Jodis Prime Rib
Serves
6-8
cook time
2 to 2 1/2 hours
prep time
1-3 hours including resting time
Ingredients
- 1 Prime Rib Roast
- Olive Oil
- Garlic Pepper
- Fresh Garlic
- Coarse Salt
Jodi's Notes
Invest in a good meat thermometer as internal temp, not time is the best test of doneness.
We prefer our prime rib rare to medium rare. After much trial and error, I now take my roast out when it reaches 112-115°F as it will continue to cook while covered, about 5-10 degrees.
Convection ovens cook much quicker so check the temperature often.
For a unique flavor to your prime rib season it with Christensen Ranch Coffee Chili Seasoning in place of the garlic pepper and fresh garlic. Yum!
Directions
1. The night before you plan to cook your prime rib roast, coat the roast in olive oil, garlic pepper, and fresh garlic. Use salt sparingly, if at all, as it dries out the meat during cooking.
2. Remove the prime rib roast from the refrigerator and bring to room temperature before cooking (1-3 hours depending on the size of your prime rib roast.)
3. Preheat oven to 400° F.
4. Place prime rib roast in a roasting pan, fat side up. If you are cooking a boneless prime rib, place fat side up on a rack inside the roasting pan.
5. Place the prime rib, uncovered, into the oven and sear for 15 minutes. Reduce heat to 325° F and continue cooking prime rib roast.
6. Check the temperature of your roast frequently to ensure it doesn’t over cook.
7. When the prime rib roast has reached your desired temperature, remove and cover tightly; let stand for 15 minutes before serving.
