SPECIAL OCCASION SCRUMPTIOUS PRIME RIB
This prime rib is absolutely scrumptious! My mother has made it for years and it is now my family's traditional Christmas dinner. It is so, so easy to prepare and yet tastes like it was cooked by a gourmet chef in a world-class dining establishment. Most people think that prime rib is complicated to make, yet it is much easier to make than a turkey! The secret to this yummy recipe is the searing time - it makes the roast turn out wonderfully tender on the inside, with a perfect crisp on the outside! Rib roast is a bit expensive, but it is truly worth every penny, and perfect for holidays and special occasions! Don't let the process of placing the garlic slices in the slits throughout the roast put you off - it is really quite easy and quick to do, and it adds great flavor to the roast (the garlic is not overpowering at all). I always buy it with the ribs still attached because it is more flavorful that way, but a boneless roast is a bit easier to slice - either way is fine! A good prime rib is always cooked rare or med-rare, but never well-done. Enjoy this mouth-watering special special occasion treat!
Provided by Helping Hands
Categories Roast Beef
Time 1h38m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Remove roast from fridge and let stand at room temp for one hour before cooking. Preheat oven to 500°F.
- Slice 16 small slits with sharp knife throughout roast. Slice 16 small slivers of garlic. Carefully insert garlic slivers in slits, squeezing meat together after placing garlic slivers. Combine salt and pepper to taste and rub roast with mixture.
- Place on rack in roasting pan, fat side up. NEVER ADD WATER OR ANY LIQUID. Place in 500°F oven for 20 to 25 minutes, or until meat is well-browned. Reduce heat quickly to moderate (325°F) for reminder of roasting time.
- In reckoning roasting time, include searing period. COOKING TIME: RARE to MED-RARE: 18 minutes per pound (this will turn out rare; leave roast in for a few more minutes for med-rare); MEDIUM: 22 minutes per pound: WELL-DONE: 27 minutes per pound.
- Remove from oven and cover loosely with foil. Allow to stand for a full 15 minutes to allow juices to settle. Carve and serve.
- NOTE: IF YOU COOK THIS ROAST IN A CONFECTION OVEN, BE SURE AND SKIP THE SEARING PROCESS (20-25 MINUTES OF HIGH OVEN TEMP OF 500°F), AS IT WILL OVERCOOK THE MEAT.
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Shivam mondawal
[email protected]I can't wait to try this prime rib recipe. It looks delicious.
Ahmed Oranga
[email protected]This prime rib recipe is a must-try! It's perfect for a special occasion dinner.
Rejbi Billah
[email protected]I'm not a big fan of prime rib, but this recipe was actually pretty good. The meat was tender and flavorful.
stanislaus okani
[email protected]This recipe is way too complicated. I spent hours in the kitchen and the prime rib wasn't even that good.
Michele Bloom
[email protected]I followed the recipe exactly, but the prime rib came out dry. I'm not sure what went wrong.
Bill Collins
[email protected]The prime rib was a bit overcooked for my taste, but the au jus was excellent.
Muhammad riaz punian Khan
[email protected]This prime rib recipe is a keeper! It's perfect for a special occasion dinner.
Alexander Cruz estiben
[email protected]I was a bit intimidated to cook prime rib, but this recipe made it easy. The meat was cooked perfectly and the au jus was delicious.
Md Riad Hossain
[email protected]This recipe is easy to follow and the results are amazing. The prime rib was so tender and juicy.
Syad mahtab ali
[email protected]The prime rib was cooked to perfection and the au jus was delicious. I will definitely be making this again.
Hana Geleta
[email protected]I've made this prime rib recipe several times and it always turns out great. It's a bit of a splurge, but it's worth it for a special occasion.
Kambuza Nambeya
[email protected]This prime rib recipe was a hit at our holiday dinner! The meat was juicy and flavorful, and the au jus was perfect for dipping.