Tommy’s Famous Bone-In Prime Rib

December 19, 2022

Tommy’s Famous Bone-In Prime Rib

My Parent’s always insisted on the best for the holidays… dad was a beef guy…..he always said that when he ate this Prime Rib, he could hear the angels signing, LOL. If you buy the best cut of Prime Rib, and make it this way…..I promise not only will you hear them singing but they will also be tickling the back of your neck.


• One 7-8 lb bone in rib roast
• One teaspoon of fresh or dried rosemary
• One teaspoon of fresh or dried thyme
• 3 cloves of garlic (smashed & pasted) or 2 teaspoons of garlic powder
• 1 – 2 sticks of softened unsalted butter
• 1 -2 tablespoons of extra virgin olive oil
• Kosher or Sea Salt
• Fresh cracked black pepper
• 1 large onion roughly chopped
• 1 – 2 bell peppers roughly chopped
• 1 cup of red wine
• 1-2 cups of beef stock

Position an oven rack to the lower third of the oven, Preheat the oven to 500 degrees.

  1. Combine the butter, rosemary, thyme (PRO TIP: if using dried herbs, crush them in your hand 1st, to release their oils), garlic, EVO in a bowl or food processor until a paste forms. (a meat Thermometer should read 120 F – 125 F for rare, 135 F for Med. Rare, 145 F for Med.)
  2. Rub the paste all over the meat. Then liberally season the meat with the salt & pepper.
  3. In the roasting pan (with a rack) combine the wine and 1 cup if the beef stock (reserve the other cup in case you need to add more liquid to the pan during the cooking process).
  4. Season the veggies with salt & pepper and add them to the liquid as well.
  5. Place the meat on the rack, bone side down and roast in the oven (at 500 degrees) for 15 mins.
  6. Then reduce the heat to 325 and let it go for approx. over an 1 hr. (about 12-13 minutes per pound for Rare/ 13-14 minutes per pound for Medium Rare / 14- 15 minutes per pound for Medium.
    A meat thermometer should read 125 degrees for perfect medium rare.
  7. When the roast is done….let it rest covered for 15-20mins before carving. Reserve pan drippings for Aus Jus. Discard the vegetables and pour the drippings into a sauce pan, simmer on medium until reduced by 1/3. Pour over the roast after it’s been carved

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