Wednesday, December 7, 2011

Prime Rib for 2 or 10

Thank you for stopping by. In 2014, 2015 and 2016 this was my most viewed recipe and so far in 2017. Enjoy! I am thrilled when readers share comments, so please share! Scroll down for my cooking instructions. Any day is a good day for Prime Rib! Cheers~ Kary

The Friday after Thanksgiving my local market had rib roasts on special, and as many of you who follow my posts know Friday is usually steak night for Doug and me. So rather than grilling steaks this week I picked up a 2 lb rib roast for dinner.

I don’t know about you but one of my favorite beef dishes is prime rib, one that is perfectly seasoned and cooked to perfection. I always go for the end cut seasoned with a mixture of herbs and olive oil, resulting in a crust bursting with amazing flavor.  


Cooking a prime rib use to be a great mystery to me, let’s face it a rib roast is one of the more expensive cuts of beef and who wants to take a chance and ruin the meal. Also I wondered how I could possibly cook a prime rib that is perfectly seasoned and tastes delicious like my Dad or my favorite Restaurant Chef cooked. 

I thought that cooking prime rib had to be one of the most difficult dishes to prepare. I finally asked my father how he cooked his rib roasts, which are always delicious and he told me it was really simple, just get the seasoning right, stick the roast in the oven and let the oven do all the work. 

With a little coaching from my Dad and experimenting with different herbs over the last several years I have created an herb rub that delights the palate. And if an empty platter is any indication of success then I believe this is a winner, family and friends agree.  

Like so many families, cooking prime rib for Christmas or New Year’s has become a tradition, and for many years the feast was prepared by me at our home. Our daughter Brenda continued the tradition hosting Christmas at her home and roasting her first prime rib for Christmas dinner. Brenda used my herb recipe to season the prime rib roast ~ AMAZING!!!

This was the most amazing Prime Rib Brenda Lee!

 Note: Usually at this time of year many markets and butcher shops feature prime rib or standing rib or beef roasts, if you are unsure what to purchase, your butcher should be able to advise you on the cut of beef that is perfect. It has been my experience that description on the packaging usually does not refer to the standing rib roast as “prime rib” these cuts are usually sold to Restaurants. Update 2014~ I had the butcher remove the bones and tie up the rib roast, the roast still cooked up beautifully and was easy to slice. 
 Click on this link to find Herb Seasoning for an 8 pound Prime Rib, Dried Herbs.

Whether your cooking for one, two or 10, Enjoy and Hey Just Cook Something my friends~ 

Ingredients:



        2 lb beef rib roast, 1 ½ lb is perfect for two as well, we had a little left over from
         the 2 lb roast
        Quick and Easy Herb Seasoning
        1 small garlic clove peeled and thinly sliced
        If you don’t have any fresh garlic on hand  ¼ teaspoon garlic powder will work 
        ¼ teaspoon onion powder
        ¼ teaspoon dried thyme leaves
        ¼ teaspoon dried basil
        ¼ teaspoon dried rosemary
        2 teaspoons olive oil
        Dash of salt and pepper
        Large  cast iron skillet (if you do not have a cast iron skillet brown the roast in a skillet them place in a baking dish or Roasting pan)

How to Prepare:

        Preheat oven to 425 degrees
        In a small mixing bowl mix together powdered garlic, onion, thyme, basil, rosemary, and  Olive oil, the mixture will be very thick
        Rinse the prime rib and pat dry with a paper towel
         Allow the rib roast to come to room temperature prior to roasting. This will allow the
          roast to cook evenly, about twenty to thirty minutes
        Rub the roast with the herb rub, salt and pepper
        Over medium heat sear the roast about 2 minutes on each side, place the cast iron skillet in the pre-heated oven
         If using a Roasting pan place the roast in the pan    
        Cook for 10 minutes at 425, reduce oven to 200 degrees and roast for another 20 to 30  minutes- If your roast is 3 to 4 pounds  take a look at this recipe

        When the roast reaches the desired internal temperature remove from the oven      and let stand for several minutes prior to carving
        Internal roast beef temperature
        Rare, 125 F degrees, 12 to 13 minutes per pound
        Medium rare, 130 to 135 F degrees 13 to 17 minutes per pound
        Medium, 140 to 145 F degrees, 17 to 20 minutes per pound
        Medium well 150 to 155 F degrees
        Well done 160 F degrees 

2 Lb Prime Rib
Serve with your favorite side dishes; roasted sweet potatoes, mashed potatoes,Stuffing scallop potatoes you can cook a day ahead and then reheat on the big day, green beans or a tossed salad.
Enjoy ~ We always do! Cheers! Kary

46 comments:

  1. I'm glad I came to your site, Kary, because here you have a picture of the roast. YUMMERS!

    Thank you for sharing your recipe!

    ~Virginia

    ReplyDelete
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  2. You are very welcome, Kary, because it was my pleasure. And you already know how I feel about food? :)

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  3. Prime rib cuts are expensive, and it would be a ‘debauchery’ to ruin a fine meat with an unsuccessful attempt at cooking. Yet, it would be a waste not to learn a fine recipe or two for this fancy meat. Thanks to your unrelenting experiments and coaching from your Dad, you’ve learned this delightful recipe. Thanks for sharing it with us!

    Rachel Mack @ Sam’s Hof Brau

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    1. Hello Rachel! Thank you so much for stopping by and I appreciate your feedback. I only purchase prime rib when it is on special and it still is expensive. Please let me know if you try this recipe. Cheers , Kary!

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  4. Made this last night and it was amazing! I didn't have all the herbs but the meat was cooked perfectly. Thanks for posting this!
    Tiffany

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    1. Thank you Tiffany for your response. Always a thrill to receive feedback.
      "A recipe is just a suggestion" and this cooking method never disappoints! Cheers! Kary~

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  5. Just finished eating and it was delicious, thank you for your great instructions. I didn't use all the herbs but the prime rib was nice and juicy. Thanks for helping me to feel less fearful when cooking this type of roast, I'll be making this again!
    Kat

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    1. Thank you Kat, always a thrill when I receive feedback and so happy my post was helpful. As I always say, "Make it your own". Cheers! Kary

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  6. Great recipe-clearly written, easy to follow - delicious. Many thanks

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    1. well written? decrees? mentioned every time in recipe - perhaps meant degrees? like in temperature? you think?

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  7. Just wiped the corners of my mouth to comment on how incredible this is! Like eating prime rib at a steak house! This will be my standby for all future rib roasts!

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  8. Your cooking method worked perfectly for me. My husband was skeptical when my 2 lb roast was finished cooking in thirty minutes. Thanks to you, he enjoyed eating his words and his meal. Good recipe.

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    1. Love it! Thanks so much for your feedback! I just used this rub for a pork roast, it was amazing.... I will be posting. Cheers! Kary~

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  9. I am cooking this tonight. I can hardly wait, as this recipe sounds awesome. I will let you know. I do not want to cook over med. a little less would be fine. I will cook about 18 minutes after the initial cooking on high heat. My roast is a little over 2 pounds.

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    1. My mistake, just saw the 17 to 20 min per pound.....

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    2. Just going to put in oven in about 10 minutes. I cook 10 min @ 425 them for med/rare about 17 min per pound, 34 additional minutes for a 2 pound roast....right?

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    3. maybe 15 min per pound might be more accurate....I hope. A total or 30 min more at 200 degrees?????

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    4. Just read this was on the phone with my Dad! Always better to cook a little less time, I find that some ovens cook faster or slower.
      Hows it going?

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  10. Well, I cooked it as above and it was perfect. Juicy and tender. The Au Jus I made from the drippings was awesome. Thank you so much, loved it.

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  11. hello, you cook it at 20 minutes per pound from the beginning or after the 425 degrees start...im confused I have a prime rib 2.66lb I need help!!!..

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    1. Cook for 10 minutes on 425, reduce to 200 for another 20 minutes for medium rare. I always use a meat thermomter, beef will continue to cook once you remove it from the oven. I hope this helps. Cheers!

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  12. We tried your recipe. For 3.7 pounds, two ribs, it did not work. It would have worked if we bumped up the time per pound. It was not our oven and not our meat thermometer. We had to raise the temperature in the oven after an hour and cook it another 30 or 40 minutes. I have to say though, the color and consistency of the meat was good!

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  13. Thank you so much for your comments,I hope it was tasty as well! That's the thing about cooking in our own kitchen where we are familiar with our oven. I had a home with a propane oven several years ago and it cooked slower. Sounds like it roasted for 1 hour and 40 minutes. I will do some more research on cooking times in various. ovens

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    1. YEs that is correct. Also, in the old days we used to preheat our ovens and use an oven thermometer. We found that our oven comes up to temp in about 20 minutes. LOL. Thank you. We ended up cooking slices in a pan for 3 nights and it was really good. lol

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    3. First time I've seen your blog. I love it and will follow if I can. Dont think I am on blogger,, ? as bad at computer as I am at forgetting how to cook. Lol I have my 1.9 lb roast in.. then oops..FATTY SIDE UP..run..bang..crash..ouch.. whew OK. Piled potatoes,onions & carrots that I had under it to prop it up on it's 'side' ? Bone down? Anyway- its back in-200 deg. Afraid to put thermom in cause it is so small..so I think Ill just check in 1/2 hr.

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  14. Excited to try this recipe tonight....but do I stand the roast up, or put it on the side?

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    1. so sorry for delay, email notification just came in...
      fat side on top so the juices drip over the roast. Did it turn out great?

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  15. Kary, how would you cook a 17 lb rib roast for med rare? 10 min @450°, approximately 4hr 45min for med rare @200°? Help! Btw, I used your method for a 2lb rib roast and it was PERFECT.
    Thank you,
    Samantha

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    1. Hi Samantha,
      With a large roast I usually cook at 450 for 30 minutes, reduce to 325 and cook 113 to 15 minutes per pound. And I always use a meat thermometor. Take a look at this website they also use the same cooking times as I do. I always say it's better to have a little rare because the meat will continue to cook after removed from the oven. Let me know how it turns out, delicious I am sure! Cheers, Kary. dish.allrecipes.com/perfect-prime-rib/

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    2. Kary, thank you for the quick reply. I will cook exactly as you suggest. I am now following you and see lots of new recipes I will be trying. I'm making the rib roast Friday night so I'll get back to you. ;-)
      Thank you again.
      Samantha

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    3. Kary, thank you for the quick reply. I will cook exactly as you suggest. I am now following you and see lots of new recipes I will be trying. I'm making the rib roast Friday night so I'll get back to you. ;-)
      Thank you again.
      Samantha

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  17. On a whim I picked up a 2 pound rib roast. I've made one prime rib roast in my life, years ago, to feed about 18 on New Years Eve. It was such a success that no one took the rotation the next year and we all went out.

    This little guy intimidated me almost as much, but with your help, Kary, we had a lovely dinner for two! Thank you!

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    1. Ira, thank you so much for your response. I always get a little nervous every time I make one, 2 lb or 17! But the seasoning never fails. Cheers and Happy Holidays! Kary~

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  18. I have a 3 lb, 2 rib roast that I'll be trying this recipe on tomorrow afternoon (1/1/17). After doing a lot of research on 2 rib roast recipes, this one seems like the best one. I'll let you know how it comes out. :)

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  19. Thank you so much for your comments, I can't wait to hear how it turned out, hopefully amazing! Happy New Year! Cheers! Kary~

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  20. Is this fully raw or precooked? If not precooked how would u recommend cooking?

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    1. Thank you for your question. You start with a uncooked roast, the recipe above explains how to cook the roast. Hope this helps.

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