How To Make The Best Prime Rib Dinner Ever

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I’ve been dying to share with you how to make the best prime rib dinner ever! In my family our tradition has always been on Christmas Eve we serve a prime rib dinner. Sometimes I think people are afraid to cook a prime rib. Now, you do have to decide between a bone in or boneless roast. I have cooked both and love them equally.

Mark and I used to live in Salt Lake City, Utah and every year we would order a roast ahead of time. The reason being this awesome meat store called, Snider’s Meat would sell out fast. If you didn’t order by December 5th, you would have to buy it somewhere else. Maybe that’s changed, but that’s how it was when we lived there. I always had to give them the size in inches so it would fit in our roaster pan.

We have been doing this tradition for almost 40 years now, wow, how the time has flown by for us. Now, our daughters carry on the same idea. When the family was smaller we baked our prime rib in the oven in a roaster pan. As the family grew with sons-in-law and grandkids we needed to use a large electric roaster pan to bake it.

Prime Rib Dinner

Prime Rib

I typically buy my prime rib roast pre-seasoned. The butcher will suggest some seasonings they recommend if yours is not preseasoned. We serve it with horseradish mixed with sour cream to taste. You can make the bottle of horseradish a little milder by adding more sour cream depending on the “heat” of the brand you choose to purchase.

Prime Rib by Food Storage Moms
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
 
Course: Main Course
Cuisine: American
Servings: 8 people
Ingredients
  • Prime Rib Roast (weight of choice)
Instructions
  1. Preheat the oven to 250 degrees. Season the roast and cook fat side up uncovered in the oven. If you use an electric roaster you will bake it with the cover. A meat thermometer is recommended to ensure the desired doneness. Remove the roast from the oven when the temperature hits 138 to be rare, 148 to be medium, 158 to be well done. Larger roasts cook faster than times listed so watch over your thermometer. Your roast will continue to cook approximately 5 additional degrees once removed from the oven or roaster. Let the roast sit for at least 15 minutes before you start to carve it. Oven temperatures vary so much, please keep your eye on the temperature of the meat.

  2. The following temperatures will vary, so these times are approximate.
  3. 4-6 pounds: 2-1/2 to 4 hours
  4. 6-8 pounds: 4 to 5-1/2 hours
  5. 8-10 pounds: 5-1/2 to 6 hours
  6. 10-12 pounds: 6-1/2 to 7 hours
  7. 12-16 pounds: 7-9 hours

Cheesy Potatoes

These potatoes are famous in Utah, they are called either cheesy potatoes or funeral potatoes. They are super yummy!

Cheesy Potatoes
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
Course: Side Dish
Cuisine: American
Servings: 8 people
Ingredients
  • 12 Potatoes (shredded or sliced)
  • 1 Pint Sour Cream
  • 2 Cans Cream of Chicken Soup
  • 1/4 Cup Butter
  • 2-3 Cups Cheese-grated
  • 1 Cup Frosted Flakes type cereal
Instructions
  1. Combine all of the ingredients in a large bowl, sprinkle with salt and pepper. Grease a 9 by 13-inch pan and scoop the mixture into the pan. I crush the frosted flakes and sprinkle over the casserole. Bake at 350 degrees covered with foil for 1 hour or until bubbly.

Twice Baked Potatoes

We usually decide ahead of time which potato we feel like eating with the prime rib dinner, so I’m sharing almost all of them today.

Twice Baked Potatoes
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
Course: Side Dish
Cuisine: American
Servings: 8 people
Ingredients
  • 8 Baked Russet potatoes
  • Oil
  • Kosher Salt
  • 2 cups grated cheese
  • 2 cups sour cream
Instructions
  1. You can bake the russet potatoes covered with foil (non-shiny outside), plain or oiled and sprinkled with Kosher Salt. I poke the potatoes with a fork. I don’t know if its an old wives tale but I always do this when baking them. After baking, cut them in half lengthwise. Scoop out the insides as close to the edge of the peel as possible. I mash the insides with my potato masher with butter, sour cream, green onion and salt in a medium-size bowl. Heap the filling back into the skins and bake until heated through. Bake at 350 degrees about 30 minutes. Sprinkle with grated cheese on top when you serve them.

Mashed Potatoes

Mark would have these every night of the week! They really are creamy and fluffy with all that butter, milk, sour cream, or whipped cream!

Mashed Potatoes
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
Course: Side Dish
Cuisine: American
Servings: 8 people
Ingredients
  • 8 Russet Potatoes
  • Sour Cream, Whipped Cream, Milk, or Sour Cream
  • Butter
  • Salt and Pepper
Instructions
  1. Peel the potatoes and cut them into medium size chunks. Then boil them in water until a fork test shows that they are cooked enough. I drain the water and add whatever I have in the refrigerator to make them creamy and fluffy. I use either milk, sour cream, whip cream, butter, and salt, then mash them with my stainless steel masher. You can cook them in your pressure cooker as well. Easy Peasy!

Dinner Rolls

I always make my homemade no-fail dinner rolls. You can make these rolls if you have fresh ingredients, I promise.

No-Fail Dinner Rolls by Food Storage Moms
Prep Time
1 hr 15 mins
Cook Time
15 mins
Total Time
1 hr 30 mins
 
Cuisine: American
Servings: 36 rolls
Ingredients
  • 4 Teaspoons SAF Instant Yeast
  • 1/2 Cup Water
  • 2 Cups Warm Milk
  • 1/4 Cup Olive Oil
  • 1 Cup Sugar
  • 1-1/2 Teaspoons Sea Salt
  • 4 Teaspoons Dough Enhancer NutriMill (optional)
  • 2 Eggs
  • 6-7 Cups White bread flour (Add 1/2 of the flour and then add more until the dough pulls away from the sides of the mixing bowl)
Instructions
  1. Place all of the ingredients in order into your mixing bowl. Be careful with the eggs not to add the warm milk too slowly or you will have scrambled eggs. Add half of the flour and keep adding the rest of the flour until the bread dough pulls away from the sides of the mixing bowl. Cover with greased plastic wrap and let rise the first time, about an hour. Punch the dough down and mold into small balls about 1-1/2 inches to 2 inches in diameter. Cover with greased plastic and let rise one more time, about an hour, or until double the size. Remove the plastic wrap and bake at 350 degrees for about 15-20 minutes on a greased cookie sheet. Do not overbake. They should be golden brown. I spread a little butter on the tops after baking so the rolls are soft on top. If you like a crispier top you can skip this step.

I hope you enjoy reading about my prime rib dinner tradition for the holidays. We also have green beans, asparagus, or some other vegetable in season. Please let me know what your family does for the holidays. Please keep prepping. May God bless this world. Linda

 

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8 thoughts on “How To Make The Best Prime Rib Dinner Ever

  • December 4, 2018 at 9:22 am
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    Linda: I love your website! I love your book, your articles on food storage, your fantastic recipes! Because of you, my 72 hour kits are almost complete. I can’t thank you enough for all you do. I’m learning so much helpful information! I was searching one day for food storage info and there you were! I was excited to see your name – I am a former neighbor of yours from Riverton, Utah. Thanks so much! Sue Lloyd

    Reply
    • December 4, 2018 at 9:40 am
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      Sue, Oh my gosh!!! I saw the name and started screaming in excitement!!! I miss you!!! This was a cartwheel moment for me, thank you so much for commenting!! Hugs! Linda

      Reply
  • December 4, 2018 at 2:40 pm
    Permalink

    I, too, serve a prime rib for Christmas Eve dinner. Being Norwegian, we’ve always celebrated Christmas Eve as our family does in Norway. I used to be scared of cooking a prime rib because it’s such an expensive cut of meat. However, Costco is my go-to place to get them each year. They’ll even provide you with receipes. I don’t, however, get them preseasoned. I usually just use a salt rub – kosher salt, pepper and rosemary. I lay it on pretty thick, too, and it’s really yummy. No one in our family likes it well done so the trick is to cook it to just about the right temperature and let it stand while it finishes cooking. Don’t be afraid to try one! Sometimes at Costco, they’ll cut it down in size if it doesn’t leave the remaining piece too small.

    Thanks for all you do, Linda! Keep those recipes coming…love ’em!
    Robbie

    Reply
    • December 4, 2018 at 2:55 pm
      Permalink

      Oh my gosh, Robbie, I’m Norwegian!! Did you mention this before? Do you make homemade Lefse? I miss my mom’s way of making it! I love hearing you bought a good prime rib from Costco! I love the Costco we have here in Southern Utah! I love my Lefse with butter and brown sugar. My mom and sisters liked butter and white sugar. Now, my mouth is watering!! Linda

      Reply
  • December 5, 2018 at 6:59 am
    Permalink

    Lefse! Our church growing up had a strong Norwegian base! Every November after deer season the Men’s group would host a lutefisk and lefse banquet! The lefse was my favorite part of the meal!

    Reply
    • December 5, 2018 at 5:06 pm
      Permalink

      Hi BDN, oh my gosh, my grandmother fixed lutefisk as well!! The fish I never really cared for! The lefse is my favorite part of the meal. I love hearing you shared the same memories!! Linda

      Reply
  • December 9, 2018 at 7:47 am
    Permalink

    Stop teasing us! What is Lefse?

    Reply
    • December 9, 2018 at 7:24 pm
      Permalink

      Hi Debra, oh I love your comment!! I should have said who knows what Lefse is! It’s made with mashed potatoes and flour. Then you roll it out and bake them like tortillas. I love mine with butter and brown sugar. My family used to eat them with butter and white sugar. I need to make a post on this family tradition!!! P.S. My husband, Mark never liked Lefse so I didn’t carry on the tradition as my mom did. I really miss it!! Hugs, Linda

      Reply

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