11 ½ lb USDA prime rib ( 4 ribs)
2-3 TBS kosher salt
2-3 TBS pepper
1-2 TBS garlic salt
I seasoned the meat with kosher salt, pepper, and garlic salt and put it in the fridge uncovered for 3 days. Do not skimp on the seasoning.
The third day I let the roast come to room temperature for 4 hours. I then put the roast on the bottom rack in a cold oven and turned the heat to 250 degrees. The internal temperature of the roast was 118 degrees after 3 hours in the oven. I turned the oven off and let the roast sit in the oven for 3 hours. When I took the roast out the oven the internal temperature read 130 degrees. My husband cut the bones off which we reheated a couple days later in a 500 degree oven. The meat was perfect.
I made gravy from the juices and some beef stock. I served the roast with mashed potatoes, red cabbage and horseradish sauce. My girlfriend Susanne made creamed pearled onions, and they were delicious and went nicely with the rest of the meal.
Why am I posting this now? I will need a reference for the next time I make this roast. It took some research on my part to come up with this recipe.
If prime rib is too expansive for your budget and if you are like me and prefer braised meat try Susannne's German Rouladen ( beef roll ups ). These Rouladen are full of flavor and are perfect for a chilly winter evening.
Recipe by © sunnycovechef.com