Monday, August 3, 2015

Prime Rib Roast

I made this Prime Rib Roast for my little one's birthday dinner, it was perfect with oven roasted potatoes, roasted broccoli, sliced tomatoes and basil, and Yorkshire Puddings.
Prime Rib Roast. Prime. Rib. Roast. Medium rare. Nom, nom, nom. I've posted prime rib before, it's interesting looking back and seeing how I did things before, how I tweak things here and there. I admittedly rarely make a recipe the same way twice unless I'm testing it post here one Give Peas A Chance. It's not how I normally cook. Baking is different. I tend to stick to recipes for the most part when it comes to baking. What about you? Does you family tease you about never having the same meal twice? I can't help it, it's just how I cook. Prime Rib Roast really is just a method though. It is, then you just season it how you like? Most cooking is just methods also. That's why it's fun.
I really like this method, and I've stated before that you don't NEED a thermometer, it's so handy and will guarantee you a perfectly cooked roast, and let's face it this isn't a cut you want to go to waste because it's over done right? Get a meat thermometer, you'll be glad you did. My new ovens have one built in! I'm so glad too!

So, let's cook a roast! Scroll down for recipe. 
Some of the ingredients I used for this Prime Rib Roast. If you have fresh herbs, use them and double up on the amount.
Side note- I can't wait to take you all on a tour of my kitchen but we've been so busy this summer!

Cut the main part of the roast off of the bones.
Place the bones in the roasting pan.
Season each side of your Prime Rib roast with the seasoning mixture.
Ready to go in the oven!
Resting and waiting to be served.
Prime Rib Roast.
A medium rare roast. It's perfection to me, one of my favorite things to eat ever.

Prime Rib Roast

5-6 pound Prime Rib roast, bone in
6-8 cloves of garlic, minced
2 teaspoons powdered mustard- or a squirt of prepared mustard
2 teaspoons kosher salt, I used Grey this time
1 tablespoon dried rosemary, coarsely chopped
1/ tablespoon dried thyme
1/2 teaspoon fresh cracked coriander seed 
1/ teaspoon fresh cracked black pepper
*If you have fresh rosemary or thyme on hand, use them. I love fresh cracked coriander seed so I keep it on hand. If you don't have it, leave it out.



  1. Remove the roast from the refrigerator and let it sit on the counter for 1 hour.
  2. Cut the roast from the bone, leaving both in whole pieces. Place the bone in your roasting pan. The roast will sit on top of it for cooking.
  3. Heat oven to 500 degrees.
  4. Combine seasoning ingredients as listed above. Rub into all sides of the roast.
  5. Place the roast on top of the bones.
  6. Let the roast cook for 25 minutes.
  7. Turn the oven down to 325 degrees, insert the meat thermometer.
  8. The roast will cook for about 15 minutes for every pound. It is best to rely on your thermometer for a perfect roast. Cook to 125-130 degrees, the roast will continue cooking when removed from the oven. 
  9. 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!
  10. Let the roast rest, uncovered for 20 minutes or while you make Yorkshire Puddings before slicing.
That's it! So easy peasy. It takes time but it's not difficult at all. 
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