Prime Rib Roast Recipe
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Category: |
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Ingredients: |
Ingredients: Bone-in prime rib roast (bones cut-off and tied back on - you're butcher can do this for you!)
A full roast is 7 bones - this would feed 12 adults easily
4 bones is plenty for 6-8 people
2 tubes of pureed garlic (we use Amore brand garlic paste)
1 stick butter
coarse salt and pepper
1 package rosemary
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Directions: |
Directions:Leave your meat sitting out for at least an hour allowing it to come to room temp. Slather with puréed garlic. Put tons of sea salt and pepper all over and then at least 4 or 5 pats of butter on top. Lay a few stalks of rosemary on top. Put in uncovered roasting pan at 200 degrees basting every 30 minutes (there's really not much to baste at this temp). I use a digital thermometer. Don't leave it in the entire time though. It will conduct heat and give you a false reading and make a grey mark on your meat. You want to get the meat to 120 degrees. Depending on how big, this will take 4 plus hours. (After carryover cooking I'm looking for 125 to 130 for an end product.) Take it out. Cover with foil. Let it sit for 20 to 30 min. Turn oven up to highest temp. Mine goes to 550 degrees. Take foil off and crisp that sucker for about 5 to 10 min. Gives it the crispy outside while maintaining a perfect interior. You can slice it immediately due to the fact that it already rested. You won't get a lot of juices in the bottom of the pan with this method. All juices will stay inside. If you want au jus - you can throw some shanks in the bottom of the pan. This recipe is from our friend, Tyra Amrein and we have adapted it a bit over the years. This is perfect for a nice dinner - we make it for Christmas every year! |
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Number Of
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Number Of
Servings:6-8 |
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