Roast Prime Rib of Beef

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Well hello to my Hungry Southern Belle friends!  As many of you know, I had surgery two weeks ago and have been doing my very best to follow the doctors orders by taking it easy and not over doing it.  I sure have missed cooking and as a result posting yummy recipes for all of you to enjoy!  It’s a good thing that I had some recipes up my sleeve to share with you from past special occasions – and this is one is an extra special treat!  Jump in the DeLorean folks…we are headed back to Christmas 2014 and the winning Roast Prime Rib of Beef (also known as a Standing Rib Roast)!  This recipe is courtesy of Chef Ron Lock.  We have an amazing local butcher and grocery, Oak Grove Market, that beautifully cut the roast to order as you can see below. I highly recommend them for all of your butcher and community market needs if you are in the Atlanta area!  Without further delay!  Enjoy y’all!!!!!!!





Roast Prime Rib of Beef


  • 1 5.75 pound prime rib roast of beef (2 bones)

There are no measurements here.  Just generous amounts of the following:

  • Butter at room temperature
  • Herbs de Provence
  • Fresh cracked pepper
  • Kosher salt – a generous amount


  1. Preheat oven to 500 degrees F (this MUST be an accurate temp)
  2. Put roast, rib side down in roasting pan
  3. Mix the pepper and herbs in the butter until well combined.
  4. Spread the butter mixture over the entire surface of the prime rib. The more the better.
  5. Put the kosher salt over the entire surface of the butter. Be very GENEROUS. Use more than you think you should here. Most of the salt will run off and very little will remain on the meat. I can’t stress the “generous” enough.
  6. Put the roast in the 500 degree oven for 30 minutes as outlined in step 1. The time will be according to the size of your roast. After the 30 minutes, simply turn the oven off and walk away from it for 2 hours. Yup, just walk away. Do NOT open the door, fiddle with it or anything else. Pretend the roast does not exist.
  7. After 2 hours, remove the roast and LET SIT at least 15 min to allow it to rest before carving!
  8. Slice and serve. You can remove the rib bones for easier slicing and it also makes it easier to get 4 generous servings from the roast. Save the bones!  You will get a succulent, moist roast between rare and medium rare. Perfect!






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