Directions:
- Remove roast from the refrigerator, loosely wrapped, 3 hours before cooking. Roasts should always be brought close to room temperature first, before they go in the oven.
- Cookbooks often call for the excess fat to be removed. By "excess" fat they mean any fat more than an inch thick. The fat is what provides the flavor and what you are paying for with prime rib, so you want to leave it on. Your butcher should have removed any excess fat.
- If your butcher hasn't already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking.
- Preheat your oven to 500F, or the highest it will go (our oven only goes up to 450F). Generously sprinkle salt and pepper all over the roast.
- Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch a bone. (Some meat thermometers require that you poke a hole first with a skewer, and then insert the thermometer.) Place the roast, fat side up, rib side down in a roasting pan in the oven.
- After 15 minutes on 500F, reduce the heat to 325F. To figure out the total cooking time, allow about 1315 minutes per pound for rare and 1517 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast and your particular oven. A flatter roast will cook more quickly than a thicker one. So make sure to use a meat thermometer. This is not a roast to "wing it". Error on the rare side.
- Roast in oven until thermometer registers 115120F for rare or 125130F for medium.
- Check the temperature of the roast using a meat thermometer a half hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 1/2 hours of total cooking time (15 minutes at 500 and 2 1/4 hours at 325). In this case, check after 2 hours of total cooking time, or 1 hour 45 minutes after you lowered the oven temp to 325.
- Once the roast has reached the desired internal temperature, remove it from oven and let rest 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while it is resting.
- With a knife or scissors, cut the strings which attach the meat to the bones. Remove the bones (save for making stock for soup. Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/41/2 inch thick.
- Making gravy
- To make the gravy, remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 tablespoons of the drippings to a separate container. Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly and stir constantly. Slowly add back the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition add either water, milk, stock, cream or beer to the gravy, enough to make 1 cup. Season the gravy with salt and pepper and herbs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Peppercorn-crusted Standing Rib Roast
Crushed or ground peppercorn medley (green, white, pink, ... and 11 more.. -
Rib Roast with Red-Wine Gravy
Standing rib roast, All-purpose flour, Dry mustard and 7 more.. -
Rock Salt Encrusted Prime Rib
Standing rib roast (weight with bones), top fat trimmed and 8 more.. -
Prime Rib Our Way
Standing rib roast, fat trimmed and 11 more.. -
Classic Standing Beef Rib Roast
Standing rib roast, Ground black pepper and 2 more.. -
Black Pepper-Crusted Standing Rib Roast au Jus
Standing rib roast (weight with bones), top fat trimmed and 9 more.. -
The Rib
Standing rib roast -
Best Roast Beef
Standing ribs or 3 -5 lbs rolled roast and 4 more.. -
Foolproof Standing Prime Rib Roast (Paula Deen)
Standing rib roast, Kosher salt, Fresh ground black pepper and 1 more.. -
Prime or Standing Rib Roast Done Right
Standing rib roast or 5 lbs prime rib roast and 3 more.. -
Prime Rib (Foolproof ) With Au Jus Gravy
Standing rib roast, Garlic cloves, minced, Salt, Pepper and 13 more.. -
Prime Rib (The True Prime Rib)
Standing rib roast (3 or 4 ribs), Water and 14 more..
Also Try
-
-
-
-
-
-
-
-
-
-
Restaurant-Style Prime Rib Roast
Roast-ready prime rib roast (ribs cut off and tied to roa... and 7 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
