Tender, juicy, cuts with a fork like BUTTAH. That's all. Prime Rib is yummy stuff. Even if you get busy and leave it in a wee bit long and it's no longer rare. Which was still perfect for everyone, even if I prefer my steaks and Prime Rib rare. I also am working without my meat thermometer, which I usually use, like in this post. They really are handy. But you don't NEED one to make a good roast.I seasoned this very simply, but you can do whatever you'd like. Cut slits in the roast, and slide slices of garlic or rosemary in there, rub it with your favorite spices. It's up to you! This just happens to be a method I use that works very well for me. I let the roast air out in the refrigerator uncovered for 24 hours, then let it sit on the counter for 1 hour so that it's not chilled in the middle before cooking
GPAC Prime Rib
5-6 pound Prime Rib roast
2 teaspoons oil
2 teaspoons powdered mustard- or a squirt of prepared mustard
2 teaspoons kosher salt, plus more to salt the roast prior to cooking
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups stock or beef broth
The day before you are going to cook your roast sprinkle it all over with kosher salt. Pat it in a little so it sticks. Set it in a baking dish and place it in the refrigerator uncovered, or tented with foil, but make sure air can circulate.The next day you'll see that the roast will have lost some water, don't worry this won't make your roast dry, or salty. It will tenderize it even more. You can skip the salt if it bothers you, and just air the roast out in the refrigerator.
Remove the roast from the refrigerator and let it sit on the counter for 1 hour, unless it's a really hot day sweltering day, then it may take less time.
Heat oven to 500 degrees.
Rinse the roast under cool water quickly and pat dry with paper towels.Rub the cut sides, not the fat side with oil.
Combine seasoning ingredients as listed above. Rub into all sides of the roast. Place the roast into the roasting pan, bones down/fat side facing up. I used a baking rack under my roast.
Pour the broth/stock into the bottom of the pan, it makes a perfect Au jus when the roast is done.
Cook for 20 minutes.Turn the oven down to 325 degrees and cook the roast for 17-20 minutes for every pound.
Check the temperature with a thermometer if you have one handy.
Remove the roast from the oven and pour the juices into a fat separator. Or you can pour it into a bowl and spoon off the fat- save it for the Yorkshire Puddings though!Tent the roast with foil loosely and let it rest while you make the Yorkshire Puddings.
I am going to cut and paste the Yorkshire Pudding portion of my post, tonight I tried a new recipe that had great reviews- blech. Tough, heavy/dense. No good.
You can add chopped chives or other herbs and flavorings to the batter also.
1 cup flour1/2 teaspoon salt
1 cup milk- a little more for a more custard texture
Fat from roast drippings or butter
While the roast is in the oven place all the ingredients (except the butter or fat drippings) for the pudding into a blender. Give it a whirl. Scrape down the sides of the blender if needed to get the flour incorporated. (You can also whisk this in a large bowl.) Set this mixture in the refrigerator until the roast is out of the oven and resting. When the roast is resting drain the meat juices, skim off some fat drippings for the puddings and save the rest for au jus or gravy. Turn the oven up to 400 degrees. In a muffin tin pour a little bit of the fat- or use melted butter into each cup. About a teaspoon per muffin cup. Place the tin into the oven and let it get hot. Blend the ingredients once more in case they have settled. Divide the batter into the cups of the muffin tin. Return to the oven and bake for 15-20 minutes. Do not open the oven, the puddings need to rise. Once removed from the oven they will fall.