Friday, August 22, 2014

Perfect Prime Rib ~ Every Time


prime rib, prime rib recipe, how to cook prime rib
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Mageirocophobia. Do you know what that is? It's the fear of cooking, and it's a real phobia. 


I think I had it yesterday. 


Last night I had to roast a Prime Rib. The thought terrified me. (Slight exaggeration - it's not like I needed medication or anything, and I really wasn't particularly fearful. But I was a little nervous.) 


Honestly, I'm not a big fan of Prime Rib. Or, let me re-phrase that, I wasn't a big fan of Prime Rib.

I've never cooked a Prime Rib, so I did what any resourceful girl would do, and text a "cheffy" friend, who informed me that it was "easy" and to keep the internal temperature of the meat under 125. That wasn't much help.

So, I jumped on my computer and after a few minutes found a recipe for "Magic Prime Rib" on food.com, by Chef Potpie. I like magic.

The recipe sounds too good to be true...

But it isn't. It worked perfectly. Magic

Not only do I now love Prime Rib, I will cook it this way fo-eva.

Try it and see!

Pre-heat the oven to 350F. Take a 5 1/2 lb boneless prime rib. Rub it up with a spice mixture. (I used 2 tsp sea salt, 2 tsp ground black pepper, 1 tsp garlic powder)

Put the roast in a roasting tin, in the oven for exactly one hour. Don't open the door to look at it. 

At exactly one hour, turn off the oven. Leave the roast in the oven for exactly one more hour. Don't peek. 

Without removing the roast, set the timer for 1/2 hour and turn the oven back on to 400F. 

After the 1/2 hour, remove the Prime Rib from the oven. 

Remove the roast to a cutting board, and let sit for 15 minutes before you carve. 

So that was easy. But I was nervous. And then I sliced it ~ perfectly done ~ medium rare, with a dark brown crispy outside. Whaaat?!

I was feeling pretty happy about conquering my prime rib phobia at this point, so I managed to prepare a quick au jus: 

Add two to three cups of water to the pan drippings, and bring to a gentle boil, while you scrape up all of the browned bits from the bottom of the pan. Add 1/2 tsp garlic powder, and 1 tsp instant coffee (yes, coffee.). Let the au jus gently simmer for a few minutes. Taste and season with salt if it needs it. 


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43 comments:

Kimberly Lewis said...

This looks amazing! Pinned. Please come and party with us tonight at 7 pm. It just wouldn't be a party without you! http://loulougirls.blogspot.com
Happy Labor Day! Lou Lou Girls

Shederia Jones said...

I love your recipe but my family likes the meat cooked medium well. How do I adjust the time for that level of doneness.

Julia Klimek said...

Shederia - I would try adding 15 minutes to the final cooking time at 400. That's my best guess. Or if you use a smaller 3-4 lb roast leave the times the same...

Let me know if you try it!

Julia

kayla clark said...

How long for a 7 lb roast?

Julia Klimek said...

Kayla, U can use the same method for a 7 lb roast. Aim for the internal temperature at 125f. If you're squeamish, you can add 10 minutes to the final cooking time at 400. Julia

Anonymous said...

Same for an 8lb roast?

Lynn said...

How many minutes per pound do you think? I have a 4.75lb boneless roast. We like medium rare as well.

Tesia Stokes said...

Which side goes down in the pan? Fatty side up or down?

Julia Klimek said...

Hi Ladies!

I think the trick is that between 5-7 lbs this exact method works.

Adjusting happens in the last stage where you cook at 400.

So for an 8 lb roast I'd add 10-15 minutes and check the internal temperature to make sure it's on 125.

Tesia - fatty side UP. You want the fat to drip down the roast and then crisp the outside...

Come back and let me know how you like it!

I hope you all have a great holiday!

Julia

Anonymous said...

I'm going to make mine today.Im hope it turns out perfect..

Anonymous said...

How long for a 10lb roast and does it have at room temperature before putting it in the oven. My family likes it medium rare?

Anonymous said...

I have a 10 pound prime rib with bones.How long at 400° for perfect medium rare?

Julia Klimek said...

Use a meat thermometer to get the middle of the roast at 125f. I would guess the final roasting time at 400 would be about 20 minutes. I haven't made one that large. Again, use the thermometer for the best results.

I hope this helps!

Julia

Anonymous said...

I think you are wrong there. I believe that the 400 stage is just for browning, the time adjustments should be during the initial bake. If you add time at 400, you risk the outside being over cooked by the time the inside gets to the right temperature.

Mary Vassallo said...

I used this recipe for my first time preparing Prime Rib for our Christmas dinner and it was a HIT!! So easy too. I had a 6.5 lb and added 10 mins on the end. It was so juicy and done medium. Some more rare pieces in the middle for those who preferred that and the more well done pieces on the ends for my kids. Thanks so much!!! This was easier than a Turkey!

Cindy Evans said...

This process for cooking Prime Rib was just featured in "Fine Cooking" and was described as a reverse sear. The prime rib is cooked to an internal temperature of 110 (rare), 115 for med-rare, etc. and is then finished in a 400 degree oven to sear the meat and give it the great crust we all love. The roast can be rested (out of the oven) for up to 2 hours between the roasting and the searing. If it isn't rested between stages then the roast should rest after the searing stage. I used this process for the first time and had the best prime rib I have ever cooked!

Julia Klimek said...

Annon ~ Please let me know if you add time to the initial bake and how that works.. From comments, it seems either way would work. A ten minute add on at the end doesn't seem to burn the outside, just makes it a little more crispy, which I like. :)

Mary ~ I'm glad you enjoyed it! Thanks for stopping by to let me know!

Cindy ~ Thank you for the info! I LOVE this recipe!

Julia

Anonymous said...

I'm trying this today with our first home grown beef !! Happy New Year....wish us luck !

Angiemiles said...

Do you cover this with aluminum foil while cooking or leave it open?

Angiemiles said...

While cooking do you cover with aluminum foil or leave open?

frannie said...

Best Prime Rib I have ever made! So simple. Perfection achieved! Happy New Year :)

Julia Klimek said...

Angie - don't cover! Just pop it in!

Frannie - I'm so glad! Happy New Year to you too!

Julia

Rachel Beach said...

Hey Julia! This is very timely for us as we are cooking prime rib tomorrow for the extended family. I am glad to see you back to blogging again!

Julia Klimek said...

Thanks Rachel! I hope to be back up and running full time as the kids go back to school on Monday! Let me know how the Prime Rib turns out for you! Julia

kackymills said...

Today I made prime rib the way you described here and it was DELICIOUS! Mine was larger than the one you blogged about so I added an extra 10 minutes at the end. Everyone raved about the prime rib and I felt like I had achieved a great accomplishment since I've wanted to make a prime rib but was afraid since it would be a costly mistake if it didn't turn out. However, I had nothing to worry about since this truly is a perfect prime rib!! Thank you so much for sharing it!!

Shannan said...

I've got a 3 lb. one in the oven now. We like it medium rare. I'm guessing about 35-40 minutes, turn the oven off and leave in about 30?

Erlene A said...

I love prime rib, but I haven't made it in a really long time. I'm always skeptical of recipes that shut the oven off, but I'll give it a try the next time I make prime rib.

Julia Klimek said...

kackymills ~ so glad! That's how I felt when I made it! I'm so happy it turned out for you guys! J.

Shannon ~ sorry I didn't see this til now! I hope it worked for you!

Erlene ~ I hear you! But it does work! Tell me when you make it next!

Julia

Larry said...

Trying it right now!

Anonymous said...

I am about to make a 2.40 lbs prime rib for my husband and I. Do I reduce averything to 30 minutes?

Nancy said...

I used to make my roasts this way perfectly every time but now I have a new oven that has a fan that draws the hot air out to cool it off so this way will no longer work for me!! So I am trying the low and slow method and then high heat later to finish it and we'll see how that goes! But I agree, this way works perfectly!! Wish I could still do it!

Tiffany Warner said...

OMGooooodnessss! I spent $50 on a 4lb roast. I was so scared that it was going to be a disaster. My family loved it....it was a hit! Even my picky eating 8 yr old enjoyed. Thanks for sharing! I will never eat another one from the restaurant. I can pay the same price, make my own, and have leftover, can't beat that......

Anonymous said...

Agreed.

Anonymous said...

Eating prime rib medium well is going to ruin good meat. If you want it done past medium, pick a different cut of meat.

Anonymous said...

Shederia Jones and others who like it more well done...
I keep a flat grill pan hot on the stove- I sear and cook a few slices for those who like it well done. If they want more, the grill stays hot throughout the meal. Easy peasy to drop a slab on for a few minutes.

Charisse Vickerman said...

I am doing a 15lb roast and i want to make sure i understand the directions....Follow the instructions until the 400 degree mark at that point check it until it gets to 125, right? Thanks.

Charisse

Julia Klimek said...

From all of the comments I think you have to add the time on at the beginning in the 350 stage. Then you won't burn the outside. The recipe is for up to 7 lbs. I would guess you would double the time for 15 pounds but I'm not sure.

Melissa Hinman said...

I did a ton of research before preparing my first prime rib roast and this was my choice, and an excellent choice indeed. Followed this prep exactly as written and it was the best prime rib that we've ever had! It was absolutely perfectly seasoned and perfectly cooked. We had guest over and brought a goody bag of left overs to a couple of friends, all gave it an A++! Thank you so much for sharing!!!

Anonymous said...

This recipe is fantastic! We've made prime rib in the past and it never came out good; either overcooked or undercooked. This recipe came out perfect. We only had a 4 pound roast so we cut about 10 minutes off the cooking time and 10 minutes off the amount of time it sat in the oven with the heat off. Otherwise we followed the recipe exactly. The results were great - crispy and tasty outside and pink, juicy and tender inside. My fiance, who eats a lot of prime rib, said it was as good as what he gets in a restaurant, and then he applauded me! Thanks for sharing this!

lisacell said...

Did not work for me. Way overcooked, not sure what the problem was, but I will be going back to using a meat thermometer. Dang.

Julia Klimek said...

Lisacell, I'm not sure what went wrong. Was your roast smaller than 5 lbs? Either way, I'm sorry it didn't work for you. :(

Julia

Sue Moore said...

This is the 2nd time I've used this recipe. It's the best!! I took whole cloves of garlic and stuck it between the bones and in the center of the roast, rubbed it with olive oil then sprinkled McCormick Montreal Steak Seasonings all over it. I covered with foil and let it sit in fridge a day or 2 before following the directions....yum so enjoyable!!

Sue Moore said...

Great recipe I've made it twice so far just love how easy it is to make and the energy savings. A day or 2 before cooking I stuffed whole garlic cloves between the bones and in the center of the roast, I then rubbed it with olive oil and sprinkled McCormick Montreal Steak Seasonings all over it, I covered with heavy duty foil and placed in fridge for the day or 2. I also let it sit out to get to room temperature before placing in oven. Yummmm so good!! This is also my new way to cook Prime Rib from now on.