Roast Seasoning - The Perfect Prime Rib Roast Everytime!
Updated: Mar 5
Can I just admit right off the bat, I have never done a roast before. It was intimidating, scary and a mammoth task ahead of me. To add to the pressure we had a few guinea pigs...ahem...friends coming over to share said roast with. So of course like any chef worth their salt would do...I googled it! The recipes came flooding in and the different techniques were either explained or glossed over. So with my knowledge and information I've gathered I'd like to share with you how to make the PERFECT prime rib roast.
Firstly, make sure you're getting your beef from a well-known source that offers quality meats. Beef is usually rated as select, choice or prime by the USDA. With each tier the price goes up. What is usually offered at the supermarkets is choice. If you can afford it, I would highly recommend getting prime. It is well worth the search. Marbling tends to be better and more evenly distributed. Not to worry if you cannot find or afford prime you can always get choice and still make it taste delicious.
Next up the conversation of organic, all-natural, grass-fed or antibiotic free. Organic means buying beef that has not been fed with grains or grass that has pesticides and has not been injected with hormones or antibiotics. For your own health, I personally recommend it. Grass-fed is even better as it tends to have a beefier flavor. However, organic beef is not only hard to comeby (forget prime rib) it is also pretty pricy. At the very least try get beef free from antibiotics and is grass-fed.
My next advice; get your prime rib bone-in. Many are offering boneless prime rib which for many makes sense because you don't eat that part anyway right? Well yes and no. Here is my take on the matter. There has been much debate on the topic about the imparting of flavor from the bone. Bone does not directly impart any flavor and that has been proven. But when slow roasting the marrow within the bone seeps out onto the pan. Now that is the stuff you want to save and use to make your au jus or sauces. The bone also helps with insulation and retaining moisture within the meat. If boneless is your game then not to worry this recipe should still give you the perfect rib roast.
Now onto the actual cooking of the roast. Below is a guide more than a recipe so you can cook your prime rib the best way possible. Each prime rib weights differently, having the basic know-how helps come up with a perfect roast each time.
Prime Rib Roast
Using a paper towel dry the prime rib completely. Rub the prime rib with kosher salt and your One Good Knife Roast Seasoning. For every pound of meat use 1/2 teaspoon of salt and enough seasoning to encrust the entire roast. Leave the roast uncovered in the fridge for at least 8 hours or longer if possible.
Pull out the roast at least 2 hours prior to cooking to allow it to come to room temperature. Set your oven to 450 degrees F. Place the rib roast in a large pan where you can collect any drippings and cook in the oven on the middle rack. Cook for about 25 mins then drop the temperature to 325 degrees F.
Now for some math. For every pound your prime rib weighs roast it for 12 mins for a medium rare. e.g. 4 pounds of prime rib means 4x12 = 48mins. For a medium roast for 15 mins (4x15= 60 mins) for a medium well (if you must) for 18 mins (4x20= 1 hour 12 mins). For well done.....please just don't do it!
When time is up. Pull the roast out of the oven. Transfer onto the cutting board, cover loosely with foil (make a tent) and let it rest. For large cuts of meat allow it to rest for about 15-20 mins before cutting. During the resting time the temperature rises by almost 10 degrees so not to worry about it being cold when cut into. Cut away the bones of the roast and set aside. Using a carving knife cut thin slices to enjoy.
The prime rib above was 3.5 pounds cooked to a perfect medium-rare. It was enjoyed with a creamy horseradish sauce, mashed potatoes and lemony green beans. It was an absolutely wonderful evening. The company, the conversations and of course, the meal.