We Prepared A Bone in Prime Rib Roast using math. The Perfect Medium Rare Prime Rib Roast. Try it yourself. Let us know how it comes out for you. Please send all your suggestions to quack@duckinpot.com
This recipe is for a 4-8 pound Bone-in Prime Rib. Plan on one to two pounds per person for a Mondo huge Prime Rib feast.
I originally go this recipe form Chef John. He has some of the best recipes on the internet. The Perfect Medium Rare Prime Rib Roast.
Ingredients
Prime or Choice Grade Bone-in Prime Rib Roast with fat cap removed
1/4 Cup softened butter
1 Tablespoon Fresh ground black pepper
1 Tablespoon Herbs de’ Provence
Kosher Salt
Instructions
Bring the prime rib to room temperature. About 6 hours.
This is important for the correct cooking time.
In a small bowl, Mix:
- 1/4 Cup softened butter
- 1 Tablespoon Fresh ground black pepper
- 1 Tablespoon Herbs de Provence
Spread the seasoned butter completely over the room temperature prime rib.
Cover the prime rib generously with coarse sea salt.
Preheat the oven to 500 degrees.
Your cooking times will vary depending on the size of your prime rib roast.
To calculate your cooking time, multiply the exact weight of the roast by 5.
Round the resulting number to the nearest whole number.
For me it was 6.83 pounds x 5 = 34.15 minutes; round to 34 minutes.
Place the prime rib in the center of the oven and cook for the time you calculated.
Turn the oven off and leave the prime rib in the oven.
Wait 2 hours without opening the door.
If you open the door, the meat will not cook to the right temperature.
After 2 hours, remove the prime rib from the oven.
No need to rest, it has been resting for 2 hours.
Cut the bones off and use them for BBQ Beef Bones
Because the beef is just warm, use heated plates and very hot Beef Au Jus
Ingredients
1/4 cup beef fat drippings from a prime rib or other roast beef
1 1/2 tablespoons all-purpose flour
2 cups beef broth
salt and ground black pepper to taste
Directions
Keep about 1/4 cup beef fat drippings from a prime rib or other roast beef.
Turn stove on to medium-high heat.
Whisk in 1 1/2 tablespoons all-purpose flour
Whisk constantly, until the mixture thickens, about 3 minutes.
Pour 2 cups beef broth into fat mixture; increase heat to high and bring mixture to a boil.
Boil mixture until it thickens slightly
Season with salt and pepper to taste.
Ingredients
1/3 cup mayonnaise
1/2 cup sour cream
1/4 cup grated horseradish (fresh from produce section)
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon white wine vinegar
2 tablespoons chopped chives
Salt and pepper to taste
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