The Fool Proof Method For Oven Roasted Prime Rib
If you have the roast already, pull it out of the refrigerator right now. Just do it. Put it on the counter and walk away. More on that later.
It's hard to beat the king of roasts. I've cooked practically every cut of protein, using all sorts of different methods. My favourite is obviously smokers and kettle grills, but sometimes you just want that traditional roast flavour.
The issue a lot of people run into is knowing when to pull the roast out and rest it. This method takes the guesswork out of that, and lands you a perfectly pink, juicy AF roast.
You need some time to get things where they need to be. The reason I asked you to pull the roast from the fridge is because it needs to be at room temperature when it heads into the oven. It's a good time to get some dry rub on the meat, and prep your herbed butter.
Grab your “Getting Sauced Steak & Burger Seasoning” and generously rub it all over that thang! I crack some extra black pepper in the mortar and pestle for this roast just because. Set aside on the counter and let it come up to room temperature! I can't stress enough how important that is.
Now it's time to make the magic sing. The butter. You're going to want soft, salted butter for this.
¼ cup of salted butter
1tbsp extra virgin olive oil
1 tsp onion powder
1 tsp garlic powder
1 tsp thyme (dry or fresh)
1 tsp Greek oregano
1 tbsp Kosher salt
½ tsp powdered dry rosemary (no twigs)
½ tsp white pepper (optional)
Whip together well with a fork and set aside.
Once the roast has gotten the chill out, preheat your oven to 500⁰f and slather it with your butter concoction. Cake that shizz on thicc boyo! Now, get your calculator out. If you don't have a kitchen scale, and you're in the majority of the developed world who uses the metric system, type in the weight of the roast on the butcher’s label and multiply it by 2.2046. That will tell you how many pounds it is. Now, take that number and multiply it by 5. This will give you the amount of time you actively cook the roast in minutes.
Example
My roast was 1.86kg
I multiply that by 2.2046 and get 4.1lbs
Now, I multiply 4.1 by 5 and get 20.5
I actively cook the roast for 20.5 mins
I add a minute for heat loss opening the door
Once the 21.5 minute timer goes off, shut the oven off and DO NOT OPEN THE DOOR. Now, set another timer for 2 hours and forget about it. No need to rest, no need to baste. Slice and serve.
That roast will be Chophouse perfect every single time.
