Chef Keoni Chang shows us how to make a juicy Prime Rib
|Recipe Categories||Beef |
|1||Each||(3-rib) standing rib roast (7 to 8 pounds), chine bone removed|
|3||Tablespoon||kosher salt or favorite salt seasoning|
|1 1⁄2||Teaspoon||black pepper, freshly ground|
- Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
- Preheat the oven to 500˚ F (see note).
- Place the oven rack on the second lowest position.
- Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper.
- Roast the meat for 45 minutes (this heat sears the meat).
- Without removing the meat from the oven, reduce the oven temperature to 325˚ F and roast for another 30 minutes. (This allows the meat to start to come up to internal temp without burning the outside.)
- Finally, increase the temperature to 450˚ F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125˚ F. (This finishes the browning process while the internal temp comes up.) Be sure the thermometer is exactly in the center of the roast. The total cooking time will be between 1 1/2 and 1 3/4 hours.
- Remove the roast from the oven and transfer it to a cutting board.
- Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes.
- Save the fat for Yorkshire pudding.
- Be sure your oven is very clean before setting it at 500˚ F.
- The only way to make sure you have a properly cooked roast is by checking the internal temperature with a meat thermometer. If you don’t have one, get one. The internal temperature will take most of the time to get to 100˚. Once that happens, the temperature will spike quickly. Make sure you remain in the area once you break the 100˚ mark, or you risk over-cooking the roast.