Prime Rib
This Christmas was the first time I have ever roasted a prime rib and I have to brag that it turned out fantastic, in fact it cooked perfectly!!
Prime Rib
Author: Me
Ingredients:
- A 5 to 6 pound prime rib with bones removed and tied back on (That will feed about 5 people)
- 1/2 cup olive oil
- 2 cloves garlic; minced
- 1 tsp salt plus a generous sprinkling (see instructions)
- 2 tbs cracked pepper corns (I use the tri colored kind, place them in a baggie and pound them open with a rolling pin)
- 1 tbs fresh rosemary; chopped finely
- 1/4 tsp dried thyme
Mix the olive oil with all the seasonings and rub all over the outside of the meat, wrap in plastic wrap and place in the fridge over night. Pull the meat out of the fridge about 1 hour prior to roasting and sprinkle generously with salt.
Preheat oven to 500 degrees. Spray the bottom and sides of a large roasting pan with non stick spray and place meat bone side down, fat side up in the middle of the pan. Roast uncovered for 45 minutes to sear the meat and created the beloved crust we all crave. Your oven will start pumping out smoke like crazy but have no fear just open up the doors and windows and pull out the fans. The meat isn't burning so what ever you do don't open the oven or be tempted to turn the heat down early, I promise it's worth it! After 45 minutes of roasting turn the oven down to 300 degrees, insert a meat thermometer that is oven safe, this is a MUST! Continue to cook the roast checking the temperature every 20 minutes until it reaches 130 degrees. Remove the roast from the oven, cover with a lid or foil and allow to rest for about 20 minutes or until the thermometer reaches 140 degrees.
Prime Rib
Author: Me
Ingredients:
- A 5 to 6 pound prime rib with bones removed and tied back on (That will feed about 5 people)
- 1/2 cup olive oil
- 2 cloves garlic; minced
- 1 tsp salt plus a generous sprinkling (see instructions)
- 2 tbs cracked pepper corns (I use the tri colored kind, place them in a baggie and pound them open with a rolling pin)
- 1 tbs fresh rosemary; chopped finely
- 1/4 tsp dried thyme
Mix the olive oil with all the seasonings and rub all over the outside of the meat, wrap in plastic wrap and place in the fridge over night. Pull the meat out of the fridge about 1 hour prior to roasting and sprinkle generously with salt.
Preheat oven to 500 degrees. Spray the bottom and sides of a large roasting pan with non stick spray and place meat bone side down, fat side up in the middle of the pan. Roast uncovered for 45 minutes to sear the meat and created the beloved crust we all crave. Your oven will start pumping out smoke like crazy but have no fear just open up the doors and windows and pull out the fans. The meat isn't burning so what ever you do don't open the oven or be tempted to turn the heat down early, I promise it's worth it! After 45 minutes of roasting turn the oven down to 300 degrees, insert a meat thermometer that is oven safe, this is a MUST! Continue to cook the roast checking the temperature every 20 minutes until it reaches 130 degrees. Remove the roast from the oven, cover with a lid or foil and allow to rest for about 20 minutes or until the thermometer reaches 140 degrees.
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