Perfect Prime Rib Every Time
Choosing the Best Cut of Prime Rib
There are many recipes to bake prime rib but six years ago we found and perfected a great recipe. This is an easy recipe and always turns out perfect.
Most people cook prime rib roast for special occasions, as it is a rich meal and a more expensive cut of meat. There are some important considerations when choosing your beef. Look for USDA Prime, but it you can’t find prime, Choice would be acceptable, as long as there is an abundant degree of marbling. Despite the extra calories, more marbling in the meat provides a better taste.
Do not cut into the meat to remove extra fat or cut off rib bones. Ideally there will be a1/2 inch layer of fat on the outside of the beef.
Although a two rib roast looks generous, it won’t be adequate if you are feeding more than two people, and they don’t cook as well. A three to four rib roast is a preferable choice.
Standing Prime Rib of Beef
Perfect Prime Rib
- 1 standing prime rib roast
- 1 tsp. marjoram
- 2 tbsp. plus 2 tsp. celery salt
- 2 tbsp. Tarragon
- 2 tbsp instant minced onion
- 1 tbsp. plus 1 tsp. thyme
- 1 tbsp. garlic powder
- 2 tbsp rosemary
- 1 tbsp. plus 1 tsp black pepper
- 1 tsp. white pepper
- 1 tbsp, plus 1 tsp. kosher salt
Remove roast from refrigerator and let stand at room temperature for one hour.
Preheat oven to 500°.
Combine dry ingredients in a bowl and mix thoroughly.
To help the rub adhere to the meat, liberally moisten a paper towel with water and lightly wet the meat or use a very light coating of oil.
Starting with the underside of the prime rib roast, rub the mixture over the meat. Try to get as much of the mixture to adhere as possible. Turn meat over and rub over the sides and top (fat side) of roast.
Place roast on a flat wire in roasting pan.
Bake at 500° for 5 minutes for each pound of meat, next turn the oven off. Don’t open the door (this is important) for 2 hours. The meat should be done.
Cutting Prime Rib After its Baked
Mashed Garlic Red Potaotes with Chives
Best Garlic Mashed Red Potatoes
This recipe is delicious as the small red potatoes provide a creamy texture, plus the added ingredients ranks it high in my book.
- 4 pounds baking potatoes, peeled and cubed
- 6 cloves of garlic, peeled
- 4 tbsp. butter
- 4 tbsp heavy cream
- 1/2 cup chicken stock
- Salt and pepper to taste
- 1/4 cup chopped chives
- 4 tbsp bacon bits
Gently boil red potatoes and garlic in salted water until tender, then drain.
Using the back of a large spoon, smash each potato once, so the pieces are very large and chunky.
Add butter, cream, chicken stock, salt, and pepper. Stir gently to combine ingredients.
Fold in chives and bacon bits. Serve hot..
Makes 4 to 6 servings. You can double the recipe for a larger crowd.
Another Method of Making Garlic Potatoes
This is a delicious meal that is perfect for special occasions. Picking the right cut of meat and following the recipe should provide a delicious meal. The garlic potatoes are a nice addition to this good meal.
I doubt you would want to cook this meal too often, as it is higher in calories and saturated fat; however, it is a wonderfully delicious meal for the holidays
The copyright to this article is owned by Pamela Oglesby. Permission to republish this article in print or online must be granted by the author in writing.
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