PRIME PRIME RIB
The easiest, melt in your mouth, prime rib you could ever make’
Rich in its own natural juices. Superb crackling roasted to perfection.
Make your own Standing Prime Rib, with these easy instructions
Read on:
You will need to double up two large piece's of tin-foil to trap the juices from the roast as it cooks, use heavy duty Aluminum foil from an 18" wide roll, tear off 2 sheets about 20 inches long each.
Stack one piece evenly on top of the other then fold over together the end nearest you to about 1 inch and crease it very well with your fingers, next fold the 1 inch piece over in half and again creasing it very well, fold again to 1/4 inch and crease it. Fold and crease one last time. Gently unfold it and place the foil in a roasting pan, carefully arrange this leakproof creased seal in the bottom of the roasting pan with the crease in middle and adjust to allow all sides to be even. You now have a pocket ready to place your roast.
Prepare the rib roast
The cooked juice of a Prime rib is full of its own natural flavors so do not add extra spices as that will take away and “mask” the rib roast taste.
- You will only need
- 3 tablespoon extra virgin olive oil
- 1/4 cup coarse salt
- Fresh ground black pepper
- 2 cup water
Rub the roast all over with the olive oil (this will help make a crispy crackling top.)
With the fat side up on roast. Cut slits on the top both horizontally and vertically about 1/4 to1/3 inch deep. Now rub the salt all over the top, some salt will wedge itself in the slits; this is a good thing. Grind fresh black pepper corns all over the top. Place roast in center of tin foil in the roasting pan. Fold up the tinfoil sides so only the top of the roast is left exposed. Pour 2 cup of water into the tinfoil pocket (half beer and half water is very nice but not necessary; avoid using wine.) You will need to keep this level up as the roast cooks to avoid evaporation and burning the dripping juices.
- Let roast set out undisturbed for 30-45 minutes before placing the rib roast in a preheated 325-F oven (center rack.)
- Remember to check the liquid level often but have the extra liquid ready and quickly pour it in as you want as little heat as possible escaping from the oven.
Make the dipping broth (Au jus;)
- 2 cans Beef broth (14.5 oz each}” bouillon cubes as thy are very salty and should be avoided.”
- 1 cup chopped carrot (fresh not canned)
- 1 large chopped onion.
In a sauce pan, bring everything to a boil then cover and simmer on very low for 30 minutes or more. Remove pan from heat and keep pan covered. After the roast is done you will pour in all the juices trapped in the aluminum foil and when you do that, reheat the pan again to the first boil, remove from heat and strain juice (Au jus) into a bowl. This is your dipping broth to serve some to each person individually. A side of creamy horseradish is appreciated by those who enjoy it.
- The last 10 minutes of cooking the rib roast; set oven to BROIL, leave oven door cracked open and let the top of the roast broil to help set the crackling. Remove cooked prime rib roast from oven and place it on a cutting board.
- Use the tinfoil to tent the rib roast setting on cutting board, leave it set 15-20 minutes before carving.
- Pour the juices that remain in the tinfoil in with the broth in the sauce pan.
Cooking Instructions for 4 to 6 lbs Prime Rib Roast
- For a bone in rib roast, cook at 325-F for 23-25 min per lb. for medium rare (145-F degrees internal.)
- For medium (160-F degrees internal). Cook 27-30 min per lb.
- When cooking a boneless rolled rib roast add 5-8 min./lb. to the times mentioned above.
Recipe Hut - Roast Prime Rib | Prime Crackling | Prime rib roast dipping broth
