If you want to fix this, but it's too much for your family, please call me. Jack and I will rush right over with our Merlot.
- 1 prime rib roast
- 3 tablespoons flour
- salt & pepper
- Remove the rost from the refrigerator 2-4 hours before cooking. This should be at room temperature.
- Preheat oven to 500 degrees.
- Put roast in shallow roasting pan, fat side up.
- Sprinkle with flour and rub flour into the fat.
- Season with salt and lots of fresh ground pepper.
- Put roast in hot oven and bake according to weight, about 5 minutes per pound. For a 4-1/2 - 5 pound roast 25-30 minutes; for an 8-9 pound roast 40-45 minutes; for an 11-12 pound roast 55-60 minutes.
- When cooking time is finished, turn off the oven.
- DO NOT OPEN OVEN DOOR AT ANY TIME.
- Allow roast to remain in oven until oven is lukewarm, about 2 hours.
- This method of cooking the prime rib will ensure a crunchy brown outside, and the internal heat will be suitable for serving (yum!) medium rare beef for as long as 4 hours.
Made exactly as written. Wouldn't change a thing! Made for Aussie Swap #14.
This is the ultimate!!!!
First, I have to thank you for an education! I had no idea what prime rib actually was, although I have read about it here on Zaar for years. I did know that it was something special, and now I know why! I did a bit of Googling and was able to tell my Israeli butcher exactly what I wanted. I didn't get a cut exactly how it's done in the States, but he did give me the right part of the cow, at least. I followed the cooking directions exactly, didn't allow anyone to peek and guarded that oven door while the roast was "resting" after I turned off the oven. We had this for Friday night dinner and it was perfect! I love my meat well done and Sushiman likes it rare, so I had a slice of the crunchy outside and he had some of that red, juicy stuff from the middle of the roast. We served this up with Sushiman's famous roast potatoes and his curried sweet potato salad. Delicious!