Sue's Perfect Prime Rib
November 30, 2011
"This makes a delicious, tender prime rib roast. Great for the holidays! Rubs are used to flavor the meat, and are optional."
- Serving Size: 1 (531.4 g)
- Calories 1565.6
- Total Fat - 121 g
- Saturated Fat - 48.2 g
- Cholesterol - 399 mg
- Sodium - 992.2 mg
- Total Carbohydrate - 2.2 g
- Dietary Fiber - 0.4 g
- Sugars - 0.5 g
- Protein - 109.4 g
- Calcium - 48 mg
- Iron - 14.3 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Combine garlic and herbs, then rub the mixture evenly over the surface of the meat.
Roasting: Because rib cuts are more tender, dry heat roasting (no cover and no added liquid) is preferred. Moist heat is used to tenderize tougher cuts of meat, but may also result in greater shrinkage and drier meat.
Place meat on a cooking rack, fat side up, in a shallow roasting pan. Do not place meat in a cooking bag, nor place a cover of any kind over the meat. Pour the beef broth into the roasting pan with the onions. It will cook and evaporate as the roast cooks. All the juices from the roast will drip down into the pan along with the onion and broth making a great base for delicious gravy when the roast is done.
Roast at 350 degrees, for 18-24 minutes per pound. Medium-rare (145 degrees final internal temperature), medium (155 degrees internal temperature), and well-done (165 degrees internal temperature). (Check the temperature and take it out about 5 degrees before the way you like it done, because meat continues to cook while sitting).
Note: Over cooking meat will dry it out, and toughen it.
Internal temperature of meat will continue to raise 5 more degrees during standing time.
Carving: Allow roast to stand 15-20 minutes before carving.
Proper carving will make meat more tender.
Slice across the grain of meat.
Serve with horseradish and au jus, as desired. I like mine with sour cream mixed with horseradish for dipping.
No special items needed.