Wednesday, December 7, 2011

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

57 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
  2. Hey Virginia, Thanks! And thanks for visiting my blog.

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

    ReplyDelete
  4. 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

    ReplyDelete
    Replies
    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!

      Delete
  5. 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

    ReplyDelete
    Replies
    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~

      Delete
  6. 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

    ReplyDelete
    Replies
    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

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

    ReplyDelete
    Replies
    1. Thank you Doug for the comments, always appreciated! Cheers! Kary~

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

      Delete
  8. 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!

    ReplyDelete
    Replies
    1. Thank you! You just made my day, love the feedback! Cheers~ Kary

      Delete
  9. 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.

    ReplyDelete
    Replies
    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~

      Delete
  10. 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.

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

      Delete
    2. Hey Marjorie, How did your prime rib turn out???

      Delete
    3. 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?

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

      Delete
    5. 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?

      Delete
  11. 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.

    ReplyDelete
    Replies
    1. Fantastic! So glad you loved it and for your comments. Always welcome. Cheers! Kary~

      Delete
  12. 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!!!..

    ReplyDelete
    Replies
    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!

      Delete
  13. 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!

    ReplyDelete
  14. 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

    ReplyDelete
    Replies
    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

      Delete
    2. This comment has been removed by the author.

      Delete
    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.

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

    ReplyDelete
    Replies
    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?

      Delete
  16. 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

    ReplyDelete
    Replies
    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/

      Delete
    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

      Delete
    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

      Delete
  17. This comment has been removed by the author.

    ReplyDelete
  18. 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!

    ReplyDelete
    Replies
    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~

      Delete
  19. 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. :)

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

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

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

      Delete
  22. Hi Kary,

    I used your method this weekend to cook a 2 lb. roast rubbed with an herb butter (425 x 10 min., 200 degrees until meat temp. reached 115) and it was the most delicious prime rib we EVER ate thanks to you!! The meat had an amazing crusted exterior and a perfectly medium rare interior. It was so juicy too! I want to make this again for Christmas, but I'll be using a 5 lb. roast instead of a 2 lb. I'm nervous of using higher oven temperatures since our oven seems to overheat and I dont want to overcook/dry out the meat. Do you think I could use the same oven temps as I did for the smaller roast for the 5 lb I'll be using (I'm guessing 5 min/lb at 425 so 425 degrees for 25 min, and then reduce the oven temp to 200 until the meat temp reaches 115)? Thank-you so much for your help!!
    -Rachel

    ReplyDelete
  23. Hi Rachel, I am always thrilled to hear from readers who have tried my recipes! I have not tried that but it really is about low & slow, keeping an eye on the internal temp. I am going to do some research & see what I can find out. Thanks again. Cheers, Kary~

    ReplyDelete
    Replies
    1. Thank-you, Kary! I appreciate your help so much!
      -Rachel

      Delete
  24. Shawn in Southern MDDecember 13, 2017 at 6:13 PM

    I just bought a 2.67lb standing rib roast, like 2 ribs. To stretch it out and make a meal out of it, I was planning on holding some red potatoes,quartering some sweet onions, adding a small bag of peeled baby carrots and 2 packages of mushrooms. I know I have olive oil, garlic powder, onion powder and basil. Shouldn't I be able to put the veggies on the bottom and coat the standing rib roast with the seasoning and spices? How long and at what temperature would you recommend?? I just got home and not sure if I'll have time tonight and may have to wait til tomorrow evening. Hoping you can advise me!!

    ReplyDelete
    Replies
    1. Hello Shawn, So sorry for the delay in responding issues with my notification. I would toss the potatoes, onion, carrots and mushroom in a bowl and microwave until done, that would be the quickest way. I have not cooked the vegies with a 2 rib roast. The rib roast might cook faster than the vegies. Hope that is helpful. Please let me know what worked for you. Thank you for your response. Kary~

      Delete
  25. Hi Kary, you are the best! There was just the 2 of us for Christmas dinner, so I looked online for help in preparing Prime Rib as I had never done so before. I'm so very happy I found you as our 2.5 lb. very expensive cut of meat came out exactly PERFECT!! The 'crust' was delicious, & the meat was a perfectly juicy rare to medium-rare! We sang your praises all thru dinner! Thanx so much!!! Hope you had a Merry Christmas & we wish you the best in 2018!

    ReplyDelete
    Replies
    1. Rockin' Lady, thank you so much for your comment. I love the feedback. We had a very Merry and snowy Christmas wihh my Parents in Northern Idaho, snowed from the 17, December until we flew home on 28th of December. Wishing you a joyus New Year in 2018. Cheers! Kary~

      Delete
  26. prime rib roast, Get the best prime rib roast meat at an affordable price in Houston, Texas. Farmer’s Fresh Meat shop provides the fresh prime rib roast meat online at the lowest price.

    ReplyDelete
  27. 2 pound boneless prime rib roast (actually 2.2 lbs) cooked perfectly by heating for 12 minutes (5-6 minutes X weight) at 500 degrees F (convection) then turned oven off and let sit for 60 minutes in closed oven. Medium to medium rare. This "high heat" method woks every time but my oven can handle it. Good luck!

    ReplyDelete
  28. Confused. I hzve a 2.6 pound prime rib roast 1 rib i was planning to sear it in my cast iron frying pan according to your directions. Do i then roast it for 10 minutes at 425 then reduce to 200 for 20 minutes.or do i just cook it for 30 minutes at200??

    ReplyDelete
    Replies
    1. Good questions, did you ever find out this answer?

      Delete
  29. Very useful post. This is my first time i visit here. I found so many interesting stuff in your blog especially its discussion. Really its great article. Keep it up. enter mytv code

    ReplyDelete