Farm Kitchen - Prime Rib

The Holiday Season is fast approaching and with that often comes a lot of entertaining and big meals.  If you are like us, holiday dinners often consist of a turkey or a ham with all the trimmings!  Turkey and ham are relatively inexpensive and feed a crowd.  I love both but sometimes I am looking for something just a little bit more special.

When the dinner I am serving is a little more intimate (4-6 people rather than the WHOLE family) I love to serve Prime Rib.  Prime Rib is fairly expensive therefore a lot of people tend to shy away from it for the fear of “messing it up”.  Don’t fret! It really is easy!  With a good butcher, very little prep,  and a reliable meat thermometer you can make a delicious Prime Rib at home that will rival any you can buy in a restaurant.

When buying a roast there are three things you need to consider:

·         What quality of roast do you plan to purchase?

·         Do you want the ribs left in the roast or removed by your butcher?

·         How many people do you plan to feed?

Quality of the Roast

USDA Prime – This is the highest quality and VERY expensive. This is what you will typically be served in the pricy, high end restaurants. If money is no object, go for it.

USDA Choice – This is the grade you will typically find in most butcher shops and meat markets.  This is what I usually purchase.

USDA Select – This is the grade typically found in standard supermarkets.  The price is affordable and it is still a good piece of meat but usually not as tender as Choice or Prime.

Ribs or No Ribs

I prefer my roast to have the ribs but I have cooked it both ways and both are delicious. I like the ribs for several reasons. First, the ribs create a built in roasting rack for the meat and second, we have big dogs (English Mastiffs) that love to chew on the bones.  I always remove the bones before carving the roast although they do make for a nice presentation.  If you prefer to have the ribs removed your butcher can do this for you very quickly and easily.

How many people do you plan to feed?

You should plan on approximately 1 ½ to 2 people per rib when the roast is intended to be the main course of the meal.  If you are serving a buffet you could do up to three people per rib.  That being said, I would not recommend purchasing a roast smaller than 3 ribs or the meat tends to get dry.  Three ribs will give you a juicy, tender roast.

Preparing and Cooking the Roast

Prime Rib Roast
1 Stick of Room Temperature Butter
1 Stem of rosemary
1 Stem of Thyme
1 Stem of Oregano
Kosher Salt and pepper to taste
10 – 15 cloves of garlic, peeled

Allow the roast to rest at room temperature for about 30 minutes prior to preparation.  Preheat the oven to 450 degrees.

 Use a sharp knife to make little slits all over the top of the roast. This should be mostly fat.  Insert a piece of garlic into each of the slits.

Remove the leaves from the herb stems and chop finely.  Mix the herbs, salt and pepper with the room temperature butter.  Use your hands to rub the herb butter all over the surface of the roast.

Place the roast rib side down into a roasting pan. Place the roast into a 450 degree oven for 15 minutes.  After 15 minutes reduce the oven temperature to 325 and cook the roast until the desired temperature is reached. (See chart below.)  Baste the meat with the drippings approximately every 15 minutes.

When the roast has finished cooking allow it to rest at room temperature covered loosely with foil for 20-30 minutes before carving.

Cooking Times and Temperatures

For a Rare Roast:

3  Ribs(approx. 7.5 pounds) 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°
4 Ribs(approx. 9.5 pounds) 15 minutes at 450°, Then 1 ½ to 2 hours at 325°
5 Ribs(approx. 11.5 pounds) 15 minutes at 450°, Then 2 to 2 ½ hours at 325°
6 Ribs(approx. 14.5 pounds) 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°
7 Ribs(approx. 16.5 pounds)  15 minutes at 450° Then, 3 to 3 ¾ hours at 325°

Cooking times are approximate and will differ depending on the actual weight of your roast and your oven.  Always use a meat thermometer to ensure proper cooking.  Meat should be removed at the low end of the temperature spread as the meat will continue to cook as it rests and the final temperature will raise another five to ten degrees.

Rare – 120°-125° (Cool, red center)
Medium Rare – 130°-135° (warm, pink center)
Medium – 140°-145° (warm, light pink center and brown towards the edges)
Medium Well – 150°-155° (no pink at all)
Well Done – 160° (brown all over)

Sides and Accompaniments

There are so many sides that pair well with prime rib. The possibilities are practically endless.  Here is a list of several that we have had over the years:

Shrimp Cocktail
Asparagus with Cream Sauce
Creamed Spinach
Creamed Brussels Sprouts
Roasted Smashed Potatoes
Twice Baked Potatoes
Crescent Rolls
Yorkshire Pudding

Check out this post for recipes for the Creamed Brussels Sprouts, Roasted Smashed Potatoes and Yorkshire Pudding!

Before I go though I want to share one more quick and simple recipe for Horseradish Cream Sauce, a must-serve item to go with your prime rib!

Horseradish Cream Sauce

Prepared Horseradish
½ Cup sour Cream
½ Cup mayo
Dill Weed

Combine sour cream and mayo in a bowl. Add horseradish to taste. I like it really zippy so I add several tablespoons! Add 1-2 teaspoons of dill weed and mix well. Cover and refrigerate overnight for the best flavor.  Enjoy!


Julie Kohl writes her own blog Eggs and Herbs…wherecreativity meets the farm, where she concentrates on her love for cooking and crafting on her small Arkansas farm.  Julie is also one of the founding members of Arkansas Women Bloggers, an online and real-life community where women bloggers can Gather, Grow and Connect.