Sunday-Table Country-Style Prime Rib: A Classic Feast That Brings Everyone Together
Some dishes aren’t just meals—they’re traditions. Sunday-Table Country-Style Prime Rib is one of those unforgettable classics that fills the house with rich aromas, gathers everyone around the table, and turns an ordinary weekend into a celebration. Whether you’re cooking for family, friends, or a special occasion, this rustic yet elegant roast is a showstopper that delivers comfort, flavor, and timeless charm.
A Roast That Honors Tradition
Country-style prime rib brings back memories of old-fashioned Sunday dinners—slow-cooked meat, crispy edges, and a juicy, tender center that practically melts on the tongue. It’s a dish rooted in simplicity: high-quality beef, fresh herbs, and patient roasting. No shortcuts. No complicated steps. Just honest cooking the way it used to be.
What Makes Country-Style Prime Rib Unique?
Unlike heavily seasoned or overly complex roasts, country-style prime rib highlights the natural flavor of the beef. The seasoning is simple but powerful, and the slow roasting technique ensures:
A deeply browned, aromatic crust
Juicy, buttery meat
Balanced flavor with herby, rustic notes
A tender texture that slices beautifully
This is prime rib the way Grandma made it—comforting, cozy, and full of soul.
Ingredients You’ll Need
1 bone-in prime rib roast (5–7 pounds)
4–6 cloves garlic, minced
2 tablespoons coarse salt
1 tablespoon cracked black pepper
2 tablespoons olive oil or softened butter
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon smoked paprika (optional, for depth)
1 onion, quartered (for the roasting pan)
Fresh herbs for garnish
How to Make Sunday-Table Country-Style Prime Rib
1. Let the Meat Rest First
Bring the roast to room temperature for about 1 hour. This helps it cook evenly and stay tender.
2. Create the Seasoning Rub
Mix garlic, salt, pepper, rosemary, thyme, and olive oil (or butter) into a fragrant paste. Rub it generously over the meat, pressing it into every nook and cranny.
3. Prepare the Pan
Place the onion quarters in a roasting pan as a natural flavor base. Position the roast bone-side down on top.
4. Roast Low and Slow
Bake at 450°F (230°C) for 15 minutes to form a crust.
Then reduce the temperature to 325°F (160°C) and roast until:
120°F for rare
130°F for medium-rare
140°F for medium
A 5–7 lb roast typically takes 1.5–2.5 hours.
5. Rest Before Carving
Let the roast rest for at least 20–30 minutes. This is essential for retaining its juices and flavor.
6. Serve with Country-Style Sides
This dish pairs wonderfully with:
Roasted root vegetables
Buttery mashed potatoes
Skillet green beans
ADVERTISEMENT
