Prime Rib of Beef


This is hands down one of my most enjoyable meals to make and eat. As you know, many restaurants were owned/operated by Greek immigrants to the West and a staple of any good restaurant was Prime Rib of Beef.

My dad operated such a restaurant for years and the Prime Rib was no doubt the “show stopper”.

Before I go on with the beef, please remember this recipe works only with Prime Rib which is a more expensive cut. This method will not work with regular roast beef.

Secondly, choose a Prime Rib that has a “cap” attached. The cap is a fatty piece of meat that covers the top part of the Prime Rib (secured with butcher’s twine).

Thirdly, invest in a meat thermometer. This is the sure-fire way to get the desired doneness of your meat.

Finally, only season the cap (top). The seasoning will drip down the sides of meat as the fatty cap renders. This is where the flavour comes from.

Prime Rib of Beef

Preheat your oven to 450F
1 standing Prime Rib roast, bone in and with cap
salt

pepper
garlic powder

  1. Pat dry your beef. Generously season the cap only (not the sides) with salt, pepper and garlic powder.
  2. Place a meat thermometer into the center of the meat, entering through the cap.
  3. Places your beef (rib side down) in a large roasting pan (middle rack) and roast for 1 hour or until the entire piece of meat has achieved it’s dark brown colour.
  4. Remove the roast and pour 3 cups of water into the bottom of the roasting pan (or just halfway covering the rib bones).
  5. Turn the heat down to 400F and roast until the internal temperature has reached 135F.
  6. Remove the roast, cover with foil and allow the meat to rest for 30 minutes before carving.
  7. You may now make your Jus.

Roast Beef Jus

  1. Skim the fat from the “jus” in the bottom of the roasting pan (I use a fat separater).
  2. Using a wooden spoon, scrape up the brown bits and stir until there’s very little (if any) left on the bottom of the pan.
  3. Add 3 bay leaves and bring to a boil. Taste for seasoning. Sometimes the jus can be salty, so add some water or sometimes it’s too weak, then just add some beef base.
  4. Lower the heat to a medium simmer and reduce to half.
  5. Using a strainer, pour the jus through to a medium-sized sauce pan.

© 2007,
Peter Minakis

. All rights reserved.

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15 Comments for “Prime Rib of Beef”

Ivy

says:

Excellent presentation and good job Peter although you know that in Greece we prefer the meat to be well done.

Christine

says:

Gorgeous! I made Prime Rib last year for Christmas for the very first time. I don’t do it often but your pictures have me dreaming of another one.

Peter M

says:

Ivy, I’ll train you to like rare meat.

Val, come get your slab O’ beef…

Pam, I haven’t met a beef I didn’t like..

Christine,

If you look for supermarket specials, you can buy prime rib affordably and freeze it.

Kevin

says:

Prime rib roast is one of my all time favorite meals! This is done just the way I like it, nice and pink on the inside and not heavily seasoned so that nothing interferes with the flavour of the beef!

Ferdzy

says:

I’m sure people will not exactly feel sorry for me when I say that prime rib just doesn’t do much for me, but I’ve got three prime rib roasts in the freezer. Such are the hazards of buying beef a quarter of a cow at a time.

I will have to try your method when I get around to hauling one out. Don’t know what to do about the thermometer though – I have bought two of them (and not particularly cheap ones) and neither of them have worked! Grr. Guess I will just have to fork over yet more cash and try again.

Laurie Constantino

says:

I love rare meat and yours is absolutely beautiful. Just looking at your terrific pictures made my mouth start watering. Excellent job, Peter.

winedeb

says:

Hi Peter! Just catching up from my snowy trip up north. Glad to be home in the sunshine. This dish caught my eye as I was catching up with you. This is my very favorite Christmas Eve dinner. I usually make popovers with ours. Yum! The big day is soon!

Dhanggit

says:

oh my, i wont let this post passed without leaving my comment; such a perfect roast beef. well roasted outside and yet still bloody juicy inside!!wow, whats your secret?? its always hard to perfect roasting beef..im not an expert