 |
| recipe and image from here |
We decided to try cooking a prime rib for Christmas Eve.
Having a guest made it even more festive.
Scott was the chef, and it turned out divine!
Prime Rib
1 standing rib roast (about 1/2 pound per person)
1 c. kosher salt
1/2 c. Pepper
1 bunch fresh rosemary
Remove rib roast from packaging and place in a roasting pan. Allow to come to room temperature for about 30 minutes. Preheat oven to 425 degrees.
Generously cover all sides of rib roast with salt and pepper. Place roast in a roasting pan fat-side up. Arrange half of the rosemary in the bottom of the pan around the roast.
Cook the roast for 30 minutes, then lower the heat to 350 degrees and continue to cook for about 90 minutes (for medium rare). (Plan on about 15 minutes per pound.)
Remove roast from oven and cover with foil. Let rest 20 minutes.
To serve, slice along the ribs to remove them (Separate each rib and put them aside). Then, slice the roast crossways against the grain. Platter with the ribs and the remaining fresh rosemary.
TOTAL TIME: 3:10
PREP: 0:10
COOK: 3:00
LEVEL: MODERATE
YIELD: 12 SERVINGS
Scott's notes 2018:
Try next time less temp or time on the baking part.
The outside was tasty!
You'll have to make separate au jus,
as it didn't drip enough to make sauce.
Maybe try this chart we saw after cooking the rib roast.
Scott's notes 2019:
5 lb roast—450 for 15 min., 325 for 70 min.
Cook longer–maybe 10-15 min.
use 1/4 of listed amounts of salt and pepper!
These are the notes from our 2018 try:
We had a smaller roast, so used the chart above.
We also halved the amount of salt and pepper, and it still seemed potent.
I saw the recipe and thought maybe I'd incorporate the butter and garlic in next time.
Mmmm . . . will keep experimenting!
by Scott, Barbara's son
