Premier Meats & Seafood
Serving the greater New England area.

Prime Rib Roast

Also known as rib roast refers to a cut of beef taken from the loin area of cattle. Such tender cuts usually come from the least used muscles and this cut is richly marbled with fat lending itself to dry heat cooking methods such as roasting.

Cooking Directions

1 standing rib roast (Prime or choice grade at least 2 ribs wide)

garlic cloves

freshly ground pepper

tiny sprinkling of fine sea salt

horseradish, if desired

Preheat oven to 375 degrees. Place the roast fat side up in a good quality roasting pan with a heavy bottom. With a sharp knife, make several slits and insert cloves of garlic. Sprinkle with pepper and salt. Calculate about 20 minutes per pound of meat as a basic guide. When you place the meat in the oven, remember to turn the heat down to 325 degrees. You will need an instant read meat thermometer to make sure it is cooked to your liking, so towards the end of the calculated cooking time, insert the thermometer. Rare is 130, medium is 140, and well done is 160. When it is done to your liking, place the roast on the cutting board and tent with foil or waxed paper. Allow to stand about 30 minutes before slicing.