Into my Google search box I typed, "how to roast a prime rib?" and thousands and thousands of sites popped up; I stuck to the first 10 on the first page. I could not believe I actually found a forum set up for discussing prime rib and almost each person had their own way of doing it. Of course each person also stated that their way was the perfect way, and no other method could compare. In an hour I had come up with my own cooking and seasoning methods. How you ask? I used averages and majority rule; I averaged out the cooking temperatures and times; figured out which seasonings people used the most and threw in my own touches to make it all mine. Ok, here comes the bragging.....out of all the prime rib dinners I have eaten in my lifetime; mine is the absolute best I've ever had. There, I've said it and will say it again; my prime rib is the absolute best!!!
So lets get to the perfection...
How to Make a Prime Rib Roast
Mix together the rosemary, thyme, garlic and onion powders, black pepper and salt.
Brush olive oil over top of the prime rib; spread seasoning rub onto it.
Place the roast onto the center of the rack; make sure it it over the shallots. Roast the beef for 45 minutes at the 400F temperature; turn the temperature down to 300F and roast to desired doneness. A meat thermometer is going to be your best friend with this process as it will tell you the internal temperature and, therefore, how you like your meat cooked. 125F is rare, 135F is medium-rare, 145F is medium and 155F is well; anything over that, in my opinion of course, is shoe leather. In the words of Doctor Who, it's a "wibbley wobbley, timey wimey" process.
Once you have the roast at the desired doneness, pull the entire pan out of the oven and let it all rest for 30 minutes. This lets the juices from the roast redistribute back throughout itself; then place the roast on a cutting board and cut one inch slices.
You're probably wondering about the beef broth, water and shallots? This is what you'll use to make either an au jus or a gravy; first remove the shallots with a slotted spoon. Then pour all the remaining liquids and solids into a freezer safe plastic bowl; put the bowl into the freezer for 45 minutes; the fat will rise to the surface, solidify and you can just remove it easily with a spoon. Pour the fat free liquid through a strainer to remove any bits of missed solid fat or herbs. That will give you a lovely clear, herbal flavored au jus; or you can put the liquid into a saucepan, add a tablespoon of corn starch, bring it to a boil and make a gravy. The shallots? I chopped them up finely and added them to the au jus, but they could just as well be served on the side of the prime rib slice.
Now what did I do with those rib bones? Glad you asked.
I seasoned them up a bit differently by using my all purpose seasoning rub . After the prime rib was done, I popped them into the 300F oven, sitting on an aluminum foil covered rack in a pan; I let them roast for 3 hours.
They made a good snack for my hubby later on.
In essence, fear is the appetite killer; take the plunge and make something that you thought could only be found at a good restaurant or a banquet hall. New Year's Day is just around the corner, so make the resolution to treat yourself well and keep it.
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