Prime Rib for Two or Ten

3 Rib Prime Rib

Thank you for stopping by. It's 2022 and this continues to be my most popular recipe and still a family favorite. And after the last several years I think we are more thankful than ever to be with family and friends. 

And of course any day is a good day for Prime Rib! Cheers~ Kary

Original post, December 2011. 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!

Brenda's Prime Rib 2012

 Note: Usually at during the Holiday season in the US 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. 

 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, 120 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 

Serve with your favorite side dishes; roasted sweet potatoes, mashed potatoes, stuffing, scallop potatoes, green beans and a salad.  

Enjoy ~ We always do! Cheers! Kary

2 Lb Prime Rib