Directions: |
Directions:Preheat oven to 450º F. Get the roast room-temperature. Smear roast with the butter then seasonings. You can use salt in the outer rub however, remember that salt draws moisture out of meat. You can use other seasonings, if desired, like Steak Dust, Montreal Steak Seasoning, or a made up mixture of seasonings. I know that some people do salt their prime rib roast before cooking, but trust me and don't use a lot of salt - the result will be a juicy, delicious roast to serve your family and guests! Place the roast, ribs down or fat side up, in a heavy stainless-steel roasting pan or other metal roasting pan. NOTE: Select a roasting pan that has sides at least 3-inches deep. The rib bones are a natural rack; you won’t need a metal one unless you are removing the ribs. Sear the rib roast (prime rib) for 15 minutes at the higher oven temperature (450º F.), then turn the oven to the lower temperature (325º F.) for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. Do not cover the roast. About 45 minutes before the estimated end of the roasting (bake) time, begin checking the internal temperature (use a good instant-read digital meat thermometer). I use one that stays in the meat the entire time....so I don't have to keep poking at it. NOTE: Play it safe and start checking early, as you don't want anything to go wrong. This is even more important if you are adjusting for High Altitude Baking. NOTE: If you ignore every other bit of advice I've given, please pay attention to this - For a perfectly cooked rib roast, invest in a good meat thermometer. Internal temperature, not time, is the best test for doneness and you don't want to blow this meal! I use an average of 15 min. per pound but don't go by time, use temp. At 120º F it will be rare in the middle. Remove it and let it stand. The temp will rise. When the middle reaches 125º F-130º F it's medium rare. It will be more done from the middle out. After the meat reaches 170º F or so the fibers begin to attach making it tough. Slice it about an inch thick and serve.... |
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