Prime Rib Roast

 Prime Rib Roast


6 1/2-7  lb. Prime Rib (about 3 ribs)

1 1/2 Tbs. salt

1 1/2 Tbs. freshly ground pepper


Take the prime rib out of the refrigerator 1 1/2-2 hours before you begin roasting.  This will allow the meat to get to room temperature.

Preheat your oven to 500 degrees. Make sure your oven rack is down far enough so that the rib has enough room.

Place the roast in a large pan with the rib side down.  When I buy my roast, I ask the butcher to cut the meat from the rib and place it back on top.  The allows the ribs to give flavor to the meat and keeps the meat away from the pan so it doesn't burn.

Sprinkle the salt and pepper evenly on top of the roast and on the bottom of the roast and place meat back on the ribs.  Insert a leave in digital oven probe into the center of the meat or have a thermometer ready to read the meat when it comes out of the oven after roasting.

Once your oven is at 500 degrees, place the roast into the oven for 45. 

After 45 minutes, turn oven temperature to 325 degrees.  Do not open the oven!  Let the meat roast for 20 more minutes.

Again, without opening the oven, put the oven temperature to 450 and let the meat roast for another 15-20 minutes or until the internal temperature is at 120 degrees. 

Take the roast out of the oven and transfer it onto a cutting board and immediately cover tightly with foil.  Let the meat rest for 15-20.  Carry over heat will take the internal temperature between 125-130 for rare. Leave the roast covered 20 -25 minutes for medium rare, which has a 130-135 internal degrees. 

Tip: You can do the exact same seasoning and cooking procedure as above also in a large disposable aluminum pan on you propane grill outside. Make sure you have your thermometer!


 

Recipe courtesy of: Leslie Dabney, The Vineyard Mom     @thevineyardmomliving onIG

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