Roast Prime Rib

Gail Springsteen


This is a recipe I make every year for Christmas Eve dinner. My son-in-law says it's the only thing he likes about Christmas! :) I love him, but he IS a bit of a Grinch! We have also made this using other roasts such as sirloin tip. The key is to not open the oven at all until it's time to remove the roast for dinner--and to hold back the drooling from the wonderful smells filling your home!

pinch tips: How to Use a Meat Thermometer




1/2 lb. beef per person


1 Hr


3 Hr




any size prime rib roast, boneless or bone in
salt and pepper

Directions Step-By-Step

Select any size roast. Let meat stand at room temperature for at least one hour.
Preheat oven to 375 F.
Rub meat well, top and sides, with salt and pepper. Don't worry--you can't use too much.
Place meat, fat side up in a shallow roasting pan. I usually just use a cake pan fitting the size of my roast.
Put in oven and bake for one hour. Turn off the oven, BUT DO NOT OPEN THE OVEN NO MATTER HOW LONG BEFORE YOU PLAN TO EAT!!!! When I was working, I would do this hour before I left for work, and complete the rest of the recipe when I got home.
Still do not open the oven! 30 to 40 minutes before serving, turn the oven on again to 375 F. Cook meat for those extra 30-40 minutes. I tend to stay closer to 30-35 minutes, because it keeps cooking when it rests before carving. NOW you can open the oven and remove the roast. Let it rest for ten minutes. Your roast will be brown and crisp on the outside and tender, pink, and juicy on the inside.
If you use a bone-in roast, I just read a good tip: cut the bones off (all in one slab) and set them in the pan and lay the roast on top of them. It makes for easier carving when the roast is done.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom