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Prime Rib Anxiety

2830cocoa's picture


I feel confident roasting a turkey, but I am terrified of roasting a prime rib. First of all its expensive, second au jus intimidates me.I was asked this year to prepare this item for Christmas. I am overwhelmed because I just had a baby and am going to be exhausted already from that responsibility. I am hoping someone can give me some guidance on this matter. How do I organize my day, and what do I ask the butcher for, and how is it best to check temp of roast. What are some easy elegant sides and how do I keep my oven from getting greasy from the roast? Please help.

Adele's picture

Tell whoever asked you to (post #68356, reply #1 of 5)

Tell whoever asked you to prepare Prime Rib to have them help- they can buy it, bring it, prepare the sides and clean up afterwards.

The oven won't get greasy from this, not like doing a chicken or turkey.

Take a deep breath and delegate!

But, but, it's SUPPOSED to taste like that!

VAgardengirl's picture

Cocoa, don't panic about (post #68356, reply #2 of 5)

Cocoa, don't panic about this.
Fine Cooking #82 (Dec. 2006 on page 82) - Suzanne Goin article: "How to Buy and Carve a Prime Rib Roast".
Her recipe in the same issue for Slow Roasted Prime Rib is wonderful.

Fine Cooking #62, page 43: Potatoes Mousseline by Barbara Lynch is a wonderful recipe that can be prepped up to 8 hours in advance. Perfect potatoes for your function.

I hope this starts you off in a calm direction...pick a couple of easy sides to fill out the menu...the Prime Rib and potatoes will shine!


When the miseries strike and you're down in the dumps, food transformed by love and memory becomes therapy.

JAlden's picture

First off, congratulations on (post #68356, reply #3 of 5)

First off, congratulations on your new baby.

Breath deep and relax, a rib roast is actually pretty easy. Your butcher can help with the size. Some people like to partially separate the bone from the meat to make it carve easier but I prefer to leave it intact.

Take it out of the refrigerator a few hours prior to cooking so its not cold on the inside. Place in a wire rack in a roasting pan. Use lots of coarse black pepper and lots of coarse salt, especially on the top fat layer.

Roast uncovered at 350. They are great on the grill too.

Use a thermometer and pull when 135 inside the "eye" section. Cover with foil and let stand while you make a little gravy with the pan juices.

I like to turn it on its side to cut the bones away. Cut between the bones and put them on my plate. Then turn the roast back upright and slice. Place the slices on a platter and pour all the juices from the cutting board over them.

Nothing to it.

Ozark's picture

To simplify I would do a (post #68356, reply #4 of 5)

To simplify I would do a boneless. Basically a hunk of ribeye steak. Much easier to roast evenly and easier to carve. Around here we get choice grade for $5.50 a pound. Don't know how many people you are serving but I plan 1/2 pound per person of the boneless and 3/4 for bone in. If you want rare take it out at 125 degrees and loosly tent with foil for at least 20 to 30 minutes. It will contine to cook to 135. The rest will allow the juices to re-distribute.

A trick for those that dont like rare put some beef broth in a skillet. You can put a rare slice in and heat it for one minute on each side and will appear well done. People are really getting rare and juicy. People are always amazed that there "well done" meat is so juicy.


Growing old is inevitable, growing up is optional!

Fledge's picture

aha! Thanks for the tip!!!! (post #68356, reply #5 of 5)

aha! Thanks for the tip!!!!

You don't scare me

I have an African Grey