Prime Rib Roast

Okay so I was debating on actually posting a recipe and story about prime rib and just decided to go for it. My family LOVES a good prime rib roast so I will go ahead and share our favorite strategies for making the best prime rib roast!

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Ordinarily my family reserves prime rib for the Christmas holiday. We always have prime rib roast on either Christmas Eve or Christmas Day. One year I got a small rib roast at my local grocer on a huge discount after the Christmas holidays. I squeezed it into a foodsaver bag and sealed it up for a special occasion. Dave and I treated ourselves to a prime rib roast dinner for Easter that year. Thus, a second tradition was born.

Cuts of a good rib roast can come at a price if you’re not on the look out for a good deal. My mom is the queen of rib roast hunting. Our biggest Christmas miracles are when she manages to all but steal a rib roast from the grocery store. I kid you not this woman has gotten almost free prime rib 8 out of the last 10 years at LEAST.

This Easter we celebrated with a big prime rib dinner. My mom ended up at the local butcher and got a supreme cut of meat. Let’s just say she may have made up for all those steep discounts from Christmas’ gone by. But it was WORTH it.

When you order your prime rib roast be sure to ask your butcher to cut off and re-tie the bones for you. This strategy makes it much easier to carve your roast when it’s ready.

Ingredients

• Prime Rib Roast (the number of bones varies depending on how many people you are feeding. Our last roast was 4 bones and we are 6 people
• Salt
• Pepper
• Beef Better than Bullion

Ingredient Variations

• Onion soup mix (we have used this before and it gives the beef a really savory onion umami flavor)

Instructions

1. Preheat oven to 350F.
2. Allow the roast to sit at room temperature for about an hour prior to roasting.
3. Season the roast with salt, pepper, and beef better than bullion.
4. Roast the prime rib in the oven at about 20 minutes per pound and until the meat thermometer reads 130-135F.
5. Remove the roast from the oven, cover with foil, and allow to rest for 30 minutes. This allows the meat to continue to cook and retain all of its juices.
6. Use an extra sharp knife to slice hearty sized pieces. If you do not have a large cutting board for things like roasts or turkeys I strongly recommend you get yourself one. They are amazing and totally worth the investment! Enjoy your prime rib with your favorite au jus and sides!

Do you have a special way or strategy for preparing your family’s favorite rib roast? Let me know below, we’ve never met a prime rib we didn’t love!