A nearly foolproof and easy recipe for serving up a Rare to Medium Rare Roasted Prime Rib for your special holiday dinner.
First, the roast MUST be at room temperature for several hours before roasting. 6 or more hours is preferred.
Ingredients:
Generous amounts of the following:
1 stick of Real Butter at room temperature
Lemon Pepper Salt
Garlic Power
Onion Power
Ground Black Pepper
Kosher salt - a generous amount
Worcestershire Sauce
Directions:
Preheat oven to 500 degrees F (this MUST be an accurate temp)
Put roast, rib side down in roasting pan
Sprinkle 4 to 6 tablespoons of Worcestershire Sauce over the Roast and rub into meat. Mix the pepper and other seasonings into the butter until well combined. Spread the butter mixture over the entire surface of the prime rib. The more the better.
Put the kosher salt over the entire surface of the butter. Use more than you think you should here. Most of the salt will run off and very little will remain on the meat.
Next, Calculate the poundage of your roast by 5 minutes. We are going to do this recipe using a 5.75 pound rib roast with 2 ribs. This will feed approximately 4 adults.
So, my roast is 5.75 lbs. x 5 minutes = 28.75 minutes. Round up to 29 minutes and add 1 minute for the heat lost when opening the oven door. Keep this in the back of your mind for future reference.
Put the roast in the 500 degree oven for the Time Calculated for Your Roast. The time will be according to the size of Your Roast. So Time many very depending on the Weight of Your Roast. After the Roast has been cooking for the calculated time, simply turn the oven off and walk away from it for 2 hours. Yup, just walk away. Do NOT open the door, fiddle with it or anything else. Pretend the roast does not exist.
After 2 hours, remove the roast, slice and serve. Moist Roast between Rare and Medium Rare. Perfect!
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