Classic "Prime" Rib

Classic "Prime" Rib
Photo by Becky Luigart-Stayner


  • 1 (6 1/2-pound) rib-eye roast, French-cut and trimmed
  • 1 tablespoon kosher salt
  • 1 ½ teaspoons freshly ground black pepper

1.Preheat the oven to 325°. 2. Rub roast on all sides with salt and pepper. Place roast, bone side down, in a roasting pan. Loop and tie twine between each of the bones (to help the roast hold its shape as it cooks). Bake at 325° for 2 hours or until a thermometer inserted into thickest portion o...

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