It always amused us how many people professed their love for prime rib, yet hesitated to try making it in their own kitchens. Regardless of age, they seemed daunted by the mere idea of preparing it themselves. Some imagined it to be an intricate and elaborate process, while others dreaded the thought of ruining such a costly and luxurious cut of meat. Unfortunately, they confined their enjoyment of this delectable dish to the confines of restaurants or catered events, unaware that it was one of the most rewarding and flavorful meals one could create at home.
The experience of sharing this home made meal becomes even more special when served to guests, who were frequently taken aback by the dish’s perceived complexity and the rich, savory aroma that filled the room. The glistening, perfectly roasted exterior and the tender, juicy interior were a feast for both the eyes and the palate, leaving an indelible impression on all who tasted it.
Our entire family could be called culinary wizards, renowned in their chosen lands for their legendary prime rib, a dish so divine it could make a vegan reconsider. Naturally, it all starts with a slab of meat that could make a T-Rex drool, often sourced from a butcher shop with a name longer than the line at a Black Friday sale. Many believe only the fanciest USDA Prime will do, but USDA Choice can also make your taste buds do the cha-cha. It all boils down to whether you want to splurge or save for that new air fryer.
When picking out your prime rib, don’t be shy—grill your butcher (pun intended) on whether it’s “prime” or “choice,” and check if the price difference is as shocking as finding a forgotten cookie in your pocket. You’ll also get to choose between two cuts: the “chuck” end (ribs 6-9), which is more marbled than a toddler’s crayon masterpiece, or the “loin” end (ribs 10-12), which boasts a bigger central eye of meat that could win a staring contest. Both cuts are delicious, but we suggest the loin end for tenderness that rivals a heartfelt apology.
For locals, only 1 of the near Kroger’s has a butcher who truly understands their craft.(Prospect, Kentucky) While the two Fresh Market grocery stores closest to us also have real butchers who get it. And remember, always ask for a bone-in cut with the fat cap intact—it’s like putting a cozy sweater on your meat, adding flavor and insulation while it cooks to juicy perfection.
Remember, each rib is like a generous hug for two people, so choose your size wisely! We usually go for a 6-8 pound prime rib, trusting that any delicious leftovers will find a happy home in dishes like stroganoff or chili. Stick to this recipe like glue and use a thermometer to keep things on track—if you do, we’re pretty sure you’ll be grinning from ear to ear with the scrumptious outcome!
”PrimeRib”
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
Directions
- Combine all seasonings in a bowl.
- Rub seasonings into the roast.
- Preheat the oven to 375 degrees.
- Always use a good meat thermometer! (Therm-Pro) It’s a pity to improperly cook an expensive and and delicious cut of meat like this.
- Insert your meat thermometer into the roast and place it in a broiling pan, on a broiling rack fat side up, bones down.
- Bake for 45 minutes.
- Turn the oven off
- Do not open the oven for 3 hours, and as Mimi does, put a post it note on the oven telling everyone in the house to (under penalty of death) not open the Damn oven.
- Turn the oven back on to 375 degrees after the 3 hours has expired. The temperature of the roast should be somewhere near 115 to 120 at the end of the 3 hours.
- All this assumes you have a good thermometer in the fattest part of the roast and you check the temperature periodically.
- Prime Rib 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.
- 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.
- You should be able to remove the bones, place the meat on a cutting board and slice as you see fit.