Prime Rib


Standing Rib Roast (Prime Rib)

The King of beef!  This is commonly called a Prime Rib, but more correctly it is a standing rib roast.  Below is a combination of various spice mixtures I have used over the years.  Use any of them and follow the same cooking directions which are at the bottom of the page.

2 tablespoon(s) Basil, fresh
2 tablespoon(s) Oregano, chopped
2 tablespoon(s) Parsley, fresh, chopped
2 tablespoon(s) Rosemary, fresh
2 tablespoon(s) Garlic, crushed
1 tablespoon Black pepper
1 1/2 tablespoon(s) Salt
4 tablespoon(s) Olive oil

Mix all ingredients into a paste and apply to roast. Let sit overnight.

2 tablespoon(s) Black peppercorns
2 tablespoon(s) Mustard seed
1/2 cup Mustard, whole grain
2 tablespoon(s) Worcestershire sauce
2 tablespoon(s) Rosemary, fresh

Crush the pepper and mustard seeds. Mix all together into a paste and apply to roast. Let sit overnight.

A1 Sauce or your favorite steak sauce
Yum Yum Steak Seasoning

Slather on sauce, then apply horseradish and finally sprinkle with seasoning. Let sit overnight.

1/2 cup Sour cream
2 tablespoon(s) Horseradish
2 teaspoon(s) White pepper
2 teaspoon(s) Worcestershire sauce
Mix all ingredients together and then chill.

Cooking instructions for all recipes: Allow roast to come to room temperature. Pre-heat oven to 200º. In a large roasting pan, on the stove top over 2 burners, brown the rib roast on all sides (the searing is more easily done on a grill!). This will take about 8-10 minutes to do.  Once seared, remove and place a wire rack in the bottom of the roasting pan. Set the roast on this rack. Place the roast in the oven and cook for 30 minutes per pound…it will take about 3 1/2 hours for a 7 pound roast. Meat temp should be around 125º for rare, 135º for medium rare. When removing from the oven, cover loosely with foil and let rest 20 minutes. This will allow the temp to go up another 5-10º and will allow the juices to re-distribute.

BBQ techniques, family recipes