|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 161g||207%|
|Saturated Fat 63g||315%|
|Total Carbohydrate 66g||24%|
|Dietary Fiber 10g||35%|
|Total Sugars 7g|
|Vitamin C 30mg||151%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It's not always easy to find elegant recipes that aren't scaled for a dinner party, especially when it comes to beef, but this simple recipe is perfect for a romantic dinner for two, allowing you to serve your sweetie something really special and delicious without breaking the bank.
Prime rib of beef is so good because it is taken from the part of the cow that doesn't get much exercise. It's very tender and has a lot of fat, which gives it a mouth-watering flavor. And because this cut usually includes the bone, it has even more taste. You may need to order the prime rib beforehand from your butcher if you can't find the small size in the meat case at your supermarket. The beef should also be frozen before cooking, so plan ahead.
Gather the ingredients. Preheat the oven to 400 F.
Rub the frozen prime rib with the garlic cloves. Drizzle the olive oil over the meat and rub to coat.
Sprinkle with kosher salt and freshly ground black pepper to taste. Rub the marjoram into the meat.
Place the potatoes in a baking pan to create a bed for the meat to sit on.
Place the rib on top of the potatoes.
Scatter the carrots around the meat and potatoes.
Roast the frozen prime rib for 1 hour 15 minutes for rare or 1 hour 25 minutes for medium. The internal temperature should be 130 F for rare or 140 F for medium.
Let the rib stand, covered with foil, for 5 minutes to let the juices redistribute.
Slice into 1-inch pieces.
Serve with the potatoes and carrots, and sour cream and chives on the side if desired.
Why Start With Frozen Beef?
Beginning with a frozen piece of meat is a useful method when you plan on cooking the roast to medium-rare as the interior will stay nice and pink. You do need to double the time in the oven (which was done in this recipe), taking it from 15 minutes a pound to 30. However, if you have concerns over food safety or prefer a roast with very little color inside, start the recipe with a prime rib at room temperature. Make sure to cut the roasting time in half.
- If you have purchased a larger piece of meat but still want to serve two people, slice the raw prime rib into sections and freeze the excess to cook later.
- A boneless prime rib will cook faster than one that is bone-in so reduce the cooking time slightly and check the meat's temperature at intervals.