Jeff’s Prime Rib


Prime Rib Recipe

1 Prime Rib from butcher 10lbs. with fat cap

on standing rib roast with bones on

2qts of beer your choice (optional)

Kosher Salt –generous amount

Black pepper –generous amount

6 Garlic cloves, made into a paste

Sliced yellow onions 2 each

Diced celery 4 stalks, washed

Diced carrots 2, peeled

Leaves of 2 fresh rosemary sprigs

Leaves of 2 fresh thyme sprigs

¼ cup fresh or prepared horseradish

Make a bed of the diced vegetables in a large roasting pan, lay the prime rib, rib side down on top of the vegetables. The ribs and bones act as a natural roasting rack.  Pour the beer over the prime rib. In a small mixing bowl smash together the garlic, horseradish, rosemary, thyme, salt and pepper. Massage and season generously with all the above. Cook at   200 degrees in a convection oven. Cook for 4-5 hours or when prime is at 125 degrees. If you desire a higher temperature prime rib, cook until your liking. Remove from pan and place on a carving board. Let rest 10-15 minutes, the temperature will continue to go up then remove fat, slice for service. Any extra prime rib can be used as leftovers.  Pour the pan juices into a fat separator and set aside to allow the fat and beef juices to separate. Discard the fat.  Serve the beef juices as au jus. Reserve the vegetables as a side dish, the vegetables with be caramelized. When using fresh horseradish, use caution.


3 Comments on Jeff’s Prime Rib

  1. Jack says:

    great recipe thanks

  2. Annabelle says:

    I’ve been looking for something like this for a while now. Everything’s been close but not “the one.”

  3. I really love your site! Thanks for sharing and keep it up. I will be back again!

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