Classic "Prime" Rib

Name: Classic "Prime" Rib
Ingredients: 1 (6 1/2-pound) rib-eye roast, French-cut and trimmed; 1 tablespoon kosher salt; 1 1/2 teaspoons freshly ground black pepper

3 ingredients

6 steps

Ingredients

1 (6 1/2-pound) rib-eye roast, French-cut and trimmed
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper

Directions

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Preheat the oven to 325°.
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Rub roast on all sides with salt and pepper. Place roast, bone side down, in a roasting pan. Loop and tie twine between each of the bones (to help the roast hold its shape as it cooks). Bake at 325° for 2 hours or until a thermometer inserted into thickest portion of roast registers 130° or until desired degree of doneness. Remove from oven. Place roast on a cutting board. Let stand 10 minutes before serving.
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Wine note: Cabernet sauvignon is the go-to partner for red meat. However, there's another red grape that offers similar power at a great value: malbec. Zette Malbec 2003 ($12) from France has potent blackberry and black cherry fruit along with enough dry tannins to balance the juiciness and fat of the beef. -Jeffery Lindenmuth
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, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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