Have you ever wanted to prepare a prime rib roast, but thought it was just too difficult? Hands up! For sure, I thought the same. Honestly, it could not be easier. Just takes time and patience. One kitchen tool you definitely need, to get this recipe just right, is a meat thermometer. Best if you can find one that can be placed outside of the oven. Click here for my recommendation. Another key to making the perfect prime rib is to allow the meat to come to room temperature before cooking. I would suggest at least an hour out of the fridge, and even up to four hours for a larger cut.
Have your butcher cut the bone and tie for you. Basically, he or she will cut the bone that is attached to the thicker part of the meat and tie it. This will allow you to stand the bone (rib) on a roasting rack and easily cut away when finished.
For seasoning, I prefer using fresh thyme and fresh rosemary and opt for garlic powder in the olive oil rub, instead of garlic. In my opinion, fresh garlic tends to burn, or brown too much during the initial, high temperature cook period. Also, use a high-quality olive oil. I used olive oil from Delallo.
This recipe is for medium-rare prime rib. It is the way this prime cut of meat should be enjoyed. The longer you cook, the more you will lose flavor. I suggest following these instructions and giving it a try if you typically eat prime rib medium to medium-well, you just may find that you have been eating wrong all along! Take a peek at this article from What’s Cooking America. It’s a great resource for cook times per pound, and preferred finished temperature. Also, see below for a few side dish recommendations.
HOW TO PREPARE THE PERFECT PRIME RIB
Heat oven to 450 degrees. With the bone-side down, cut slits in the top of the meat and fill with fresh garlic cloves.
In a bowl, combine the olive oil, fresh thyme, rosemary, garlic powder, two teaspoons of the kosher salt and black pepper.
Rub the entire top surface of the roast with the mixture. Sprinkle the sides and top with the additional kosher salt. Place roast, rib side down onto a roasting pan with rack. Place in oven and allow to cook on 450 degrees for 30 minutes. The roast will look like the third picture below after the 30 minutes.
Place thermometer (if you have one that can be read from outside of the oven) into the thickest part of the meat. Reduce oven temperature to 325 degrees and allow the prime rib to slow roast for about two hours, or until the thermometer reads 130 degrees internally. If you only have a hand held thermometer, try not to continually open the oven door to check the temperature. Allow the prime rib to roast for at least and hour and a half before opening oven door to check the internal temperature.
Once to temperature, remove from oven. Place on cutting board and wrap tightly with tin foil. Allow the roast to sit, covered, for at least 10 to 15 minutes before slicing.
As the roast is resting, in a bowl, combine all of the ingredients for the Creamy Horseradish Sauce.
TO FINISH AND SERVE THE PERFECT PRIME RIB
Once rested, cut away the tie and the bone. Slice into desired thickness and serve with mashed potatoes and the creamy horseradish sauce. ENJOY the Perfect Prime Rib!
SIDE DISH RECOMMENDATIONS:
- CREAMY MASHED POTATOES
- CHEESE SOUFFLÉ
- SCALLOPED POTATOES
- FONDANT POTATOES
- DAUPHINOISE POTATOES
- ROASTED CAULIFLOWER
- BAKED POTATOES
- CREAMED SPINACH
- ROASTED BRUSSELS SPROUTS
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