Feed Your Soul

Indulge Your Inner Carnivore

Pujols Kitchen - Wednesday, April 27, 2016

For meat lovers, there’s nothing quite like a good prime rib. And the good news is fixing one at home doesn’t require rocket science.


·         2 TBSP black pepper

·         2 TBSP kosher salt (Diamond or Morton's brand)

·         2 large garlic cloves, minced

·         2 TBSP minced fresh rosemary

·         1 4-rib prime rib roast

·         1 1/2 TBSP olive oil


2 hours prior to cooking, allow prime rib to come to room temperature and season. Preheat the oven to 450° F for at least 30 minutes

1.       In a bowl, whisk together the garlic, pepper, salt and rosemary.

2.       Rub oil on all sides of the prime rib, then sprinkle generous amounts of the herb and spice rub on all sides, pressing it into the meat with your hands.

Roast the prime rib: 

1.       Place the prime rib bone-side down in a high-sided roasting pan, using the bones as a natural roasting rack for the meat.

2.       For the first 15 minutes, cook the roast at 450° F, then reduce oven temperature to 325° F. Continue cooking roast uncovered until a meat thermometer inserted into the thickest part of the roast reads 115°F (medium-rare prime rib) or 125° F (medium prime rib). This is rougly 15 minutes of cooking time per pound of prime rib.

3.       Once the prime rib reaches your desired doneness, remove it from the oven and allow to rest for 20 minutes. As the juices settle inside, the roast will continue to cook.

4.       Stabilize the roast with a carving fork, guiding the knife along the curve of the bones. You can also snip the twine holding the bones onto the roast and remove the bones.

5.       Slice the roast as thin or thickly as you like and serve.

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