Sunday, January 13, 2013

Garlic and Rosemary Prime Rib

This rub can be used for lots of different cuts of beef as well as chicken or pork. It became a fast favorite in our house!

 Rub:
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon chopped fresh rosemary
3-4 garlic cloves minced
1 Tablespoon olive oil
MULTIPLY this recipe times the number of pounds your roast/chicken is.

Prime Rib:
Let the roast stand at room temperature for at least 1 hour before cooking.
Then grab a large pan and heat it as hot as possible.
Add the prime rib and sear all of the sides.
Then rub the rub all over the outside of the meat. (fat side up)
I use Paula Deen's method for cooking the prime rib, so...
Preheat the oven to 375 degree F.
Place roast on a rack in the pan with the rib side down and the fatty side up.
Roast for 1 hour.
Then turn off oven. Yep, turn it off. Many ovens allow you to set this automatically.
Leave roast in oven but do not open oven door for 3 hours.
About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve. 
 This works with any size roast and even with roasts of different sizes cooked together. It also doesn't matter if you do a standing rib or rolled rib roast.


 

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