No I didn’t just say that for the alliteration…this is literally my family’s perfect, no fail, go-to recipe for prime rib. It’s so good that we’ve used it for decades and have never once altered it. Traditionally, in my family, we get this dish once a year on Christmas day and serve it alongside twice baked potatoes and green beans. To say it’s a major highlight of the day is an understatement, we spend the whole year looking forward to this.
Now, you may ask yourself, don’t you get sick of the same recipe every year…would it be so bad to change it up? The answer is yes! Listen, prime rib is expensive, so the last thing you want to do is cover up the quality of meat with extraneous spices or sauces – trust me, it tastes incredible just as is. Plus, I like to think every time we make it, my grandma is smiling down on us…and if we change it, the smile could turn into a lightning bolt.
As I type this, my mom wants me to specifically include that rest time is crucial in this recipe. At one point in the recipe, you’ll be told to turn off the oven and just let the prime rib sit. DO NOT SKIP THIS STEP. Leave the door closed and let it rest in the warm oven as long as you can, this is what allows the flavors to develop. Oh and…DO NOT OPEN THE OVEN DOOR. I mean it, don’t. We have a sign to remind people, maybe put a sticky note on the door, do whatever you gotta do to make sure no one opens it. I mean it.
Ok now that the warnings portion is complete – I truly hope you enjoy this recipe. It’s incredibly special to me and maybe it will start a tradition in your own family!
Perfect Prime Rib
- 6 lb. bone in rib roast with bones tied on by a butcher
- 2 tbsp sea salt
- 1 tbsp pepper
- 3 large yellow onions optional
- Select aged standing prime rib roast, well marbled.
- Season and let stand at room temperature for one hour.
- Preheat oven to 375 degrees F and place meat in shallow roasting pan. Do not cover.
- Cook for one hour then turn off the heat but do not open the door at ANY time until you're ready to serve.
- No matter the length of the time the roast has been in the oven, about 40 minutes before serving time, turn the oven back on to 375 degrees F. Cook for those 40 minutes. This strategy allows you to start the roast in the morning, leave it in an unopened oven all day then finish in the evening.
- Remove roast, slice and serve!