I get it, prime rib roasts are expense. Cooking them is surprisingly easy, it just requires the right method, and some temperature monitoring, and you'll be well on your way to having a perfect Holiday (or any time) Rib Roast.
INGREDIENTS:
10-12 pound bone-in rib roast (you can go smaller if you want)
3 tablespoons kosher salt (25g) salt
fresh ground pepper to taste
Roasting:
8 sprigs rosemary
1 large bunch thyme
5 bay leaves
2 bulbs garlic sliced in half
2-2inch pieces lemon zest
splash of olive oil
Rub:
3 cloves garlic finely chopped
2 sprigs worth rosemary leaves finely chopped
1 tablespoon (15g) whole grain mustard
3.5 tablespoons (50ml) olive oil
INGREDIENTS:
Generously season your rib roast with salt and pepper, place it on a wire rack and let it sit in the fridge uncovered for 24-48 hours.
Pull your roast from the fridge and let it rest 2-3 hours at room temp before roasting to get the chill of your meat.
Preheat oven to 250F (120 celsius)
Arrange all the ingredients for for roasting in the bottom of a roasting tray, and drizzle lightly with olive oil.
Mix all ingredients together for your rub and rub all over the entire piece of meat. Place your meat on top of your bed of aromatics.
Place in your preheated oven until an instant read thermometer placed in the thickest part of the meat registers 118Fahreheit or 47 celsius. Remove from oven to rest for at least 30 minutes.
While resting crank oven temp to 500 fahrenheit (200 celsius)
After resting place your beef back into the oven and roast for an additional 15 minutes till golden brown.
Slice and serve
Any advice on cooking time for 2 roasts (each is approximately 10.5lbs - bone-in) in one oven. Yes, I will use a thermometer but I'm trying to time it the best I can to get it on the table at an exact time. I realize the variable time I will have with resting it 30-90 minutes before the 500 degree fifteen minute sear at the end. Just hoping others have experience with the total cooking time?
I made it twice and I am making it again this Christmas for the third time. This is my favorite.
What’s the point of the lemon and bay leaves in the pan? Are these drippings to be used elsewhere? I get the garlic, EVOO, rosemary and thyme, because they are aromatics and oil to avoid just drying the herbs. Perhaps somebody out there has a nice use for the pan drippings. Gravy, perhaps?
500f in the vid is 260c but here its 200c i see this alot with Joshua’s stuff so be careful. He is otherwise amazing
i have a challenge/ question... tis the season for hunters. i got my first trophy buck this year and would love to wow my husband with a venison roast/ steak/ or jerky recipe that cuts out a lot of that gamey flavor. have you ever experimented with venison? if so, could you do a video on that??