I have never made prime rib before. A friend of time posted it was on sale at our local Kroger store, so I got a small prime rib, in case I ruined it. (it turns out beautifully).
Prime rib is usually served at special times of the year (from what I hear). With my hubby working hard on our house renovations, I took the time to make him a special meal.
You need to prepare this ahead of time and allow the meat to rest for 3-4 hours to come to room temperature before cooking. The oven needs to be preheated before putting the meat into the oven.
You will be tempted to cook the veggies and meat together. If you do that, the fat of the meat will make the veggies greasy, so don’t do that. You can serve them all in 1 pan at the end, but don’t cook together.
Cook the meat in a dish appropriate for the meat on the bones, fat side up.
Allow the meat to rest for 30 minutes before serving.
- 4 tablespoons softened butter
- 1 teaspoon tarragon
- 1 teaspoon oregono
- 1 teaspoon thyme leaves crushed
- 1/2 teaspoon garlic powder
- carrots, peeled and cut into 1" in pieces
- potatoes, peeled and cut into 1" pieces
- 1 medium onion quartered
- olive oil & pepper
- Remove the prime rib from the fridge and allow to sit at room temperature for 3-4 hours.
- In a small bowl, mix the butter and seasonings together.
- Preheat oven to 325F while you prepare rub.
- Once the prime rib has sat out, pat dry and rub the seasoning onto the prime rib.
- Place the ribs fat side up on the bones.
- Cook for 20 minutes per pound (145 degrees for medium-medium rare, 160 for well done)
- Remove from oven when at desired done-ness and allow to rest for 30 minutes.
- While the meat is resting, In a separate dish, place the potatoes, carrots and onion with a little olive oil and pepper on top.
- Cook veggies until tender.