Help with Prime rib roast
Last year, I found a recipe for the most UNBELIEVABLE prime rib either I, nor anyone I made it for had ever tasted, and my brother is even a chef, and he said that mine was better than any of his ever were, on this website. I made it for Easter also, and I thought I was saving the recipe on my computer,, but when I went to look up the recipe today so I can make it tomorrow, all I got was the message boards. OH NO!!! Maybe if I explain it well enough, someone can help me. It was from a man who had apparently owned a restaurant, and he would pack the roast in seasoned flour, cook it at a very high heat for a certain amount of time so that it gets a very nice crust, and then you lower the degrees on it, and it is just out of this world, and unfortunately out of my computer. Can someone PLEASE help me?
Most high heat oven sear recipe methods call for 500 degrees for anywhere between 15-30 minutes, then drop the temperature to 325-350 ....or 200-250 for a length a time needed to reach the target temperature.
If using seasoned flour only, I would suggest the addition of oil or mustard to make a paste to make it easier to apply to the roast .
Here's a recipe and a link to a thread that may help you.
Funny... I was just about to post a response when I saw you've resurrected my old one. As an FYI, I recently modified my no-fail recipe -- I keep the meat in the closed oven until the meat thermometer reaches 128 degrees. Then I take it out and let it rest a bit before serving. I've found that with a small roast (2 ribs), this has it cooked absolutely perfectly.
Thank you WTG2RETIRE. That WAS the recipe I was looking for. Unfortunately, I have already made our Christmas dinner, so I kind of winged it. It turned out OK, but this time, I'm printing out the other recipe so that for Easter I can do it right. Thank you very much! Merry Christmas! Sheri