Check out this amazing recipe by our friend Sonal!
The cooking time below is for a 2lb Grass Fed & Finished Prime Rib Roast. Use a thermometer for ideal temperature. Roughly 15 minutes per lb.
- 1 prime rib roast 2 lbs
- 1/4 cup dijon mustard
- 1/4 cup worcestershire sauce
- 2 tbsp fresh rosemary finely chopped
- 2 tbsp cracked black pepper
- 1/2 cup salt
- Mix dijon mustard, worcestershire sauce, finely chopped rosemary, and cracked black pepper. Brush this all over the prime rib roast.
- Press the salt firmly all over the roast. Tie the roast together using butchers twine and set in the fridge over night.
- Remove from the fridge the next day two hours before cooking, and cover the roast while it sits out.
- Preheat oven to 475F under the roast setting if possible.
- Brush off the excess salt and place it on a rack over a cast iron skillet.
- Place in the oven for 20 minutes.
- After 20 minutes, lower the temperature to 325F. Continue to roast for about 15 minutes per pound.
- After about 25 minutes into the roasting time remove the roast to check the temperature. For medium rare the internal temp should 120F. It will continue to rise as it sits outside of the oven. Place back in the oven if necessary.
- Remove the roast from the oven when desired temperature is reached and cover with a foil tent to allow it to rest for 30 minutes.
Let's eat Holiday Prime Rib Roast!
As we continue into this holiday season, I am always looking for ways to pump up our spirits. Good company is limited this year but good food isn't. That's why using my Meatme subscription ensures I will have great cuts of meat, from reliable local farms, to put on our holiday table. Starting with this beautiful holiday prime rib roast.
TIPS ON ROASTING A ROAST
- Always make sure the roast is at room temperature before it goes in the oven! This is important so that it can cook evenly in the oven. A cold roast will cook slower so that the internal temperature won't rise and cook evenly resulting in a raw roast.
- Create a salt crust. Using salt to coat the outside helps season the meat. All of it will not penetrate the meat so no need to worry about a salty roast. It will ensure that it is seasoned well enough. The excess is wiped off before roasting.
- High roasting temperature first. There is the reverse searing method which is great to do for smaller cuts. But I went with using a high oven temperature (475F) to start and then reducing the heat to 325F after the first 20 minutes. The roughly calculated time to cook per pound is 15 minutes.
- Don't rely on cooking time! Get a thermometer. If you are using an expensive cut of meat, dish the extra $ for a thermometer. It doesn't have to be the one that stays in the roast while it is in the oven. I used my cheap digital thermometer from culinary school to check the temperature about 25 minutes in to roasting.
- Keep the marinade simple. Salt and pepper is perfectly enough. I amped it up with some worcestershire and dijon, but simple is really all you have a nice cut of meat.
- Allow meat to rest! Once it comes out of the oven, let it rest for about 30 minutes under a foil tent. The internal temperature will continue to rise so remove the roast about 10 degrees shy of desired temperature.
In all honesty, this is only the second time I've made a prime rib roast, and the first time I did it by myself. IT WAS A WINNER! My black and blue steak eating husband found the centre to have perfectly rare parts, while my father in law got his wish of medium cuts. I had a plate full of joy and happiness that I conquered a cut so intimidating as this! This roasting method is fool proof as long as you have a thermometer which I cannot stress enough!
It's safe to say we have officially become a holiday prime rib roast family! There really is no other cut I can imagine having during this time of year to celebrate the year and the holiday. With all that 2020 has thrown at us, it's nice to know that we can gather around the table with our small intimate family and still enjoy a meal with full hearts and bellies.
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