Prime Rib Dinner Menu

Uncle Joe's Secret Recipe
World Best Prime Rib

This prime rib dinner menu is the BEST you had ever had.  I swear you will never bother to eat in any top notch restaurants anymore.

Total Time: 2 Hours 10 Minutes
Prep Time: 10 Minutes  
Inactive Cook Time: 2-3.5 Hours  
Serving: 3

Shhh....don't tell anybody this is my Uncle Joe's world best prime rib recipe.  He never told me about how to cook it.  I happened to see it several times while he was cooking during our visits.  Then, I somehow put the pieces together and tried it at home to create this recipe.

When anybody goes to visit my Uncle Joe, he always loves to serve his signature dish.  He is so proud of it that he had never told anyone else how he makes it so that people will come back to visit him again and eat more.  I swear that I had never tried any prime rib from anywhere else, even some expensive and famous restaurants, better than this one.  

Now, you know why I called it the world best prime rib.

This is not one of the meals on the budget that you cook on a regular basis.  I only cook it when I have visitors, dinner party or during the holiday seasons.  If you don't want to have turkey and/or ham over and over again, this is definitely an awesome alternative.

TIPS & TRICKS

Before diving into this prime rib dinner menu, I would like to share with you some tips ahead of time which will make it easier for your meal planning.

a) Always ask your butcher to tie the meat for you.  This will save you tons of time and frustration.  Once the meat is cooked, it is super tender.  It could easily fall apart while you transfer from your roasting pan to serving plate.  So, tying it up beforehand is a must.

b) Serve around 1 pound per adult or count the number of ribs.  For instance, there are 8 people in your party.  It will call for 8-9 pounds of meat or 8 ribs in total.  If you tell the butcher how many people you are going to serve, he/she is usually pretty good to tell you the approximate amount of meat you need.

c) Use the number of ribs as your measuring unit for garlic and beef bouillon.  For example, the recipe below shows 4 pounds of meat.  But there are only 3 ribs.  I use a clove of garlic and 2 cubes of beef bouillon for each rib.  Multiplying these numbers together, you will need 3 cloves of garlic and 6 beef bouillon cubes.  If you are a garlic lover, feel free to use more garlic.

d) Use the number of pound of meat to calculate the cooking time.  It takes almost an hour to cook a pound of meat to be well done which was preferred in my family.  I personally prefer the meat is between medium rare to medium well.  Here is the calculation:

e) You can also apply this recipe with the same methods on cooking the rib roast which is a less tender, but more affordable cut.

f) My uncle loves to serve this prime rib dinner menu with mashed sweet potato.  My preference is regular mashed potatoes and some very simple steam vegetables.  You can also serve along with roasted potatoes and green beans.  The options are unlimited.  

Special Instructions if You Cook 5 Pounds or More

The prime rib dinner menu recipe showing here on this page is for 4 pounds of meat, what if you need to cook more than that?  The instructions are basically the same:

1. Cook the meat in 425F oven for the first hour, uncovered.

2. Cover it tightly with aluminum foil and lower the oven temperature to 350F and let it cook until desire doneness.

For example, you have 8 pounds of meat.  You will cook the first hour at 425F uncovered; cover it under aluminum foil and cook at 350F oven for the remaining cook time.  Follow the table above to cook the meat to your desire doneness.

If you have a convection oven (sometimes, it is called speed bake), cut the cook time into half.  (Side note: Make sure you had used the convection oven function before trying on this recipe.  Most convection oven works perfectly well.  Occasionally, it may be a bit off.  For instance, my oven’s convection roast works awesome.  However, the convection bake function is off sometimes.)

Prime Rib Dinner Menu Recipe and Directions

Ingredients

4 LBs Bone-In Prime Rib
3 Cloves Medium Size Garlic (peeled)
6 Cubes Beef Bouillon (sodium free preferred)
1 teaspoon Ground Black Pepper

Directions

1. Bone side down, use a paring knife cutting into the meat to make 3 pockets vertically in each section/meat between ribs with even distance from each other.
2. Stuff a clove of garlic in the middle pocket and 2 cubs of beef bouillon on either side of the garlic for each rib. 
3. Sprinkle ground black pepper on each side of the meat and pad it so that it sticks.
4. Transfer meat into a roasting pan or a big bowl,  bone side down so that all the seasonings will sip right into the meat.
5. Chill in fridge overnight.  When you take meat out of the fridge the next day, you will realize the bouillon cubes melted into the meat.  That’s where you will get all the magnificent flavors from.
6. Leave meat out at room temperature for 30 minutes before cooking.  For a bigger chunk of meat, it may take at least an hour to get the meat reaching room temperature.
7. Preheat oven at 425F.
8. Line a roasting pan with aluminum foil for easy clean-up later (link).
9. Transfer prime rib to roasting pan bone side down, then cook in the oven uncovered for the first hour.
10. Cover the pan with aluminum foil and cook in the oven at 350F for remaining cook time until it reaches desire doneness.
11. Do not open the oven door to peek until cook time is up.
12. If it needs to cook more after the temperature check, cook the meat again for another 10 minutes each time so that it won't overcook.
13. Take the meat out of the oven and rest for at least 10 minutes before carving.
14. Remember to discard the kitchen string tied around the meat before serving.

What Do You Do with Leftover?

This Pepper Steak with Chinese Black Bean Sauce is a perfect way to use up your leftover.  What's even better, you can make this same recipe with all fresh ingredients just in case you crave for it throughout the year.

Prime Rib Dinner Menu Steps with Photos

2 beef bouillon cubes and 1 clove of garlic for each rib.

Make 3 pockets in each rib. Stuff a cube of beef bouillon, a clove of garlic and then another cube of beef bouillon for each rib.

I personally love to have a little pink on my steak. What about you?

Cook to desire doneness and enjoy this melt in your mouth dinner.

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