Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
December 21 2020
Easiest Prime Rib...and the BEST
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1 boneless or bone-in beef rib roast (trimmed and tied)
Kosher salt (to taste)
Black pepper (freshly ground, to taste)
The night before cooking the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. This will dry out the surface, which makes it easier to get a nice brown color on the roast.
Three hours before you want to begin cooking, take the roast out of the fridge and place it on a sheet pan at room temperature.
Half an hour before you start roasting, pre-heat your oven to 500 F and season the roast generously with Kosher salt and freshly ground black pepper.
Prime Rib Roast
Now it's time to do your calculation. Simply multiply the weight of your roast by five. That's your total roasting time, in minutes. For instance, if you have a 4-pound roast, 4 × 5 = 20 minutes. An 8-pound roast? 8 × 5 = 40 minutes. Remember that number.
When you're ready to cook, set the roast in a roasting pan with a rack, fat-side-up. If you're nervous about the cooking time, you can insert a meat thermometer or a digital probe thermometer into the deepest part of the meat, being careful not to hit bone.
Put the roast in the preheated oven and roast it for exactly however many minutes you calculated above. When the time's up, turn off the oven and walk away. Do not open the oven door for any reason for the next two hours.
In two hours, take the prime rib out of the oven, carve, and serve right away. If you did use a thermometer, you'll see that the internal temperature of the meat has reached 130 F, perfect medium-rare.