Prime Rib Dinner!
Everybody loves prime rib during the
holidays, so here is a step by step breakdown on how to make a great prime rib.
We started with a 7 rib roast about 16 # to feed 10 people. Yum!
1. Preheat oven to 325
degrees. (Move racks in oven to create enough room for everything you need to
make. In our case, we left room for baked potatoes and put the roast on the
bottom rack with another rack on the second from top)
2. Make a Mirepoix (a mixture
of carrots, celery, and onion)
a. We used 1 medium sized
yellow onion, 2 stalks of celery, and 6 skinny carrots. (but you just need
enough to cover the bottom of pan)
b. Clean, peel and slice off
the tops/bottoms of vegetables.
c. Slice celery and carrots in
a diagonal, creating ~ 1/2" strips.
d.
Slice onion in half, and then slice to create ½ inch strips.
e.
Mix celery, onion and carrots together in the
bottom of the pan and evenly distribute to cover bottom of pan.
- Unwrap prime rib (we used a 7
rib or 16# prime rib) and place rib side up on top of mirepoix.
- Sprinkle salt, garlic salt,
and seasoning salt liberally across top. Use cupped hand to rub the
seasonings into the sides.
- Flip Prime rib over (fat side
up) and repeat the process above. Sprinkle pepper on top of everything and
rub extra salt into the fat.
- Prime rib should have a nice
crust of seasoning on both sides.
- Add ~¼ inch of water into the
bottom of the pan. (This will allow
for the steaming of the vegetables and help prime rib cook evenly)
- Put Prime rib into oven and
leave for 2 hours.
[at 1 hour mark, put the baked potatoes in with the prime rib]
- At 2 hours, pull out prime
rib and check temperature. Put on table and insert either metal skewer or
meat thermometer in the center of rib. If using meat thermometer, insert
all the way until you reach bottom, then pull out till center of meat.
Wait for temperature to equilibrate and read (it should be ~ 80 degrees).
If using meat skewer, insert skewer in the center of the roast and to
bottom of roast, place finger where top of roast is. Pull skewer out and
place the center against lip, skewer should feel slightly cool.
- Put roast back into oven and
leave for another hour. Repeat process above. Remove roast when
temperature reaches ~104 degrees or metal skewer is warm to lip. If not at ideal temperature, re-check in
½ hour.
[in this case, 1 hour yielded a raise in 13 degrees, so in ½ hour temperature should be perfect]
- Immediately after removing
roast, loosely cover with foil and place to side. (This will continue to
cook the roast from the remaining heat in the bones & cause the blood
to be absorbed back into the roast).
- Let rest for 10 minutes for
medium-rare, 5 minutes for rare, 15 minutes for medium well.
- To slice the prime rib, start by first
taking a head count. Cut the strings off of the prime rib and move out of
the way. Cut the prime rib in half and then slice each of the halves in
the appropriate number of pieces. By cutting it in half, it is easier to
eyeball the number of pieces you need so everyone gets an even size piece.
- Enjoy!
