Perfect Prime Rib Roast - Easy Recipe! Cooking

Pictures and detailed recipe: http://ift.tt/17HBTyn

Traditionally, prime rib is first seared on the stove or in a super hot oven. Skip this step, it leads to a tough, over-cooked exterior. Instead, slow roast the prime rib and then crank the heat at the end to produce a beautiful crust with a roast cooked perfectly the whole way through. Second tip: cut the bone from the rib roast before cooking then tie the roast back together with butcher twine. It is much easier to do this with the raw roast. And of course, in Alberta - we only eat it rare. Anything else is blasphemous.

Ingredients

3-bone prime rib roast (6-8 lbs)

olive oil

For the rub:

2 tablespoons kosher salt

2 tablespoons ground black pepper

4 garlic cloves, finely chopped

1 tablespoon oregano

1 teaspoon thyme

Directions

1. 
   

   The night before, make a rub by combining the salt, pepper, garlic, oregano and thyme in a bowl. Take prime rib out of refrigerator and bathe in olive oil. Cover the roast in your rub, being sure to massage it into the meat. Cover in plastic wrap and place in refrigerator over night.

   
   


2. 
   

   Take the roast out of fridge 1-2 hours before cooking. Place in a roasting pan, bone-side down with fat-cap facing up. This will help keep the prime rib moist. Preheat your oven to 225 F.

   
   


3. 
   

   Roast until an instant read thermometer registers 118 F (for rare) and remove from the oven (up to 4 hours... patience is a virtue). CRANK your oven to 450 F and when pre-heated, place roast back in oven for 8-15 minutes until you have a golden crust. Remove from oven & tent with aluminum foil for 30 minutes.

   
   


4. 
   

   Slice the prime rib and serve with au jus and horseradish sauce. Be happy.

   
   

Submitted March 13, 2015 at 08:13PM by yamesdean http://ift.tt/1EGPSm7 Cooking