Home Cooking

Prime Rib Extraordinaire

al b. darned | Dec 27, 201402:16 AM     5

As I was planning for our Christmas repast I asked my dearly beloved what she would like. Well, turkey was out because we're doing our Thanksgiving turkey on New Year's Day, only a week away. She suggested we do a roast beef, since we hadn't had one in a while. So I called my favorite family-run grocery store and spoke with the owner/butcher. I told him what I was looking for and he suggested I do a nice prime rib. Well, I love prime rib but I thought it would be a bear to prepare and really easy to screw up. When I expressed these concerns to him he replied, "We have a foolproof recipe for cooking prime rib we attached to every package." He also said, "We chine the rib bones off each roast and hand tie them back for easy carving." Since he never has steered me wrong before I took them up on his offer and bought a three rib roast.

The label on the package says this method works for any size roast. When I looked at the price I paid I thought, "This damn well better work."

Before the "Big Day" I also did some Internet research and was amazed at the variety of methods of obtaining the "perfect roast": Salt, don't salt, brown, don't brown, start high and low, start low finish high, and everything in between. By comparison, this seemed too easy:

Heat oven to 375°F
Roast for exactly one hour
Turn off Oven
Do not open the door
Leave roast in for exactly 2 hours
After two hours turn on the oven at 300°F
Complete roasting until desired internal temperature is reached

After the two hour rest the internal temperature of roast was 118°F. It took approximately one half hour more to reach the 125°F internal temperature I was looking for. I took the roast out and let it rest for approximately 20 minutes.

End result was an absolutely perfectly rare juicy prime rib.

So the next time you decide splurge on a prime rib use this method. You won't be disappointed.

So, what recipes have you found that seemed "too easy" but turned out perfectly prepared (insert meal here)?

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