A large part of cooking a prime rib roast correctly is patience. Preparing the roast a day ahead of time, letting it sit at room temperature, cooking it at multiple temperature settings and allowing it a cool down period are essential techniques to prepare that perfect prime rib. There is actually a science behind cooking meat properly. Knowing when to expand the meat cells to deposit your ingredients and when to have them tighten to withhold the juices are keys.
Trim most of the fat off the roast. Be sure to leave a little for added flavour.
Poke several holes into the roast with a knife. Fill each hole with a garlic clove half.
Place the roast in a large pan and cover it with aluminium foil. Set it in the refrigerator overnight.
Remove the roast from the refrigerator and uncover. Let the roast sit on the counter for 2 hours.
Preheat the oven to 232 degrees C.
Season the roast with as much pepper as you would like. If you add much other spices it can mess up the flavour of the prime rib.
Place the roast fat side up into the oven. Cook for 20 minutes.
Reduce the heat to 176 degrees C and continue cooking the roast for 1 hour. Using the meat thermometer check the doneness of the roast. Remove the roast at 48.9 degrees Cor rare; 54.4 degrees Cor medium rare; 60 degrees Cor medium; and 65.6 degrees Cor well done.
Place the roast on your cutting board and wrap it in aluminium foil. Let the roast sit for 20 minutes.
Remove the aluminium foil, cut and serve.
Things you need
- 4 pound prime rib roast
- Meat thermometer
- 10 large garlic cloves, sliced in half
- Fresh ground black pepper, use as much as your palette can handle
- Large shallow pan
- Aluminium foil