Spruce Eats Prime Rib Roast Food

ROTISSERIE PRIME RIB ROAST

Steps:

• Gather the ingredients.
• Combine the oil, salt, dried thyme, onion powder, dried oregano, apple cider vinegar, pepper, dried tarragon, mustard powder, chili powder, and garlic in a small bowl.
• Place prime rib roast on a large cutting board. Spread seasoning evenly over the roast, making sure it is well coated. Let sit at room temperature for 1 to 2 hours before cooking. Prepare grill for rotisserie cooking following the instructions in your grill manual. You may have to remove the grill grates.
• Run the rotisserie skewer through the center of the roast and loosely secure with the rotisserie forks.
• Place roast into the rotisserie mechanism on grill, adjusting to ensure the roast is centered. Tighten the forks.
• Place an aluminum drip pan below the roast and turn the rotisserie on briefly to make sure there is enough room for the roast to turn freely without hitting the pan. If not, adjust the skewer.
• Remove roast and drip pan from grill. Preheat grill to a high (500 F to 600 F) temperature.
• Using heat-resistant gloves, return the roast to grill once the grill is hot. Place the drip pan under the roast.
• Add 1 cup of water to the drip pan to lend moisture to the meat as it cooks.
• Cover the grill. With the rotisserie on, grill the meat on high for 20 minutes, then reduce the temperature to medium-low (300 F). You may have to shut the middle burner, and/or adjust the outer burners to maintain this temperature. Continue cooking with the cover closed until the internal temperature of the meat reaches at least 120 F (140 F for medium), about 1 1/2 hours (start temping the meat early, after about 1 hour at the 300 F temperature).
• Using heat resistant gloves, remove meat from the grill and the rotisserie rod, cover with aluminum foil, and let rest for 15 to 20 minutes.
• Stand the roast on a cutting board so the bones are pointing up.
• Carve along the bones to remove the meat in one piece.
• Set the meat on its cut side and cut across the grain into 1/2 to 3/4-inch thick slices. Place onto a platter and serve.

CLASSIC ROAST PRIME RIB OF BEEF AU JUS

Steps:

• Gather the ingredients.
• Remove the prime rib from the refrigerator and place it in a large roasting pan with at least 3-inch sides.
• Rub the entire surface of the roast with the butter and coat evenly with salt and pepper. Let the prime rib stand at room temperature for 2 hours.
• Preheat the oven to 450 F. When the oven is hot, put the roast in and cook for 20 minutes to sear the outside of the roast. After 20 minutes, reduce the oven temperature to 325 F and roast until the desired internal temperature is reached (see below). For medium-rare meat, this will take approximately 15 minutes per pound.
• Transfer the roast to a large platter and loosely tent it with foil. Let it rest for 30 minutes before serving.
• Gather the ingredients for the au jus.
• Pour off all but 2 tablespoons of the fat from the roasting pan and place the pan on the stovetop over medium heat.
• Add the flour. Cook, while stirring, for 5 minutes to form a roux or paste.
• Pour in the beef broth and whisk, scraping all the caramelized beef drippings from the bottom of the pan. Increase the heat to high and cook the sauce, whisking often, for 10 minutes or until it reduces and thickens slightly.
• Adjust the seasoning, strain, and serve alongside the prime rib in a gravy boat or pourable bowl.

PRIME RIB ROAST: THE CLOSED-OVEN METHOD

Steps:

• Gather the ingredients.
• The night before cooking the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. This will dry out the surface, making it easier to get a nice brown color on the roast.
• Three hours before you want to begin cooking, take the roast out of the fridge and place it on a sheet pan at room temperature.
• Half an hour before you start roasting, position a rack in the center of the oven and heat to 500 F. Season the meat generously with salt and pepper.
• Now it's time to do your calculation. Simply multiply the weight of your roast (in pounds) by 5. That's your total roasting time in minutes. For instance, if you have a 4-pound roast, 4 × 5 = 20 minutes. An 8-pound roast? 8 × 5 = 40 minutes. Remember that number.
• When you're ready to cook, set the roast in a roasting pan with a rack, fat-side up. If you're nervous about the cooking time, you can insert a meat thermometer or a digital probe thermometer into the deepest part of the meat, being careful not to hit bone.
• Roast the for however many minutes you calculated above. When the time's up, turn off the oven, and walk away. Do not open the oven door for any reason for the next 2 hours.
• In 2 hours, take the prime rib out of the oven, carve, and serve right away. If you used a thermometer, you'll see that the internal temperature of the meat has reached 130 F, perfect medium-rare.

PRIME RIB ROAST

Steps:

• The night before you are going to cook the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. This will dry out the surface, which makes it easier to get a nice brown color on the roast.
• Half an hour before you start roasting, preheat your oven to 450 F and season the roast generously with kosher salt and freshly ground black pepper.
• Try pairing it with a simple au jus recipe you can make while the meat is resting, or a creamy horseradish sauce. Also, feel free to serve it with a variety of delicious sides .

PRIME RIB ROAST

Steps:

• On the roast, rub the garlic, then the salt and pepper and place it, fat side up, in an uncovered pan.
• Sear in a very hot oven (450-475 degrees) for 30 minutes, reduce heat to 300 degrees, and cook as follows: Rare- 18-20 minutes per pound, Medium- 25 minutes per pound, Well done- 30 minutes per pound.
• May be served with Horseradish sauce.