Best piece of meat I have ever bought. The beauty of it is that anyone can do it. I followed the recommendation of Meat and Bone in the oven (salt and pepper is all you need) and I'm a horrible cook and wow. Happy New Year!
Prime grade 10.2 lbs prime rib bone-in. Defrosted in the refrigerator for 2 days, then brought to room temperature, then dried with paper towels and coated liberally with kosher salt and with a bit less crushed black pepper on all sides. Prepped a roasting pan with a light spray of duck fat on the pan bottom and meat rack. Preheated oven to 500 degrees and then cooked the prime rib for 50 minutes (5 minutes per lb rounded down to 10 lbs). Turned the heat off at 50 minutes and let stand in the oven for 2 hours. Do not open the oven. Just before removing the prime rib, prepared ingredients for Yorkshire pudding (great recipe from the NY Times available online). Removed the prime rib from the oven and put in the cupcake tin with the Yorkshire pudding blend, allowing the prime rib to stand at room temperature while the Yorkshire pudding cooked. When the Yorkshire pudding was done (maybe 20 minutes), removed the pudding from the oven, carved the prime rib, and served both immediately. Pure heaven. Optional enhancement: serve with a Bourdeaux blend wine.
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Rated 5 out of 5
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Amy C.Reviewed by Amy C.
I recommend this product
Rated 5 out of 5
Excellent Prime Rib Roast!
WOW!!! There aren’t words to adequately describe how awesome this roast was. We made it for Christmas dinner and it’s going to become our new tradition. Unbelievably flavorful and tender. Made a wonderful soup from the bones afterwards too.