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Monday, April 20, 2015

Foolproof Prime Rib

Prime RibThere are two ways I make a prime rib roast. Both are pretty foolproof. The first method is basically Paula Deen's method and I use her house seasoning cuz it's so simple and awesome on steak. You can always use whatever steak seasoning you like best, but I always have this one on hand. :)

Hubby loves prime rib so I make this once in a while. Only really the two of us eat it so we always have leftovers, which is AWESOME when we have it thinly sliced in instant noodles or other soup noodles.

Note: It's easiest to thinly slice the leftover prime rib (or any slab of meat) if you put it in the freezer first for about 15-20 minutes to firm up a bit.


Foolproof Prime Rib
(serves 4)

Ingredients:
  • 5-6lbs prime rib roast 
  • 1-1.5 Tbsp of seasoning (see below) 
  • Seasoning: 
    • 1 cup salt 
    • 1/4 cup ground black pepper 
    • 1/4 cup granulated garlic 
    • In a small bowl, mix together salt, pepper and granulated garlic. Store in an airtight container.

Method 1 Directions:
  1. Preheat oven to 375F. 
  2. Place prime rib roast fat side up and bone side down on an aluminum foil lined baking tray. For every 5 pounds of roast, rub all over with 1 tablespoon of seasoning. 
  3. Roast for 11 minutes per pound. (8 minutes per pound if using convection roasting option in convection oven.) Once cooking time is up, turn off the oven and leave the prime rib inside. DO NO OPEN THE DOOR. Leave alone in the oven for at least 3 hours and then reheat at 375F for 20 minutes. (If you left it only for 1.5-2 hours, reheat for only 10-15 minutes.) 
  4. Let stand for 10-15 minutes before carving. Slice the prime rib off the bone and then into steak portions. (Keep bone for congee, broth, etc.) 
  5. Serve with veggies and potatoes. 

Method 2 Directions: 
  1. Preheat oven to 500F. Place prime rib roast fat side up and bone side down on an aluminum foil lined baking tray. For every 5 pounds of roast, rub all over with 1 tablespoon of seasoning. 
  2. Roast for 5 minutes per pound (11 minutes per kilogram). Turn off heat and let the roast rest in cooling oven for 2 hours. DO NOT OPEN!
  3. After 2 hours, take prime rib out and let rest for 10-15 minutes before carving. Slice the prime rib off the bone and then into steak portions. (Keep bone for congee.) 
  4. Serve with veggies and potatoes.