I get a lot of my appreciation for food from my parents. My mom is the organic, rice cracker, lean meat type and I have acquired a love and appreciation of all things healthy from her. More importantly, I learned my way around a kitchen from her. I learned that a recipe is, sometimes, merely a roadmap that you are encouraged to deviate from as you see fit; recipes are not necessarily a one-size-fits-all. She taught me that you don’t need to measure everything and most times, it seems, eye-balling it somehow makes it taste that much better. She gave me the freedom to roam about the kitchen, make a mess and make my own meals. She truly helped me cultivate my appreciation for cooking at a very young age and I am eternally grateful.
My Dad, on the other hand, helped me acquire my affinity for all things savory. He is more the type to go out to a fancy restaurant and when we are there we rock the menu, ordering the best appetizer and the most savory entrees and desserts. This allowed me to try new things, see what our favorites chefs were making and how they were plating; the culinary experience, if you will. This too, I am eternally grateful for. There are, however, a few go-to savory meals that we make with my Dad that are quite noteworthy. As suspected, they are savory, rich and decadent… everything he would want it to be. For Christmas, we typically have leg of lamb or prime rib…. this year we opted for prime rib and I had camera in-tow to document the deliciousness. Crusted with simple salt and pepper, slow roasted and served with a side of horseradish mayo, this dish was everything we expected it to be, as always.
Prime rib, while decadent as can be, is really a very simple cut of meat to cook and season. It has so much flavor build in to it with it’s marbled fat. Add your salt and pepper rub, throw it in the oven and you are good to go. So simple, yet highly sophisticated and should be on your list of things to make when company comes over.
Our beautiful 8 pound prime rib.
Start adding the salt and pepper rub.
Salt and pepper rub complete.
Place in roaster. Cook at 475 for about 20 minutes then reduce 325 and continue to cook until the middle part of the thickest area of the rib roast reads 115 degrees or 125 degrees, depending upon whether you want to have your roast medium-rare or medium, respectively.
Having a dependable digital thermometer is key to getting the perfect finish on your rib roast.
You really need to try this. If you have any reason to throw a dinner party, this should be the what you design your meal around…. so awesome. The wonderful, buttery fat paired with the simple salt and pepper crust is minimalism at its finest. You don’t need to do much to this cut of meat to bring it to the next level. We had an amazing Christmas dinner and this was the star. I absolutely love this holiday tradition. Let me know what other variations you have on this delectable entree. Enjoy!
- 1 standing rib roast (prime rib)
- 4 Tablespoons kosher salt
- 4 Tablespoons ground black pepper
- Combine salt and pepper in bowl;
- Rub salt and pepper mixture all over rib roast at least 2 hours prior to cooking;
- Preheat oven to 500 degrees;
- Place rib roast in roaster and place in oven, uncovered;
- Reduce oven temp to 325 after 20 minutes;
- Continue cooking until the internal temperature of the rib roast, in the middle of its thickest point, reads 115 if you desire a medium-rare finish or 125 if you desire a medium finish;
- Once it reaches an internal temp of 115 or 125, remove from oven and immediately cover with foil or the roaster cover and let rest for 20-30 minutes - the meat will continue to cook during this time;
- Before you cut into the meat, check the internal temp again. Internal temp of 130 equals medium-rare and 140 is medium.
- NOTE: budget about 15 minutes per pound, but the exact cooking time will depend upon the size and shape of your roast.