When I read that with this technique you're guaranteed a perfect medium rare prime rib roast, I was a little skeptical. At the same time, if it was true, then that's fantastic. Who wouldn't want to find a way to make a perfect prime rib roast every time? You pay some serious money to buy that stuff! So, we tried it for the first time for Christmas Eve dinner. I know. Probably should've tried it on our own before trying it for a large family Christmas meal....just upped the anti right? This better work. Well....
It worked.
It was beautiful. Perfect.
Sorry we don't have a picture to prove it, but it was beautiful.
And this is how you do it:
To calculate your cooking time, multiply the exact weight of the roast in pounds (including the bones) by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes.
For example, we had a 4.34 kg roast. 4.34 kg = 9.548 lb, 9.548 x 5= 47.7 so cooking time at 500 F is 48 minutes. Once that time is up, turn the oven off and wait 2 hours before opening the oven door. And seriously, do not touch the door during those 2 hours. Just walk away.
Remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen.
Important : roast MUST be cooked from room temperature
For the dry rub we used Emeril's Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
(But we substituted real minced garlic and onion instead of the powered stuff)
It worked.
It was beautiful. Perfect.
Sorry we don't have a picture to prove it, but it was beautiful.
And this is how you do it:
To calculate your cooking time, multiply the exact weight of the roast in pounds (including the bones) by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes.
For example, we had a 4.34 kg roast. 4.34 kg = 9.548 lb, 9.548 x 5= 47.7 so cooking time at 500 F is 48 minutes. Once that time is up, turn the oven off and wait 2 hours before opening the oven door. And seriously, do not touch the door during those 2 hours. Just walk away.
Remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen.
Important : roast MUST be cooked from room temperature
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
(But we substituted real minced garlic and onion instead of the powered stuff)
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