Easier prime rib from Cook's Country Magazine, Dec 2020/Jan 2021 (page 19)

  • boneless beef prime rib roast

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

Accompaniments: Torn and fried potatoes; Creamed spinach

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

  • Rinshin on April 18, 2024

    Certainly easy. Following the instructions, mine came out to 4 lbs for 12 min at 500 F which nicely cooked the outside. Then turned off oven without opening for two hours until the internal temperature reached 110 F. And tented with foil out of oven until it reached 125F. Mine reached 130F. I prefer the Cook’ s Illustrated the Best Prime Rib recipe to this one for texture and will return to that recipe as my go to recipe for prime rib. With this recipe the internal meat texture felt too uncooked without acquiring the classic prime rib flavor. But, most reviewers at Cook’s Illustrated site really like this recipe so I’m an outlier. Photo added.

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