Need SIMPLE recipe for prime rib roast
My dad asked me for a recipe for prime rib roast that he will be making for New Year's Eve dinner. He is not a cook by any stretch of the imagination. It is hard for me to gauge what will be easy for him. I was thinking that he should pre-season a couple of days in advance. The dilemma I have is whether to slow roast at low temperature or quicker at higher temp. What will be "fool"-proof?
I'll offer you a very easy recipe...have used it for 3 years and it's always very tasty...see link below for Thyme Rib Roast by Sara Moulton. You can easily substitute dried thyme leaves, just use 1/2 the amount; don't forget the salt and freshly ground black pepper. To me, "fool-proof" rib roasts mean using a meat thermometer; I usually let it roast to 125 degrees, not her 115 which seems a tad too rare for me. Sara's method calls for high-temp roasting for a short time, then turning down the oven til it's done. I've read of other methods calling for high-temp roasting and then turning the oven off completely and folks also swear by it, but I've not yet tried it.
We cooked two 6.5 prime rib roasts on Christmas using the high then low temperature method.
I cut slits in the roasts and filled with fresh garlic slivers. Added kosher salt and pepper. The bones had been removed from the roasts by the butcher, but I placed these on the roasting pan first and then the roasts on top. Baked 30 minutes at 500 degrees.
Turned oven down to 200 for 2 hours. Pulled out to let rest for 15 minutes. If you prefer more on the done end (rather than rare), I would add 10 minutes to the 500 setting and 20 to the low setting.
Served with sauteed fresh spinach and mashed sweet potatos for color.
We had an 8 lb Prime Rib Roast for Christmas. Liberally salted and peppered the room temperature roast (right before going into the oven, actually) then put it in a 400 degree oven for 30 minutes. After 30 minutes, we turned the heat down to 325 and roasted it for about an hour and a half more -- total roasting time was about 15 minutes a pound (temperature internally was 130 degrees). Served with horseradish sauce. Excellent and simple.
I tried a new (for me) method this past weekend. Brought the roasts to room temp, seasoned them ( I used Hawaiian sea salt and black pepper, you can use whatever you like) then placed them in a 375 deg. oven for one hour. Turned off the heat and kept the door CLOSED for 2 hrs. Cranked up the oven again to 375 and let one roast for 25 min for rare and 30 min for medium. It worked! The amazing thing is that the size of the roast were different... the rare one weighed 7.8 pounds and the medium weighed 5.1 pounds.
Good luck and Hauoli Makahiki Hou (Happy New Year)
I have had excellent results with high temp first and low temp finish.
In a mortar and pestle mix
garlic (5-8 cloves, or to taste)
rosemary (a lot)
mash real well....then add olive oil to make a paste.
smear over roast and let it sit (preferably) overnight or at least 4-6 hours.
After you place the ROOM TEMP roast in the oven for 1/2 at 500 degree, remove meat from pan and quickly take redskins and carrots you have already toss with rosemary, salt, pepper, and a fair amount of olive oil and set in bottom of hot pan and set meat back in ON TOP of veggies. Lower heat to 325 and let nature take it's course. DEFINITELY yank at 115 degress and let sit for 30 minutes covered with foil on a rack.
Your guests will be salivating while working on apps and being relegating to smelling that heavenly smell.
If it is a rib roast, on the bone and you yank it out at 115 F you are going to definitely end up with portions of the roast being raw. Now, if you are a fan of "Pittsburgh" steaks, ie black and blue, that might be fine. Also if you like luke warm meat or cool that might be what you want to do. Roasting to 120 F and letting stand for 20-25 mins. is better, it yields an evenly rare roast, and in the over 30 years of cooking and doing some teaching I have found it to be a very satisfying method.