Roxy15
Assistant Cook
Prime Rib
1-(2-6)-Bone Prime Rib Roast-(Boned & Tied)
3 T. Olive Oil
3-4 Garlic Cloves-(Sliced Or Minced)
Prime Rib Rub:
1 T. Dried Thyme
1 T. Dried Rosemary
1 T. Black Pepper
1 T. Onion Powder
1 T. Garlic Powder
2 T. Kosher Salt
Remove the prime rib from the refrigerator 4 hours before cooking,
Opt:
Minutes before cooking, bone and tie the roast.
Cut 1/2-in. slits on the top of the roast and insert minced or sliced garlic.
Rub the outside of the fist with high quality Olive Oil.
Combine the rosemary, thyme, Kosher Salt, black pepper, onion powder and garlic powder and spread evenly over the roast.
Let rest while the oven pre-heats to 500 degrees F-(260 degrees C).
Transfer the roast to a roasting pan, bone side down.
Insert the thermometer into the center of the roast and place in the oven-(2nd rack from the bottom).
Calculate your initial cooking time by allowing 5 minutes per pound of meat-(a 9-lb. roast would cook for 45 minutes while a 6-lb. roast would cook for 30).
This will provide a nice crunch on the exterior.
The seasoning rub will get charred, but, that’s what creates the deep savory crust.
After your calculated cooking time is up, turn the oven off, but, don’t open the door.
After 2 hours the center of your roast will be 135 degrees F, which is medium rare.
If you prefer medium, just keep it in the oven until it reaches 150 degrees F
Remove from the oven and let it rest for 10 minutes.
Prime Rib Sauce.
2 Cups Sour Cream
1/2 Cup Prepared Horseradish
2 Tsp. Worcestershire Sauce
2-1/2 Tsp. Kosher Salt
1 T. Fresh Cracked Black Pepper
***I Used McCormick Crushed Black Pepper.
In a bowl, add sour cream, prepared horseradish, Worcestershire Sauce, Kosher Salt and fresh cracked black pepper; whisk,
Cover bowl and refrigerate until ready to serve.
1-(2-6)-Bone Prime Rib Roast-(Boned & Tied)
3 T. Olive Oil
3-4 Garlic Cloves-(Sliced Or Minced)
Prime Rib Rub:
1 T. Dried Thyme
1 T. Dried Rosemary
1 T. Black Pepper
1 T. Onion Powder
1 T. Garlic Powder
2 T. Kosher Salt
Remove the prime rib from the refrigerator 4 hours before cooking,
Opt:
Minutes before cooking, bone and tie the roast.
Cut 1/2-in. slits on the top of the roast and insert minced or sliced garlic.
Rub the outside of the fist with high quality Olive Oil.
Combine the rosemary, thyme, Kosher Salt, black pepper, onion powder and garlic powder and spread evenly over the roast.
Let rest while the oven pre-heats to 500 degrees F-(260 degrees C).
Transfer the roast to a roasting pan, bone side down.
Insert the thermometer into the center of the roast and place in the oven-(2nd rack from the bottom).
Calculate your initial cooking time by allowing 5 minutes per pound of meat-(a 9-lb. roast would cook for 45 minutes while a 6-lb. roast would cook for 30).
This will provide a nice crunch on the exterior.
The seasoning rub will get charred, but, that’s what creates the deep savory crust.
After your calculated cooking time is up, turn the oven off, but, don’t open the door.
After 2 hours the center of your roast will be 135 degrees F, which is medium rare.
If you prefer medium, just keep it in the oven until it reaches 150 degrees F
Remove from the oven and let it rest for 10 minutes.
Prime Rib Sauce.
2 Cups Sour Cream
1/2 Cup Prepared Horseradish
2 Tsp. Worcestershire Sauce
2-1/2 Tsp. Kosher Salt
1 T. Fresh Cracked Black Pepper
***I Used McCormick Crushed Black Pepper.
In a bowl, add sour cream, prepared horseradish, Worcestershire Sauce, Kosher Salt and fresh cracked black pepper; whisk,
Cover bowl and refrigerate until ready to serve.
