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The Butcher’s Wife’s Guide to Prime Rib

Yields1 Serving


Most often, Prime Rib is roasted in the oven. While a gas or even charcoal grill is an option, the oven is the most foolproof method whether this is your first or hundredth Prime Rib.


Decide on the desired temperature and be sure to have a programmable, probe-style meat thermometer. This will allow you to go about your business and be altered when the roast reaches the desired temperature without opening the oven door repeatedly.


Unwrap the roast and place on a rack in a roasting or sheet pan. Standing Rib Roasts use the bones as a rack. Delmonico Roasts should go on a rack with the fat side up (always fat side up!).


Let stand at room temperature for a couple of hours. The larger it is, the longer it needs to stay out. Cover it with a clean dish towel while you do this. After you've done this, preheat the oven to 500 degrees and ensure your oven is impeccably clean.


Rub generously with Maxbauer's Roast Beef Rub. It's called a rub, not a sprinkle, so really rub it in about 30 minutes prior to roasting. Insert thermometer into the center of the roast. Set the digital program to 130 degrees (for medium rare).


Place roast in 500 degree oven and set a time for 15 minutes. Turn the oven down to 300 degrees for the duration of the cooking time. When the desired temperature is reached, remove from the oven and cover with foil and a clean kitchen towel. Let rest for 15 minutes before removing the temperature probe.