Prime Rib & Sauce:

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Roxy15

Assistant Cook
Joined
Jan 11, 2024
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10
Location
California
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.
 

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Thanks for sharing, looks great. :chef:

My method is a little different. I like to dry out the prime covered in cheesecloth sitting on a rack in the fridge for about 4 day and after 2 days I salt as well. I cook the other way round. I start with a 300 oven and finish for about 15 minutes in a 500 oven then rest for 20 minutes. I also pull the prime at 115-118 degrees.
 
I roast prime rib the same way as far as temp wise, except without all the stuff on the outside. I only season with S and P. I prefer the taste of the beef rather than all the other stuff.
 

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