A prime rib roast makes a Sunday dinner or celebration seem special. It is easy to prepare, but it makes everyone’s eyes light up when they see it. Cooked to perfection, it is tender and buttery. My recipe for prime rib will provide you with a formula you can use repeatedly for a perfectly cooked showstopper.
Ingredients
1 prime rib roast
Salt
Plenty of Montreal Steak Seasoning or any seasoning you desire to use as long as it contains salt and pepper
Instructions
Make sure your roast is fully thawed; then, determine how long you will need to roast your prime rib according to its weight. Prime rib is usually served rare, so 11-12 minutes per pound is a good measure for a rare prime rib.
Rub the prime rib roast with salt three hours before the roast enters the oven. Wrap the roast in parchment paper. Let stand for three hours on the counter so that it will come to room temperature. The roast should be at room temperature when it is ready for the oven.
Remove the parchment paper when the roast is ready to go in the oven. The salt will cause the roast to sweat, so pat it dry with a paper towel. Season well with Montreal steak seasoning or whatever rub you prefer.
Preheat the oven to 500 degrees. Place the roast fat side up in a roasting pan or baking dish. Using a meat thermometer is crucial to cooking a prime rib. You can use an electronic one or one that can go in the oven during cooking time. Prime rib is served on the rare side, so adjust your time accordingly. Place the roast in the oven for 15 minutes at 500 degrees to brown it. Alternatively, you can sear each side of the roast in a pan on the stove with a little oil
After 15 minutes, lower the temperature to 325 degrees. Cook the prime rib according to the time determined above. Cook the roast 11-13 minutes per pound for a rare prime rib or 13 – 15 minutes per pound for a medium rare prime rib. Many factors can alter the cooking time. That is why a meat thermometer is necessary. Roast in the oven until the thermometer registers 115°F for rare or 120° for medium rare, and 130°F for medium. Start checking the temperature of the roast an hour before you expect the roast to be done. When the roast is done to your satisfaction, remove it from the oven and cover it with some foil. Allow it to rest for 15-30 minutes.
Slice the prime rib against the grain with a sharp knife.
You can serve the prime rib with the au juice from the pan or make gravy. I served my prime rib with Sesame Beans and mashed cauliflower on this day. It was an awesome meal!
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