This is not a quick recipe, but it is a good one that is very easy. Short recipes for Horseradish Sauce and Au Jus are at the bottom of the page.
- 5-7 pound prime rib for eight people
– Prime Rib is a.k.a. Rib Eye Roast or Rib Roast. Just behind the shoulders on the back – CLICK HERE for disection chart.
- If budget is of primary concern, feel free to use the Chuck Eye or Eye of the Round for this recipe.
- 1/4 C Grandpa's Thunder Powder, Arghh Powder, or other.
- plus 2 TBL
- plus 2 TBL brown sugar (OR SEE BELOW)
- Lots of whole garlic cloves
STEP BY STEP
- Cut ribs off and set aside – they will be used as the rack later
- Cross hatch fat cap about every 3/4 inches
- Poke intersections of cross hatches with narrow knife . Insert garlic slivers
- Prepare coating – combine with 1/2 C orange zest
- Wipe down with oil, then coat thickly with seasoning mix (SEE ABOVE or BELOW)
- Tie back onto ribs – HINT: Butcher Knot or Surgeon’s Knot – These are helpful knots that will “hold itself” when you use it with meat. Here is a link to an ULTRA ULTRA Slowdown of a demo video by The Scott Rea Project.
- Wrap in plastic and refrigerate for 24-72 hours
- When ready to cook, let rest on counter for up to an hour. Bring internal temperature up to 65° minimum or meat will seize and you will loose juices.
- PREHEAT oven to 500º
- Sear all sides (except bone side) in an oiled hot skillet 3-5 minute per side
- Put in baking pan (ribs down)
- Bake at 500° for 6 minutes per pound – (eg) 5 pounds = 30 minutes, 7 pounds = 42 minutes
- Turn oven to 250°. Bake for 20 minutes per pound – (eg) 5 pounds = 100 minutes, 7 pounds = 140 minutes
. If internal temp gets to 115 degrees, close oven door and turn off heat
- Let rest 30-60 minutes in a closed (heat off, but still hot) oven
- Ideally, internal temp should reach 120 degrees, at which time you take it out of the oven and cover it with foil, and let it rest for 20-30 minutes on the stovetop.
Alt: watch internal temperature.
120° equals rare;
125° equals medium rare;
130° equals medium;
135° equals medium well – approaching sacrilege;
140° . DON’T DO IT… JUST DON’T DO IT.
• 1 TBL each – Morehouse prep horseradish, dijon mustard, sour cream
• Add salt, chives, black pepper to taste
• Drippings (minus grease) plus flour plus broth
• Splash red wine
• Reduce 10 minutes
• 1 TBL each: Softened butter, sugar
• 2 tsp each: Dry mustard, sumac
• 1 tsp each: Rosemary, parsley, sage, thyme, cayenne, salt, pepper
Do everything right up through Step 11 above; then
- Use a temperature probe that can be viewed from outside the oven, so that you can monitor temperature without opening the door of the oven.
- Bake 500° for 10 minutes, then turn oven off.
DO NOT OPEN DOOR FROM THIS POINT FOR TWO HOURS.
- When temperature probe reaches 125º you can remove the roast and cover it with foil.
- Let rest 20-30 minutes before cutting to allow juices to reabsorb.
Find more like this: Meat to Eat RED