• Servings 8
  • Prep 10 min
  • Cook 1 and 1/2 hours min

Prime Rib


  • 1 8 lb bone-in rib roast
  • 3 tbs kosher salt
  • 2 tbs black pepper
  • 1 cup beef stock
  • Pre-heat oven to 450 degrees.
  • Season meat all over with salt and pepper, then place roast bone side down in a roasting pan.
  • Place beef in oven and roast for 15 minutes.
  • Reduce heat to 325 degrees and continue roasting for about 1 and 1/2 hours for medium or 135-140 degrees. Adjust roasting time according to desired doneness.
  • Add 1 cup of ¬†beef stock to the roasting pan and place on the stove top. Turn the heat to high and using a wooden spoon scrape the browned bits from the bottom of the pan.
  • Strain and reserve the juice.
  • Transfer roast to cutting board, loosely tent with foil and let rest for at least 15 minutes.
  • Slice roast against the bones into ¬†8 serving pieces.
  • Transfer to plates and pour reserved juice over each piece.

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