1 (3-rib) roast, about 5 pounds, trimmed of excess fat
Salt and pepper
1 or 2 garlic cloves (optional)
1 cup red wine, beef broth, or water
Take the meat out of the refrigerator 1 hour before cooking.
Bringing the meat to room temperature will allow it to cook more evenly.
Preheat the oven to 450 degrees F.
Place the meat, bone side down in a large roasting pan.
Season the meat with salt and pepper.
If you are adding the garlic:
Peel the cloves and cut them into slivers. Use a paring knife to cut small holes
in the meat and insert the garlic into them.
Place the roast in the oven and cook for 15 minutes.
Turn the oven down to 350 degrees F ; roast for about 1 hour.
Check in several places with a meat thermometer.
At 125 to 130 degrees F. the meat is rare.
Cook another 5 to 10 minutes if you like it done more.
At 155 degrees F. it is well one.
Remove the meat from the oven and cover with foil to keep it warm.
Pour off all but a few tablespoons of the fat and place the roasting pan over high
heat. Add the liquid (wine, broth, or water) stirring and scraping up any brown
bits. Cook until the liquid is reduced by half. Slice the heat and serve with a
little of the sauce.
A standing rib roast, also known as prime rib, is ideal for Christmas and holiday
entertaining or any special occasion. Here are some tips for buying, roasting, and
carving the perfect rib roast for a small gathering or for a crowd. Try our recipe for
Horseradish Cream Sauce as an accompaniment to your roast.
Tips for Buying, Roasting, and Carving a Prime Rib Roast
If you want the best roast, make a special request for the small end (the 12th
through 7th ribs). Ask the butcher to cut it to order for you, removing the short
ribs; you want what’s called a ‘short’ roast. If you are serving 4 to 6 people, buy
3 or 4 ribs. If you are serving more, add another rib for every 2 people, unless
you want huge portions.
For rare meat, allow 15 to 20 minutes per pound of prime rib, regardless of the
size. Although we recommend not cooking beef over 155 degrees F., some
cooks suggest that 170 degrees F. is well done. Large roasts will rise at least 5
degrees between the time you remove them from the oven and the time you carve
them. Many cooks claim that cutting into meat to check it’s doneness is a sin
but if the meat is perfectly cooked no one will care. Cut into the middle or take a
slice from the end to check for doneness.
To carve a bone-in prime rib, cut close to the bone, between the ribs, for the first
slice. Unless you want huge portions, the second slice is boneless.
Prime Rib for a Crowd
For bigger roast of 5 ribs or more, allow at least 2 hours for the meat to come to
room temperature before roasting. Increase the initial browning time at 450
degrees F. to 20 minutes. After that the cooking instructions remain the same
with the total time being a little longer. Increase the liquid for the sauce to at
least 2 cups.