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Perfect Prime Rib is a delectable and savory dish that elevates the dining experience to a whole new level. This classic recipe centers around a high-quality prime rib roast, expertly seasoned and roasted to perfection. The result is a mouthwatering, tender, and flavorful prime rib with a beautifully seared exterior and a juicy, succulent interior.
The key to achieving the perfect prime rib lies in the careful selection of the meat, precise seasoning, and a methodical cooking process. Typically served during special occasions or festive gatherings, this dish is known for its impressive presentation and rich, beefy flavor.
This recipe will guide you through the steps of choosing the right cut of meat, preparing a flavorful seasoning blend, and mastering the cooking techniques necessary to achieve that coveted balance between a crispy crust and a perfectly cooked center. Whether you’re hosting a holiday feast or simply craving an indulgent meal, the Perfect Prime Rib recipe is sure to delight your taste buds and leave a lasting impression on anyone fortunate enough to savor this culinary masterpiece.
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Ingredients:
1 5.75 pound prime rib roast of beef (2 bones)
There are no measurements here. Just generous amounts of the following:
Butter at room temperature
Herbs de Provence
Fresh cracked pepper
Kosher salt – a generous amount
Directions:
Preheat oven to 500 degrees F (this MUST be an accurate temp)
Put roast, rib side down in roasting pan
Mix the pepper and herbs in the butter until well combined.
Spread the butter mixture over the entire surface of the prime rib. The more the better.
Put the kosher salt over the entire surface of the butter. Be very GENEROUS. Use more than you think you should here. Most of the salt will run off and very little will remain on the meat. I can’t stress the “generous” enough.
Put the roast in the 500 degree oven for 30 minutes as outlined in step 1. The time will be according to the size of your roast. After the 30 minutes, simply turn the oven off and walk away from it for 2 hours. Yup, just walk away. Do NOT open the door, fiddle with it or anything else. Pretend the roast does not exist.
After 2 hours, remove the roast, slice and serve. You can remove the rib bones for easier slicing and it also makes it easier to get 4 generous servings from the roast. Save the bones! Serve with au jus or horseradish sauce etc. Whatever you like. You will surely love this method. You will get a succulent, moist roast between rare and medium rare. Perfect!
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