How long to cook a 3 bone prime rib

Start with a very high oven temperature to seal in the meat juices. (This is equivalent to browning meat before roasting.) When the meat comes out of the oven, let it rest before carving, or the juices will run out.

Ingredients

Makes 8 servings

1 standing rib roast of beef, about 6½ pounds

3 or 4 cloves of garlic, thinly slivered

Coarse salt and pepper

N/A pepper

Step 1

Preheat the oven to 450°F.

Step 2

Make small slits in the meat with the tip of a small knife; insert the garlic slivers. Rub the meat with salt and pepper. Roast on a rack in a shallow pan for 25 minutes.

Step 3

Reduce the oven temperature to 350°F and roast for 16 minutes per pound (about 1¾ hours), or until a meat thermometer reaches an internal temperature of 135°F to 140°F for a medium-rare center. Let rest for 15 minutes before carving.

Nutrition Per Serving

Per serving: 379 calories

1g carbohydrates

45g protein

21g fat

131mg cholesterol.

#### Nutritional analysis provided by New Wellness

Richmond

Va.

How would you rate Standing Rib Roast?

Reviews (40)

• The cooking instructions for this recipe are perfect! Follow exactly and you will have delicious and juicy standing in roast. So why only 3 forks? The recipe calls for 3 to 4 cloves of garlic thinly sliced into slivers , inserted into the meat before roasting. I love garlic, and tend to be on the heavy side in most recipes, but in this case I think the quantity was excessive. For most people , I would recommend a single clove, thinly sliced and inserted in the top of the roast, or two if you are more patial. Other than that, follow the recipe exactly for perfect standing rib roast.

• Yum yum in the tum tum

• This is certainly a good basic way to roast a standing rib roast but don't commit until you try the slow cook method with high heat at the end rather than the beginning. it's what restaurants do. The roast is not cool when you serve it, it's wonderfully hot and flavorful. Best roast we ever ate and it was just from the local grocery store. It's not the source or price, it's the way you roast it.

• Perfect!

• Could someone please fix the tagline? Expect better from Epicurious than to describe the Maillard reaction as "Start with a very high oven temperature to seal in the meat juices". Simple, excellent way to prepare a standing rib roast, though.

• "prime rib " is one of the great flavors of our culture. No need to be fancy with it. I just rub it heavily with Kosher salt and crushed garlic. Roast at 350 for about 16 mins per pound cover with foil and let it stand for 1 hour. You'll love it.

• This was a disaster waiting to happen, but was fantastic in the end. I bought a 9-lb roast for a gathering on 1/1. On the way o a New Year's Eve party I mentioned that I'd defrost and make it the next day and was told it'd never be ready in time. When we got home I took it out and left in sink to thaw. In the morning there was still frost on the outside! Ran to Target to get jumbo baggies and it sat in a 'bath' for the day. I followed this recipe (it was definitely at room temp) and it was SO GOOD!!!!

• Made this last night and wow was it delicious ! So simple and so flavorful. Will definitely make this again.

• Do NOT cook to 135 or 140 unless you like it well done .....take it out at 118 for rare, 121 for medium rare or 125 for medium.

• I really like this recipe as a basic prime rib roast recipe, it's my third time to use it this year. I just change the seasonings. The cooking time is realistic and I can make it work for my incredibly busy lifestyle. I agree with a previous comment about getting roast closer to a room temperature before cooking. I let it sit on the counter, covered with foil about 30 minutes before cutting and serving.

• Yep. Hard to wreck this cut of meat. I would add: take it out of fridge at least an hour (2 for 3 ribs and larger) before you start in on it. And as for the "high heat seals in the juices" advice: rubbish. It does no such thing. Letting the meat rest for 30 mins after cooking attends to the juices.

• The meat was the perfect doneness, but still pretty tough. Could have just been my cut of meat. The taste was very good though, and it made good gravy.

• Maybe this cut is just delicious. Kind of like reading reviews on your standard filet recipes, pretty much everyone is gonna make it again, because the meat is good. Period. Agreed it is easy and delicious.

• Made this for 2 w/ 2 3/4 lb one bone roast w/ some slivered garlic inserted into meat. Heavily seasoned w/ coarse sea salt and pepper and added some thyme. Seared in heavy large skillet and then finished in the oven (375) for approx 30 minutes. Temp should be at 115 and with resting will come to 125 for medium rare. Made a red wine jus. Used drippings in the pan, added some minced shallots and a splash of red wine and added some beef stock to taste. Finished the sauce with a pat of unsalted butter but cream would be excellent, too. Served w/ creamed horseradish, but also could have made sour cream horseradish sauce from this site. Sides were rosemary roasted potatoes, and roasted veggies ( carrots, asparagus, and green beans). Yum!! Read More http://www.epicurious.com/recipes/food/notes/ Standing-Rib-Roast-106702#ixzz15KCUd9Z2

• it's in the oven now! so excited and nervous!

How many pounds is a 3 bone prime rib?

How long does it take to cook a 3 rib of beef?

Do you cook prime rib at 325 or 350?