Ingredients: |
Ingredients: When I was first married, I was intimidated by the thought of cooking an expensive roast such as Prime Rib. My first attempt was a failure. After many years of trying different recipes, this is what I feel is a guaranteed success.
Watch for Prime Rib to go on sale and make it your next Sunday Family Dinner.
Sometimes you can buy a Boneless Rib Roast which is good, but not as juicy as bone in. Have the butcher cut the rib bones off and then tie them back on the roast. It is a good way to capture the flavour of the bones without the hassle of carving the bones from the roast. Never cook one less than 5 pounds or 2 ribs.
1 10 pound Prime Rib Roast (usually allow 1 Rib or 3/4 pound per person)
6-8 cloves Garlic thickly sliced.
Salt and Pepper to taste OR Montreal Steak Spice
1/2 cup Dijon Mustard
Roast must be at room temperature before you cook it.
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Directions: |
Directions:Make slits in the Roast by pricking with a small knife and insert slivers of sliced Garlic.
Season with Montreal Steak Spice and spread generously with Mustard.
Let roast sit at room temperature for 1 hour or it won't cook properly.
FAST COOKING METHOD:
Pre heat oven to 500 degrees. Prime Rib can be cooked at high heat for a short time or very low heat for a long time.
Place roast fat side up in a shallow roasting pan. You don't need a rack as the bones act as one.
Roast for 60 - 70 minutes at 500 degrees.
Turn off the oven. Do NOT open the oven for 90 minutes.
The Internal Temperature of the roast should be at least 140 degrees (60 C) for medium rare or 155 degrees (68 C) for medium.
If you are using a Boneless Roast, increase your cooking times as the bones do hasten the cooking time as they hold in heat.
Depending on your oven, you may want to turn the oven on to re heat the roast slightly before removing as some ovens loose heat faster than others.
You do not need to let the roast sit before carving as it already did.
SLOW COOKING METHOD: Roast, fat side up, in a shallow roasting pan.
Roast at 325 degrees to desired degree of doneness.
Rare: 17 -19 minutes per pound, 135 - 145 degrees internal temperature
Medium Rare: 20-22 minutes per pound, 145-150 Internal temperature
Medium: 23-25 minutes per pound, 150-165 internal temperature
Well Done: 27-30 minutes per pound, 165-170 internal temperature.
When done, remove roast from oven and cover with foil. Let rest for 20 minutes for the juices to set.
Carve roast into 1/4 to 1/2 " pieces. |
This recipe for Prime Rib Roast is from