Oh my goodness, this Prime Rib Recipe is amazing!
I challenge you to try it and tell me it’s not. I think I ate a pound of it last night and probably would have eaten more if I wasn’t around other people.
The best part is, this is an EASY prime rib roast recipe, takes about 15 minutes to prep – the hardest part is waiting.
So pick your chin up, wipe the drool off and let’s get started!
1 New York or Rib Eye Roast, room tempature (about 8oz per person, and make sure it’s cut from the bone and retied)
1/4 cup Kosher Salt
10 Whole Cloves of Garlic
Fresh Herbs – Thyme, Oregano and Rosemary – about 1T each – I just threw them in.
1/4 Olive Oil
1. In blender or food processor, thoroughly blend garlic, fresh herbs and olive oil. In a separate bowl mix kosher salt and pepper. Remove ties from roast and set inside roasting pan and rub roast down with garlic paste and salt & pepper mixer, until it is completely covered. Retie and turn roast with bone side down, letting it rest until it reaches room temperature (30 minutes).
2. While roast is resting, preheat oven to 400 degrees. Roast the meat for 1 hour. Turn the oven off for 4-5 hours and DO NOT OPEN the door. Turn oven back on 350 degree and cook another 1-1 1/2 Hours more. The true test that your meat is done if the temperature, not the time. Make sure you have a thermometer that is accurate.
What temperature your prime rib roast should be:
Rare 120-125 | Medium Rare 130-135 | Medium 140 to 145 | Medium Well 150 to 155 | Well Done 160
3. Remove roast from pan and let rest for at least 20 minutes before cutting, resist the urge to cut through to see if it’s done. Remember that meat will continue to cook when resting.
Few last minute tips:
I have been making this same roast recipe for several years now. I still get nervous every time, and that’s because this is an expensive piece of meat. But don’t worry, it will turn out great.
Another great part about this recipe is that it works around your schedule. If you are preparing for Christmas day and going to church in the morning, you can complete the first step (roasting for an hour) and have a good stretch of time when you don’t even have to think about it.
Gauge that last 1 1/2 cooking time for when your guests will arrive. Remember that if your party is starting at 6pm, plan for your roast to be ready by 6:30 including resting time. Who starts eating right when people walk in the door?
Ta!Ta! Let me know how your holiday meal turns out!