Best Prime Rib Roast

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Best Prime Rib Roast the smell wafting from the oven will have your senses on overload until you can eat it. In any event, your company will be drooling until dinner time.

Believe it or not, my son’s favorite meal is prime rib. However, it’s expensive if you order it in a restaurant.  Needless to say, it is cheaper to make this delectable savory dish at home.  Therefore, I don’t know why so many are afraid to make this dish. If you don’t have a digital meat thermometer get one. Medium rare is my goal.  However, his means that the end pieces will be well done or almost well done.

Recipe Notes:

First, you will need to choose a bone-in roast or bone out as the bone will add to the flavor. In conclusion, if you get a bone out roast it might be called a standing rib roast or an eye of rib roast or rib roast. In all honesty, I do think that the roast tastes better with the bone in. I do prefer to get bone it as I use the bones to make a bone broth after I have cooked my roast. At any rate, if you are not ready to make a bone broth store your bones in a ziplock plastic bag and store in the freezer. Consequently, I was extremely sad I couldn’t find a bone in Prime Rib so as a consequence all the pictures are of a bone out Roast.

Subsequently, the day before I take the prime rib out of the fridge then I rub pink salt all over the outside of the roast and press into the roast. I then tightly wrap the roast in plastic wrap and place inside and a container of some sort to spare my fridge from any spillage.  Place inside the fridge. Enjoy with Keto Prime Rib Au Jus.

Best Prime Rib Roast Recipe

Ingredients

• 8 lb prime rib no bones
• 2 – 4 tablespoons salt

In any event, the day before, remove the prime rib from the fridge and rub with salt on all sides. Next, wrap the prime rib in plastic wrap and place inside a 2-gallon size plastic bag. At last, place inside a casserole dish (to spare your fridge any blood or mess) and put it back in the fridge.

Spice Rub Ingredients:

• 2 tablespoons salt
• 1 teaspoon pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon parsley
• 1/2 teaspoon celery seed
• 1 tablespoon paprika
• 1/2 teaspoon smoked paprika
• 1 teaspoon rosemary
• 1 teaspoon oregano
• 1 teaspoon tarragon
• 2 cup homemade beef broth or store-bought

Roast Notes: 

In Summary, remember to allow time for the roast to come to room temperature before cooking. Get all of the seasonings and measure them out in a bowl and stir until well combined. In conclusion, there may or may not be Rub leftover depending on how much you rub on. Additionally, lay down two sheets of plastic wrap slightly overlapping as it makes for easier cleanup. Above all, place the roast on the plastic wrap and rub and press the prime rib rub seasoning on the roast on all sides.

In any case, if you bought a bone-in roast make sure the bone side gets rub too. Place your roast in a deep-sided pan like you would use for lasagna. Nevertheless, make sure the pan is bigger than the roast. To Summarize, place the roast fat side up regardless of whether you have a bone in or bone out roast (as the roast cooks the fat will seep down into the meat and make it more flavorful). Using a digital meat thermometer place it into your roast as far as it will go.

Directions:

Begin by preheating the oven to 450* F. Followed by placing the spice-rubbed Roast fat side up inside a deep dish pan with high sides in a preheated oven. Next, pour two cups of beef broth in the bottom of a pan to use for later if you want gravy or au jus. Most importantly, roast for 10 minutes at 450* F. After 10 minutes turn down the temperature to 350* F. Lastly, cook at 350* F for the remaining time approximately 1 1/2 hours or until digital thermometer reaches 120 – 125 for medium-rare. Once your roast hits your desired temperature remove from oven and let sit 15 – 20 minutes. As a result, the roast will continue to go up in temperature as you wait. Do not cover as the crust on the roast will become soggy.

1 serving is 8 oz of cooked meat per adult.