Prime Rib a la Byrum

My friend Ruth Byrum makes prime rib for her family as a Christmas tradition. Even though most of my family is vegetarian, vegan, doesn’t eat red meat, or doesn’t eat by mouth at all, I wanted Ruth’s recipe. Why? Why not. And I’m glad I did. A good, personal recipe is more fun than fiction!

Here’s Ruth:

PRIME RIB ala Byrum

prime rib
she had it comin’

This is based on a 12 lb. boneless roast which served 14 with several pieces left over. You can use one with the bone left in (Jay C will cut it away from the roast and tie it for you if you prefer). It is less expensive but I have been using the boneless. I have been buy8ing the roast from the Jay C for several years – ask for Sherry Wallace in the meat department and tell her you want a roast like Ruth Brown Byrum uses. (You did say to make this recipe very specific, didn’t you??)

Now back to the roast.

I took it out of the refrigerator about 4 hrs ahead of time to allow it to be at room temperature before baking. Spray the roaster pan with Pam. Salt and pepper the beef heavily, then place it in the pan with the fat side up. Place a meat thermometer in the center of the roast – do not let it touch the bottom of the pan. Preheat the oven to 500 degrees – place the roast in the lower rack of the oven and bake for 20 minutes to sear the meat. Then reduce the heat to 350 degrees. For the 12 lb. roast it took about 2 and a half hrs. for the thermometer to reach 122 degrees. When I removed the meat from the oven it continued to cook and when sliced the temp showed 140 degrees. A lot of the beef was medium and didn’t show much pink. It will look rare if you test it at 122 degrees. It just depends how your family likes meat cooked.

I use McCormick’s au jus packet for the broth – I add a dash of Worcestershire sauce and a tiny bit of garlic powder to the broth. Of course the proper side dish to the beef (accord8ing to Englishmen) is Yorkshire pudding. I have never tried making it!

I serve this with stuffed potatoes which I prepare the day before the dinner and then heat them for about 20 minutes at mealtime. That recipe can come later if you desire. it’s very simple (like most of my cooking).

This took a long time to really say – just salt and pepper the beef. Place in Roaster pan, with thermometer) preheated to 500 degrees = bake for 20 minutes, reduce heat to 350 and that’s it – The timing just depends how well done you prefer it.

See, I told you it was simple.


Wasn’t that fun? Some day, I’ll have to take out a loan and buy some prime rib and cook it this way.

Love you, Ruth!

A WRITING PROMPT FOR YOU: Have one of your characters write out a recipe for another character.



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Prime Rib a la Byrum

  1. Jane

    August 27, 2014 at 10:38am


    Good thing I can get the drool to miss my keyboard. It hits my lap, but…so what?

    I once wrote out, step by step, and used for years, a bread recipe which features several less steps than usual for really super bread. My very literal-minded cousin asked for the recipe and had several questions about sequences etc which I could not answer precisely. Even trying to think back to the many times I had executed this routine, I coulsn’t quite remember. Weird, huh? How DID that bread get made?

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    • Author

      Marian Allen

      August 27, 2014 at 12:03pm

      Extra eggs, extra yeast, and extra rise time, as I recall. šŸ˜€

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  2. Adi

    August 28, 2014 at 1:16am

    Woow….I am sure it would be a nice experience to taste it but unfortunately I don’t eat cow meat!

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      August 28, 2014 at 7:55am

      We’re almost there, Adi. My husband hasn’t eaten red meat for years for health reasons. We’re both “flexitarians” — we eat almost entirely vegetarian at home, and I do mean almost entirely, but don’t refuse anything we’re offered in hospitality (except red meat for my husband). At this point, I think red meat would probably taste nasty to him!

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