Recipe(tried): The perfect Prime Rib

I roasted my prime rib this way on Christmas and after 25 years of cooking
prime rib this was the BEST one I have ever made. I will neve cook a rib roast
any other way.



* Exported from MasterCook *

Rib Roast

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Serving Size : 1 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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Rib Roast

Here is something wonderful: Your rib roast at room temp. Spike it with thin tiny slices of garlic. Get a Dutch oven or a large cast-iron skillet. Brown the meat on all sides and put into a 225-degree (yes, 225) oven. Plan on 40 minutes per pound. For the first hour, nothing much happens - it looks a little dry. The second hour it gets somewhat grey. The third hour (considering that you have about a 6.5pound roast) you begin to smell the roast. Now, you are in the dangerous area. You should have a meat thermometer in the roast or be willing to test it every 15 minutes or so. I prefer a Polder remote-reading thermometer/alarm set to 125 degrees. You can buy the same thing at Radio Shack for 19.99 or so.

Anyway, you cook it to an internal temperature of 125. Watch out for the last part. It took all that time to get there, and the last few degrees will seem to take seconds - it really races at the end.

You don't have to let it stand at the end. If you take it out at 125 degrees it will rise quickly to about 130. When you cut it, it will be pink rare from one edge to the bone. Obviously if you want it more well done you will cook it to a higher internal temp before removing it.

Only after you cut it will you have "juice". The pan/Dutch oven will be nearly dry when you take the roast out. But when you cut the meat it will be juicy and wonderful.




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