If you prefer medium well or well meat, do not use this recipe or waste your money on this expensive meat choice. This type of cut will be very dry and tasteless when the internal temperature is above 140-145 degrees.
Serve with a potato, such as Au Gratin, Scalloped, Garlic Mashed and a green vegetable, such as green beans, asparagus, creamed spinach.
Spinach salad with Warm Bacon Dressing is very complimentary to this meal as well.
About Rib Roasts:
- Size required according to number of guests
- Bone In: 1.5 lbs per person
- No Bone: ¾ lb. per person
- Bone in is best, bone gives better flavor to meat
- Cooking time is same not matter the size of the roast
- After the meat sets after cooking for about 10 minutes for juices to rest and absorb in the meat, slice meat from the most narrow side first since the roast will cook slightly as it sits.
- Ovens vary! Your oven may be 10 degrees off from what your temperature dial reads. Cooking times below are a guide. At about the 5th hour, check every 50 minutes.
- Buy an old fashioned meat thermometer with simple mechanics and no batteries. For the expense of this meat, an $8 thermometer is a small price for perfection.
- Removing this meat from the oven at exactly the right temperature is extremely important
Best Prime Rib Roast EVER!
- Large roasting pan
- Roasting rack preferred IF using boneless
- 8 lb Prime Rib Roast
- 6 fresh garlic cloves (cut into slivers)
- ¼ c Worcestershire Sauce
- 2 t ground pepper
- Remove meat from fridge to get up to room temperature
- Cut small slits into beef and stuff each slit with a sliver of garlic
- Sprinkle beef with Worcestershire Sauce and pepper
- Insert the thermometer in the top end which is the narrowest
- Preheat oven to as low as your oven will go, preferably 135 degrees
- Cook for 8 hours (6 hours if at 170, 7 hours if at 150) until the internal meat temperature is 130-133 degrees
- Remove and let rest for 10 minutes
- Cut from the end that is smallest first