I am Kathey Raskin of Las Vegas, and nothing gets my mouth watering like the thought of juicy prime rib. Don’t you agree? Get a big, thick, juicy cut of prime rib, cooked to your liking. If you need some recommendations on preparations, or you’re looking for a different way to prepare it, you know we’ve got you covered at Kathey Jo’s Kitchen. Don’t forget the au jus and the fully loaded baked potato. How do you like your prime rib? Let us know in the comments, and I hope that you enjoy your day.
Closed-Oven Prime Rib Roast
Ingredients
- 1 boneless or bone-in beef rib roast, trimmed and tied
- Kosher salt and freshly ground black pepper, to taste
Directions
- The night before you are going to cook the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. This will dry out the surface.
- 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.
- Multiply the weight of your roast by five. That’s your total roasting time, in minutes.
- When you’re ready to cook, set the roast in a roasting pan with a rack, fat-side-up. If you’re nervous about this crazy technique, 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 oven, and make note of the time, based on your calculations in step 4.
- When the time’s up, turn off the oven and walk away. Don’t open the oven door for any reason for the next two hours.
- Make the au jus or horseradish sauce while you’re waiting. It won’t take 2 hours, but it’ll eat up some time.
- At the end of the 2 hours, take the prime rib out of the oven, carve and serve right away with your au jus or horseradish sauce.
Garlic Prime Rib
Ingredients
- 1 (10 pound) prime rib roast
- 10 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons dried thyme
Directions
- Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
- Preheat the oven to 500 degrees F (260 degrees C).
- Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
- Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
