My husband and I have a tradition every year where we fix what we call the Perfect Prime Rib Roast with Twice Baked Potatoes for our holiday meal. It’s our one big indulgence and we always save it for the end of each and every year. Quoting him he says “it’s the most mouthwatering, aromatic, eye appealing, juiciest, lip smacking prime rib dinners I’ve ever made. It’s one of those smells that make your saliva glands kick in upon entering the house. My mother’s the one who started this tradition many years ago of having The Perfect Prime Rib Roast with Twice Baked Potatoes, I just changed up the seasoning and how it was prepared.
I’ve searched the internet over the years on how to make a really good prime rib roast and after trying a dozen or so different ways and combining a few techniques, this recipe takes the first place ribbon. Oh, and that thick charred crusty outer layer from the rub (I use a mixture of my own and Swimmin’ In Smoke’s award winning rubs) is so flavorful you just can’t help yourself, you have to pick a piece off before it’s served! Make sure to have your butcher cut the rib bones off and tie them back on, it’s where all those wonderful flavors hangout and that first bite is like butter melting in your mouth.
*One pound of meat per person. I have my butcher cut off the ribs and tie them back on. I normally get enough for 4 people; this gives enough for me to use in a wonderful stew. **I like to make my potatoes the night before and heat them in the oven or microwave before serving.***For more information on the Boo Yah Beef Rub, visit Swimmin' In Smokes official website.
- Prime Rib Roast*- Bones cut off and tied back on
- 1 tsp – Garlic Powder
- 1 tsp – Ground Cumin
- 1 tsp – Ground Sea Salt
- 1 tsp – Swimmin’ In Smokes – Boo Yah Beef Rub***
- 2 – Baking Potatoes
- 1 tsp – Olive Oil
- 2 Tbsp. – Butter
- 3 Tbsp. – Greek Yogurt – non fat
- 2 Tbsp. – Cheddar Cheese – shredded
- Pinch – Parsley – for topping
- Preheat oven to 500 degrees.
- In small bowl combine seasonings. Once combined, rub seasoning over entire roast. Place roast in an oven save dish (rib side down).
- Place roast in oven and bake uncovered at 500 degrees 5 minutes per pound (rare), 6 minutes per pound (medium), or 7 minutes per pound for well. My roast was 5 pounds and we like it rare so we baked it for 25 minutes.
- Here’s the secret – after baking time turn oven to Off – Do Not – I repeat – Do Not open the oven door for the following 2 hours. Not even for a peak – leave it closed. Remove roast from oven after total time, slice and serve with the Twice Baked Potatoes, your favorite vegetable and wonderful side salad for a complete holiday meal.
- Rub oil on outside of whole potatoes** and bake at 400 degrees for 40 to 45 minutes. Allow to cool for handling. Slice each potato in half lengthwise and scoop out center of potatoes into a small bowl (I use a melon scoop,it keeps the skin from tearing). Set aside potato skins until needed.
- Beat potatoes butter, yogurt, salt, and pepper until creamy. Stir in cheddar cheese with spoon. Refill potato skins. Bake for an additional 20 minutes.
The Perfect Prime Rib Roast with Twice Baked Potatoes is a delicious meal that can be served up on any holiday, special occasion or just because you’re wanting a perfect prime rib dinner. This no fail recipe will have people think they’re eating at a top notch steakhouse!
Oh, wait – I haven’t even told you about the twice baked potatoes yet, they’re so creamy and the easiest dish to make. I make mine up the night before, put them together the next day and pop them right into the oven! This Perfect Prime Rib Roast with Twice Baked Potatoes is a no fail delicious meal every single time, no matter what time of year you decide to make it.
From my kitchen to yours,
Want to try another tradition we’ve added to the list? Try my Toasted Marshmallow Chocolate Cupcakes to finish off any tasty meal.
What’s one of your traditional meals that you just got to have?