Prime Rib Roast

December 19, 2012

Prime rib

My favorite butcher in Los Angeles is Marconda’s Meats in the original Farmers Market. Marconda’s specializes in high-quality, natural meats and Niman Ranch is proudly featured in their cases. What began in 1941 as a traditional butcher continues on today in the same style. On any given day, you can find two or three generations of butchers behind the counter. I love that my boys are growing up with the same tradition that I had when I was their age.

There’s no better holiday dinner than a Prime Rib Roast. It’s the perfect way to celebrate tradition!

Niman Ranch French Cut Bone-In Prime Rib Roast

Serves 5-6 people
Preparation time: 1 hour
Cooking time: about 2 hours

1 Niman Ranch French Cut Bone-in Prime Rib Roast, approximately 6 pounds
6 tablespoons Extra Virgin Olive Oil
1/4 cup minced fresh garlic
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper

Mix together the olive oil, garlic, salt, and pepper in a small bowl. Set aside.

Place the prime rib on a cutting board and massage it with the olive oil mixture. Cover with a tent of foil and set it aside for at least one hour to bring it to room temperature. This will help the meat cook faster and more evenly. Preheat the oven to 450°F.

Place the prime rib on the rack in the roasting pan and place in the oven. Roast at 450°F for 15 minutes. Turn the oven down to 350°F, and continue roasting for 50 minutes.

Remove the roast from the oven and spoon the olive oil and garlic mixture over the top and down the sides. Place the meat back in the oven and roast for another 20 minutes. Insert a meat thermometer into the center of the roast to check the temperature. If the temperature is less than 120°F, continue roasting, checking every 10 minutes, until the temperature reaches 120°F.

An internal temperature of 120°F will provide two medium-well end cuts, a medium-done slice on each side of the roast, and a center that’s a perfect medium-rare.

Allow the prime rib to rest for 25 to 30 minutes before carving. Once it has rested, place it on a cutting board with the bones straight up in the air. Cut the bones away from the meat by carefully running your knife blade between the bones and the meat. Once the bones have been removed, slice the meat into thick slices. Serve the bones alongside the roast.

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