Perfect roast prime rib from The Food Lab: Better Home Cooking Through Science (page 635) by J. Kenji López-Alt

  • beef standing rib roast

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Oxtail jus for prime rib

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Totallywired on September 24, 2018

    Perfect prime rib.

  • wodtke on January 25, 2018

    I've cooked a LOT of prime rib roasts in my day, and this is totally the best recipe for them I've tried, and I think better than sous vide. It really is perfect! (5.5 lb roast, 5 hours at 170, 30 minute rest, 10 minutes at 500.)

  • consortiumlibrary on December 31, 2016

    So good. Cooked at 160F for 5.5 hours then at 550F for 15 min. Even though cooked to medium by temperature, meat was red and juicy. This bothered some of the guests, put was perfect for my family. Will definitely do again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.