Classic Prime Rib for a Small Crowd
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(3-rib) roast, about 5 pounds, trimmed of excess but not all fat
- Salt and freshly ground black pepper to taste
- 1 or 2cloves garlic (optional)
- 1cup red wine, stock, or water
Nutritional analysis per serving (6 servings)
1255 calories; 106 grams fat; 43 grams saturated fat; 0 grams trans fat; 45 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 62 grams protein; 975 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking, preferably two. (For a larger roast, make it three.) Preheat the oven to 450 degrees.
- Step 2
Place the meat, bone side down, in a large roasting pan. Season it with salt and pepper. If you like garlic, peel the cloves and cut them into tiny slivers; use a boning or paring knife to poke small holes in the meat and insert the garlic into them.
- Step 3
Place the roast in the oven and cook for 15 minutes, undisturbed. Turn the heat down to 350 degrees and continue to roast about 1 hour; check in several places with a meat thermometer. When no spot registers under 125 degrees (120 degrees if you like your meat really rare and your guests are of the same preference), the meat is rare; cook another 5 or 10 minutes if you like it more well done, then check again, but in no case should you let the temperature of the meat go above 155 degrees.
- Step 4
Remove the meat from the oven. Pour off all but a few tablespoons of the fat, and place the roasting pan over a burner set to high. Add the liquid and cook, stirring and scraping up any brown bits, until it is reduced by half. Slice and serve the roast, splashing a little of the sauce on the meat platter and passing the rest at the table.
Private Notes
Comments
I cooked a 7 1/2 lb roast and tried to extrapolate from the above how long that would take. I had it figured at about 15 minutes a pound at 350 degrees after starting at 450 per the recipe, but in reality, it was about 20 mins. per pound.
Simple, yet elegant. I used a 4 lb boneless, organic, grass fed USDA Choice grade Angus roast. To compensate for boneless, in step 3, I checked temperature at 45 minutes - it was a perfect 125 degrees. Also, I prepared a rub, made from dried herbs and spices I had on hand and the zest of one orange and 3-4 "shot's" of Lea & Perrins. Then I marinated in a freezer grade bag and placed in the bottom of the refrigerator for 2 days. My guests thoroughly enjoyed it.
This was simple to make and it turned out great. Sometimes the fussing prep with a good piece of meat isn't really needed.
So easy. Timing is right for smaller weights. More time required for larger cuts unless you like it very rare. For one rib didn’t use rack but propped in stainless roasting pan.
I never would have believed I could cook prime rib, but it came out spectacular! I had a small, two-rib roast (about 3 lb) so after the 15-minute sear I cooked for 45 minutes, and it reached perfect temperature. I let it sit covered loosely with foil on the counter while I finished my potatoes and green beans. The toughest part was slicing it, which I stubbornly refused to get out the electric knife for. Overall a delicious, easy, and impressive Christmas dinner!
This worked great. It was only a ~2 pound roast. Loved the jus.
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