Linda’s (Mother-in-Law) Prime Rib {Guest Post}

Hello everyone! This is Linda, Sarah’s mother-in-law, nice to meet all of you!

I was asked by Sarah, to give you my Prime Rib (Standing Rib Roast) recipe. Believe it or not, all these years of cooking, and I only made my first attempt this past Christmas……go figure! I think it was that horrible cooking fear “what if I screw it up, over cook it, under cook it, has no flavor, or bite into it and you could bounce it off the wall???” I decided to try it…….put on my boxing gloves and confronted the beast head on!

I trim off some of the fat, only if you think it has more than the usual amount that you would get in a restaurant. The fat on this cut of meat actually flavors the meat, so don’t let it scare you, you can always trim it away when you get that yummy piece of deliciousness on your plate, just like you do in a restaurant.

Preheat oven 375 degrees
Place the Prime Rib (a.k.a. Standing Rib Roast) bone side down, in a roasting pan

Seasonings as follows for a 6lb. Prime Rib, adjust seasoning according to size.

Rub the whole roast with olive oil, ends included
Rub the whole roast with salt, I use sea salt-3 Tbsp.
Rub the whole roast with finely chopped fresh rosemary-3 Tbsp.
Rub the whole roast with finely chopped garlic (I used the one in the jar in water)-3 Tbsp.

You can also get a rosemary/garlic seasoning (Tones), don’t be afraid, it doesn’t all have to be fresh.

That’s it!

Now, average cooking time is 15-20 min./pound. You ask, is it 15 or 20? Rare with Medium Rare ends, 15 min. More pinkish, 20 min. Make sense?  When you purchase your roast and the weight is 8.67 lbs, round it up to 9 lbs. Basic math rule, the closer to .5, reduce your time. If your really unsure, just take it out 5 min early. You would rather have it too rare then over cooked. Take it out of the oven and let it rest at least for 10 min. If you slice it as soon as it comes out of the oven, you will lose all the juices and I may have to come there and slap you, got it?

Then I take the pan juices and add a can of beef consume so you have that “au jus” gravy. If you like a creamier sauce add a can of golden mushroom soup, your choice.

Good luck and let us know how it comes out! Bon appetito!