Try this prime rib recipe, or contribute your own.
Suggest a better descriptionHave butcher cut the bones away from the roast and tie them back on the roast with kitchen string. Remove roast from refrigerator about 3 hours prior to cooking sprinkle with salt and let it sit.
Preheat oven to 500 degrees. Place roast fat side up in a roasting pan. Insert meat thermometer making sure the thermometer isn't touching the bone.
After browning the roast at 500 degrees in the oven for 15 minutes, reduce the temperature to 325 degrees. To figure out total cooking time allow about 12-14 minutes per pound for rare and 15-17 minutes per pound for medium rare. Roast until the thermometer registers 115 for rare and 120-130 for medium.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0.3mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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