Standing Rib Roast (Prime Rib)

Tony's family often makes prime rib for Thanksgiving, Christmas and/or New Year's. We got the recipe from Uncle Bill out of a magazine. Last year for Thanksgiving potluck at his Uncle Meg's family, Tony bought 10 ribs of organic, hormone-free prime rib from Whole Foods. It was 21 pounds at $13.99 per pound and came to almost $300! Since we were a 1-car family at the time, he packed the heavy meat on the back of his motocycle and thought to himself that if he crashes that's $300 wasted. But then he thought that it was wrapped in the butcher paper, so if he crashes, he'll still eat it.

Tony says that the key to the recipe is using the meat thermometer and to stop it at 127-129 degrees if you want it medium rare.

Here's the recipe:

Rib roast is a costly piece of meat, so be sure to invest in a meat thermometer, use it and do not overcook the roast. Carving from the outside to the center, everyone gets a slice done just to his or her liking.


1 standing rib roast of beef, about 6 1/2 pounds
3 or 4 cloves of garlic peeled and thinly slivered
Coarse salt and freshly ground black pepper, to taste


1. Preheat the oven to 450 degrees F.
2. Make small slits in the roast with the tip of a paring knife and insert the garlic slivers. Rub the roast all over with salt and pepper. Place on a rack in a shallow roasting pan and roast for 25 minutes.
3. Reduce the oven temperature to 350 F and roast for 16 minutes per pound (about 1 3/4 hours), or until a meat thermometer reaches an internal temperature of 135 degrees F to 140 degrees F for a medium-rare center. Let beef rest 15 minutes before carving.

Serves 8. Per serving: 370 calories, 21 g fat, .5 g carbohydrates, 41 g protein, 121 mg cholesterol.

Parade Magazine – December 14, 1997

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Updated: 11/18/04