The perfect rib roast

Published by admin on Fri, 12/28/2018 - 11:13am
By: 
Keith Bryant
Prime rib roast 
A couple of weeks ago I mentioned in my column  about beef going on sale at Ridley’s.  I picked one up for myself and then Sharon stopped at Albertsons because they had it on sale as well.  
 I have cooked many a prime rib in the past. Working on the boats I cooked 14 a week, but we had this great piece of equipment called an alto sham that would cook and hold the meat at the perfect temperature. 
 While prime rib can be sold bone-in or boneless, a bone-in roast is the best bet for guaranteed juicy succulence. 
 Estimate that your guests will eat about one-half pound per person when the roast is part of a holiday buffet, or three-quarters of a pound per person if it’s the main course to a smaller holiday dinner.
 Sharon asked me to cook this for Christmas day and I can tell you the last thing I wanted to do for Christmas was to cook again.  
 I pulled out all the stops and went to my tried and true recipe. It was amazing as you can tell by the picture. A little au gratin potato and some green beans and I slept like a baby the rest of the night. 
juices inside settle, raising the internal temperature to 130 degrees for a perfect medium-rare prime rib.
Ingredients
 Either the night before or at least 2 hours prior to cooking your prime rib, rub the roast all over with olive oil, and generously sprinkle it with one of the following seasoning blends:
 
¼ cup black pepper and ¼ cup kosher salt (grab a canister of Morton’s or Diamond kosher salt; the larger salt crystal size will make for a better crust on the meat than you’d get from regular table salt.)
Or
2 tablespoons black pepper, 2 tablespoons kosher salt, 1 tablespoon dried thyme or 2 teaspoons fresh thyme, 1 tablespoon dry mustard and the zest of 2 lemons
Directions
 If you’re seasoning it in advance, place the roast uncovered in the refrigerator overnight, then let it come to room temperature for two hours before you put it in the oven.
 The average time to cook prime rib is 15 minutes per pound. A little longer if bone attached.
 To cook: Preheat your oven to 450 degrees for at least 30 minutes while the prime rib comes to room temperature.
 Place the roast in a high-sided roasting pan bone-side down. The bones create a natural roasting rack for the meat, so don’t worry if you don’t have one.
 Cook the roast for 15 minutes, then reduce the oven temperature to 325 degrees. Continue to cook the roast until your meat thermometer reads 120 degrees. Estimate about 15 minutes of cooking time per pound of prime rib.
 Once the thermometer hits its target temperature, remove the roast from the oven and let it rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130 degrees for a perfect medium-rare prime rib.

 

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