yes, you too can make a perfect Prime Rib Roast!
- leahvh Dec 25, 2006 05:12 PM
My husband asked me what I wanted to do for a special holiday dinner this weekend and I thought hmmmmmmmm. Sick of turkey, all the fish and crab is frozen, had enough pork lately to start oinking and chicken didn't seem very festive. How about a standing Prime rib roast then he says??? Horrors!!!!! I thought, I have never done one of those before. Would hate to ruin a perfectly good $30.00 dollar piece of meat. So I just smiled a weak somewhat convincing smile and simply said "ok". Then the race was on, quick, an exhaustive internet search comparing recipes from all the well known TV chefs for the "Perfect - Guaranteed Prime Rib Roast" became a battle inside my head of "No Pick me!!" as recipes swirled around on the screen. "Stop!, I said to myself, this can't be that difficult, I am up to the challenge. It is time I get the semantics of this one under my belt."
So off the grocery I go to talk to my friendly butcher behind the meat counter. He recognizes me immediately, standing over the various packages of prime rib roasts with what I am sure was "the dear in the headlight look" , winks at me and says "special dinner tonight?" "Yessss!!" escaped me almost like a sigh of relief and he was my knight in shining armor. How many people? I robotically say "two" He hands me a beautiful three rib 4 lb roast and then says, "let me go get you the dry rub packet that goes with that. " Three seconds later he returns and gives me a baggy with the dry rub. "You have a recipe picked out?" he inquires "Yes, I think so." "Good he responds, it really is as easy as they say. But don't go out and buy a fancy roasting pan with a rack, the back bones will serve as a nature rack."
Eagerly anticipating using my brand new wireless meat thermometer, I prep the roast per the instructions of the recipe, rub all the spices over the meat, my husband peels garlic and shoves the cloves into the nature holes at the ends where the meat meets the bones and into the oven it goes. An hour later the smell is driving us INSANE and I go to insert the probe of the thermostat, only to find it is not getting a signal. I rifle through the little instruction book, no help. So I get my trusty 20 year old instant dial face thermometer out and plunge it into the roast, my timing was perfect , a steady 130 degrees! Out of the oven it comes to rest ( 20 to 30 minutes of resting time is recommended) I finish with the side dishes, fresh asparagus and potatoes algroten. Then the timer goes off. This is the moment when one almost needs a drum roll, my carving knife posed......... I slice off the first piece.......
Need I say the heavens opened up and the angels sang!! OMG, it was perfect!! The flavor was beyond my wildest dreams, ( and I am not that much of a beef fan anymore mind you) I think I can honestly say it was better than any prime rib I have ever had at a restaurant, I was sooooo proud!
So go ahead all you aspiring chefs out there, dive into a Prime Rib roast, what they say is true, it really isn't that hard to do at all and TRULY worth the effort. Merry Christmas all and a Happy New Year!
I'm ready to try a rib roast too. How hot was your oven? Four-lb roast done in one hour, really?
LOL! (And I rarely ever type that, but I am really sitting here laughing.) Your entire post could've been written by me yesterday. My 4 lb rib roast for two (my first one ever!) will go into the oven around 4:30 p.m. tonight (to be eaten around 6ish), sides to follow, and I have been agonizing all morning, scanning posts online and recipes in various books. Glad to hear another roast newbie report back successfully.
God bless Chowhounds, every one!
My 2 ribs roast came out to 5.75 lbs. cost $80 but what the heck it is Christmas. I know it is going to take a lot longer than an hour to cook. It is coming to room temp. right now. I am figuring about 16 minutes per lb. to get to 130 F. So an hour and a half anyway. I am using Julia's steady 325 F. oven method.
Glad you had good success. Rib roast is one of the easiest to do.
I run the carving or boning knife between the rib bones and the meat to reveal a boneless roast. Cut slices with a carving knife parallel to the flat sides. For those liking med-well, the outler slices ar e perfect and usually coated in extra congealed juices.
here are two methods, the second being more showy for tableside carving:
Med rare lovers get the inner slices.