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  • Prime rib for dummies recipe

Prime rib for dummies recipe

Posted on May 17th, 2024
by Matthew
Categories:
  • Recipes


Prime Rib for Dummies


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • beef
  • beginners
  • Butter
  • dummies
  • foolproof
  • Garlic
  • prime rib
  • roast

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking to impress your guests with a mouthwatering prime rib? Look no further than this foolproof "Prime Rib for Dummies" recipe. With just a few simple steps, even beginners can achieve juicy and flavorful results every time. This recipe is perfect for those who are new to cooking prime rib or want an easy-to-follow guide. Get ready to wow your taste buds with this delicious and tender roast!

Keywords: prime rib, recipe, dummies, foolproof, beginners.

Prime rib for dummies recipe details


By thesmartcookiecook.com
A recipe of Prime rib for dummies recipe. Read more below.
Prime rib for dummies recipe, recipe Rating: 4.6
Number of votes:107

Updated 2024: for all daring chefs that want to take on the prime rib roast here is a detailed method for cooking the perfect medium-rare prime rib roast. You’ll need a leave-in meat thermometer to achieve perfection.
Ready in: 3 hours

Ingredients

Serves: 8
  • 6 lb Prime Rib Roast (Bone-In)
  • 5 cloves garlic, finely chopped
  • 1 tsp dried thyme
  • 1 tsp black pepper, ground
  • 1 tsp kosher salt
  • 1 tsp Olive Oil
  • 2 tsp Butter, softened

Preparation method

Prep: 1 hour | Cook: 1 hour 45 mins | Extra time: 15 mins, resting

1. Pick a roast that has a nice thick fat cap on the top (opposite from the bones). Wash and pat dry the roast, place in roasting pan with the rib bones on the bottom.

2. Combine the garlic, thyme, pepper, salt and olive oil. Spread the mixture evenly over the fatty top of the roast. Spread 1 T of the softened butter on each of the cut ends of the roast.

3. Insert a leave-in meat thermometer into the very center of the meat so the tip is equally spaced between the two cut sides and top and bottom of the roast.

4. Let the roast sit out until it reaches room temperature (at most 1 hr). Preheat the oven to 500 degrees.

5. Place the roast in the oven for 20 minutes to sear the outside. If it smokes too much, turn it down to 475 or 450.

6. Reduce the temperature to 325 degrees for the rest of the cooking time. Every 30 minutes, baste the roast with the drippings in the bottom.

7. Watch the temperature of the roast – you want to remove it when it is between 135 and 140 degrees. If it is a smaller roast, leave it in the oven until 140, for larger roasts, you can probably pull it out at 135.

8. When you remove the roast, baste it one more time, then immediately cover loosely with foil for 10 to 15 minutes. It should reach at least 145 degrees before serving. If, after 5 or 7 minutes it is no longer increasing in temperature, put it back in the oven for 10 minutes, then pull it out again.

9. After it has rested and reached 145 degrees, cut it into nice thick slices and serve immediately.

Serving suggestion

Serve it with hot horseradish, crusty bread, a side of garlic mashed potatoes and broiled or grilled asparagus. The drippings are mostly oil and butter, so it doesn’t make a very good Au Jus, but all of the moisture is locked in the roast and there will be plenty of mositure released as the meat is eaten. Enjoy.


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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Prime rib for dummies recipe

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  • beef
  • beginners
  • Butter
  • dummies
  • foolproof
  • Garlic
  • prime rib
  • roast

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

2 Comments Hide Comments

dummy_tom says:
December 24, 2024 at 11:54 am

Thanks for the recipe and easy to follow instructions. I consider myself an amateur and a “dummy” cook so you instructions helped me a lot. Made the dish and added roasted potato to it. I bought the steak sauce though. Thanks and bon appetite!

Reply
timtim says:
May 3, 2025 at 10:14 pm

Thanks for the recipe. I followed it and made the prime rib perfect – as it should be. bookmarked.

Reply

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    Thanks for the recipe. I followed it and made the prime rib perfect - as it should be. bookmarked.

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