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Prime Rib Roast

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Slow Roasted Standing Prime Rib Beef

Ingredients

Scale

Order 8-12 oz per person

  • 6 lb bone-in prime rib roast, from prime beef
  • 4 whole garlic cloves
  • 2 fresh rosemary sprigs – mince and reserve the leaves
  • 4 additional whole, fresh rosemary sprigs
  • 2 TBL salt
  • 3 TBL fresh, coarsely ground black pepper
  • Horseradish sauce on the side

Note: Buy a sprig of rosemary at your garden center and plant it in a large flower pot. It grows like a weed and can’t be killed unintentionally. It will last forever and you will have a constant supply of fresh rosemary!

Instructions

  1. Mix the minced rosemary, salt and pepper
  2. Divide it in half and coat the roast on all sides, then wrap tightly in plastic wrap and store in the refrigerator overnight
  3. Remove from the fridge 4 hours before cooking and let it come to room temperature
  4. Pre heat the oven to 500 degrees
  5. Remove the wrap, pat the meat dry with paper towels and re-coat with the remaining salt, pepper and rosemary mix
  6. Spray your roasting pan with pam to ease the cleanup and place the roast bones down into the pan
  7. Smash the garlic and tuck it and the rosemary sprigs around the roast
  8. Flash bake for 30 minutes at 500 – there will be smoke!
  9. Reduce the oven temp to 320 and cook until the internal temp reaches 135, about 1-1/4 hours (12 minutes per pound) This yields medium well done end cuts, transitioning to medium rare in the center and please a wide range of guests. Adjust the temp up or down to your own preferences.
  10. Monitor the temperature. I use a remote probe that warns me when I’m near my target temperature and makes this almost foolproof. If you’re cooking too fast crack open the oven door to slow things down a bit.
  11. Remove the roast from the oven when you reach the target temperature and tent it under aluminum foil. Let it rest for 30 minutes and give the juices time to re-incorporate into the beef before carving
  12. Place on a cutting board, cut the ties with scissors and slice into 1/2″-3/4″ servings
  13. Serve with horseradish sauce on the side

 

 

Notes

Prime Rib Roasting Planner

To ensure dinner is on time I created this worksheet. Enter dinnertime at the bottom and work your way up to the start. Don’t forget to modify the cooking time for the actual weight of your roast!

Start Time      __________     Remove from Fridge:              3 hours

____________                        Preheat oven:                          20 minutes

____________                        Flash cook @ 500:                   30 minutes

____________                        Lower oven temp to 320:        12 minutes X _____ lbs

____________                        Remove from oven to rest:     30 minutes

Dinnertime   __________

 

Find it online: https://www.cooksavorcelebrate.com/prime-rib-roast/