Experts and BHG readers answer.
I've never cooked prime rib before. What's the best way to do it?
Here is a basic recipe. Enjoy!
Prime Rib au Poivre
Makes: 12 servings
1 6 to 8 pound beef rib roast
2 tablespoons Dijon-style mustard
2 tablespoons bottled minced garlic or 4 cloves garlic, minced
2 tablespoons whole peppercorns, coarsely cracked
1. Have butcher completely loosen bones for easier carving of roast. Trim any excess fat from top of beef leaving a layer about 1/4 inch thick. Combine mustard and garlic in a small bowl; spread over top of beef. Sprinkle peppercorns over mustard mixture.
2. Place meat, bone side down and mustard side up, in a foil-lined 15-1/2x10 1/2x2-inch roasting pan. Insert a meat thermometer into center of meat , without touching bone. Roast in a 350° oven until thermometer reaches 135° for medium rare (2 1/4 to 2 1/2 hours) and 150° for medium (2 3/4 to 3 hours). Cover meat with foil. Let meat stand 15 minutes before carving. (The meats temperature will rise 5 to 10 degrees during standing.)