Saturday, January 12, 2008

Classic Prime Rib


1 bone in rib eye roast from your favorite butcher (2 bones should serve 3-4 people, a four bone roast will serve 6-8 depending on how thick you like your prime rib!!)
1/4 cup of equal parts onion salt, seasoned salt and garlic powder

Pat the salt mixture on both ends and the fat side of the roast. The salt may not stick that well on the fat side but, no worries
Pre heat oven as high as it will go (Usually 500 degrees F)
Put roast in a dutch oven preferabley on a small rack to lift it out of the juices. Place it bone side down, fat side up, put your meat thermometer well into the middle of the roast.
Cook the roast 5-6 minutes per pound
Don't open the oven door while it is cooking!
When the time is up, check the thermometer, if it is 140 degrees it is perfect medium rare prime rib.
If it is not at the temp yet pop it back in the oven at 375 degrees until it hits the 140 mark.
If you must cook it more, keep checking your meat thermometer at regular intervals until is is where you would like it. But don't over cook!
Let the roast cool for 15 minutes or so before slicing and enjoy with some of your favorite horseradish sauce!
you can use the drippings for Au jus.
Be sure to invite me over!

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