Prime Rib Roast.

My mother's specialty is Prime Rib Roast. Much to my husband's chagrin, as he's not really a red meat eater. But I love it. And it's easy. So, when rib roasts went half off after the holidays, I picked one up. (Did you know this? Check with your butcher the day after any big holiday for *amazing* savings.) So here it is, the meal we eat pretty much every time we visit my parents. Which is a lot. Yay for me!

Prime Rib Roast

Prime Rib Roast Ingredients:
  • rib roast (mine was 6.5 pounds, you can get it with the bones in or out, doesn't matter)
  • 1 packet onion soup mix

Prime Rib Roast Directions:

  1. Place your roast rib side down (fat side up) on a foil lined roasting pan. Remove any strings. Rub onion soup mix over beef.
  2. For a roast that is rare in the center and slightly pink toward the outside, roast your prime rib uncovered at 500 degrees for 5 minutes per pound of meat, plus 5 more minutes (so I did mine about 38 minutes). Add time as desired for a more well cooked roast.
  3. Then turn the oven off and leave the roast for two hours. DO NOT OPEN THE OVEN.
  4. Carve and enjoy!

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1 comment:

  1. You are cooking at way too high of a temp and you need to let that rib roast rest in some foil. I prefer a slow cook method at 225 for about 4 hrs. Then let the internal temp get to 225 for medium rare and 235 for medium. These temps because you wrap your meat in foil and let it rest for 1/2 an hour and let it adsorb those juices back into the meat. Otherwise you just wasting money on this expensive primal rib cut.


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