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Prime Rib Roast

December 31, 2010

There is nothing more delicious than a Prime Rib.  Go the extra mile, talk to your butcher and get the cut that best suits your needs.  I cannot tell you anything here about meat thermometers, never owned one, it is just looking, smelling and touching.  Some people may be intimidated by this expensive piece of meat, but it is not frightening, it roasts just like any other foods.  Know the needs of the guests and you can cook one of these beauties having ribs from rare to well done.

Prime Rib Roast


  • 1 Prime Rib Roast (number of people being served and size will determine the cooking times; at least 3-rib bone is preferred)
  • Unsalted Butter
  • 1 T. Olive Oil
  • Salt
  • Freshly Ground Pepper

General Information for Prime Rib Roast *

Please go to for great information regarding cuts of meat, temperatures and methods.

Seasoning Rub (Optional)

Mix together butter, coarse salt, freshly ground pepper, minced garlic to make a rub or paste


  1. Remove roast from refrigerator and bring to room temperature (about 2 hours)
  2. Preheat oven to 450 degree
  3. Pat roast dry with a paper towel
  4. Rub butter on the cut ends of the roast
  5. If you are using a seasoning rub;cut deep slits all over the top of the roast and sides; rub the seasoning all over the roast
  6. Place roast bone side down on a roasting pan and cook for 15 minutes
  7. Lower the temperature to 325 degrees and roast approximately 1 to 1 1/4 hours (this is for medium rare) *
  8. When done; remove from oven, cover with foil and let rest about 20 minutes
  9. Serve on warmed plates

Creamy Horseradish Sauce

Ingredients and Preparation

  • 1/2 C. Prepared Horseradish
  • 2 C. Sour Cream

Mix together thoroughly and serve in a small dish to pass at the table

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