This is the first time I’ve ever tried cooking this, so it attests to how fail proof and good this recipe is. So you don’t have to worry about over cooking an expensive cut of meat, and you’ll have restaurant quality prime rib.
For seasoning, its pretty much whatever you’d like to do. I opted for rubbing some balsamic vinegar all over the steak, just enough to moisten the outside, and packing on lots of coarse sea salt on the meat (not the fat parts). The original poster of this made an Herbs de Provence spiced butter, smeared that all over and then covered with salt. It all depends on your personal preference.
calculate the amount of time you will be roasting the prime rib roast by taking the weight in lbs and multiplying by 5 minutes. I had a 2.5 lb roast, so I roasted it for 13 minutes. this method of cooking delivers a medium rare prime rib (I think the best way to eat it )
it works best if with newer ovens, as older ovens may not tell you when your oven has reached the desired temperature as well as not being being able to retain the heat inside as long as modern ovens.
- leave prime rib roast out for at least 6 hours so it can reach room temperature
- preheat your oven to 500 degrees F.
- while your oven is preheating, season your meat
- once preheating is done, place your roast bone side down in a deep roasting pan and put into the oven for the precalculated amount of time
- turn off the oven and leave it for 2 hours. DON’T OPEN THE OVEN AT ALL COSTS! otherwise the heat that was generated from the roasting will escape and the roast will not finish cooking.
- remove, slice off the rib bones (I kept mine, the meat around the bone are the best in tenderness and flavor!) and serve onto a heated plate.
a crunchy black crust had developed and the meat was tender and moist. arnie mortons at home anyone?
credits to http://foodwishes.blogspot.com/ for the ingenious recipe.