Family from out of state were in town to visit and my dad wanted to have a dinner. Not just any dinner or backyard BBQ. He wanted to have a prime rib roast like I cooked for my Christmas dinner.
The butcher was great! Not only did he keep the roast whole, he cut the bones away from the meat (see arrows on the left picture), tied them back on and seasoned it for no extra charge! You want to keep the bones on to act as a natural 'rack' for the meat and to add flavor.
What's Cooking America is an excellent site for selecting the meat, cooking it, and some extra recipes for making Au Jus, and a sour cream horseradish sauce.
The first thing you have to do is bring your meat to room temperature. This can take anywhere from 2-3 1/2 hours, depending on the size of the roast. This is to ensure even cooking throughout the roast.
Next, I seared the meat in the oven at 450ºF for 15 minutes. Warning: your smoke alarms may go off during this time...
After the searing, I put my probe into the meat, making sure the probe did not touch bone or fat.
The oven is turned down to 300ºF and the probe is set for 130ºF. Once the probe reaches this temperature, the oven will beep and shut off. What's Cooking America has a chart that lets you know when to check your roast with an instant read thermometer.
I immediately put plastic wrap around the hot roast, covered it entirely in aluminum foil, some old bath towels and put it into an insulated cooler, like in my smoked pork post.
The meat will stay hot, rest for an hour (to redistribute the juices) and rise in temperature (10-15º) during this time.
This roast was a hit with everyone. When Prime Rib goes on sale in the holidays, I'll be stocking up and enjoying this meat year round!
Labels: Main Dish