Prime rib claims center stage during the holiday season for a very good reason. It is the king of beef cuts.

It’s called a standing rib roast because to cook it, you position the roast majestically on its rib bones in the roasting pan.

Beautifully marbled with fat, this roast is rich, juicy, and tender—a feast for the eyes and the belly.

It’s also very easy to cook. You just start it in the oven at a high temperature to get good browning on the outside of the roast and then cook it at a lower temperature to make sure the meat in the center doesn’t get overcooked.

Ingredients

• 1prime rib roast with or without bone (any size)
• Garlic powder
• Salt
• Pepper

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Ingredients

• 1prime rib roast with or without bone (any size)
• Garlic powder
• Salt
• Pepper

How To Make Best-Ever Prime Rib

Preheat the oven to 550F degrees.
Make a rub of salt, pepper, and garlic powder and apply it to the meat. Place meat in a shallow roasting pan fat side up.

Roast at 550 at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.

Turn off the oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.

At the end of the 2 hours, remove the meat from the oven to slice; it comes out perfect every time.

Works the same with Roast beef. Try it you won’t be disappointed.

At the end of the 2 hours, remove the meat from the oven to slice; it comes out perfect every time.

Works the same with Roast beef. Try it you won’t be disappointed.

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