Prime Rib Roast
Use digital meat thermometer
It is crucial that you allow the roast to come to room temperature to ensure
even-cooking. This means leaving it out for up to two full hours right
before roasting.
Seasoning rub
pepper
coarse salt
garlic powder
onion powder
Italian seasoning
DIRECTIONS
Preheat your oven to 450 degrees.
Use a paper towel to pat the roast dry.
Rub butter on the cut ends of the roast.
Make a series of ½ inch deep slits
all over the top of the roast as well as the sides. Rub your seasonings all
over the roast, covering all exposed meat.
Place the roast in a heavy metal roasting pan, bone-side down.
No matter what size roast you have, you will start it in a pre-heated 450
degree oven for 15 minutes then reduce the temperature to 325 degrees for
the balance of cooking time. Cooking times will vary depending on size of
the roast and desired level of doneness. The following chart gives
approximate times for to reach "rare" at various sizes.
Cooking Time for Rare (120°)
(3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°
(4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°
(5) Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°
(6) Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°
(7) Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°
Every half hour or so, baste the ends of the roast with the drippings. Use
your meat thermometer about a half hour before the expected end of the
roasting time. Make sure to insert it in the thickest part of the meat, not
touching the fat or bone. When the internal temperature reaches 120°, pull
it out of the oven and cover with foil. Let the roast sit for twenty to
thirty minutes. It will continue to cook during this time, reaching a
temperature of about 125° to 130°. This resting period allows the juices and
flavors to permeate the roast.
Rare meats measure in at 120° to 125° with a bright red center that grows
slightly pinkish towards the exterior. Medium rare meats measure between
130° to 135° and are characterized by their extremely pink center portion
that grows brown towards the exterior. Medium meats have a light pink
center, brown outer portions and readings of about 140° to 145°. Medium well
is not pink at all and is achieved at 150° to 155°. Well done is reached at
160° and above and is characterized by a uniform brown color.
Use a long, sharp knife to carve your roast. Serve with Yorkshire Pudding,
Au Jus and Horseradish Sauce. Au Jus is French for “with juice”. Place the
drippings in small containers for dipping.
Creamy Horseradish Sauce Recipe
About ¼ to ½ cup of prepared horseradish mixed with two cups of sour cream.
Add two tablespoons of lemon juice and a teaspoon of salt.
Thoroughly mix the ingredients, adding more horseradish as desired.
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