Prime Rib Roast
Do you have trouble accomplishing the perfect temperature for prime rib? I did, until now! I can’t even begin to tell you how angry and disappointed I have been with overcooked prime rib made in my kitchen. When you spend that kind of money on a really good piece of beef you want it to be perfect, right? I found a video of Method X from Food Wishes that walks you through the method in detail. This method works perfectly. The temperature of the prime rib when cooked is slightly warm but with the au jus, each bite is ah-mazing! So here is how it’s done.
The prime rib must come to room temperature before roasting. This step is critical in the process. Overnight or a minimum of 6 hours. Mix the softened butter with your herbs of choice. (We used rosemary and garlic.) Brush the butter mixture all over the roast.
No matter what method you use (traditional or Method X), you should always have a probe style thermometer inserted so that the internal temperature can be monitored, to avoid any chance of over-cooking. Set the probe alarm to 125 F. for medium-rare, just in case, and pull the roast from the oven even if there’s still time left on the timer.
Now you use the formula for roasting. Multiply the exact weight times 5 minutes. For me, it was 5.81 x 5 = 29.05 minutes, which we round to 29. Preheat the oven to 500 degrees. Place the roast in and cook for the exact amount of minutes required by the formula. After that time turn the oven off and set a timer for 2 hours. DO NOT OPEN THE DOOR FOR ANY REASON DURING THE 2 HOURS.
Remove your prime rib from the oven.
Remove the bones for easier slicing.
Slice and serve with a side of au jus. I hope you will be as impressed with yourself as I was when this beauty came out of my oven.
- 5 lb prime rib
- 1/2 cup butter, softened
- 1 tablespoon fresh ground pepper
- 1 tablespoon kosher salt
- 2 teaspoons dried rosemary
- 3 garlic gloves, crushed
- 1/4 cup beef fat and pan drippings
- 2 cups beef broth
- salt and pepper to taste
Preheat the oven to 500 degrees
In a small bowl, mix the softened butter, herbs, garlic, and pepper together.
Spread butter mixture evenly over the prime rib.
Sprinkle kosher salt thoroughly over entire roast.
Multiply the exact weight of your prime rib times 5 minutes. Round up or down according to your results.
Insert the probe style thermometer. (set to temperature to 125 degrees, if yours has the capability)
Roast the prime rib at 500 degrees for the amount of time yours requires.
Turn oven off, do not open the door, leave in the oven for 2 hours.
Remove the roast from the pan and set aside.
Place roasting pan on the burner at medium-high heat, remove all but 1/4 cup of fat and drippings.
Add beef broth to the pan, scrap to remove the bits from the bottom of the pan and bring to boil.
Reduce to your preference, about 1 1/2 cups or less.