All 81 prime rib recipes
Grouped by the kind of cookie they actually make.
Every recipe we could resolve to grams, from 27 sites, sorted by how many cooks have rated it. The group is measured from the formula, not read off the title — which is why a few sit somewhere their own name would not suggest. Back to the recipe and the tweaks →
Sear first, then coast · 46
A hard blast of heat to brown the fat cap, then a long low finish to bring the middle up gently. The most common route by a wide margin.
Low and slow · 10 thin evidence
One low temperature the whole way, which keeps the band of overcooked meat under the surface as thin as it can be.
One moderate oven · 10 thin evidence
A single middling temperature, no staging. The simplest schedule and the hardest to steer.
Hot the whole way · 4 thin evidence
High heat start to finish, for a heavy crust and a short cook.
Every recipe is its author's work and links to their page. Want the underlying table? Take the JSON.