How do you cook individual slices of prime rib

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It's not always easy to find elegant recipes that aren't scaled for a dinner party, especially when it comes to beef, but this simple recipe is perfect for a romantic dinner for two, allowing you to serve your sweetie something really special and delicious without breaking the bank.

Prime rib of beef is so good because it is taken from the part of the cow that doesn't get much exercise. It's very tender and has a lot of fat, which gives it a mouth-watering flavor. And because this cut usually includes the bone, it has even more taste. You may need to order the prime rib beforehand from your butcher if you can't find the small size in the meat case at your supermarket. The beef should also be frozen before cooking, so plan ahead.

All you need to serve with this recipe are some steamed asparagus or green beans and a couple of glasses of red wine. Chocolate mousse would be perfect for dessert.

• 1 (2 1/2-pound) prime rib of beef, frozen

• 2 cloves garlic, peeled

• 1 tablespoon olive oil

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 1 teaspoon dried marjoram leaves

• 2 potatoes, scrubbed and pricked with a fork

• 4 carrots, cut into chunks

• Sour cream and chopped chives, optional

1. Gather the ingredients. Preheat the oven to 400 F.

   The Spruce / Kristina Vanni

2. Rub the frozen prime rib with the garlic cloves. Drizzle the olive oil over the meat and rub to coat. 

   The Spruce / Kristina Vanni

3. Sprinkle with kosher salt and freshly ground black pepper to taste. Rub the marjoram into the meat.

   The Spruce / Kristina Vanni

4. Place the potatoes in a baking pan to create a bed for the meat to sit on.

   The Spruce / Kristina Vanni

5. Place the rib on top of the potatoes.

   The Spruce / Kristina Vanni

6. Scatter the carrots around the meat and potatoes.

   The Spruce / Kristina Vanni

7. Roast the frozen prime rib for 1 hour 15 minutes for rare or 1 hour 25 minutes for medium. The internal temperature should be 130 F for rare or 140 F for medium. 

   The Spruce / Kristina Vanni

8. Let the rib stand, covered with foil, for 5 minutes to let the juices redistribute.

   The Spruce / Kristina Vanni

9. Slice into 1-inch pieces.

   The Spruce / Kristina Vanni

10. Serve with the potatoes and carrots, and sour cream and chives on the side if desired.

    The Spruce / Kristina Vanni

11. Enjoy.

Why Start With Frozen Beef?

Beginning with a frozen piece of meat is a useful method when you plan on cooking the roast to medium-rare as the interior will stay nice and pink. You do need to double the time in the oven (which was done in this recipe), taking it from 15 minutes a pound to 30. However, if you have concerns over food safety or prefer a roast with very little color inside, start the recipe with a prime rib at room temperature. Make sure to cut the roasting time in half.

Tips

• If you have purchased a larger piece of meat but still want to serve two people, slice the raw prime rib into sections and freeze the excess to cook later.
• A boneless prime rib will cook faster than one that is bone-in so reduce the cooking time slightly and check the meat's temperature at intervals.

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