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. 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.
prime rib
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.
garlic
rosemary
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!
prime rib with olive oil
Put the roast in the preheated oven and set timer for one hour. When the timer goes off, turn the oven off.
prime rib oven
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.
Prime_Rib_Cooked
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!!!
More great Beef Recipes!!!
Linda Gray says
Wen like our rib roast medium well, (I know, but we don’t like the red) how long to cook? any guesses, and how long, how many hours to set in the oven)? Thanks Linda
Bowl Me Over says
Hey Linda, thanks for checking with me – this is an excellent recipe and I think you’ll really enjoy it! Leave it in the oven the same period of time, but when you turn the oven back on, cook it for 1 15 minutes or until the thermometer registers 145 degrees. Best way to tell doneness is by using a thermometer. Remove it from the oven and tent with foil. Letting it rest it will continue to cook to 150 degrees – which is medium well!
Jill says
Hi,
What if I only have a small 2 lb roast? How long do I need to cook it? Also do I need to remove the bone before cooking?
Thanks
Bowl Me Over says
Hey Jill thanks so stopping by! Keep the bone in, it will have so much flavor! That’s a much smaller roast, but here’s what I’d do. The first time put it in the oven, turn on 350 degrees and set your timer for 30 minutes. Turn the oven off and leave it in the oven. The second time, 350 degrees for 30 minutes. (Both times you don’t preheat the oven.) Let it rest tented for 10 minutes. Perfect time to make your gravy! Enjoy Jill and Merry Christmas!
Lia says
Deb does your roast get cold sitting in the foil tent? Beef gets cold so quickly I always fail to let it sit. I love your recipe and will be fooling it again this year!!
Bowl Me Over says
No, it doesn’t get cold, just tent it well and let it sit. Hardest thing to do, but it’s so worth it! It will be so much more juicy and tender! And here’s a great tip, if (worst case scenario it gets cold) Heat up some beef stock and pour it over the sliced beef. It will rewarm it perfectly and make it that much more moist.