Brenda-Lee Barajas Recipe

Perfect Prime Rib Everytime (The Best Ever)

By Brenda-Lee Barajas Moxie50


Recipe Rating:
Cooking Method:
Bake
357 Comments:

Brenda-Lee's Story

I promise you this comes out perfect. MAke sure NO ONE OPENs THE OVEN DOOR.I all so use Other beef roast... Works sooooo good... I remember i was very scared to do it the first time. But I went ahead and did it. OMG.. What a wonderfull way to cook beef....

Blue Ribbon Recipe

Notes from the Test Kitchen:
A perfect entree for your holiday meal or a special occasion. Your guests are guaranteed to feel special when they sit down to this meal.

The key is to make sure that you start with a clean oven when using this high temp. Also the Test Kitchen oven only goes up to 500. So, we baked at that temp for 5 min a pound. I like my prime rib on the rarer side, and it came out perfect!

Ingredients

1
prime rib roast with or without bone (any size)

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Collection: Festive Feasts


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357 Comments

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Pamela Edukonis Pamela_Edukonis
Jan 14, 2015
It really works!! The only thing I might add, that initial cooking time of 6 minutes per pound at 550 for medium rare, I actually went a little longer the second time doing it. I like my prime rib really pink and warm. My husband prefers his a little more done than me. So, I did it about 6.5 to 7 minutes per pound at 550 then for those wanting theirs more done, I cut their portion from the outside. And for me, I took my piece directly from the center. YUM YUM YUM!!
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Laura ser zzzlaura
Jan 11, 2015
Made the recipe exactly as stated and it was perfect! It was our first time at making a prime rib roast and we will do it again!! Thank you for sharing a truly "easy" recipe! Happy New Year!
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Thomas Gallina Shoez
Jan 7, 2015
I do my prime ribs at 450F for 20 min then 275F till electronic gauge reads 135F and let it sit for 20 min. and cut and serve. My oven heats fast so it hit 139F faster than i expected for my serving time 3 hrs. It finished off at med which most of the gang liked it. Some of us like it more med rare. Electronic temp gauge is the best way to go. Probe in the oven and digital read out on counter. Practise makes perfect.Tom
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lynn brown twoviolets
Jan 7, 2015
I have used this recipe twice now. Both times I have been delighted with the way the meat comes out, perfectly medium, just as we like it. But the meat is not very warm when I go to serve it. Any ideas?
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mark DeVore markfood
Jan 7, 2015
I did absolutely everything as noted, hoping for a medium rare. Got medium well, a terrific waste of expensive meat. Our oven is apparently too well insulated or the 550 is off, although a separate thermometer showed 553 degrees.
If I were to chance it again, I would use a much shorter time at blistering heat or pop it out of the oven an hour earlier.
Msd