Prime Rib Roast with Bearnaise Sauce is so wonderful. I have to admit to loving prime rib roast. I especially love it with my mother-in-law’s special Bearnaise sauce recipe. It is fantastic. EXPENSIVE, yes! Succulent, yes! Extraordinary, yes! Spectacular, yes! Some of the best prime rib you will ever taste, yes, yes, YES!!!
For the first 13 or so years of our marriage (until we moved to New England) this delicious entree was served for every Christmas dinner. Oh, my! It was sumptuous and delectable. My mother-in-law sure knew how to cook Prime Rib!
We have not been down to Florida to see John’s parents for Christmas since before we moved to Texas (we’ve visited other times of the year or they’ve come to Texas for Christmas) so we calculate it has been about 18 years since the last time we had this wonderful Christmas meal.
John’s mom always did such a wonderful job on the standing prime rib roast. She seasoned hers with salt and pepper while roasting. John’s sister adds fresh herbs and garlic. The secret of good prime rib is cooking it at a high temperature the first 20 minutes to seal in the flavors and then dropping the temperature to 325 for the remainder of the cooking time. You want to get the internal temperature to about 120-125 degrees depending on how rare or well done you like your meat.
When John’s sister ordered the prime rib she ordered a four-rib roast which is enough for 8 people (quite frankly, it was enough for 10-12 people with multiple servings). She ordered one of the best cuts and had the butcher crack the ribs and retie the roast.
As I said earlier this stuff isn’t cheap. It’s about $13 per pound and when your roast is almost 10 pounds — well, you do the math. It is one of those special occasion treats. I had asked for prime rib specifically so I could post it on my blog and preserve the recipe for our family.
We love this fabulous recipe. I know most of you probably won’t actually try it, but for those of you who do, I’ve tried to include step-by-step pictures so you can see how to prepare this wonderful entree. Bon Appetit! For step-by-step instructions check out this website.
When I initially posted this recipe in December 2012, I was still relatively knew to the blogging world and I was taking pictures with my iPhone 3. Yikes. I recently made a Prime Rib Dinner twice (for Thanksgiving 2017 and then again in December 2017).
I retook the pictures and was pleased with how they turned out. Let me say this about prime rib. You cannot go strictly by time or you may find yourself overcooking the meat. You must go with an internal temperature of about 120-125 degrees–especially if you’re looking in the medium rare range. The first prime rib dinner I cooked, everyone wanted their meat well done (I know, don’t judge me). We served it with Potatoes Romanoff and my Mom’s Old Fashioned Green Beans. It made for a delicious meal.
Those pictures just won’t present well for prime rib, even if that’s the way everyone wanted to eat it. So I remade a smaller prime rib just for John and me. This time I served it with a Cheesy Red Potatoes casserole. And yes, the pictures look more like Prime Rib is supposed to look. Yum.
Prime Rib Roast with Bearnaise sauce is a succulent and delectable cut of meat.
Here’s the prime rib on a serving platter. While this is an expensive cut of meat, it is so wonderful for special occasions.
The ends will be well done and the internal part of the roast will be medium rare depending on the internal temperature of your roast.
I served the Prime Rib with Bearnaise Sauce and Cheesy Red Potatoes. It was a mouthwatering meal.
Here’s what I did.
I used these ingredients.
Preparing the meat: Have the butcher crack the bones of the standing rib roast and retie them. Rinse the blood off the meat and pat dry.
To make dry rub: snip rosemary and thyme. Add garlic, sea salt and pepper. Stir to combine.
Rub all of these ingredients into the roast on all sides. The meat is supposed to “rest” on the counter for an hour to absorb the rub ingredients before roasting.
After allowing the beef to rest, add a couple of cups of beef stock into the pan just before placing the roast in the oven. Cook in oven at 450 for 20 minutes. Reduce heat to 325 for about 13 minutes per pound for rare to medium-rare roast.
Here’s a picture of the roast after it’s finished baking. The internal temperature should reach about 125 degrees. You really have to keep checking the thermometer every 15 minutes or so after the meat has been cooking for 1-2 hours.
To cut the roast: Separate the ribs with bones from the meat and slice down as prime rib and serve. You can reheat the ribs and serve alone or with BBQ sauce later if you wish.
Transfer to a serving platter to serve.
Slice down the roast. The pieces on the ends of the roast are usually more well done than the ones in the middle.
Here’s the prime rib on a serving platter. Prime Rib Roast with Bearnaise Sauce is an excellent choice for holiday dinners.
You can serve Prime Rib Roast with Bearnaise sauce or without it–as you desire. We love this fabulous sauce served over our prime rib roast. This sauce is so easy it’s made in the microwave!
Every bite of Prime Rib Roast with Bearnaise Sauce will have you drooling!
Here’s the recipe.
PRIME RIB ROAST
(Recipe from my mother-in-law, Joan McNally, Largo, FL, and my sister-in-law, DeEtte Amspaugh, Safety Harbor, FL)
- 9 ½ -10-lb. standing rib roast (4 ribs broken and retied)
- 2 tbsp. fresh thyme, snipped
- 2 tbsp. fresh rosemary, snipped
- 3 ½ tsp. Kosher salt
- 2 tsp. pepper
- 2 whole garlic cloves, roasted at 350 for 30 minutes, peeled, and smashed
- 2 cups beef broth
- Rinse meat and pat dry with paper towels.
- Mix rub ingredients: thyme, rosemary, salt, pepper and garlic together.
- Rub and press the rub ingredients into the roast on top and sides.
- Let roast “rest” on counter for 1 hour before baking to absorb flavors.
- Put beef stock in roasting pan with prime rib right before baking.
- Bake uncovered, fat-side-up at 450° for about 20 minutes. This sears the meat and enhances the flavors.
- Reduce heat to 325° for approximately 18-20 minutes per pound for rare, 22 minutes per pound for medium or 27 minutes per pound for well done.
- Baste every 30 minutes or so with the broth in the pan.
- After about 2 hours start checking the meat with a meat thermometer.
- You are trying to attain an internal temperature of 120°-125° for medium rare.
Here’s a look at this fabulous Prime Rib. Oh, my, with a ladle full of Mom’s delicious Bearnaise sauce we were in seventh heaven!
Prime Rib Roast with Bearnaise Sauce is gluten free for those with gluten intolerance.
Wow your guests by making Prime Rib Roast with Bearnaise Sauce for special occasions like Christmas, birthdays and anniversaries.