Prime Rib Recipe

I am cooking a prime rib this year for Christmas dinner.  I used this same recipe when I made my first successful Christmas dinner.  The key to a great prime rib is the beef you start with.  Be sure to seek out the freshest meat and ask your butcher to tie the beef.  I generally purchase at least one pound per person, to make sure I have enough.  Prime rib is actually very simple to make and is so decadent for special occasions, like Christmas.

1. Position an oven rack in the lower part of your oven and preheat oven to 475 degrees.

2. In a roasting pan, with a roasting rack, let roast come to room temperature, fat side up.

3. Pat the prime rib with olive oil, about 2 tablespoons and a heavy dose of kosher salt and pepper.

4. Cook the prime rib for about 15 minutes and then reduce heat to 325 degrees.  Continue cooking, for about an hour (for a 6 pound roast) and then begin testing meat with a meat thermometer in the center to determine if it is done.  For medium-rare meat should read 130 degree and for medium 140 degrees.  Once the prime rib reaches appropriate temperature, remove and cover with foil.

5. Let the meat rest for 15-20 minutes.  Meanwhile, remove the fat from the roasting pan and pour juices into a large sauce pan over medium heat.

6. Make sure to scrape the pan and remove any bits of meat to add to the sauce pan.  Bring to a boil and add up to 1/2 cup water depending on taste and desired consistency.  Season with additional salt and pepper if needed and serve along side sliced prime rib.

Enjoy!

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