Good Morning and Happy Friday!
This week’s recipe is courtesy of my mom (aka ma. And yes, I like to randomly shout “Ma, the meatloaf!” And no, she doesn’t have any idea what I’m talking about.).
Anywho, I was looking for a tasty red meat dish to cook and my mom had suggested Prime Rib Roast. She walked me through the steps, and it turned out amazing, so now I’m going to pass forward this morsel of knowledge to all ya’lll. (Channeling my inner country girl.)
Below are the 5 simple ingredients you will need for this tasty recipe:
8 1/2 Lb Rib Roast (Prime Rib)
1 Tbsp. Salt
1 Tbsp. Freshly Ground Pepper
1 Tsp. Garlic Powder
1 Sprig Rosemary – minced
First, put the salt, pepper, garlic powder and minced Rosemary on a plate and mix together.
Next, take the rib roast and dip it into the spices on the plate. You want to fully cover all four sides of the rib roast and then pat with your hands to really work the spices in there.
Then place the rib roast into a disposable baking dish (rib side down), add a temperature gauge in the middle of the cut of beef, add an inch of water in the base of the disposable dish, and then place the whole thing in a larger baking dish if you have one available.
The disposable baking dish makes clean up easier, and the larger, sturdier, baking dish makes it so that you don’t have to worry about juggling the roast when you place it in, or take it out of, the oven.
Just a Little Tip (JTL): Rule of thumb that I use is bake the roast at 450F for 15min for every 1lb of meat. I baked this roast for about 2 1/2 hours: 2 Hours at 450F and then 30 min at 325F and it came out looking like the below image. I just double checked the temperature gauge to confirm that the temperature was perfect for rare roast beef. (The temperature gauge should have text on it by the appropriate temperature reading.)
Lastly, carve the roast. You can do this the old fashioned way, with a carving knife (please watch your digits), or you can use an electric knife. (It’s electric!)
Serve with some potatoes, corn, or salad and you have yourself a tasty dinner for you and your family.
As always, thank you for cooking with me on Stark Naked Cooking and have a wonderful week! I look forward to seeing you next Friday for our next recipe!