This Bone In Prime Rib Roast recipe includes instructions for cooking a four rib prime rib to serve 2 – 4 people. Take the worry out of cooking a prime rib. It’s easier than you think. Here’s a recipe that will guarantee the right balance between outer crust and inner rare.
Is Prime Rib Roast for two people possible?
A full prime rib has seven bones and can feed a crowd. Scaling down can make it very difficult to find the right balance between outer crust and inner rare.
For Easter I announced I was going to attempt my first. I was a little nervous because it costs a fortune and I knew I’d be pretty darn angry with myself if I ruined the most majestic and the most expensive piece of meat I’ve ever tried to roast in my own kitchen.
With the help of a young butcher at my local specialty meat market, we selected a four-rib roast which weighed in at about five pounds and rang up at a whopping $75.00. Even though I cooked this for just the two of us, this will actually serve 4 – 6 people.
We enjoyed lots of wonderful leftovers. And loved every single bite.
How to Cook A Standing Prime Rib Roast (with bones)
I followed a recipe I found in the Denver Junior League Creme de Colorado Cookbook for Fall River Bone In Prime Rib Roast with Hunter’s Horseradish Sauce. An outstanding and easy recipe for Prime Rib in the oven.
Following this prime rib recipe will work for either a 4 – 7 bone standing rib roast.
- Mix up a marinade of chopped parsley, grated lemon peel, thyme, juniper berries, garlic, Tabasco and olive oil and spread it on all sides of the roast. This is a delicious prime rib roast sauce. You’re gonna love it.
- Let this the standing prime rib roast marinate in the refrigerator for 24 hours.
- Prime Rib Roast Cook Times: The next day cook the meat, fat side up, in a 500 degree oven for fifteen minutes.
- How Many Minutes Per Pound For Prime Rib? Once you’ve completed that 15 minute high heat sear time, then turn down the heat to 350 degrees and roast for fifteen minutes per pound.
- Let it stand for ten minutes before slicing.
I couldn’t believe my eyes with the first cut. The knife slid through the wonderful crust on the outside to reveal a perfectly rare prime rib roast. I have to admit, It was a very rewarding kitchen moment.
The marinade was a heavenly combination of flavors. I’d use this when cooking other cuts of meats. And the homemade horseradish sauce was a very special treat for a very special meal.
Bone In Prime Rib Roast Or Boneless?
Anytime you can roast meat with the bones intact, it’s a bonus. The bones give the meat additional flavor.
However, a boneless rib roast is somewhat easier to handle and still very rich in flavor, beefy in flavor, juicy and tender with generous marbling throughout.
Taking into consideration the weight of the bones, a good rule of thumb is to allow 1 pound of prime rib per person. A bone-in standing rib roast will feed about 2 people per bone. Also take into consideration the side dishes you are serving. Usually a bone-in standing rib roast is served for special occasion meals which calls for special occasion sides, which are usually hearty in structure. In that case you can plan on ½ to ¾ pound per person.
If you have a good quality spice shop you can readily find Juniper Berries. If you need a substitute, consider rosemary, caraway seeds or allspice berries. Any of those will impart an earthy flavor to this prime rib recipe.
How To Reheat Prime Rib
Since the prime rib has been initially cooked to a medium rare state, you’ve got some wiggle room to reheat the sliced meat without drying it out.
Place a couple of slices of prime rib on a microwave safe plate. Cover the prime rib with a damp paper towel. Depending on how thick you’ve sliced the meat, set the timer for a minute and cook on 50% power.
Check the prime rib by placing your hand on the paper towel. If you feel it needs more heat, give it more heat by repeating the 50% power level in 15 second increments.
Don’t over pre-heat it. After all, you’re not trying to cook it, your goal is to warm it to your level of heat satisfaction.
Another option is simply letting the prime rib come to room temperature to serve. That way you’re guaranteed that beautiful medium rare experience.
Bone In Prime Rib Roast Recipe
Serve this with this easy and our favorite Horseradish Cream Sauce – enjoy.
And if you’re looking for more Prime Rib Roast recipe ideas, you won’t want to miss this Peppery Beef Rib Roast recipe courtesy of the National Cattlemen’s Beef Association.
What To Serve With Prime Rib
- A perfect Tossed Salad with Blue Cheese Dressing
- Garlic Butter Baked Potatoes
- Blue Cheese Potatoes Dauphinoise
- Haricot Verts In Mustard Cream Sauce
And if you’re a beef lover you won’t want to miss my category for Beef Recipes, you’ll find lots of tasty recipe ideas. Including one of the most popular beef recipes on my site for Beef Tagliata. Its a proven crowd pleaser that’s so easy to make you won’t believe it.
More Show Stopping Special Occasion Dinners
The original name of this recipe is Fall River Bone in Prime Rib Roast. Fall River happens to be in one of our favorite local destinations. It is a 17.1-mile-long tributary to the Big Thompson River in Larimer County, Colorado. The river’s source is near the Alpine Visitor Center in Rocky Mountain National Park. It flows down the canyon and over Chasm Falls before its confluence with the Big Thompson in Estes Park.
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How To Cook A Bone In Prime Rib Roast
Ingredients
- ¼ cup fresh parsley minced
- 1 ½ tablespoons lemon peel fresh grated
- 2 teaspoons dried thyme crumbled
- 6 juniper berries crushed
- 3 cloves garlic
- ½ teaspoon fresh ground black pepper
- 2 – 4 drops Tabasco Sauce
- ½ cup olive oil
- ⅛ cup fresh lemon juice
- 1-5 pound standing rib roast
Instructions
- Combine parsley, lemon peel, thyme, juniper berries, garlic, pepper and Tabasco in blender. Add oil, 1 tablespoon at a time, blending until a smooth paste is formed. Add lemon juice and blend. Rub mixture over surface of the roast. Cover and refrigerate for at least 24 hours.
- Bring roast to room temperature before proceeding. Place roast in large heavy roasting pan and roast in preheated oven at 500 degrees for 15 minutes. Reduce temperature to 350 degrees and continue roasting for 15 minutes per pound for rare, 20 minutes per pound for medium, or 25 minutes per pound for well done. Let roast rest for 10 minutes before carving.
Notes
Nutrition
Bone In Prime Rib Roast … It’s Whats For Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
No salt??
This recipe does not call for salt. Lemon Juice and it’s acidity acts similar to salt by bringing out the flavors.
You most certainly can add salt if your wish.
Let me know if you have any other questions.
Wow! That’s a pretty piece of meat! I tackled a couple of these myself over the holidays! I was scared too and was amazed how delicious they turned out! New go to party food!
Thank you! Nicely done! Happy Holidays! mick
I’m terribly behind on blogs, but I am so enjoying catching up on all of your posts. I can’t wait to try this. That is good to know that Tony’s has smaller prime ribs. I’ve usually gone to Marczyk’s, but they have only big ones!
Thank you so much Ansh.
That marinade sounds absolutely divine. I use a lot of beef (not prime rib!) and can’t wait to try it. My parents have an organic beef farm in the Candian Rockies, and this summer when I was visiting I pulled a prime rib from the freezer without even knowing what it was, or what it would cost.
Thanks Naomi. I can’t wait to use that marinade on Flank steak for grilling. It was special. Thanks for stopping in.
Wow, Lea Ann your roast looks perfectly cooked and I am ready to give this recipe a try-my husband will be one very happy camper 😉 Hope you are doing well 😉
Thank you so much Patty. Always good to hear from you.
Looks incredible! We are big fans of horseradish – definitely need to give this a try.
Me too Stephanie. It’s my dad’s fault. He loved the stuff.
I know someone who would really love this – maybe for his birthday?
lovely!
Thanks RMW.
I only cook this for company for the same reasons as you describe in the post. How wonderful that we could have this for just the two of us. It’s perfect!! I’d be pretty tickled too.
Thanks Maureen. It was really too much for the two of us, but with the help of a few bites for the dogs and lots of leftovers, we finished it off.
I don’t normally crave red meat but after seeing your post…I really really want this piece of meat! Thank you for sharing!
It’s interesting that you say that, I don’t usually crave red meat either … except for a good burger. Thanks for stopping in and the comment. Always love new visitors.
now that is a sight to marvel… and drool!!! perfectly cooked madame, and I know it tasted heavenly. this sauce is divine too.
Thanks Drick! 🙂
Lea Ann: Wow!!!!!!! What a gorgeous prime rib steak…perfectly cooked and succulent! Yes, I am looking forward to making this as well as horseradish sauce.
Thank you Denise. I was really excited over that horseradish sauce recipe, and it didn’t disappoint.
We adore prime rib and have never thought about asking for a smaller cut! Now that our family get-togethers are sadly getting smaller as our adult kids move further away and can’t always get back, this is the perfect answer! The inside of your prime rib is exactly the perfect color and level of ‘doneness’ that we love!!! Can you believe the expense of beef now Lea Ann?
I also stopped by to wish you a beautiful Mother’s Day!
xo
Roz
Thank you Roz. Happy Mother’s Day to you also. I was really surprised at how easy this was to cook. And now my confidence level is good to go for a larger piece for a dinner party. It’s a wow type of meal.
your prime rib roast looks amazing! reminds me of our fave steak place we usually go to and order prime rib!
That’s the only time I’ve ever had prime rib, is at a restaurant carving station. So pleased that I can now make it at home.