An acquaintance from work swore by this recipe for cooking prime rib (I'd seen it on a website, but thought it didn't sound like it would work to cook it this way), so I thought I'd give it a try. I loved it as did my family! Here's how Paul R. sent the recipe to me:
1. Buy a prime rib at the market. Usually labeled bone in
ribeye roast.
2. Mix up equal parts of onion salt, seasoned salt, and
garlic powder. Approximately 1/4 cup total.
3. Pat salt mixture on both ends and the fat side of the
roast. The salt may not stick as well on the fat side. no worries.
4. Pre-heat oven as high as it will go. Usually 500 degrees
but not broil.
5. Stick the roast in a dutch oven preferably on a small
rack that will lift it off the bottom. (we use a turkey roast pan). Fat side
up/bone side down. Get a meat thermometer and stick it in the middle of the
roast.
6. Cook the roast in the oven for 5-6 minutes per pound (we
would cook for about 5:30 per pound, then shut off the oven once the time is
reached.
DO NOT OPEN THE OVEN DOOR FOR TWO HOURS UNDER PENALTY OF
DEATH
7. After two hours, take it out and check the temp. If it
is 140 degrees it is perfect. If it is cooler, put it back in the oven at 375
degrees until meat temp reaches 140 degrees.
8. This procedure will yield a perfect medium rare prime
rib.
9. Get a package of Au Jus mix and follow the
directions.
10. Don't forget the horseradish at the
supermarket.
Good luck and enjoy.
1 comment:
FYI, we learned afterwards, that a 6 lb roast will easily feed 12 adults. @ 6 oz chunk per person, and if too rare, 1 min on each side on the already hot grill outside will do nicely.
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