Ciao! My name is Yolanda and I'd like to welcome you to my Blog! I have always had a love for cooking, baking and eating. This blog is mainly a place for me to record and share precious family recipes from those living and deceased as well as delicious recipes that my friends have given me throughout the years.


Friday, October 12, 2012

The Perfect Prime Rib Roast

 We always get our meat from Skips Meat Market, where my husband's friend works.  Jimmy's friend always takes good care of us there and he recently gave us a great deal on a 5 lb Bone in Prime Rib Roast.  I had never made one before and looked at it thinking about what in the world to do with it.  The next day Jimmy came home from work and handed me a recipe called "The perfect Prime Rib Roast" from his friend Jeff at work.  I tried it out and the Prime Rib really did come out perfect! It was really tender and flavorful.  I am now no longer scared of making a Prime Rib. If you have never made one either, I promise it's not as hard as it seems to be.
* Bone In Prime Rib Roast (Mine was 5 lbs and feeds about 4-5 people)
* 6-8 Cloves of Garlic
* Salt
* Pepper
* Garlic Powder
* McCormick Au Jus Gravy Packet
*Take the Prime Rib Roast Out of the refrigerator and let sit on the counter for 1 1/2 hours until the meat is at room temperature.
* Peel the Garlic Cloves and cut them in half
* Using a sharp tip of a knife make pockets through out the roast and stuff each pocket with a piece of garlic.
* Next, Sprinkle Salt, Pepper and Garlic Powder all over the roast and rub it in with your fingers (this draws out a little moisture and coats the meat with a crust).
* Place the meat on a heavy roasting pan (Bone side down) and place in a 450 degree oven to sear for 30 minutes (uncovered).
~*~Tip~*~ If your Prime Rib Roast does not have a bone then place a rack inside of the roasting pan
* After 30 minutes, reduce the heat to 325 degrees and continue to roast for 13-15 minutes per pound (mine was 5 lbs so I let it cook for another hour.  Use a meat thermometer to check for doneness in the middle of the roast.  This cut should be cooked to medium-rare, which is 130 to 140 degrees. 
* Once the Roast is done,take it out and cover the roast with the lid or foil and let stand for 15-20 minutes to allow the juices to return to the center of the meat.
 * Meanwhile, cook Au Jus per package instructions and pour into a deep pan.
* Slice the Prime Rib and place the slices in the pan with the Au Jus Sauce
* Serve with your favorite sides.   I made mashed potatoes and spinach sauted in garlic and olive oil to go with it.


Ashley said...

Looks so good! I have always been afraid of cooking prime rib, too :)

Janine said...

ahhh can't wait to make this!!!