So you’ve decided to roast a prime rib! Honey, we serve it here quite often and it is FABULOUS! Here’s our recipe for the best, most tender piece of beef you ever prepared. Trust Frannie now honey, because I’ve been an at home chef for over 20 years and my prime rib is noteworthy, prize winning, and it’ll bring you to your knees with flavor.
First, in case you don’t know…..NEVER honey…NEVER EVER…put a piece of cold meat into a hot oven. Lord help honey, that will make that meat as tough as a piece of old shoe leather! Not to mention it won’t cook properly, it won’t brown beautifully, and it’ll be drier than the Sahara Desert . So get that hunk of beef out and let that baby sit for at least 2 hours prior to placing it in our low and slow oven. Now let’s proceed.
- DO NOT TRIM THE FAT OFF, I don’t care if daddy did have a heart attack a few years ago honey you can trim that off at the table.
- Let that meat rest honey, 2-3 hours at room temperature prior to administering your wonderful crusting dry rub we’re about to prepare.
- Grab the garlic powder, dry rosemary, Maldon Sea Salt Flakes, and Sauer’s Prime Rib Rub and get ready to give that meat a massage.
- DRY the meat, then sprinkle with garlic powder, just enough to cover every surface, follow with Sauer’s Prime Rib rub sprinkled on every surface and rubbed in real good honey.
- In a separate bowl 4 table spoons of Maldon Sea Salt Flakes (crush these in your fingers as you place in bowl to break them up) 2 tsp Dried Rosemary, 1 tbsp Garlic Powder (this will do a 4-5# roast….adjust as you see fit honey) Crush all those herbs in your fingers, mix it well and then rub that on to every surface of the prime rib.
- We use a large cast iron dutch oven, and we think this makes a difference. Place the prime rib in the dutch oven BONE SIDE DOWN and cover with the lid.
- PRE HEAT the oven to 250 degrees farenheit
- Place the dutch oven into the preheated oven and close the door. Give the meat 15-20 minutes PER POUND at the 250 degrees (depends on how rare you like it) For us we give it 20 because we like it jusssssst pink. For a 4 pound bone in prime rib, you’ll leave it 80 mins at that temp in the oven undisturbed, don’t peek honey it’s not worth messing this up.
- Take the dutch oven out of the oven, take the lid off, let the meat REST honey for 20 minutes while you preheat that oven one more time, but this time we’re going to 475 degrees.
- Once the oven is heated place the UNCOVERED dutch oven back into the oven and let the roast brown and develop that wonderfully amazing beautiful crust you know and love prime rib for.
- I know it’s tempting to dive right in but LET IT REST for 20 minutes before you ever take a knife to that roast honey….don’t mess this up now we’re in the home stretch!
Once the roast has rested, slice and serve (the more rare meat will be towards the center). Then send me a note or comment and let me know how much you love it.