5 Star Prime Rib Roast
"Prime rib is one of the most delectable dinners there is. We order it in our favorite upscale restaurant on special occasions, but few consider they have the skill to make it at home. Yes, you do and here's how. It will compare to the finest you've ever eaten and you'll be be amazed at how easy it is to do. It's not a budget dinner, so go to a reputable butcher and buy the best quality 'Prime' Rib roast available.
Yield
10 servingsPrep
30 minCook
2½ hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
prime rib roast
any size (cooking time will vary, depending on if it's with or without bones) |
*
|
| 1 | x |
garlic cloves
fresh, peeled ad cut in half |
*
|
| 1 | x |
kosher salt
|
*
|
| 1 | each |
cheese cloth
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
prime rib roast
any size (cooking time will vary, depending on if it's with or without bones) |
*
|
| 1 | x |
garlic cloves
fresh, peeled ad cut in half |
*
|
| 1 | x |
kosher salt
|
*
|
| 1 | each |
cheese cloth
|
* |
Directions
"The information above is for an 8 lb boneless roast. However, the method below applies to any size roast. The results are totally dependent on the quality of your roast. I learned this many years ago from a Las Vegas hotel chef."
Preheat oven to 350℉ (180℃).
Cut small slits all over the roast and place garlic halves in each one.
Completely pack the roast in Kosher salt, as much as it will hold (this is what keeps all those flavorful juices in).
Completely wrap the roast in wet cheesecloth, using a toothpick to secure if necessary.
Place roast on the rack of an oven pan and add about ½ inch of water in the bottom of the pan. Place, uncovered, in the oven.
For rare, bake for 20 minutes to the pound.
For medium, bake for 30 minutes to the pound.
For well done, bake for 40 minutes to the pound.
When done, place roast on cutting board and remove cheesecloth and salt.
Let roast 'rest' for 15 to 20 minutes before slicing.
Serve with hot au jus or horseradish sauce.
