Why would someone who focuses on frugality share a recipe for a standing rib roast (prime rib) when it is such an expensive cut of meat? Because you can make a whole roast for the cost of two people eating prime rib at a restaurant!
Sometimes you want to celebrate an event or holiday with a nice dinner. Cooking your own prime rib allows you to enjoy a delicious dinner for a fraction of the price of eating out.
Frugal Tip: Always look in the meat counter for manager’s specials. I find great deals on marked down meat after the holidays. Another great time to find deals on marked down meat is during Lent. I have noticed that Lent catches many of our local meat department managers by surprise and they buy the normal quantity of red meat without realizing that a lot of people will eliminate or cut back on meat consumption during that time. I scoop up the meat deals during the first week of Lent and freeze the meat for later use.
The best prime rib is cooked at high temperature to seal in the juices and then cooked at a low temperature for a long time to cook it all the way through without drying the roast. Don’t try to rush a standing rib roast. I have regretted it every time I have tried – it is better to serve dinner late, than risk ruining prime rib.
- 6 - 12 pound standing rib roast
- olive oil
- garlic powder
- onion powder
- smoked paprika
- seasoned salt (How to Make Seasoned Salt)
- Preheat oven to 500 degrees.
- Place roast in a roasting pan, brush with oil, and sprinkle the spices over the roast.
- Flip roast so the fat side is up.
- Place in oven and roast for 25 minutes at 500 degrees.
- Turn the oven down to 200 degrees and cook for 25 minutes per pound or until the internal temperature is at least 145 degrees.
- Remove from oven and let rest for 20 minutes.
- Slice and serve.
Can’t afford Prime Rib, but want a roast that tastes like prime rib? Then use the tips in how to make an awesome, but frugal roast to make an inexpensive roast taste like prime rib.