Today, I would like to share with you a simple prime rib roast recipe. As a meat eater, I instantly fell in love with prime rib the very first time I tasted it. I was in a fancy restaurant called House of Prime Rib. There was a gentlemen dressed in a chef uniform with a big white chef hat pushing a covered silver cart around the dining area. The cart housed a huge prime rib roast that was cut to order at each table. I love my cut medium rare with a salty, crispy crust and a red pink center. The meat was tender to the point where I needed very little pressure on the knife to cut the beef. Paired with the house made au jus and skin on mash potato and I was in beef heaven.
At first, I only ate prime rib at restaurants thinking that it would be too much effort to cook my own prime rib at home. Then, 3 years ago on Christmas, I decided I attempt my first prime rib roast for my family. I Googled a few recipes and was astound at the simplicity of my favorite dish. It takes a few minutes of prep time, 2 ½ hours in the oven, and 20 minutes of cover time before serving.
Cover a large plate with sea salt, large ground pepper corn, and rosemary. Do not overdue the salt as it would make the crust too salty and inedible. I like rosemary, so I added a little more than I would recommend to you. Just make sure you cover all sides of the prime rib roast with a thin layer of the rub as shown below. Do not cut the strings that hold the prime rib together until after it has been fully cooked.
Preheat your oven to 475 degrees. When the temperature is reached, insert your prime rib for 20 minutes to char the crust. Then lower the oven to 300 degrees and set the timer for 2 hours and 15 minutes. This exact timing produces a perfect medium rare for a 4 lbs prime rib. I would add 5 – 10 additional minutes for medium.
After the prime rib is fully cooked in the oven, remove it and fully cover the roast with tin foil and let it sit for 20 minutes. Never serve prime rib immediately after cooking it. This step very important because it allows the meat to seal in its juices.
Carve each slice according to your desired thickness. The end cuts will be saltier and cooked a little more than the inner cuts. I hope you will try this simple, yet very tasty recipe.
*Look for my next post on how to make a dynamite sauce to pair with this heavenly prime rib.
