Prime Rib is one of my favorite dinners! This Prime Rib recipe is so easy. We wanted to share how to cook prime rib without all the hassles. The best part is when you can make cold roast beef sandwiches. We got this recipe from Cook’s Illustrated.
Ingredients: Prime Rib Instructions: Unwrap the Prime Rib and rub it with kosher salt and put on a rack in the refrigerator for 2-3 days. Cut through the fat cap on a cross hatch pattern just to aid in releasing the oils in the fat. Cut the meat of the bones so you can use the bones as a roasting rack. Add just a little oil to a skillet and heat on medium high. Brown all the sides of the Prime Rib EXECPT for the bone side. Don’t brown the side that attaches to the bones. Just keep rotating the meat to brown all the sides. Grind some black pepper on the bones, put the roast back on the rib bones and tie with your cotton string. Grind black pepper on the roast and place on a elevated roasting rack. Ready for the oven. Preheat oven to 200′degrees and cook for 4-5 hours. Our internal temperature on the roast was about 130-140 degrees which is medium rare, just cook longer if you need it medium or medium well. Slice about 3/4 of an inch thick. Serve this Horseradish Cranberry Sauce with the Prime Rib. We’d love to hear when you normally serve Prime Rib? Send Us Your Favorite Recipes!
Kosher Salt
Cotton string
