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Budget-Friendly Prime Rib Dinner

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prime rib

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I think the proof is in the photo. I have a palette pleas­ing prime rib recipe. Often peo­ple feel intim­i­dated to make such a lux­u­ri­ous meal. It’s actu­ally very sim­ple to make. I don’t usu­ally equate prime rib din­ner with bud­get friendly enter­tain­ing. How­ever, this time of the year you can find prime rib roast at a huge sav­ings. (This will vary depend­ing on where you live. Check your local gro­cery fliers.) For less than $25 I fed a fam­ily of four which included mashed pota­toes and a veg­etable side. There were even leftovers for beef dip sandwiches!

empty prime rib dinner plate

Prime Rib Roast Recipe:

Ingre­di­ents:
  •  prime rib roast bone in (3-4lbs)
  • coarse salt and pepper
  • freshly crushed gar­lic (4–6 cloves)
  • au jus packet (like Lawry’s)
  • ¼ cup red wine (optional)
 
Directions:
  • Let the rib roast sit out at room tem­per­a­ture for 30 minutes
  • Set your oven to 500 degrees. (if you have a con­vec­tion oven, set it to pure convection)
  • Gen­er­ously lather all sides of the rib roast with salt, pep­per and the crushed garlic.
  • Place on a roast rack if you have one. If not get some foil and line a cookie sheet.
  • Cook at the 500-degree tem­per­a­ture for 20 min­utes. Then lower the tem­per­a­ture to 325. Your total cook­ing time for medium should be 25 min­utes per pound of meat. How­ever I highly rec­om­mend using a meat ther­mome­ter for a more accu­rate result.
  • Be sure to let the roast rest for 10 min­utes before slicing.
  • While you’re wait­ing, mix your au jus packet accord­ing to the direc­tions. I like to add a lit­tle red wine and some of the pan drippings.

Chart for Prime Rib Doneness

Rare: 120 – 125°F – Cen­ter is bright red, pink­ish towards the exte­rior portion.
Medium Rare: 130 – 135°F – Cen­ter is very pink, slightly brown towards the exte­rior portion.
Medium: 140 – 145°F – Cen­ter is light pink, outer por­tion is brown.
Medium Well: 150 – 155°F – Not pink
Well Done: 160°F and above – Steak is uni­formly brown throughout.
 

You can either place your prime rib roast on a plat­ter or make indi­vid­ual plates. Serve with home­made mashed pota­toes and a fresh steamed veg­etable. Offer some horse­rad­ish mixed with sour cream and au jus sauce on the side. I think the per­fect wine for this meal (which hap­pens to be one of my favorite reds) is a Hess Cabernet Sauvignon Allomi Vineyard 2009 750ML Hess Allomi Cabernet.