Try this Prime Rib recipe, or contribute your own.
Suggest a better descriptionSource: Dan Milliron
Can dry age 7-30 days in refrigerator.
Night before (or minimum 2 hours) debone (keep on bones for cooking) generously rub with herbs and spices.
Set meat out to warm at room temperature for 2-4 hours before cooking.
Cook at 450 for 30 minutes
Reduce heat to 350 for remainder of cooking time. Use thermometer(s) to determine actual finish time. Time estimate is 12-20 minutes per pound (larger cuts take more time).
115 = rare
120 = medium rare
145 = well done
Remove from oven and let rest for 20-30 minutes (covered loosely with foil). The roast will cook as it rests and internal temp will rise another 5-10
Rub
Course ground salt, course ground pepper, rosemary, thyme, garlic, onion, oregano, parsley, paprika, or anything else.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (4536g) | ||
Recipe Makes: Servings | ||
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Calories: 15195 | ||
Calories from Fat: 11912 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1323.6g | 1765 % | |
Saturated Fat 547.5g | 2737 % | |
Monounsaturated Fat 582.4g | ||
Polyunsanturated Fat 47.2g | ||
Cholesterol 3175.1mg | 977 % | |
Sodium 2404mg | 83 % | |
Potassium 12972.7mg | 341 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 759.3g | 1085 % | |
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: 15195
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