> prime rib roast
How To Make A Prime Rib Roast:
1. Remove your roast from all its packaging and let it sit out for an hour until it’s about room temperature. Never, ever, cook a roast from frozen. The outside will be overdone and the inside will be raw. Absolutely a mess.
2. Take the butter and cover not only the ends, but if you don’t have a layer of fat on the top, cover that as well. When choosing prime rib, you actually want a layer of fat on the top. This helps make the roast oh-so tender. This roast didn’t have a layer, it was butchered too close, so I put a layer of butter on top.
3. Preheat your oven to 450 at this point.
4. Once it’s covered, place on a wire rack in a pan deep enough to catch the drippings.
5. Now we want to sear the roast. Place it in the 450 degree oven for about 20 minutes.
6. It should be nicely browned (seared) on the outside now. This in theory seals in all the juices, and to be honest, when I do it this way I hardly have any drippings for gravy. So it really must do something to hold in the juices. Now you can turn the oven down to 325 degrees and roast.
7. You cannot cook prime rib without a meat thermometer. You can’t. This masterpiece depends on a precise temperature, with it being pulled out of the oven at the exact right moment. This can’t be achieved without a thermometer. And to be honest, if you spend $50 on a roast, why on earth wouldn’t you pick up a $15 digital thermometer?
I measure on the outside where on the thermometer it will hit and put my fingers there.
8. Then keeping my fingers on the same spot, I put the thermometer in the middle of the roast until it reaches to where I measured.
9. Now place in the 325 degree oven for baking.
Prime Rib Roasting Internal Temperatures:
Blue in the middle- 110 degrees – when the middle of the roast still “quivers”
Rare- 120 degrees in the middle
Medium-rare- 125- 130 degrees in the middle
Medium – 140 degrees in the middle. You don’t want it cooked this much.
Well-done- Don’t make me slap you for ruining a prime rib roast
10. So, you have pulled it out 10 degrees before it’s ready and tented it in foil for 20 minutes, right? Now it’s time to remove the bones.