I would add: take it out of fridge at least an hour (2 for 3 ribs and larger) before you start in on it. I let it sit on the counter, covered with foil about 30 minutes before cutting and serving. I agree with a previous comment about getting roast closer to a room temperature before cooking. The cooking time is realistic and I can make it work for my incredibly busy lifestyle. I really like this recipe as a basic prime rib roast recipe, it's my third time to use it this year. take it out at 118 for rare, 121 for medium rare or 125 for medium. Will definitely make this again.ĭo NOT cook to 135 or 140 unless you like it well done. Made this last night and wow was it delicious ! So simple and so flavorful. I followed this recipe (it was definitely at room temp) and it was SO GOOD!!!! In the morning there was still frost on the outside! Ran to Target to get jumbo baggies and it sat in a 'bath' for the day. When we got home I took it out and left in sink to thaw. On the way o a New Year's Eve party I mentioned that I'd defrost and make it the next day and was told it'd never be ready in time. I bought a 9-lb roast for a gathering on 1/1. This was a disaster waiting to happen, but was fantastic in the end. Roast at 350 for about 16 mins per pound cover with foil and let it stand for 1 hour.
I just rub it heavily with Kosher salt and crushed garlic. "prime rib " is one of the great flavors of our culture. Simple, excellent way to prepare a standing rib roast, though. It's not the source or price, it's the way you roast it.Ĭould someone please fix the tagline? Expect better from Epicurious than to describe the Maillard reaction as "Start with a very high oven temperature to seal in the meat juices". Best roast we ever ate and it was just from the local grocery store. The roast is not cool when you serve it, it's wonderfully hot and flavorful. This is certainly a good basic way to roast a standing rib roast but don't commit until you try the slow cook method with high heat at the end rather than the beginning. Other than that, follow the recipe exactly for perfect standing rib roast. For most people, I would recommend a single clove, thinly sliced and inserted in the top of the roast, or two if you are more patial. I love garlic, and tend to be on the heavy side in most recipes, but in this case I think the quantity was excessive. So why only 3 forks? The recipe calls for 3 to 4 cloves of garlic thinly sliced into slivers, inserted into the meat before roasting. The cooking instructions for this recipe are perfect! Follow exactly and you will have delicious and juicy standing in roast.
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