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How to Roast Traditional Prime Rib

Prime Rib Roast min. wt. of 4 lbs.I just love Prime Rib, but I want it in the traditional manner! Old-School style with au jus and Yorkshire pudding! My mother makes melt-in-your-mouth prime rib, and this is her recipe, as told by me…LOL ~ Kimberly Edwards 😀

* This is a very easy recipe calling for only 4 ingredients!

Type: Main
Serve With: Mashed potatoes and gravy, Yorkshire pudding, turnip or any other delicious side dish!
Prep Time: ~ 10 min
Cook Time: ~ 1 hr, 45 min
Yield: Plenty for 4 people


1. Rinse prime rib under cool water and pat dry. If not already tied with string, tie it up around the large circumference of the roast.

2. Peel cloves of garlic and rub vigorously all over roast. With remaining partial pieces, stick into a whole in the meat.

3. Cover roast in freshly cracked black pepper, and lightly dredge with flour on all sides, and put in a baking pan that has been sprayed with non-stick cooking spray.

* Tip: Do not use salt on the meat…It makes it tough!

4. Put in Preheated oven of 500 F for 10 min.

5. After 10 min, turn heat down to 300 F for ~ 1 hr.

6. Turn down to 200 F while preparing other side dishes: ~ 30 min

7. When internal temperature reaches ~ 160 degrees for medium doneness, it is finished.

8. Let sit on counter for 5 min to let the meat rest covered in aluminum foil.

9. Slice and Enjoy!


This was entirely delicious! I just love my mom’s recipe! Try it, you’ll be a believer!

I hope you enjoyed this Beef recipe on Cooking With Kimberly! Until next time…

Eat Deliciously,

Kimberly Edwards 😀

P.S. Need a meat thermometer? Check out this great classic dial type meat thermometer for only $9.74!:

Classic Dial Meat Thermometer

[tags]prime rib, beef, roast beef, roast, main dish, traditional recipe, meat, main meal, Holiday meal, Christmas meal, Christmas cooking, Christmas, au jus, roasting, Thanksgiving recipe[/tags]

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com. Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos. Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications. Be a Champion in Your Kitchen & Eat Deliciously!

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  2. Hi Rick…

    Well, when I am saying “dredge” here, I mean coat in flour, tap off excess and away you go…

    It will leave a light coating of flour all over the meat, very uniformly.

    I hope this helps! Great question btw!

    Kimberly Edwards 🙂

    Post a Reply


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