Perfect Prime Rib Everytime
Hey there, foodie friends! I have a scrumptious secret to share with you today; it’s a divine recipe for a drool-worthy Prime Rib Roast. No matter if you’re a rare, medium, or well-done lover, this method guarantees perfection every time. And guess what? It works just as wonderfully with roast beef! So gather around, and let’s cook up a feast.
Here’s what you need:
- A prime rib roast (bone-in or boneless, size of your choice)
- A sprinkle of magic: garlic powder, salt, and pepper for taste
Now, here’s how you whip up this culinary masterpiece:
- Preheat that oven of yours to a fiery 550F degrees. It’s getting hot in here!
- While the oven heats, let’s create a delicious rub. Mix together the salt, pepper, and garlic powder. Apply this magical concoction generously to your prime rib roast, ensuring it’s well-coated.
- Now, place your beautifully seasoned meat in a shallow roasting pan, fat side up (we want all those flavours to seep in).
- Pop the pan into the preheated oven. Here’s the trick for the perfect roast: cook for 5 minutes per pound for a succulent rare, 6 minutes for a juicy medium, or 7 minutes for a beautifully well-done roast.
- After the time’s up, switch off your oven. Now, patience, my friends. Do not – I repeat – DO NOT open the oven door for two hours. This is where the magic happens!
- At the end of the 2 hours, your roast is ready to make its grand exit. Carefully remove it from the oven and slice to serve. Voila, a perfect prime rib roast!
Notes:
- Resting Time: Let the prime rib rest for at least 20-30 minutes after roasting to allow the juices to redistribute. This will result in a juicier and more tender roast.
- Internal Temperature: For perfect doneness, use a meat thermometer. Aim for 120°F (49°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well.
- Au Jus: For a simple au jus, add beef broth to the roasting pan after removing the roast. Scrape up the browned bits and simmer for a few minutes.
- Seasoning Variations: Adjust the herbs and spices according to your taste. For a different flavor profile, try adding paprika, mustard powder, or a splash of red wine.
- Cooking Time: Estimate about 15-20 minutes of cooking time per pound for medium-rare, but always rely on a meat thermometer for accuracy.
Give this recipe a whirl, folks! I promise you won’t be disappointed. Happy cooking!