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patti43

Glenda--Ravencajun's high heat RB

patti43
12 years ago

Glenda, here are two--one is Raven's and one is Nita's. Both use high heat. Not sure now which one I'll use.

Prime Rib (Ravencajun)

Cover prime rib with olive oil. Press on garlic pepper/kosher salt seasoning (the kind with the big chunks of salt, very coarse pepper (or use McCormick's Montreal pepper blend). Preheat oven to 500 degrees F. Yes, that's right, 500 degrees. When it's HOT HOT HOT, put the uncovered roast inside. DO NOT OPEN THE OVEN even once during the entire process.

Leave the oven turned on for 8 minutes per pound of roast. Then shut the oven off and leave it in there for a total of 2 hours (Combined HOT time and REST time.) Take it out and covr it with foil. Leave it reast on the counter for 15 minutes befure cutting. It will be perfectly dark pink in the center, juicy and flavorful.

During the time that the oven is turned on, you will hear sizzling and popping and smoke may even come out of the oven. Do not let this alarm you. Shut the kitchen door and keep the smoke alarm in the house from going insane.

The smell will drive you crazy, but you must resist the temptation to open the oven and peek. The reason this method works is because the initial high heat sears in the juices. The outside of your roast will be crispy and delicious. The inside will be tender and just plain good.

Prime Rib (Nita)

5-7 lb. beef rib roast (2-3 ribs)

Rub:

3 large garlic cloves (I use the crushed garlic in the jar)

1/2 tp. pepper

1 Tbsp. salt

1/2 tsp. paprika

1/2 tsp. ground thyme

2 Tbsp. veg. oil

Prepare rub. Mix together all ingredients. After wiping roast dry, rub with the prepared meat rub. Transfer to a shallow pan. Cover loosely with foil and refrigerate overnight.

Let roast stand at room temperature 1 hour before cooking. Insert a meat thermometer in center of the roast straight down from the top. Position oven rack in lower thrid of the oven and preheat to 450. After oven is preheated, place roast in oven and cook for 30 minutes. After 30 minutes, reduce heat to 325. For medium rare, cook until thermometer reads 140 or approximately 1 hur 15 minutes.

Let meat stand 15 minutes before carving.

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