The Perfect Prime Rib
I did not feel like making a whole turkey for just the 2 of us and had been feeling like doing prime rib for a while now. The price of beef is staggering but Sprouts was having a sale and their meat market will cut what you want so prime rib is now on the menu.
Joe picked out a beautiful 6 lb roast and cut the bone from the meat. We seasoned with salt, pepper, garlic granules and put fresh rosemary sprigs between the meat and bone. He then tied it back together and I oiled and seasoned the outside placed more fresh rosemary sprigs all over it and vacuum sealed it for 2 days until this morning.
The recipe is a collection of techniques that I have tried over the years. It makes a perfect roast. Do consider all ovens are a bit different and all roasts are not the same size so you will have to adjust a bit for your own situation.
This one works perfectly for us and I do use a digital meat thermometer to test if it is done.
Serve with my great Horseradish Sauce.
- 6 lb. Standing prime rib
- 1 tsp. marjoram
- 2 tsp. tarragon
- 2 Tbsp minced onion
- 1 Tbsp dry thyme
- 1 Tbsp garlic granules
- 2 Tbsp chopped fresh rosemary
- 1 Tbsp pepper
- 3 Tbsp smoked paprika
- 2 tsp. white pepper
- 3 Tbsp salt
- 3 Tbsp olive oil
- Prep the roast: 2 days before. Cut bone from roast and salt, pepper, garlic granules and 4 sprigs of fresh rosemary. Tie bone back to roast. Mix all herbs into a paste.
- Rub all over outside of roast and slip the whole thing into a food saver bag and vacuum seal. Place in refrigerator for a couple of days until ready to bake.
- To bake: remove from refrigerator and let stand for 1 to 1 1/2 hours in order to reach room temperature.
- Pre-heat oven to 450 then place roast (bone side down) .. roast uncovered for 30 to 45 minutes. You want a nice brown crust forming but not burned.
- TURN OVEN OFF (DO NOT OPEN OR PEEK) and let roast sit for 3 to 4 hours depending on roast size. Then test with digital thermometer … temp should be around 120 degrees.
- Next turn oven back on to 375 and roast for another 30 minutes or until meat reaches your desired temperature. Roast is medium rare at 140 degrees (that is how we like it).
- Remove roast from oven cover with foil and let rest 15 to 20 minutes before carving.
- NOTE: I have accidentally over cooked (for us) to 165 degrees and it was still juicy and tender due to the very slow roast.
- OVEN NOTE: I have learned over the years to test the temp inside my oven with a regular oven thermometer. This is especially important when roasting in this manner or baking cakes and cookies.