We love a good Prime Rib. However because this cut of meat, despite being flavorful is expensive, is usually a treat that we only occasionally indulge in. It’s also because of the cost that it’s hard for me to experiment to find the perfect recipe for Prime Rib Roast. To cut down on the cost of repeatedly buying Prime Rib just for experiments, I cut down to very minimal preparation and cooking experiments and resorted to research more. I have researched the cut of meat and ways to cook it extensively by reading various sources on food science and recipes. There really isn’t a quick way to cook Prime Rib. Easy yes, but not quick.
What do I mean when I say easy but no quick way? As with any type of roasting meat, there is no amount of searing, roasting or braising for less than an hour that can cook it to produce tender, flavorful and juicy meat. This is why roasting beef can take hours. It is easy though because once you season it and put it in the oven; you just wait until it’s done. No need to baste, no need to re-season, etc. Making it a perfect Sunday supper or holiday treat.
Prime Rib can come with or without bones. If you do opt for having the bones, 3-4 ribs will serve up to 6 guests. As far as boneless, removing the bones makes carving easier when done and serving much smaller portions. My rule of thumb is about half a pound of meat per person so get at least 3 pounds of boneless rib roast to serve up to 6 guests.
The easiest, most tender and flavorful way that I have found to cook rib roast is through minimal seasoning and the use of mostly ambient heat (indirect) for cooking. The application of indirect heat when roasting produces the “fall off the bone” meat that you want a Prime Rib Roast to be. And remember, get the meat down to room temperature before cooking by letting it sit for one hour. Here is a foolproof recipe for Prime Rib Roast that produces a Medium (firm, juicy with a pink center):
Prep & Cook time: up to 5 hours
Serves: up to 6
You will need: Roasting pan with rack
3 1/2 – 4 pounds Prime Rib (with bones), approximately 3 ribs
2 teaspoons coarse sea salt
1 teaspoon fresh ground pepper
1 teaspoon garlic powder
Pre-heat oven to 350°F. In a small bowl, create a rub by combining salt, pepper, and garlic powder. Apply rub all over roast. Place roast on roasting pan bone side down. Roast for 1 hour in the oven. After an hour turn oven off and leave roast in the oven for at least 3 hours. DO NOT OPEN THE OVEN AT ALL. Re-heat the oven back to 350°Fdegrees 40 minutes before serving time and cook. Using an easy read thermometer, once roast reaches an internal temperature of 140-150 °F, remove from oven and let roast sit for 10 minutes before carving. While waiting to carve the roast, pour liquid from roasting pan through a strainer. This can be use au jus for the sliced roast. Serve roast with your favorite side dishes.
Enjoy this Saraplicious! Dish.