OK I wrote this for my daughter take it for humor and a good roast, I’m sure folks have their own way but this works for me.
Welcome to the dad’s prime rib page
You will purchase a four bone rib roast
At least because to have less than four is a waste of my time!!
Oh and obviously you will purchase your roast with the bone in fool.
Ok so prep…
This is what I do which means nothing but it seems to be a good starting point.
One medium bulb of garlic, two or three shallots because I like to say I used shallots. Maybe about a quarter of a good Vidalia or sweet onion just for more onion’s, about a half cup of good olive oil cause I said so. Ground pepper, Kosher salt, seems to be bigger, parsley, a little sprinkle of cayenne pepper cause I like it, a little paprika, not really sure why but I like it so just do it. Got to put some butter in the mix, room temp about half a stick. Food process until chunky smooth paste develops.
Ok a little more prep, this prep is on the roast. Your beautiful piece o meat is of course not frozen, now with bone side down make some slits thru the exposed fat, don’t be afraid just cut it damnit. Try to only cut into the fat and not the actual meat, a good trimmed roast can have as much as a half inch o fat.
Take yer chunky paste and slather it all over that there roast making sure you push some o the paste into the slits you made. Now wrap that baby tightly in saran wrap and put in fridge for a day.
Day Two
Hey! let that fine piece o meat come to room temp makes for more even cooking. This can take upwards of a couple hours.
Get yourself a good roasting pan, bigger than your roast. Unwrap roast and put bone side down. Many folks debate this next part but here’s how the dad does it.
You will preheat the oven to 450 and then when at temp you will put that fine piece o meat into the oven, not on center position, move that rack down a couple o notches, you will cook at this temp for 15 minutes and then you will move temp to 320 to 325 up to You. Lower temp makes it take a bit longer but slow is good.
This is THE most important part, Roasts will take a while, two and a half to 3 and a half hours depending on size but time is not the determining factor.
Make sure you have a quality meat thermometer insert into center but not touching any bones and monitor that temp.
125 degrees- rare
133 degrees- medium rare
All other temps are unnecessary as if one were to cook ones Prime rib medium then one should be shot. I will not even discuss cooking it well, ewwwwwe.
After you pull the roast let it sit for at least 15 minutes it seems silly but it does matter, now stand the roast with the bones being vertical, cut the roast away from the bones, it’s easy you’ll see as you cut.
Now cut into desired thickness and lay flat, a little salt and pepper on each piece to season and viola it’s time to eat.
100% in agreement, anything past med-rare on a prime rib is sacrilegious! I'll even go as far as 115-120' for rare (will cook more as it sits in waiting)