So, I have to admit, the first time I heard the words “prime rib” I instantly thought of something fancy schmancy. I mean, this dish totally can be fancy but that doesn’t mean it has to be hard to prepare. In fact, I was shocked at how EASY this recipe was and so will you. One of the most important aspects of this recipe, and you’ll see me mention it numerous times, is the use of a meat thermometer.
It is imperative when cooking a prime rib roast. You don’t want the meat to under or overcook as this determines the flavor you are looking for. So, if you don’t have a handy-dandy meat thermometer go git urself one, kid 🙂
Recipe and photo courtesy of Ree Drummond and Pinterest.
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Quick Tip: If you’d like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don’t let it cook past medium rare!