Perfect Beef Prime Rib Roast

Henry's Farmers Market's all natural standing rib roast is on sale this week for $5.99/pound.  They even have a pretty good recipe for "Perfect Beef Prime Rib Roast" on the ad.  Sounds good to me.  I've never cooked prime rib before.  I was a little scared of ruining the $20 3.5 pound beef.  But it turned out great.... not perfect but almost!



(Recipe at the end of the post.)  This was how it looked when I took it out from the oven.  Looked pretty good.




Sliced the prime rib after letting it sit for 20 minutes.  I intended to cook it medium, but it turned out to be more like medium rare to me.  Dr. P said it was medium though.  Does it look medium to you guys?



I thought it was too rare and seared the beef a little bit on stove.  This was a center cut piece.  Center cut piece was really soft.



This was the outer piece.  It had more flavor.  For side dishes, I sauteed spinach with garlic, and roasted some potato with olive oil, garlic, and rosemary.



After dinner, I sliced the leftover prime rib.  Now this was perfect medium!  Maybe I just didn't let the meat sit long enough?

Anyway, we are quite happy with my first try making prime rib.  I am sure I will do a better job next time!

Perfect Beef Prime Rib Roast
Our favorite way to cook an exquisite rib roast, with a heavenly rosemary enhanced seasoning.

1 All-Natural Henry's Beef Rib Roast
1/3 cup olive oil
2 Tbsp fresh lemon juice
3 Tbsp fresh rosemary leaves, chopped (I didn't find fresh one in the market and used 1.5 Tbsp dried one)
4 cloves organic garlic, minced
2 Tbsp cracked black pepper
2 Tbsp coarse salt

Preheat oven to 450 degrees.  Place roast in a shallow roasting pan and allow to rest at room temperature for 30 minutes.  Combine olive oil, lemon juice, rosemary, garlic, pepper and salt in bowl.  Rub and pat mixture over meat, especially on the top.  Roast meat for 15 minutes or until it starts to brown (high heat will sear the roast, sealing in the juices).

Reduce the heat to 350 degrees and continue to cook for 12-15 minutes per pound, depending on the desired doneness.  Remove roast from the oven and allow to rest for 20 minutes.  Before carving, slice off a piece of the exterior fat and rub into the carving board to further season the roast.

Doneness / Internal Temperature:
Rare / 125
Med Rare / 130 - 135
Medium / 140
Med Well / 150
Well Done / 160

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