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  • Prep Time


  • Total Time


  • Servings



  • 8

    potatoes, peeled and cut into 1½" x 1½" pieces

  • pound butter melted

  • One

    4-rib fully trimmed prim rib roast (about 8 pounds)

  • Salt

  • Pepper, freshly ground

  • 2

    medium carrots, peeled and cut into chunks

  • 2

    small onions

  • 2

    cups beef broth


Preheat the oven to 425 degrees F. Roll the potatoes and the onions in the melted butter. Place the potatoes in a large roasting pan and place it in the bottom third of the oven. Roast for about 30 minutes. Reduce the oven to 350 degrees F. Add the prime rib to the roasting pan, fat side up. Sprinkle it all ovver with salt and pepper. Scatter the carrots around the meat. Roast for 12 minutes to the pound for rare beef. An 8-pound roast will need about 96 minutes (1 hour and 36 minutes). The temperature of the meat should be 122 degrees to 125 degrees F. on an instant-read thermometer. Roast a little longer for medium-rare. Transfer the meat to a cutting board. Cover with foil and let stand for 10 minutes. Meanwhile, spoon off the fat in the roasting pan. Add the beef broth to the pan and place it over medium heat. Cook scraping up the browned bits in the bottom of the pan with a wooden spoon, for several minutes until reduced. Thicken with flour and cold water, if desired. Strain the juices into a warmed gravy boat. Carve the prime rib and serve. Serves about 10


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