Prime Rib Recipe
I can’t even tell you how many prime rib recipe I’ve tried! Special Occasions in our home involve Prime Rib. My mom has perfected the prime rib and I am so excited to share it with you to day! So many of you asked for just how my mom prepared the prime rib for our special Thanksgiving dinner! And here is what the expert had to say! Frys sometimes has a really good deal on prime rib around the holidays and Costco always has it as well!
Looking for the best sides for a prime rid dinner? Here is what my family serves!
- Twice Baked Mashed Potatoes
- Knotted Rolls – the BEST homemade rolls!
- Macaroni and Cheese
- Creamed Corn
What is Prime Rib?
According to Wikipedia, A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the nine primal cuts of beef. In my opinion – it is a meal we have for holidays and extra special celebrations! Prime rib meat is tender, flavorful, cut of meat that is very high quality.
Why Is It Saved For Special Occasions?
In short — it’s expensive! It is a very nice cut of beef that often costs $15-$16/per lb. That isn’t necessarily in our weekly budget, but when you’re feeding a large group for a nice meal it is a very great option!
How Is It Served?
Prime rib is typically served medium rare. Of course, you can prepare it however you like, but I agree that it is best served medium rare. The photo above is exactly how my mom has prepared it my whole life!
Are you ready for this family recipe??
Prime Rib Recipe
- Prime Rib
- Olive oil
- Italian herbs
- Salt and Pepper
If making a gravy:
- Beef boullion
How to Make Prime Rib:
- Take your prime rib and pat it dry make a paste out of olive oil garlic rosemary
- if you have a blend of Italian herbs use that and salt and pepper
- put it in the oven on a rack at 475 for 30 minutes and then turn the oven down to 350
- Use a meat thermometer and cook about 10 minutes per pound longer cook till the meat is at 118 degrees F
- take it out and let it rest don’t touch it it usually will get to 130 sitting out
- I like mine a little more well done so I take mine out at 125
- Let rest and then carve
- To make the gravy I take all the juices I add a little beef bouillon and water and then I use Wondra to thicken it makes really good gravy or leave out the Wondra and use as au jus
**Aim for 115 to 120°F for medium rare (125 to 130°F after resting), or 125 to 130°F for medium (135 to 140°F after resting).**