Art of Manliness: Prime Rib Roast
A new, New Year tradition :c
Forum Discussion
Prime Rib done my way...
Step one: get the best quality meat you can find
Step two: prepare a dry rub of garlic powder, ground black pepper, sea salt, dried oregano and Au jus gravy mix {but save half of the package for your sauce}
Step three rub it all in
Step four: make it a muddy rub by placing the roast in a large bag and adding olive oil, Worcestershire sauce, red wine and a splash of Soy sauce
Step five: stick it in the frig, preferably overnight and turn every few hours {or whenever you happen to remember} - Remove from frig an hour or two before cooking to allow the meat to reach room temperature
Step 6: in your largest pan heat Olive oil, black pepper, and garlic and using high heat sear all 6 sides of the roast for about 2 minutes a side. This will lead to the crispy crunchy blackened outer crust you seek
Step7: place the roast {it helps if you just use the same pan}, into a {preheated}, 475 degree oven... yes I said "475 degrees". Close the door {do not open}, and roast for 12 to 15 minutes for a 3# to 5# roast.
Step 8: Open the oven door and allow the heat to bleed off. Reset the oven to 300 degrees and roast until the meat thermometer shows 130 degrees. Remove from the oven and double wrap with aluminum foil and couple of dish towels. Let it rest for 15 to 20 minutes... this is vital, do not cheat and shorten the resting period! Carve and enjoy!
The outside will be and crispy and blackened, the center cuts will be rare to medium rare as you carve out to the end cuts which will be medium. IMHO: Prime Rib cooked more than that is a waste of good meat.
This was a 4.5#, two bone standing Prime Rib roast. Don't forget to make a small batch of Au Jus gravy to drizzle over the meat and of course Horseradish {full strength or sauce}. I like to serve twice baked/restuffed baked potatoes with the Prime and a nice red wine.
Works for me {every time}.
:C
Step one: get the best quality meat you can find
Step two: prepare a dry rub of garlic powder, ground black pepper, sea salt, dried oregano and Au jus gravy mix {but save half of the package for your sauce}
Step three rub it all in
Step four: make it a muddy rub by placing the roast in a large bag and adding olive oil, Worcestershire sauce, red wine and a splash of Soy sauce
Step five: stick it in the frig, preferably overnight and turn every few hours {or whenever you happen to remember} - Remove from frig an hour or two before cooking to allow the meat to reach room temperature
Step 6: in your largest pan heat Olive oil, black pepper, and garlic and using high heat sear all 6 sides of the roast for about 2 minutes a side. This will lead to the crispy crunchy blackened outer crust you seek
Step7: place the roast {it helps if you just use the same pan}, into a {preheated}, 475 degree oven... yes I said "475 degrees". Close the door {do not open}, and roast for 12 to 15 minutes for a 3# to 5# roast.
Step 8: Open the oven door and allow the heat to bleed off. Reset the oven to 300 degrees and roast until the meat thermometer shows 130 degrees. Remove from the oven and double wrap with aluminum foil and couple of dish towels. Let it rest for 15 to 20 minutes... this is vital, do not cheat and shorten the resting period! Carve and enjoy!
The outside will be and crispy and blackened, the center cuts will be rare to medium rare as you carve out to the end cuts which will be medium. IMHO: Prime Rib cooked more than that is a waste of good meat.
This was a 4.5#, two bone standing Prime Rib roast. Don't forget to make a small batch of Au Jus gravy to drizzle over the meat and of course Horseradish {full strength or sauce}. I like to serve twice baked/restuffed baked potatoes with the Prime and a nice red wine.
Works for me {every time}.
:C
