Prime Rib Roast Perfect Recipe - Fool Proof Method
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- čas přidán 22. 12. 2023
- Prime Rib Fool Proof Method Recipe you can follow.
Ingredients
For the Roast:
7 lb beef prime rib (bone-in) boned and tied
3 1/2 tsp sea salt divided
1/2 Tbsp black pepper freshly ground
1 tsp fresh rosemary leaves, minced from 1 sprig or 1/2 tsp dried rosemary
1/2 tsp fresh thyme leaves, minced from 1-2 sprigs, or 1/4 tsp dried thyme
6 garlic cloves finely chopped
3 Tbsp olive oil
Instructions
How to Make Prime Rib:
Let it rest at room temperature for 3 hours to come to room temperature (it will bake more uniformly). Then preheat Oven to 500˚F with a rack in the lower third of the oven.
Make your Prime Rib rub: In a small bowl, stir together: 1/2 Tbsp salt, 1/2 Tbsp black pepper, 1 tsp minced rosemary, 1/2 tsp minced thyme leaves, chopped garlic, and 3 Tbsp olive oil.
Lightly pat the roast dry with a paper towel then rub all over top and sprinkle meat all over with 2 tsp salt, and sides with garlic rub. Place into a roasting pan bone-side-down and put a meat thermometer into the thickest portion of the meat. Bake at 500˚F for 20 minutes.
Reduce heat to 325˚F and continue baking following these guidelines: 10-12 min per pound for rare, or 13-14 min per pound for medium-rare, and 14-15 min per pound for medium. Roast until the thermometer registers: 120˚F for rare, 130˚F for medium-rare, 140 for Medium, 150 for medium-well.* This 7 lb roast baked at 500˚F for 20 minutes then at 325˚F for 1 hr 30 minutes for medium-rare.
Transfer to a cutting board, tent loosely with foil, and rest 30 minutes before carving. Remove string and rack of ribs then slice to desired thickness.
Recipe Notes
*Meat internal temp will continue to rise 5-10 degrees even after it's out of the oven so don't over-bake
Prime Rib Cooking Time:
Bake in a fully preheated oven at 500˚F for 15 minutes. Reduce heat to 325˚F and continue baking:
10-12 min per pound for rare
13-14 min per pound for medium-rare
14-15 min per pound for medium
16-17 min per pound for medium-well
Roast until the thermometer registers:
115-120˚F for rare,
125-130˚F for medium-rare
135-140 for medium doneness
145-150 for medium-well
Tips on Cutting The Bones and Tying them back on: Here's how to do it: Using a long, sharp slicing knife or chef's knife, cut the meat from the rib bones in one piece, following the contour of the bones. It's easiest if you stand the roast up so you are slicing downward. Once the bones are fully detached, lay the meat down on its cut side. Count the ribs on your roast. If it has 10. This means you will need nine pieces of string (one less than the number of ribs), each long enough to wrap securely around the roast and easily tie. Set the roast, fat side up, on the cutting board. Using a short piece of twine, hold one end with each hand and slide it under the roast about 2 inches from one end. Then pull the twine snug, knot the ends securely, and trim the excess. Repeat with the remaining short pieces of twine at 2-inch intervals along the length of the roast. Tie a long piece of twine to the center of the twine loop at one end of the roast. Then weave the loose end under and around the center of each loop along the length of the roast. Turn the roast over and repeat. Turn the roast, fat side up, and knot the loose end to the original loop. Trim the excess twine.
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I’ve saved a small fortune since i learned to buy my steaks 🥩 like this and i get the meat guy to slice them for me …
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