We said, “Why, thank you sir,” or, “Danke Fraulein,” as they brought our plates of prime rib and mashed potatoes dripping in butter and sour cream.

Before Us Like a Land of Dreams by Karin Anderson

Prime Rib | Recipe Review

Prime rib is one of those dishes that I had never cooked. I have certainly eaten it plenty of times in restaurants. Its price and presentation at special events led me to believe that it would be difficult to cook. However, I was determined to try. For help, I turned to the cookbook, Meathead by Rux Martin. 

Prime Rib

  • 1 (8-pound) bone-in beef rib roast (about 3 bones wide)
  • Kosher salt (about ½ teaspoon per pound)
  • Mrs. O’Leary Cow Crust
  • Mrs. O’Leary Cow Crust
  • 2 tablespoons freshly ground black pepper
  • 2 teaspoons dried rosemary leaves, crushed in a mortar and pestle or blender
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon chipotle powder

You can find how to cook the prime rib, as well as photos detailing how to break down the meat on page 249 of Meathead.

Prime Rib | Recipe Review


The meat cooked VERY quickly, ending up medium rare instead rare. I was concerned that the meat was too tough. However, it was still very tasty, and my family ate it all. I’ll be sure to make this again.

Reviewed by Heather