Ask Chef Rouler

Dear Chef,    

I am cooking Prime Ribs of Beef for my in-laws at Christmas and don’t have a clue.  Can you give me directions on how to prepare?


Allen from Kalamazoo

Dear Kazoo Kook,

Prime Rib is easy.  Buy 10-16 oz per person for bone on, 8-10 oz for boneless.  Season Roast with Salt, Pepper, Bam, Garlic, Onion powder,or Canadian Steak Seasoning.  Make sure you rub spices on all four sides.   I also like to take 2 cloves of garlic, peel, slice and then insert slices into fat back of roast by making a small incision and pressing garlic slice through fat and into the meat.

Roast at 300-325 degrees  “Standing ” on the ribs, fat side up. You can add a mirepoix (diced carrots, onions and celery) to the bottom of the roasting pan. This will add to the meat juices and make a wonderful stock for your au jus or gravy.

Rare :  18 minutes per pound,    Medium:  22 minutes, Well done:  25 minutes.

 USE a meat thermometer !!!!  Rare 125   MedRare 140  Med 160  WDone 170

I use 20 minutes for Med Rare so a #5 roast would take 100 minutes.  Roast an hour and a half then let stand for 15 minutes before slicing (meat is still cooking up to +10 degrees of temp while it rests!!!) 

Enjoy the Holidays and devour your Beef !

And as always, thank you for using

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