Directions: |
Directions:Remove the roast from the refrigerator 2 ½ to 4 hours before cooking to bring the rib roast fully to room temperature. Coat the roast in softened butter and apply a mixture of garlic salt, salt and pepper. Season heavily.
Preheat the oven to 450° and place the roast (ribs down) on the rack of a roasting pan.
Sear the roast for 15 minutes at 450° F and then lower the oven temperature (325° F) for the rest of the cooking time. While searing, expect to see and smell some smoke from the fat dripping onto the hot roasting pan. Every ½ hour, baste the cut ends of the roast with the fat accumulated in the roast pan.
About ½ hour before the estimated end of the roasting time, begin checking the internal temperature of the meat (using a good digital instant read meat thermometer). Cook until the roast reaches an internal temperature of 120° F. Remove from the oven, cover with heavy aluminum foil and let sit for approximately 30 minutes.
Remember the roast will continue to cook as it sets. The temperature will rise to approximately 130° F (medium rare).
Note: To hold cooked roast until serving time, immediately turn off the oven and leave the door ajar after removing the roast. Let roast sit for 15 minutes on counter and then return roast to the oven, door closed, for up to an hour. Check the temperature every 15 minutes to make sure it doesn’t go over 130° F.
** This has been a Christmas Eve tradition of ours for many, many years!! It's a special treat, ordered at least a month ahead from the local meat market, to share this prime rib and all the special trimmings with family! |
This recipe for Jeff & Keith’s Christmas Eve Prime Rib is from