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Prime Rib Roast Recipe (with Video)

Grain-free, Soy-free, Sugar-free
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Discover our Prime Rib Roast Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 3h30min


Rib Roast
- 7 lbs rib roast
- 0.5 c Salt
- 0.25 c Pepper
- 0.25 c Beef bouillon powder
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Preparation of the Beef
1. In a bowl, mix together the salt, pepper, and bouillon powder.
2. Using a knife, remove any silver skin and unwanted fat from the beef.
3. Next, butcher the roast by partially removing the bone with your sharpest knife.
4. Make sure to get as close to the bone as possible, and stop once you get a small hinge.
5. Take your time on this step, because you want to keep most of the meat off the bone.
6. Pat the roast down with a paper towel to dry it.
7. Liberally season the meat with the salt mixture.
8. You probably won’t use it all so save the rest for a future steak dish.
9. Don’t forget the part between the bone and the roast that we butchered.
10. Now using butcher twine, tie the bone back onto the meat.
11. Now place into the fridge uncovered for 24 hours.
Roasting the Beef
1. Take the roast out of the fridge at least one hour before cooking.
2. Place the roast onto a roasting pan with a roasting rack.
3. If you don’t have a roasting rack, see how I made one on the video by using foil.
4. Place a meat thermometer into the middle of the roast and set it to 127*F.
Cooking the Beef
1. Place the roast into a preheated 500*F oven for 30 minutes to sear it.
2. Then turn down the heat to 300*F and continue cooking until the thermometer reads 127*F.
3. At this point turn the oven off and leave the beef inside for an hour.
4. The carry over cooking will take the roast to around 140*F.
5. Take it out of the oven and let it rest uncovered for at least 30 minutes.
Serving the Beef
1. Remove the thermometer, and take the twine off of the roast.
2. Use a knife to completely cut off the bone.
3. Now carve the roast to your desired thickness.
4. Serve warm with au jus or horseradish sauce.

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