How to cook the perfect Prime Rib Roast

Perfectly roasted prime rib by Chef Mary
Perfectly roasted prime rib by Chef Mary

LOS ANGELES , December, 2014– Prime Rib or a Standing Rib Roast isn’t just a piece of meat for the holidays it’s a gift of love, a source of pride and it’s a part of a lifelong memory that includes family, friends and a great meal around the dinner table.

This Monday on Paired listen to chef Mary and Wine expert Duane Pemberton and their expert guest Premier Meat Company discuss great meats, great wines and delicious sides to go with them.  Add roasted Brussels sprouts and a savory three-cheese risotto to your menu. All of these will make for a well-rounded meal that your guests will rave about.

Perfectly roasted prime rib by Chef Mary – click this link to listen.


Paired Prime Rib
Paired Prime Rib (scroll below Scribble Live Chat for recipes)

Prime Rib

What is it: Prime Rib is a tender piece of beef because it comes from the muscles that are least used on the cow. It consists of the rib and the tenderloin, located on the ribs closest to the back of the cow.

Where to buy it: Your local butcher will be the best place to buy a great piece. However, if you don’t have a good butcher you can usually find easily at the grocery store in the meat department around the holidays, but if it’s not around the holiday’s you might have to have them order it for you.

How to buy it: When searching for the finest cuts of meat look for a bright red color (unless Cryovacked then it might be purple). And you want it to be soft but firm to the touch. It should smell clean and a bit sweet. The blood that comes from it should be red in color and not brown. Choose the smaller end of the Rib for a better proportion to fat to meat ratio.

How to cook it:


6 lb prime rib cut off the bone but tied back on with butchers twine

½ pound per person

Garlic powder

3 tbsp olive oil

salt and pepper


Preheat to 500 degrees

Either you or your butcher take the meat off of the bone but tie the meat back onto the bone with butchers twine to retain the flavor and tenderness.

Salt, pepper and add a small layer of olive oil to the meat

Place the Prime Rib into the 500-degree oven

Roast it for 7 minutes per pound at 500 degrees (5 pounds =35 minutes)

Then turn the oven off but, NO matter what, DO NOT OPEN THE OVEN for 1 hour

After 1 hour remove from the oven and let it rest for 10 minutes and then slice. Perfect every time for medium rare.

EDITOR UPDATE: CHRISTMAS DAY 2014 – A special Christmas memory as, cooking the prime rib in an ELECTRIC OVEN using the 500 degree heat for five minutes per lb, the grease spatters landed on the electric coil, starting a fire. First thing, don’t panic. Second turn off the stove.  Do not open the door.  Send someone to find the fire extinguisher just incase things get out of hand..

As the coil stops heating, the fire should extinguish.  Grease flames extinguish once they burn off. Once flames are no longer visible through the top grates, open the door, remove the roast, and clean up as much grease as possible. Line a rack below the rib with tinfoil to completely cover the electric coil, burn off the grease and start over.

Give the dog a sedative, pour yourself some whiskey and avoid this by protecting the coil from grease spatters.

Brussels Sprouts

What is it: Brussels sprouts are a breed of wild cabbage grown for its small size at maturity. Brussel sprouts are typically 1 to 1.5 inches in diameter, and grow like buds in a spiral.

Where to buy them: Your local grocery store should carry them either in a bag or loose.

How to buy them: The Brussels sprouts should be a green and white color. Their leaves should be intact and each one should be a little heavy if they are fresh. The older they are the lighter they are because they loose water as they get older. Make sure you stay away from brussels sprouts with black spots because they indicate that the Brussels sprouts could have a musty flavor.

How to cook them:

Use a sharp knife and cut off the growing end about 1-2 centimeters from the end.

Using your fingers, remove the outer leaves and reveal the fresh, vibrant leaves that lay underneath.

Take your knife and cut the Brussels sprouts in half, quarters. Halves- Cut the brussels sprout into two pieces and make sure to cut through the growing end. Quarters- Cut the Brussels sprouts into 4’s and make sure to cut through the growing end.

After the brussels sprouts are cut toss them with olive oil, salt and pepper. Place on a greased baking sheet and bake in a 350-degree oven for 25-30 minutes. Use a spatula to flip the vegetable a few times during the cooking process. (Quartered brussels sprouts will be cooked more than the halved brussels sprouts)

Three Cheese Risotto

What is it: Risotto is an Italian short grain rice that cooks best at a long slow temperature. It has a creamy and starchy consistency that pairs well with a variety of flavors.

Where to buy them: Most grocery stores carry risotto and it is located in the rice isle.

How to buy it: Buy them in a box where they’re kept in a cryovacked bag to keep them fresh. There are many quick cooking risottos but they’re not as good as the slow cooked version done on the stovetop.

How to cook it:


1 c Arborio rice

1 yellow onion small diced

¼ c white wine and a glass for you while you cook!

4 c chicken stock

½ Stick unsalted butter

1/2 cup each grated Parmesan and pecorino

Salt and pepper to taste



In a sauté pan add a little bit of olive oil and sauté the onions.

Make sure that they are glossy, aromatic and soft.

Next heat the chicken stock in another pot. (I always forget to do this, but it is really

important because it cooks into the rice faster.)

Next add the Arborio rice into the pot with the onions.

Use a few chef pinches of salt and toast slightly.

Take the pot off the fire and add the wine, and then add it back to the fire and reduce the wine until the rice has absorbed it completely.

After the wine cooks into the rice then slowly begin to add your heated chicken stock.   (Make sure the fire is on medium low)

Stir with a flat edged spoon. This will help to scrape the rice from the bottom of the pot.

Continue to slowly add the chicken stock until the rice is soft but not mushy you may or may not add all of the chicken stock.

Add the cheese and butter to the risotto.

Top with cracked fresh pepper and grated cheese. Serve.


For more great cooking tips, recipes and stories from

Chef Mary, visit her website at

Follow Chef Mary on Twitter @chefmarymoran

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Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.