Prime Rib
I have used this cooking technique on a couple of different roasts and it hasn’t failed me yet…
- Preheat the oven to 500. Season roast as you wish, but don’t cut slits and fill with garlic! I see this all the time on cooking shows and I hate it for two reasons:
-First, as much as I love garlic, you have just spent a significant amount of money on a beautiful piece of meat. If you have to infuse flavor into that meat, you got ripped off! I am confident that our meat is fantastic on it’s own.
-Second, those slits are just leaks in the boat! Yes, you’ll get a lot of pan drippings that way, but that’s because all the juice from the meat leaked out of those silly slits. I do like a great crust on my prime rib, so I use a mash of fresh horseradish, garlic, thyme, S&P and canola oil. Smear that all over the roast and let it come to room temperature on the counter. - Reduce oven temp to 475, and place roast (in roasting pan) in oven for EXACTLY 7 minutes per pound. This means if your roast weighs 7.855lb. you should cook it at 475 for 54.99 minutes (ok, in this example 55 minutes would be fine). At the given time, turn off the oven and don’t touch the door for 2.5 hours. It’s like a souffle, if you open the door all bets are off.
- After 2.5 hours, cover with foil on the cutting board and make your au jus.