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Village Butcher Shoppe, Inc.

Prime Rib Roast

A Prime Rib Roast is one of those dishes that many people enjoy only during the holidays.  This roast is a flavorful, juicy and very versatile cut of meat that can be cooked in several different ways and enjoyed year round.


Ask us to season it for you with our Prime Rib Rub so that all you have to do is pop it into the oven!  

Ingredients

One Bone-In Rib Roast, 3 to 7 ribs (estimate serving 2 people per rib), bones cut away from the roast and tied back to the roast with kitchen string.

Village Butcher Prime Rib Rub or salt and freshly ground black pepper.

Cooking Steps

  1. Remove roast from the refrigerator, loosely wrapped a few hours before cooking. Roasts should always be brought close to room temperature first, before they go in the oven or on the grill. Cookbooks often call for the excess fat to be removed. By "excess" fat they mean any fat more than an inch thick. The fat is what provides the flavor and what you are paying for with prime rib, so you want to leave it on.
  2. If your butcher hasn't already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking.  This is done for all rib roast at the Village Butcher Shoppe unless you ask us NOT to prepare it this way.
  3. Generously sprinkle Village Butcher Prime Rib Rub or salt and pepper all over the roast. Let it sit like this for several hours while the roast comes to room temperature to allow the spices to work their way into the meat.
  4. Preheat oven to 500°F, or the highest it will go if less than 500°.
  5. If you have a remote meat thermometer (one that the probe can remain in the roast while in the oven), insert it into the thickest part of the roast, making sure it doesn't touch a bone. (Some meat thermometers require that you poke a hole first with a skewer, and then insert the thermometer.) Place the roast, fat side up, rib side down in a roasting pan in the oven.
  6. After 15 minutes on 500°F, reduce the heat to 325°F. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast and your particular oven. A flatter roast will cook more quickly than a thicker one. So make sure to use a meat thermometer. This is not a roast to "wing it"!! Error on the rare side. Roast in oven until thermometer registers 115°-120°F for rare or 125°-130°F for medium.
  7. Check the temperature of the roast a half hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 1/2 hours of total cooking time (15 minutes at 500° and 2 1/4 hours at 325°). In this case, check after 2 hours of total cooking time, or 1 hour 45 minutes after you lowered the oven temp to 325°.
  8. Once the roast has reached the desired internal temperature, remove it from oven and let rest 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while it is resting.
  9. With a knife or scissors, cut the strings which attach the meat to the bones. Remove the bones (save for making stock for soup or chew on them). Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/4-1/2 inch thick or to desired thickness.

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