Sunday, November 23, 2008

Perfect Prime Rib


I'm not a prime rib eater, so I almost wasn't gonna do a post on tonight's dinner. Wendell insisted though, "Take a pikcha, take a pikcha!" Funny, yeah. The lighting had gotten too dim in the house so he even carried the hunk of meat outside for me. This "pikcha" was taken with the prime rib on the hood of my car! The recipe is kinda weird to me 'cause you roast the meat for an hour, then you turn the oven off and leave the meat in the oven. Then an hour before you're ready to eat, you roast it for another 45 minutes. And it doesn't matter what size your meat is.

Mix 1 TBS each of salt, pepper, garlic powder, onion salt and rosemary together with 2 TBS flour and rub into roast.

It doesn't matter what size your roast is, you follow the same directions below and you can make it several hours ahead of time.

Put roast into a 400 degree oven for one hour. Shut off the oven, but leave the door closed. About an hour before you're ready to eat, turn the oven back on at 325 degrees and cook for 45 minutes. The prime rib comes out at a perfect medium rare. If you like it more well done, give it an extra 5 or 10 minutes.

5 comments:

Betty Townsend said...

Hi Jalna,
I fixed a roast like this last year for Christmas. It wasn't a prime rib though, I think it was a cross rib. I rolled it in rock salt and then cooked it the same way your husband did the prime rib. It was so ono and made the best sandwiches the next day. Of course had to take some of the rock salt off when made the sandwiches.

Erick said...

That looks so good! Since you don't eat beef can I have yours?

Thanks, I really appreciate it!

susie said...

We had ox tail stew but you're looks better.

Fawn said...

Wow, Edsel's gonna have to try this recipe!!

vina manaba said...

I made the same recipe but before I put it in the oven I let my roast sit for 2 hrs at room temperature. Making this, your roast should not be cold when cooking