Prime rib claims center stage during the holiday season for a very good reason. It is the king of beef cuts.
It’s called a standing rib roast because to cook it, you position the roast majestically on its rib bones in the roasting pan.
Beautifully marbled with fat, this roast is rich, juicy, and tender—a feast for the eyes and the belly.
It’s also very easy to cook. You just start it in the oven at a high temperature to get good browning on the outside of the roast and then cook it at a lower temperature to make sure the meat in the center doesn’t get overcooked.
- 1prime rib roast with or without bone (any size)
- Garlic powder