Prime Rib Roast

The Single Serve Series features recipes for one with leftovers or enough for 2!

I’ve been asked many times, what is my signature dish. My Bailey’s French Toast recipe is definitely one of them. But roasting a prime rib roast is probably my favourite. I just love the tender juiciness from a great piece of meat.

When my father turned 60, I purchased a 20 pound roast from Metro for a family birthday dinner. (It was on sale). The butcher that cut it for me could not believe I was going to try and roast this on my own but I did it! It took forever since I did not really know what I was doing but 16 years later, I know I can whip one up anytime.

Living on my own means I don’t need a massive piece of meat and I don’t want to have to invite guests whenever I have a craving. The average size of a roast would probably have me eating beef everyday for a week. That’s too much of the same thing for me. Now I look for a small cut in the grocery store or I ask the butcher to cut me a smaller size. I would recommend buying good quality beef that might be more expensive than your local grocer but probably worth it.

My recipe is very simple compared to others, so this is how I do it. Due to the small size, I did not use a roasting pan with a rack. I used a oval corning ware dish instead and used onions as my rack.


Prime Rib Roast (2-3 pounds)

1 medium onion sliced

2 gloves of garlic

Olive oil

Salt, Pepper, Fresh Thyme

Turn oven to 450 F. Slice onions and layer at bottom of pan. Add 5 springs of thyme, crushed garlic cloves and olive oil. Season meat on both sides with salt, pepper. Position roast on top of onions. When oven is heated, place roast standing on the bone in oven for 15 min.

Reduce oven temperature to 325 F and continue to roast for another 20 to 30 min or until meat is cooked to your liking. For medium rare, the internal temperature should be 130 F. For medium, the internal temperature should be 140 F. When the roast is done, take it out of the oven, plate it and let it rest for at least 15 minutes before slicing.

Transfer the onions, garlic and liquid from your roasting pan to a small pot or saute pan. Turn the stove to high heat. Deglaze the roasting pan if needed and transfer to the pot. Add 1/2 cup of beef stock (or veal stock) and 1/4 cup of red wine (optional) to the pot. Bring to a boil until liquid reduces, approximately 2- 3 minutes. Turn off heat. Add salt and pepper to taste. Strain and serve.

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