This Beef Prime Rib Roast recipe includes instructions for cooking a four rib prime rib. This will serve 2 – 4 people. Is Prime Rib for 2 possible? I’ve read that purchasing a smaller standing rib roast can be risky cooking. 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 darn 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’d ever have in my kitchen.
I spent time Googling and reading a couple of cookbooks for research about procedures and cooking tips, and on Saturday morning we were off to Tony’s Market, the only place I’d trust for such a special purchase.
With the help of a young butcher, 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 my Creme de Colorado Cookbook for Fall River Prime Rib Roast with Hunter’s Horseradish Sauce. An outstanding and easy recipe for Prime Rib in the oven.
Following this prime rib roast 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.
- 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, I was pretty darn tickled with myself.
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 or Boneless Rib Roast?
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.
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.
Prime Rib Roast Recipe, Colorado Fall River Prime Rib
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.
And if you’re a beef lover you won’t want to miss my Beef Category, you’ll find lots of tasty recipe ideas. Including one of the most popular beef recipes on my site: Coca Coca Crockpot Brisket. Its a proven crowd pleaser that will feed your hungry crowd.
FYI: 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.
Fall River Rib Roast
- 1/4 cup fresh parsley minced
- 1 1/2 tablespoons lemon peel fresh grated
- 2 teaspoons dried thyme crumbled
- 6 juniper berries crushed
- 3 cloves garlic
- 1/2 teaspoon fresh ground black pepper
- 2 – 4 drops Tabasco Sauce
- 1/2 cup olive oil
- 1/8 cup fresh lemon juice
- 1-5 pound standing rib roast
- 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.