BEST PRIME RIB RECIPE IN THE WORLD!
Today I will share the easiest and the best prime rib recipe in the world ever.
We’ve done this recipe for 15 years
Starting with the cut - you have 3 choices: prime, choice and select. We’ve done all 3 and choice is just wonderful. Prime is too expensive and the difference is minimal.
Now, how much to buy? We usually buy 1 pound per person, or 1 bone for every 2 guests.
We buy the prime rib a couple of days prior to cooking but if you are short on time; that’s OK.
The day of the big feast, we take the prime rib out of the refrigerator at least 3 hours prior to cooking and try to get it as close as possible to room temperature - around 60 degrees F. If your cut is more than 10 pounds, it will take a bit longer than that; I would say, add 30 minutes for each additional pound.
The seasoning - last year, for the first time, we used bunch of herbs and butter following someone else's recipe - that was a mistake - the butter made it too heavy and because of the high temperature, the herbs sort of burned and changed the flavor of the prime rib.
As you can see, the prime rib already have plenty of fat and the butter would be unnecessary.
Start by preheating the oven to 500 degrees F.
And for those of you who know me and my cooking well - you know that I am a firm believer in “the simpler, the better”
To season the prime rib, all I’m using is kosher salt and black pepper. Add a very generous amount of kosher salt on all sides of the prime rib. And don’t be afraid to use too much - kosher salt is not as salty as sea salt. When you are done with the kosher salt, add black pepper to taste. I’m modest when it comes to it, so I don’t add too much.
When you are done seasoning, place the prime rib with the fat side up in a deep backing dish because we don’t want to loose all the wonderful juices.
To calculate how long to cook the prime rib - take the weight and multiply it by 5 minutes. Then add extra 2 minutes to compensate for the heat you will loose when you open the oven. In my case, the prime rib is 10.6 pounds, times 5 minutes per pound, equals 53 minutes, plus the extra 2 minute - my total baking time is 55 minutes.
And I’m using a meat thermometer as well so you can see how accurate this method is.
Once the oven is preheated, place the prime rib one level up from the bottom rack of the oven. Set the timer to the time you got on your calculator (in my case 55 minutes), close the oven and… go away… for 55 minutes.
55 minutes have past… Turn the oven off BUT, DO NOT open it, set the timer for 2 hours and go away again… for 2 hours.
And don’t worry about the low meat temperature - it will go up - I promise you.
After 2 hours, the prime rib temperature is at 130 degrees F, which is the perfect medium-rare donnes.
Be prepared to see the juiciest perfectly done medium-rare prime rib roast.
You can start slicing the prime rib right a way; there is no need to rest it as it has been resting in the oven for 2 hours.
For the guests who like the prime rib medium, you can serve the 2 end slices. But look how juicy and pink it is.
Hey! If you try this prime rib recipe - please come back and let me know how you liked it. And if you enjoy the video, please give it the thumbs up, and if you are new to my channel - please subscribe.
Enjoy your prime rib everyone! I love you!
#primerib #holidayrecipes #recipesaresimple
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