Are you afraid to cook prime rib because it's such an expensive piece of beef? It's not that difficult, takes few ingredients and it's an entree that will definitely impress your guests. Remember to buy the best grade of rib roast you can afford. The higher the USDA (US Department of Agriculture) grade, the better the meat will taste. If you can find a grocery store where the butcher will age the beef, you'll get even better taste.
Most chefs recommend trimming the excess fat before you cook prime rib. But you should leave on a thin layer of fat to give you maximum flavor. They also say your roast will not cook evenly and thoughly if you put it in the oven cold. Let the meat stand at room temperature a couple of hours before cooking.
Here's an easy recipe to try the next time you entertain.
8 to 10 lb. rib roast
1 tbsp. extra virgin olive oil
2 tbsp. salt
1 tbsp. pepper
Preheat your oven to 425 degrees. Wash the roast; rub with the olive oil, salt and pepper. Set it on a rack in a roasting pan and place in oven. Roast your meat 15 minutes per pound. Check the internal temperature of the roast with an instant-read thermometer after about 90 minutes of cooking: 125 degrees for rare, 135 degrees for medium and 155 degrees for well-done. Remove the roast form the oven. Transfer to a cutting board and cover loosely with an aluminum foil tend. Let meat rest for about 30 minutes before cutting.
Here's a really easy way to cook prime rib, and it's practically foolproof!
kosher salt and freshly ground black pepper
Preheat your oven to 500 degrees. Wash the roast; sprinkle it with garlic powder and salt and coat it with the freshly ground black pepper. Place the roast in a roasting pan. Do not cover it, or add water. Place the roast in the preheated oven. Immediately lower the temperature to 475 degrees. Roast for about six to seven minutes for each pound of meat. Pay attention to the time, so you do not overcook. Turn off the oven, but do not open the door. Leave the roast in the oven for about 2 hours. It is important not to open the oven door during this time in order not to lower the heat. When the time is up, you should have a nicely cooked medium-rare prime rib.
Cook prime rib for your next occasion and serve it with horseradish sauce. All you need to do is combine 1/2 cup of sour cream. 3/4 cup of prepared horseradish and a pinch of salt to taste. Refrigerate after mixing.
Make an au jus sauce to offer along with the horseradish. After you remove your prime rib from the pan, deglaze the pan by pouring in about 1/2 cup of beef broth, canned or homemade, and bring to a boil. Stir, scraping the brown bits off the bottom of the pan. Season with salt and pepper. You can also add in a package of dry au jus mix and garlic powder.