Prime Rib

By: Dorine Lam, RDN, MS, MPH


Try to get grass fed organic (free of antibiotics and hormones) beef. Grass fed beef is also higher in omega-3 fatty acids, which is found to reduce risk of heart disease. Beef is a good source of selenium and zinc, which helps improve inflammation and the immune system respectively.

  • 1 Standing Rib Roast, whatever size suits your needs
  • Lawry’s Seasoning Salt
  • Salt and Pepper (optional)
  • Garlic Powder (optional)

Rub the Roast well with seasonings & let stand at room temperature (literally coat the roast with seasonings and let stand at room temperature for 2 to 3 hours before cooking). Place in a roasting pan with rib side down (do not cover roast with a lid or foil). Roast at 375 degrees for one hour – Then turn oven off – Leave roast in the oven. ½ hour before dinner, turn oven back on to 375 degrees and roast for 30 minutes.

Important: Do not open the oven from the time you put the prime rib in until the time you take it out! It will be beautifully brown on the outside and rare on the inside – Regardless of the size. For a medium-rare roast, increase the last cooking time to 45-60 minutes, but leave the temperature the same.

 
© Copyright 2012 Michael Lam, M.D. All Rights Reserved.


Prime rib




2 Comments