Yes, as a matter of fact, I found this to be perfect. And it was my first one. I know, still working on that humble thing.
So, it was Christmas morning at the Telluride House and while the others hit the slopes, I hung back to relax as I was still recovering from surgery, and to put the prime rib on.
Before he left, my Dad sent me a link (here) so that I had some direction for this very large, very expensive hunk of meat.
Perfect Prime Rib
1 10 lb Prime Rib
3 tbls of 3 different varieties of salt ( I used fine sea salt combined with 2 different course salts)
1 tsp ground black pepper
- Remove the meat out of the fridge about 20 minutes prior to preparing. Pat down with a paper towel and let sit.
- Preheat your oven to 500° (turn your oven fan on as it will likely smoke a little being this high)
- Mix the salts and pepper together and apply to the prime rib. Ensure all areas of meat are covered. You will need to do this several times. Allow some it to fall off so that it's not overwhelming.
- Place the prime rib on a roast rack.
- Roast at 500° for 15 minutes. This part is super important in getting the well-known outside of a prime rib to be...well, like a prime rib.
The rest will depend on your desired done-ness for the meat. That same article outlines cook-times according to how well-done you would like it. In prime rib... I would not recommend well-done. Ever.
I chose medium (internal temperate 140-145°) to accommodate all preferences, so here is what I did:
- Turn oven down to 250°
- Baste every 30 min. Checking internal temperature about an hour in.
- Continue to baste and roast until prime rib reaches 130°
- Remove from oven and cover with foil and a towel until you are ready to serve
- It will continue to cook for about 30 minutes, making it around 140° - 145°
And, here is the rest of our 2012 Christmas Dinner...
|Hearts of romaine, sweet peppers, carrot, cucumber, dates, pumpkin seeds and pistachios|
|Slow-simmered Sweet potatoes (no seasoning)|
|Salad, Prime Rib, Plain & Simple Oat Bread & Sweet Potatoes|