by Debra Wysopal

There is nothing more elegant and or more simple than a rib roast, once you get over your fear. This is a largely hands off recipe, the key is to watch the internal temp – and the rest is pure magic. It’s always on my holiday table and I often do this when I have a large group coming to dinner with picky eaters. I serve this with mashed potatoes and buttery petite green peas – it’s always a crowd pleaser.

Nutrition facts: 200 calories 20 grams fat
Rating: 4.3/5
( 6 voted )


  • 3 bone Standing Rib Roast (approx. 6lbs)
  • 2 tablespoons black pepper, fresh ground
  • 2 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • Olive Oil


While prime rib can be sold bone-in or boneless, a bone-in roast is the best bet for guaranteed juicy succulence. Estimate that your guests will eat about 1/2 pound per person when the roast is part of a holiday dinner, or 3/4 pound per person if it's the main course.

Ask your butcher to cut the roast to your specifications.  If you ask for your roast trimmed and tied, he will cut the bones away from the roast, french them (i.e., trim off the meat around the edges to make that classic "handle" shape) and remove excess fat before tying the bones back to the roast. I did not have my roast frenched here, but always do for the holidays.   It doesn't cost more, just didn't want to wait.

Let beef sit at room temperature for a few hours before starting this recipe.  

Season meet liberally (really really get a good crust) with olive oil, garlic powder, salt and pepper.  You should clearly see the seasonings, so massage it all over the meat.  

Set oven to 450.

Set the roast, rib side down, in a shallow roasting pan and place in the oven. The ribs from the roast will act as a rack, so do not worry if you don't have the roasting rack pan that I used. 

Roast for approximately 20 to 30 minutes,  to get a nice crust. 

Reduce oven to 350 and continue to roast,  until the roast reaches an internal temperature of 125 degrees on an instant-read thermometer. Rule of thumb is about 15 minutes per pound.  Once the thermometer hits 125 in the  thickest part of the center, remove the roast from the oven and let it rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130 degrees for a perfect medium-rare prime rib.  

To carve, run a knife along the base of the bones to separate the beef and cut into thin slices. 



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