Standing Rib Roast (Prime Rib)

First, I have to apologize for anyone who follows Sundaywithachanceofmeatballs.com as I’ve not posted a new post in many months. I still have a great passion for food but I’ve not spent the time to post and I regret that, so….in the new year, I’m going to resolve to post more!! And what better meal to restart with than a standing rib roast!!

I have been a fan of Prime Rib for many years, but I’ve never made one. This year I decided to make a Prime Rib for our family’s holiday dinner. This is such a great thing to serve at the holidays since it is so easy to prepare, takes very little time and is sure to satisfy!

I am serving this with a side of scalloped potatoes, roasted brussel sprouts and honey glazed carrots!

Ingredients:

5 rib standing rib roast (approximately 11 lbs)

Prime rib rub (I used “My Family’s Seasoning Mix – Kosher salt, pepper, rosemary, garlic and other herbs and spices). You can also make your own with whatever herbs and spices you like.

2 tbls Olive oil

Method:

You can have your butcher cut the bones off the rib roast and use butchers twine to add them back to the roast. This is not required but makes the carving a bit easier after the roast rests for a bit.

About 1 hour before baking, take the roast out of the refrigerator and let it set at room temperature. 30 minutes before roasting preheat the oven to 450 degrees and cover the roast with olive oil and coat the entire roast with the rub and let sit for 30 minutes.

Put the roast in a roasting pan on a rack (or if you don’t have a rack, just use carrots and onions on the bottom of the pan) and place the roast in the oven for 30 minutes, then turn the oven down to 350 degrees for the remainder of cooking time. It will take about 2 more hours to get to medium rare (about 125 degrees internal temp) or for medium bake until 130-135 internal temp. Once the internal temp gets to your preference, pull the roast out and let it stand for at least 30 minutes. This allows the juices to re-incorporate to the roast and will ensure the juices will not run when carving.

Carve and serve. If you want to make this go further with larger crowds, carve the roast thinly. You should be able to serve at least 2 people per rib with 1/2 inch slices and many more if you carver thinner.