Cooking a perfect prime rib roast

Every time

Today I am covering more serious subject than any of my other stacks to date: How to cook a perfect rib roast. Its quite simple but it is very easy to over think and over cook. This is serious stuff as a perfecty cooked rib roast is something people will rave about.

Start with a 5 lb roast

thaw and bring to room temperature.

Pre heat your oven to 500f.

While you’re waiting for that mix your spices of choice. I usually use Montreal steak seasoning as it is a good base. From there I add extra garlic powder, onion powder, rosemary - I’m pretty liberal with the rosemary, sage again I am pretty liberal with the sage, some himilayan salt and grind some more pepper into the mix. Then I rub it on the entire roast, bone and all. Then I sprinkle the rest on coating it heavily on the fat cap.

Note: you can mix all the spices with unsalted butter and brush on but I prefer rubbing it in dry. Some depends on the fat cap. Since I raise cattle and have them butchered I have the butcher leave the fat cap on and that provides protection to the meat, the spices soak in the fat so no need for butter unless your roast does not have the cap or you can put it on the ends.

Once done with that put your temperature probe in and set it for 125f, for medium rare. Aways use a probe as every piece of rib roast cooks different due to fat cap and marbling.

Put the roast on a broiling pan so the fat and drippings can drain away. Put into oven and cook at 500f at 5 minutes per pound. Shut the oven off and do NOT open oven again, no matter how tempting just do NOT do it. In two hours the roast should be done to perfection. Check your temperature gauge and if it hits 125f before the two hours pull the roast. If it is not at 125f let it cook until it does.

Let the roast rest and continue cooking on the counter for 15-30 minutes. Putting a foil tent keeps the heat in for a hotter serving. You may want to put a trusted person by it so others do not sneak a slice. Rest is very important as letting it set for 15 minutes or so allows reabsorbtion of the moisture throughout the meat. If you do not rest the juices will flow out onto your plate or cutting board making for a dryer roast. This is true of all meat cooking.

Next up gravy from the delicious dripings

Merry Christmas to all, lets hope for a better 2024.

Martin