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prime ribs of beef
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5 from 12 votes

Classic Prime Rib

Classic Prime Ribs of Beef, recipe from the Time-Life Cooking Series, Cooking of the British Isles. Nutrition note: Since the calculation includes bones, I've calculated the values for 8 ounces of meat only, not including the bone. Actual caloric values will vary depending individual portion.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Entree
Cuisine: British
Servings: 8 servings
Calories: 676kcal
Author: Cynthia


  • 8 pound standing rib roast or prime rib roast
  • Kosher salt
  • Cracked black pepper


  • Preheat oven to 500 degrees F.
  • For best results, take out rib and let stand at room temperature for at least an hour. Rub roast generously with kosher salt and pepper. Place in a large roasting pan, fat side up. Roast beef undisturbed, in the middle of the oven, for 20 minutes.
  • Reduce heat to 350 degrees F. and continue to roast, without basting, for about 1 hour to an hour and a half, or until beef is cooked to your taste. A meat thermometer with register 115 degrees F. when the beef is rare. 120-125 for medium rare and 125-130 for medium. An 8 pound roast will take approximately and additional hour and a half, increase the time by 15 minutes per pound if your roast is larger.
  • Remove roast from the oven, (it will continue to cook and the temperature will rise up to 10 degrees, once it's out of the oven) and tent it with foil.
  • Allowing the roast to rest before carving, undisturbed for 20-30 minutes, will allow the juices to redistribute throughout the meat.


Note: Nutritional information contains total weight of serving INCLUDING the bone. A truer calculation will be MINUS the bone.


Serving: 1person | Calories: 676kcal | Protein: 31g | Fat: 60g | Saturated Fat: 25g | Cholesterol: 137mg | Sodium: 101mg | Potassium: 501mg | Calcium: 17mg | Iron: 3mg