Prime Rib Roast
Prime Rib Roast
If I could have a penny for every time I was asked what's the best method to cook a roast, I would probably be able to buy a farm! This is a classic and simple prime rib roast recipe which I am posting for its simplicity and to encourage those who have not attempted it, to make it and enjoy.I have learned that cooking a roast appears a bit scary for some. In most cases, they fear they might cook a valuable piece of meat wrongly and put it to waste, but it really isn't too difficult and if you stick to the basic techniques, you can't go wrong.Two key elements will yield the best results: searing and resting. Searing will lock in all the flavours, and resting will finish off the cooking. Using a meat thermometer is definitely advised if it makes you feel more comfortable. The resting part is the most difficult, because by the time you remove the meat, the aroma has covered the entire house and the feeling of hunger and urge to cut the steak and chomp could take over. Hang tight for 10 minutes!I never use any spice other than good old salt and pepper. The steak spices and mixes take away from the rich flavour of the valuable cut of meat. This recipe calls for a 2-bone prime rib cut, and mentions it is good for 4-6 people. This is because a roast is usually served with sides and starch. If going for just meat, then this would probably be good for 2-3 people.Try cooking one if you haven't already!
Ingredients
- 1 ea 2- bone prime rib roast cut of meat - about 4-5 lbs
- salt & freshly ground black pepper
Instructions
- Bring the meat to room temperature by setting it on the counter for about an hour.
- If your oven has top and bottom elements, place the rack you will use in the middle. If you only have the top element, place your rack at the bottom level. Preheat oven to 500 degrees Fahrenheit.
- Sprinkle all sides of the roast generously with salt and pepper.
- Line a 2 inch deep oven safe tray with foil (to ease the cleanup) and set the meat bone down in the middle of the tray. Cook at 500 degrees for 15 minutes, then reduce the temperature to 350 and cook for another hour and 40 minutes or until the internal temperature of the meat reaches 135 Fahrenheit for medium rare, or 145 for medium.
- Remove from oven and let it rest for 10 minutes before serving.
Tried this recipe?Let us know how it was!