a pound. Use a high quality thermometer and watch the cooking temp. I usually take it out of the oven about 5 degrees before desired doneness (130 degrees for medium rare). Allow the roast to stand at least 20 minutes before serving. It can easily rest up to an hour for a larger roast. Slice and serve. I like to accompany with a bernaise sauce.
Knorr package bernaise is pretty good.
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Serving Size: 1 Serving (6g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 33 | ||
Calories from Fat: 25 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.3mg | 0 % | |
Potassium 36.8mg | 1 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 1.5g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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