"When I first tried cooking prime rib, I was nervous; it cost a lot of money, and I didn't want to ruin it. Well it turns out prime rib is easy but it is essential that you have a good thermometer. You probably spent $30+ on the meat. Save your investment and spend another $25 on a good thermometer with a probe and an alarm if you don't have one already. By following the rule about the temperature, you can scale this recipe. Cut the bones off the bottom of the roast and serve separately or save for another time. Slice the roast and serve with creamy horseradish, if desired." — KLEVEAR
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1 (5 pound)
bone-in beef prime rib roast
Montreal-style steak seasoning (such as McCormick®)
The most important part is to get good meat. Nothing belongs on Prime Rib other that a wee bit of salt and maybe a mite of pepper. Everything else obscures the taste of the meat.
The seasoning on this Prime Rib is excellent as written. I don't know if the one other reviewer HMW10284, actually made this roast. The only thing I did differently is insert the meat thermometer prior to placing the roast in the 450 degree oven. I cooked the meat to 135 - pulled it and let it rest. It was perfect for us. Just done enough for hubby and rare enough for me. If you cook to 145 and let rest your meat will be closer to well done rather than medium. There are other cooking methods I prefer but the seasoning on this rib roast deserves 5 stars.
Hello - thanks for looking at my recipe. Not sure why the temp got changed when they edited this but you should cook to 140 for medium. We pull it out at 135.
* Percent Daily Values are based on a 2,000 calorie diet.
Prime Rib - It's Easier Than You Think
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 343
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