Prime Rib Roast Recipe
Prime Rib Roast also known as a standing rib roast is a cut of beef most people think is too difficult to cook at home. The truth is cooking Restaurant Quality Prime Rib at home couldn't be easier.
Ingredients
- 6 lb Prime Rib Bone-in roast will average between 5-8 pounds
- 1 tablespoon coarse sea salt
- 1 tablespoon cracked black pepper
- 4 cloves garlic minced
- 2 tablespoon Dijon or brown mustard *can use olive oil instead
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Instructions
- The night before you cook your Prime Rib, Pat the prime rib dry with paper towels.
- Rub meat with Dijon mustard ( your favorite brown mustard or olive oil).
- Season the roast with coarse sea salt, cracked black pepper and minced garlic
- Place roast in the refrigerator uncovered overnight (or up to 48 hours). This allows the surface to dry, which helps the roast brown and maintain juiciness.
- Bring Prime Rib to room temperature before roasting (takes 1-2 hours)
- Preheat oven to 475°F
- Place the meat on a roasting pan, fatty side up.
- Roast the meat at 475°F for 25 minutes, then reduce the temperature to 300°F
- Let the prime rib continue to cook for 15 minutes per pound of roast.
- Use a meat thermometer to check the temperature. Prime Rib should not be cooked beyond Medium doneness. For Rare take the roast out of the oven when the internal temp is 115°F. For Medium Rare, take the roast out of the oven when it reaches 125°F.If you need a more well-done piece, use the ends, they will be more cooked. Yu can also place the cuts of prime rib in a pan with au jus to make the meat more well done.
- Remove from oven, cover with foil and allow to rest for at least 20 minutes before serving. The meat will continue to cook after taking it out of the oven and the internal temp will increase about 10 degrees.
- Serve with au jus and creamy horseradish sauce
Notes
Insert an ovenproof meat thermometer into the thickest part of the roast, making sure that the thermometer isn't touching a bone.
There are so many variables involved that affect cooking time, this is why you should use a meat thermometer. A prime rib roast is too expensive to "wing it". Err on the rare side, you can always put the roast back in the oven to cook it a bit longer, if it's too rare for your tastes
Let the roast rest:
Once the roast has reached the temperature you want, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for 15 to 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting.
To make au jus:
Drain off as much of the cooking grease as you can from the roasting pan without losing the meat drippings.
Add some water to the pan and place the pan on the stove over medium heat. Scrape the bottom of the pan, to loosen up all the tasty bits from the pan. This will make the au jus.
Let the au just cook for a bit adding a little more water if necessary. Strain the au jus to get rid of the debris and seasonings. As the prime rib rests you'll have some juices leak out, add them to the au jus. The same will happen when you begin to slice the prime rib. Add them into the au jus.Nutrition
Calories: 1360kcalCarbohydrates: 2gProtein: 62gFat: 121gSaturated Fat: 50gPolyunsaturated Fat: 4gMonounsaturated Fat: 52gCholesterol: 274mgSodium: 1365mgPotassium: 1032mgFiber: 0.5gSugar: 0.03gVitamin A: 9IUVitamin C: 1mgCalcium: 46mgIron: 7mg
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