Prime Rib Standing Rib Roast

Prime Rib Standing Rib Roast

This Prime Rib Standing Rib Roast is a Prime example of what Poor Man’s Gourmet Kitchen is all about.  I saved $20 bucks on this meat due to the fact that I scored a sale.  If I bought this Roast before Christmas day it would’ve cost me well over $55 dollars with tax, but because the store over stocked for the holidays and it didn’t sell they run the risk of losing it altogether and throwing it out without making a dime.  So they drop the price.  And, in this case they dropped the price dramatically.  Only 2 days left on the expiration date but the meat still looks great, and after the price drop, plus the $5 dollar off coupon attached to the label, this 7.5 lb Rib Roast only cost me $30 bucks!

Prime Rib Standing Rib Roast Ingredients:

1 Beef Rib Roast
1/3 cup Olive Oil
Salt and Pepper
Aju (optional)
Horseradish (optional)

4 Garlic Cloves, chopped
1/4 tsp Salt
1/4 tsp Black Pepper

Cover the Rib Roast with Salt and Pepper, especially the fat side.  Then combine all the marinade ingredients and let it sit for 5 to 10 minutes and coat the entire roast with the marinade, gently massaging the mixture into the meat on all sides.  Refrigerate for 24 hours if possible, then roast at 350 for 20 to 22 Minutes per pound (below is a basic meat time and temperature guide).  Let the Roast cool for 5 minutes before cutting into the meat after cooking.  Then serve with Aju and Horseradish.

Approximate cooking times and required temperature based on a 4 to 6 pound rib eye roast in a 350 degrees F oven:

RARE (140 degrees F): 18 to 20 minutes per pound
MEDIUM RARE (145 degrees F): 20 to 22 minutes per pound
MEDIUM (160 degrees F): 20 to 24 minutes per pound
MEDIUM WELL (165 degrees F): 22-24 minutes per pound
WELL (170 degrees F): 22-26 minutes per pound

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Poor Man's Gourmet Kitchen

I’m just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone’s Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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