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Classic Prime Rib Roast

1 1/2 hours


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1 Prime, Bone-In Roast with 3 Bones (Approximately 7 Pounds)*
2 Garlic Cloves
3 Teaspoons Freshly Ground Sea Salt
1 Tablespoon Freshly Ground Black Pepper
Butcher Twine

* Have a Kings Butcher remove the meat from the bone and tie it back on for simpler prep and serving.


Preheat oven to 450 Degrees. (convection); 475 Degrees. (conventional).

  1. Stud the roast with the garlic by pushing the cloves into the natural seams of the beef. 
  2. Tie the roast in between the bones. Season liberally with salt and freshly ground black pepper.
  3. Place the roast on a rack set in a roasting pan. Put the roast in the hot oven for fifteen minutes to sear the outside of the roast.
  4. Lower oven to 250 degrees F./275 degrees F. and continue roasting until the beef reaches the desired internal temperature (see below). Remember that the roast will continue to cook and the temperature can rise, up to 10 degrees F, during the resting period. This is called carry over cooking.
  5. You can baste the roast after the first forty-five minutes if you wish.
  6. Remove the roast from the oven and tent loosely with foil. Allow the roast to rest at least thirty minutes before carving.
  7. Carve the roast and serve the sauce with the sliced prime rib.

Classic Temperatures: Rare: 120 degrees F Cold red center Medium Rare: 125 degrees F Warm red center Medium: 130 degrees F Hot red center Not responsible for results over 140 degrees F.



Serve with Gorgonzola Cream Sauce