Prime Rib

Prime rib. One of my favorite cuts of beef. Anytime I am out and prime rib is on the menu I have to try it. It had been, until this past weekend, the only cut I had never tried cooking myself. For some reason there was this mystique behind it and I felt somewhat intimidated by the thought of cooking it. However; I'm always looking to try new things, it was a Holiday, so I said let's do this.

After researching online and conversing with a friend who usually does a 7 ribber once or twice a year, I was ready to give this a whirl. To be honest, you'd have to be an idiot to screw this up, it was that easy.

Call your local supermarket and talk to someone in the meat department. They will be able to set up with what you need if there are a decent supermarket. Even the small one in my town was able to hook me up with what I needed. Make sure you order the Prime Cut. It doesn't matter too much if you get Angus beef or not, just make sure you ask for the Prime Cut. When ordering do not buy it and think "I will order a 6 rib standing roast for 6 people and everyone will have one rib." No. One 'rib' is good for two people. This was my learning curve (we had Flinstone size portions). So if you are feeding four people you are probably safe with a two rib standing roast (or three if you want leftovers). I was unsure how much I would need and who was coming over for dinner. Rather than not have enough I ordered a 6 rib, bone in, prime cut standing roast.

Directions:

Pre-heat oven to 450 degrees.

Sprinkle pepper and some garlic powder on the outside of the roast.

Rub a tablespoon or 2 of butter on each end of the roast.

Make sure the roast is in a deep enough tray so any juices don't spill over.

Put in the oven at 450 degrees for 15 minutes, uncovered. After than, turn the temperature down to 325 degrees, still uncovered. You want the internal temperature to reach 120 degrees. No more than that! 120 degrees will give you medium rare, which really is the only way to eat prime rib. If you like it done a little more, eat the ends, they will be medium. For the size of mine I cooked it for just about two and a half hours. I checked the internal temperature every half hour and that's ok to do. Just make sure you pull it out of the oven at 120 degrees. 

When you pull it out cover it with aluminum foil and let it sit. It will continue to cook. To be honest I left mine out of the oven for an hour and a half and it was still warmed through when I cut it.

This was one of the easiest things I've ever cooked and it tasted amazing. The leftovers we had for several days were just as good!