The Best Prime Rib Recipe
When you buy the meat, ask someone in the meat department to cut the meat off the bone and retie the roast for you. This will help make carving and serving easier. It will be dark on the outside, but delicious on the inside (will not taste burnt).
Ingredients
- 1 8 lb. prime rib, rib roast, cut off the bone
- 1 cup mayonnaise, plus more, if needed, to slather all sides of the prime rib
- Sea salt, use a lot
- 24 + cloves garlic, pressed (A LOT)
- Coarse-ground black pepper, use a lot
Instructions
- When you buy the meat, ask someone in the meat department to cut the meat off the bone and retie the roast for you. This will help make carving and serving easier.
- Cover the roast with mayonnaise. Generously season the coating on all sides with salt. Pat the pressed garlic onto the outside and heavily cover with pepper. (No need to add garlic and pepper to the bone side.)
- Rewrap the roast with plastic wrap and store in the refrigerator one to three days before serving.
- Three hours before baking, remove the roast from the refrigerator and let sit on the counter.
- Unwrap the roast and lay on the bottom of a roasting pan (on the rack).
- Preheat the oven to 450F and roast for 30 minutes. Turn the oven down to 200F and roast for 30 minutes per pound. If desired, use a meat thermometer to check the internal temperature (130F).
- Remove from the oven and cover with foil. Let stand for 15 minutes before serving.
- Remove the twine and set the roast on a cutting board to slice. Serve with horseradish sauce.
Count-it-backkwards Method – Sample formula for cooking an 8 lb. roast, to be served at 6:30 PM:
- 10:45 am – Put roast on the counter for 3 hours
- 1:45 pm – Cook roast 30 minutes at 450 degrees
- 2:15 pm – 8 lbs. x 30 minutes per lb. = 4 hours at 200F
- 6:15 pm – Remove roast from oven; let stand for 15 minutes
- 6:30 pm – Ready to serve
- (Always check your roast with a meat thermometer for doneness.)
Notes
Originally posted November 2012.
When you buy the meat, ask someone in the meat department to cut the meat off the bone and retie the roast for you. This will help make carving and serving easier. It will be dark on the outside, but delicious on the inside (will not taste burnt).
Count-it-backkwards Method – formula for cooking an 8 lb. roast, to be served at 6:30 PM:
10:45 am – Put roast on the counter for 3 hours
1:45 pm – Cook roast 30 minutes at 450 degrees2:15 pm – 8 lbs. x 30 minutes per lb. = 4 hours at 200F
6:15 pm – Remove roast from oven; let stand for 15 minutes
6:30 pm – Ready to serve (If you want an actual temp, cook until temperature of 120°F)
Remove from oven, cover loosely with aluminum foil, and let sit approximately 20 minutes. The roast will continue to cook as it sits and reaches 130°F.