Prime rib roast. It lives up to its name as being a prime cut of beef. Prime rib, also known as a standing rib roast, is a cut of meat taken from the back of the upper ribs of the cow. The prime rib section typically takes up about 7 ribs. Prime rib is a pricier cut of meat which makes it great for special occasions and holidays.
Today I am sharing a simple way to prepare this cut. It is sure to wow your family and friends for your Easter celebration.
Tastes Better From Scratch, Easy, No Fuss Prime Rib
Picture from: Tastes Better From Scratch
Ingredients:
Instructions:
Roast your prime rib until the thermometer registers:
Rare: Cook until thermometer reaches 115-120 degrees F (about 10-12 min/pound)
Medium rare: Cook until thermometer reaches 125-130 degrees F (about 13-14 min/pound)
Medium: Cook until thermometer reaches 135-140 degrees F (about 14-15 min/pound)
Medium well – Cook until thermometer reaches 145-150 degrees F
*Keep in mind that the meat temperature can continue to rise 5-10 degrees while it’s resting out of the oven, so do not overcook!
Picture from: Tastes Better From Scratch
This will make an excellent Easter dinner and would be great paired with some homemade mashed potatoes and a side of green vegetables of some sort.
If you’re interested in a prime rib from Oak Barn Beef, contact us to see if a special order is available for this item!
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