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Restaurant-Style Prime Rib Roast
May 30, 2008

Okay I needed to cook a prime rib steak and saw the arguement here over this recipe so decided to try it and figure out who is correct. The results were wonderful and I followed the recipe exactly. The temperature of 425 degrees turned out to be perfect. I let the meat come to room temperature, I seasoned the meat as suggested, and put it into a 425 degree oven for 15 minutes. Now this is important, I was cooking one pound of prime rib, so I used only 15 minutes to cook it perfectly. The recipe is for 12 servings so while I assume that it is correct I can only attest to the one pound for one serving experience. And the results were as good as any restuarant. Which is particularly amazing because frankly I have always wondered how they were able to get the meat fully cooked in a restaurant without drying it out. And now I know. Thanks to the reviewers who persisted in insisting that the recipe was correct and to the woman who origionally posted it.

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