Sunday, April 7, 2013

Perfect Rib Roast

I have tried for years to make a good Prime Rib, but every time I tried it tasted just like a regular roast. Last December I finally came up with a way to make the Perfect Rib Roast by combining three or four recipes. It's important to follow all these directions exactly or it won't turn out!

Note: Requires the use of a meat thermometer.

Standing Rib Roast, minimum 3 ribs (~8 lbs.)
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder

1 package Au Jus mix
Beef broth

Horse Radish (optional)

  1. Let roast stand at room temperature for 1-2 hours
  2. Preheat oven to 500 degrees
  3. Use a paper towel to pat the roast dry
  4. Rub butter on the cut ends of the roast
  5. Mix the salt, pepper, garlic powder and onion powder together
  6. Make 1/2 inch deep slits all over the top and sides of the roast
  7. Rub seasonings all over the roast, covering all exposed meat
  8. Place the roast uncovered on a rack in a heavy metal pan, bone side down/fat side up
  9. Cook at 500 degrees for 15 minutes
  10. Reduce heat to 185 degrees and cook for another 2 hours
  11. Increase heat to 200 degrees for remainder of cooking time (expect 5-6 hours total cooking time for rare to medium rare, 8 lb. roast)
  12. Remove from oven when internal temperature reaches about 120° - 125°. Make sure to insert the meat thermometer in the thickest part of the roast not touching bone or fat.
  13. Cover the roast with foil and let sit for 20-30 minutes. It will continue to cook during this time, reaching a temperature about 5° higher than when pulled out of the oven. This resting period allows the juices and flavors to permeate the roast.
  14. While roast is standing, prepare the Au Jus according to the package directions. Pour the small amount of drippings left in the pan and some beef broth into the Au Jus. Do not may use this as gravy over mashed potatoes as well as dipping the roast into like Prime Rib.
Serve with Horse Radish if desired.

Rare meats are 120° to 125° with a bright red center that grows slightly pinkish towards the exterior.
Medium rare meats are 130° to 135° with extremely pink center that grows brown towards the exterior.
Medium meats are 140° to 145° with a light pink center and brown exterior.
Medium well is not pink at all and measures 150° to 155°.
Well done is at 160° and above and is uniformly brown.

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