Simple Easy and Perfect Prime Rib

We always found it funny how many folks say they love prime rib, but never seem to make it at home. Young or old, they just don’t do it. Sometimes they think it is complicated. Others think that the meat is so expensive that they just don’t want to screw it up. It’s a pity that they may only have it out at restaurants, or at catered events, because it is one of the most appreciated and best tasting meals you can make. Even better, folks think it is really something special when they come to visit. Little do they know it’s so very simple to prepare.

Each of our four daughters really know how to cook and have often been seen by guests as great chefs by serving a great prime rib.

Everything begins with a decent prime rib and which often can be secured at any good butcher shop. It may surprise you to know you can get USDA Prime or USDA Choice Prime Rib. If you want to splurge, of course the prime graded meat is better than the choice however, we have made delicious prime rib from a USDA Choice.

You will likely find out if your butcher is a real professional, or just a hack standing behind the counter, when you order up your prime rib. Ask your butcher if it’s prime or choice, and what the difference is in price. Whether you are getting “USDA Prime” or “USDA Choice” grade, you can also choose whether you want it cut from the “chuck” end or from the “loin” end.

  • The chuck end is the ribs 6-9, and has more fat around and between the central meat. It’s called the 2nd cut.
  • The loin end is the ribs 10-12, or the “first cut,” and has less fat and a larger, leaner central eye of meat.

Both cuts can be delicious but we prefer the loin end because it is more tender. Also, always get it bone in and with the fat cap on! The flavor and slight upper/lower cooking insulation, of the bone and fat cap when cooking makes it perfect. You should also figure that one rib will feed two people, though we often get a 6 -8 pound prime rib. Leftovers are delicious and can be used many different ways such as in stroganoff, chili, etc.

If you simply follow this recipe to a tee, and as always use your thermometer to be exacting related to temperature, we will be surprised if you aren’t delighted with the results.


  • Servings: ”6-8″
  • Difficulty: ”Simple”</p>
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One 6-8 Pound Prime Rib

1/2 Cup Kosher Salt

1/4 Cup Dried Rosemary

1/4 Cup Horseradish Powder

1/4 Cup Garlic Powder

1/8 Cup Black Pepper

1 Tablespoon Smoked Paprika


  1. Combine all seasonings in a bowl.
  2. Rub seasonings into the roast.
  3. Preheat the oven to 375 degrees.
  4. Place the roast in a broiling pan on a broiling rack fat side up, bones down.
  5. Bake for 45 minutes.
  6. Turn the oven off
  7. Do not open the oven for 3 hours, and as Mimi does, put a post note on the oven telling everyone in the house to (under penalty of death) not open the oven.
  8. Turn the oven back on at the 45 minute point.
  9. All this assumes you have a thermometer in the fattest part of the roast, because it is perfectly done at 125 degrees for medium rare, or 135 degrees for medium. Never cook the roast to well done with a thermometer in the middle of the roast because at medium, both ends will be a bit more well done if that’s what some guests prefer. 
  10. When you reach the 125 or 135 temperature, remove the roast and let it stand for a full 15 minutes before cutting it! The final temperatures will then be 5 to 8 degrees higher after letting it stand.
  11. You should be able to remove the bones, place the meat on a cutting board and slice as you see fit. 

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