Prime rib is one of my favorite dishes to prepare for special occasions. Recently, I hosted my extended family for Thanksgiving. Family members traveled in from neighboring states to celebrate the holiday. After an early breakfast, I asked my neice to join me in the kitchen to prepare the prime rib. She is such an adorable kitchen helper…always willing to take on any task and eager to learn. It warms my heart as I watch her run to the kitchen drawer to find my handmade aprons. There she carefully ties the apron strings around her slim little waist. When we first started cooking together, I would hike up the apron and fold a crease in it to shorten the length to match her 1st grade height. I’d scoot a stool over to the countertop so that she could follow along as we cooked together. These days, she’s older and wiser…she doesn’t need a stool anymore and she is quick to learn all of the cooking techniques offered during our time in the kitchen. Some day I hope that she will be blessed to share these recipes/memories with her own son or daughter.
Moist and Tender Prime Rib
5-7 lb. rib roast
2-3 Tbls garlic powder
2-3 Tbls onion powder
2 tsp salt
2-3 Tbls Kansas City Steak Seasoning
2 tsp black pepper
On a flat surface, spread out a 12-16″ piece of aluminum foil. Sprinkle seasonings all over the foil. Pat the prime rib dry with paper towel and lay each side of the roast into the seasoning mix until the roast is fully coated. Place the prime rib in a roasting pan and put it into a preheated 400 degree oven for about 40-45 minutes. Turn the oven temperature down to 325 degrees and cook for another 2 hours or until the internal temperature is medium rare (usually about 130-140 degrees). Take the roast out of the oven and let it sit for about 20-30 minutes (covered with foil) this seals in the juices. The internal temp will rise as the prime rib sits. It’s best to cut the prime rib just as you are ready to serve it. Don’t forget the au jus…you can buy it canned, packaged or use the pan drippings to make your own.
Cooking Temperatures for Beef:
Rare – 120-130 degrees
Med-rare – 130-140 degrees
Medium – 140-150 degrees
Well done – 150-160 degrees
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