Well Fed Network

With the holiday season in full swing, a prime rib roast is bound tograce many a dinner table. Searching for a recipe? Look no further.

PRIME RIB ROAST 

Boneless Prime rib roast (allow 1/2 to 1 lb. per serving)

Coarse Seat Salt (Smoked Salt works well too)
Fresh Minced Garlic
Cracked Black Pepper

The fresher the seasonings, the fresher your flavors on the exterior of the meat.

Rub prime rib with salt, garlic and pepper.

Place roast, fat side up in roasting pan elevating on a roasting rack.

Insert meat thermometer in center of meat and roast in slow oven at 300 degrees or 275 degrees convection.  Be sure to watch your thermometer as roasts differ in size.

Remove from oven when roast reaches an internal temperature of 125 degrees and let stand for 10-15 minutes before carving. The temperature will increase 15-20 degrees and level off, and then you can begin to carve the meat.

Skim fat from the drippings and make an aujus by adding a little water or wine to drippings and cook out on the stove under medium heat for 5 minutes.  Strain through a cheesecloth if you desire a clearer aujus.

Rare:

• 120-130°F (50-55°C) Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting

Medium-rare:

• 130-140°F (55-60°C) Internal appearance lighter red; very moist with warm juices. Approximate cooking and resting time: 25-30 min./lb. plus 8-10 min. resting

Medium (with a touch of pink):

• 140-150°F (60-65°C) Internal appearance pink red color; moist with clear pink juice. Approximate cooking and resting time: 30-35 min./lb. plus 8-10 min. resting

Well-done:

• 150-165°F (65-75°C) Internal appearance no pink or red, slightly moist with clear juices