- 1, 5 Rib Prime Rib
- 1 T of Salt
- 1 T of Cracked Black Pepper
- 1 T of Chili Powder
- 1 cup of Beef Stock
- Roasting Pan
- Roasting Rack
- Cutting Board
- Meat Slicer
- Instant Read Thermometer
Before you begin to prepare this Prime Rib Recipe, make sure you have: A Baster, (you will want to Baste the roast as it cooks with the Beef Stock) and an Instant Read Thermometer (to guarantee the Final Cooking Temperature) and some Rub. You will want to Temper your Roast by letting it come to room temperature before beginning. Beginning with it at room temperature helps ensure an even cooking temperature and final outcome.
In preparation for Roasting, pre-heat the oven to 450°F (232° C). If you eat butter, rub some butter on the cut ends of the roast to protect and flavor them as the roast cooks. If you like more flavor, create a seasoning Rub (or paste) using coarse salt, pepper, cracked black pepper, and the chili powder.
Employ the Rub by cutting a series of half inch slits over the surface of the roast. These slits will be exposed during the cooking process. Cover all the exposed meat, including inside the slits with your rub. Finally, put your buttered and rubbed roast into a heavy, oven-safe, metal Roasting Pan. The bone-side should be facing down in the pan.
To begin the actual roasting, keep your oven at 450° F (232°C). This is a temporary dose of High Heat. Subject the roast to higher heat for 15 minutes or so. The higher heat will help it to form a crust on the exterior of the meat and to Caramelize some of the exterior sugars and juices.
After 15 minutes, lower the temperature to 325° F (163° C) which will be the temperature for the rest of the cooking time. Your cooking time will depend on the size of the roast that the heat must penetrate and your final desired level of doneness.
Depending on your oven, your 3 ribs and 7-8 lbs (3.2 kg- 3.9 kg) roast should reach Rare, 120° F to 125° F (49° C to 52° C) internally and pink inside after it is seared and then cooked 75 to 90 minutes at 325° F (163° C). If your goal is a more well-done finished product, you will have to cook the roast longer.
Rare roast beef or steaks are the only items Smart Kitchen recommends cooking to such a low internal temperature. You should only consume and serve rare beef if you sure of your source of supply and how the meat has been handled since purchase, even then it is still a risk.
Also, if your roast is larger it will need a longer cook time for the heat to penetrate just to reach Rare.
Use the following weights and cook times as a guideline for achieving rare with various sizes of rib roasts.
Four ribs and 9-10 lbs (4 kg - 4.5 kg) should require the same searing time and then 90 minutes to 2 hours to reach rare.
Five ribs and 11-13 lbs (5 kg-5.8 kg) will need 2 to 2 ½ hours at 325° F (163° C) after searing.
Six ribs and 14-16 lbs (6.4 kg- 7.25 kg) will need 2 hours & 45 minutes to 3 hours at 325° F (163° C) after searing.
If you roast a 7 rib roast, of 16-18 lbs (6.4 kg-8.16 kg), expect to cook it between 3 hours and 3 hours and forty five minutes to reach rare.
Every half hour carefully open the oven door and use the Baster to capture some of the pan drippings, which should then be used to Baste the roast.
Check in with the internal cooking temperature of your roast about a half hour before you expect it to be done. Measure the Internal Temperature in the thickest part of the roast without touching the fat or the bone. When the internal temperature reaches 115° F to 120°F (46° C to 49° C) pull it out of the oven and let it stand (covered with foil if desired) for 15-20 minutes to let the juices redistribute and to allow the Carry Over Cooking to finish the roast. If you don’t like it very rare, wait a bit longer to take the roast out.
Follow a similar procedure, but at the corresponding temperatures for Medium Rare, Medium, Medium Well and Well Done. If you want an Extra-Rare or “Bleu” Prime Rib cook the roast to a lower internal temperature like 115° F (46° C).
Use a long, sharp Carving Knife to carve your roast into individual portions at the time of service.
In England, Prime Rib Roast is traditionally served “Au Jus” (with the pan drippings available for dipping) with Yorkshire Pudding on the plate and Horseradish Sauce as condiment. Try the traditional method a few times first and then work out your own variations.