Kevin Cunningham's Prime Rib

12:32 PM, Dec 23, 2013   |    comments
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Prime rib for the holidays is a staple in many households. This recipe gives you time to spend with the family while still putting out a great meal. When shopping for your rib you can go bone in or boneless. If you buy the bone-in have your butcher remove the bones and pack them up with your roast. After you have aged the meat you will want to season the roast between the ribs and roast then using butchers twine tie the ribs back on for a layer if insulation and flavor for your sauce.

Happy Holidays

Boneless Beef Rib Roast 5 to 7 pounds

Diced Carrots 2 Cups

Diced Onion 2 Cups

Diced Celery 2 Cups

Red Wine 2 Cups

Montreal Steak seasoning as needed


  1. Preheat your oven to 200 degrees.
  2. To dry age your rib place the beef on a pan in your refrigerator with a thin towel over it. Change the towel daily for up to 4 days. This will remove water concentrating the flavors in the beef
  3. Using a paring knife lightly score the fat side of the beef in a checkerboard pattern.
  4. Rub the beef liberally with Montreal seasoning on all sides. If you think it might be too much you have just enough. A lot of the seasoning is going to run off during cooking
  5. Using a roasting pan with a rack in it, place the vegetables and wine on the bottom of the pan and your beef on the rack.
  6. Insert a digital thermometer probe in the thickest part of the beef and place in your preheated oven until thermometer reads 110 degrees (Kevin's took 3 hours).
  7. Remove from oven and turn up the temp to 500 degrees for when you return the rib to the oven. In the meantime, cover the rib with foil and let rest for 30 minutes or up to 90 minutes.
  8. When it is time to eat return the rib to the oven for 10 to 12 minutes to develop the crust a little more. Transfer to a cutting board with channels to catch the drippings. Cover with foil and be sure not to cut for at least 10 minutes so the rib can rest a second time.
  9. This recipe will yield a medium-rare center to the rib with medium to medium well end cuts.
  10. For the sauce place the pan of drippings and vegetables on a high flame and stir till boiling.
  11. Strain and serve on the side.



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