Prime Rib


Prime Rib

Use a small end rib roast, as it is much higher quality than the large end. The small end is a cut, not a size. It is more evenly marbled and has less fat and gristle. It sometimes is higher in cost, but worth it, and I can’t express this enough. Ask the butcher at the grocery store, as sometimes they keep these in the back. They look considerably different, and a decent butcher will respect your knowledge of the cut!

Author Mary Bednarz


  • 3-5 lbs Rib roast Allow at least 1/2 lb per person.
  • Garlic salt to taste
  • pepper to taste

Au Jus

  • 2 cups beef broth
  • 2 cloves garlic minced
  • 1 tbsp soy sauce
  • 1 tbsp red wine
  • 1 tsp Worcestershire sauce
  • salt and pepper to taste


  1. Let the roast sit at room temperature for 1 hour.

  2. Preheat oven to 350 degrees.

  3. Rub the meat thoroughly with garlic salt and pepper.

  4. Place meat in a shallow pan, fat side up. Cook for one hour. Turn heat off.

  5. Do not open the oven. The roast can be left for 1-5 hours.

  6. Turn oven back onto 350 and cook for 30-40 more minutes.

  7. Remove from oven. Let rest a few minutes before slicing.

Prepare Au Jus:

  1. Put all ingredients in a small saucepan, bring to a boil.

  2. Reduce to a simmer.

  3. If desired, just before serving, add some of the pan drippings from the prime rib.

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