I’ve been craving Prime Rib for months. Which means I’ve been talking about it…a lot…for months. And while over the past year special occasions have come and gone…I knew I could only take so much and would, in time, make Prime Rib.
Q: So, tell us how you achieved perfection.
A: After my expertly selecting the three (3) rib roast, I immediately unwrapped it and then loosely covered it and let it hang out in the fridge for 24 hours (1-3 days is optimal…poor man’s version of dry aging).
Q: Then what?
A: About 5 hours before cooking, I laid the roast fat side up and sliced the fat cap about 90% off and folded it back (still leaving it attached). This way I could season the actual meat edge, which we want to eat vs. the fat cap, which for the most part, we do not. We do however want to retain and reattach the cap as it will baste our beast during cooking.
Q: What did you season the roast with?
A: I seasoned it with a rub, which for us consisted of fairly equal amounts of dried thyme, sage, oregano, yellow mustard, rosemary, garlic powder, Mrs. Dash Garlic Herb seasoning, salt & pepper. Once seasoned, I let the roast stand at room temp. until it was time to cook.
Q: What’s the reason for bringing up to room temperature?
A: If I took the roast directly from the fridge straight into the oven, the internal temp. would begin at about 40 degrees. By the time I cooked the center to 125 degrees or desired doneness, the outside would be overcooked. Instead, allowing it to rest at room temp. for 5 hours or so allowed the internal temp. to reach 59 degrees at the time we put ours in the oven. Our room temp. may be cooler than some.
Q: I see you tied it with butcher string. Why?
A: Good question. I would tie it about six times around with butcher string, because at the very high heat we’re going to start on, the fat cap will twist up and become detached from the meat. As it turns out, I thought three times around was enough. As I said, I would tie it six times around. Once tied put roast on a rack in a shallow roasting pan, just barely larger than the roast.
Q: What is your cooking method?
A: Start at 500 degrees (or however hot your oven will go) for 30 minutes, then reduce to 275 degrees and cook for an additional 15 minutes per pound. All this is a guideline, trust your thermometer, you want an internal temp. of 125 degrees in center for medium-rare after resting (temp will rise 7-10 degrees after resting for 30 minutes).
Q: What kind of thermometer do you use?
A: This is not the time for the instant read thermometer. Instead insert an oven-proof meat thermometer before cooking so that the meat seals around it while cooking, trapping in the juices. Insert the thermometer into the center of the roast (do not touch bone and avoid a fat pocket….which is why I use a two prong method).
Q: Talk about the carving process.
A: Start the roast rib-side down. Take the longest sharpest knife you have and slice between the rib bones and the meat, until you’ve removed the bones (reserve them for beef stock later). Then slice to desired thickness.
I’ve come to realize that the food bloggers I follow and admire are amazing. They’ve put out so many wonderful recipes leading up to and throughout the holidays. I’m inspired. So while our Christmas Eve Prime Rib Dinner post is a little late….I hope you’ll find the right occasion to enjoy this oh so special meal with your family and friends like we did. Thank you Mom & Dad and Shelby for sharing such a lovely evening with us.
You might also like our Horseradish Sauce recipe.
- 1 Three (3) Rib Prime Rib Roast
- 1 tsp. dried thyme
- 1 tsp. dried sage
- 1 tsp. dried oregano
- 1 tsp. dried rosemary
- 1 tsp. garlic powder
- 1 tsp. yellow mustard powder
- 1 tsp. Mrs. Dash garlic & herb seasoning
- 1 tsp. black pepper
- 1 tsp. kosher salt
- Loosely wrap roast and refrigerate for 1-3 days to dry meat.
- hours prior to cooking, remove roast and cut the fat cap back about 90%, leaving attached.
- Combine all dry rub seasonings and sprinkle on all sides of roast and under fat cap. Use hands to pat in place. Add more as needed until roast is well coated.
- With butcher string tie roast 6 times across the ribs.
- Allow roast to sit at room temperature for 5 hours.
- Preheat oven to 500 degrees.
- Place roast on rack in shallow roasting pan that is just larger than roast and cook uncovered for 30 minutes at 500 degrees.
- Decrease temperature to 275 degrees and continue cooking for an additional 15 minutes per pound for medium rare or until internal temperature reaches 125 degrees.
- Remove roast from oven, lightly tent with foil, and allow to rest for 30 minutes. Internal temp. will rise an additional 7-10 degrees.
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