I bet you wondered what happened to that Prime Rib, huh? Well, I have to tell you that it turned out soooo delicious!
I am a little torn on the dry aging thing. Remember I said I was dry roasting it in the fridge? Well I did for 10 days. In the end, the taste of the Prime Rib was AMAZING, but that’s something we are not used to doing in our own personal fridge. Though I’d kept it in our spare refrigerator, not sure if I like the smell of a butcher shop wafting thru the garage every time we opened the fridge door. If it’s something you’re interested in, just google dry aging meat.Â I found the recipe on Foodnetwork. K…’nuff a that!
Back to the Prime Rib!
This is my Aunt Betty’s recipe. The first time I made this recipe, hmm….wasn’t quite sure of the method and many of you out there won’t be either, but I can tell you every time I make prime rib I use this recipe and it’s just fabulous!
Unless you have two ovens, plan this entree with something that does not require the use of the oven you’ll see why below.
Start by removing the roast from the refrigerator and setting on the counter and letting it come completely to room temperature. I usually make a 8-9 lb. roast and it will take at least 2 hours. Confession – original recipe calls to take it out and leaving on the counter overnight and that’s what I usually do. I tuck it in the oven right before I go to bed the night before. (I tuck it in the oven, rather than leave it on the counter because I have a tall inquisitive dog….)
The morning you’re cooking the roast pre-heat the oven to 375. (Remove the roast first if it’s in the oven). Meanwhile, prepare the seasonings.
1/4 cup coarse salt
1/4 cup coarse ground black pepper
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh rosemary
3 tablespoons chopped garlic
3 tablespoons olive oil
Mix all of this together in a bowl.
Rub the olive all over the roast and with clean hands rub the seasoning all over the roast and put in a shallow pan bones on the bottom, fat side up!
Put the roast in the preheated oven and set timer for one hour. When the timer goes off, turn the oven off.
Note: DO NOT, under penalty of ruining the roast, repeat DO NOT open the oven door the rest of the day until instructed to below!
About one hour before serving time, turn the oven on to 375. Continue roasting for 45 min. (rare) or 1 hour (medium rare).
This is when you finally get to open the oven door from the first time since morning, when you put the roast in the oven.
Remove,wrap loosely in foil & let rest for 20-30 minutes.
Carve, serve & enjoy!
This recipe is easy & foolproof – it works EVERY time! If you use a smaller roast, just adjust the end cooking times to 30 min. (rare) & 45 min. (medium rare).
p.s. My one disappointment this year with my roast is that the final picture….of this gorgeous roast…is blurry! So sorry!!!