So, I have to admit, the first time I heard the words “prime rib” I instantly thought of something fancy schmancy. I mean, this dish totally can be fancy but that doesn’t mean it has to be hard to prepare. In fact, I was shocked at how EASY this recipe was and so will you. One of the most important aspects of this recipe, and you’ll see me mention it numerous times, is the use of a meat thermometer.
It is imperative when cooking a prime rib roast. You don’t want the meat to under or overcook as this determines the flavor you are looking for. So, if you don’t have a handy-dandy meat thermometer go git urself one, kid ?
Recipe and photo courtesy of Ree Drummond and Pinterest.
I shall make this prime rib at Christmastime. How about yins? (That’s a Pittsburgh, PA term. This Michigan girl is learnin’ the lingo!) Do you have any special lingo from your neck of the woods? Check out what my pals over at The Pioneer Woman had to say about this recipe:
“Prime rib sounds impressive, and it is. But in this case, impressive doesn’t need to mean complicated or difficult. The best friend you can have when roasting a nice cut of beef is a reliable meat thermometer: it’s the best insurance against overcooking it…which is a tragedy of epic proportions.”
Please, please, please use a meat thermometer to ensure proper cooking times and temperature.
Ingredients
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