Here is how I do prime rib minus the background rants that make up my main article. Click here if you’re interested in studying a full article on roasting prime rib
|—||beef prime rib, 1 to ¾ lb meat per person uncooked weight|
|4-6 tbsp||olive oil|
|5 cloves||fresh garlic, minced|
|2 tbsp||herb seasoning such as “Italian Seasoning,” rosemary or sage|
|2 oz||black pepper, fresh-ground|
|½ cup||kosher salt|
1. Pour the black pepper into a small sauce pan. Cover with olive oil, heat and simmer 7 minutes. If it begins to smoke remove immediately and pour onto a plate. This process transforms the bitter peppertine into a simple isomer instead of the hot flavor.
2. Mix salt with the oil and pepper. Set aside to cover the roast.
3. Rinse and thoroughly dry the roast.
4. Crush the garlic and mix with oil and the pocket herbs (rosemary, sage and fresh ground pepper) into a paste. Stuff the pocket under the roast between the ribeye and the bones with this. Place the roast on a baking pan (13 × 9 Pyrex, oven dish, etc.) bones down.
5. Cover the crown of the roast (and sides to the extent possible) with the heated pepper, oil and salt mixture from steps 1 and 2.
6. Place the roast into an oven preheated to 225°. If you have a thermometer probe that can remain in the oven during roasting, apply it. Set its alarm to 120° for rare, 130° for medium well. Leave the roast until the alarm goes off.
If you don’t have a thermometer, leave the roast the time shown. I strongly recommend a thermometer that can be inserted into the roast with the read-out sitting outside the oven. (I’ll update this table as I gain experience with different size roasts.)
|3-4 lbs||3 hours||230°|
|6 lbs||3½ hours||225°|
|8-9 lbs||3½ hours||325° for 20 minutes, 225° for 2½ hours, then 200° for the remaining time.|
7. When done, remove the roast to a trivet and tent with aluminum foil. Meanwhile, heat oven to 500°. When the oven is hot, put the roast back in for 15 minutes.
8. Remove roast and allow to rest 15-20 minutes before carving.