How to Make Oven Cooked Prime Rib
Contrary to popular belief, learning how to make oven-cooked prime rib isn't difficult at all. Originally served at English holiday feasts, the traditional accompaniment was Yorkshire pudding and gravy. Today, prime rib is just as often served with roasted potatoes and carrots cooked in the same pan and basted with the drippings. Prime rib is the choicest cut of beef, imbued with a rich flavor. It does have more fat and cholesterol than other cuts of beef, but the flavor is so good that meat lovers are often willing to make the trade off (at least once in a while). Besides, prime rib is an excellent source of selenium, protein and vitamins B-12, B-6 and B-3. Prime rib is also the name for the center rib portion of the pork loin with the backbone, so if you prefer, you can also make this recipe with pork.
-Hey everyone, Judith here, well today I'll be showing you how to make Oven-Roasted Prime Rib with Dry Rib Rub. Yes, it is easier to make that it is to say. Don't you worry about that. So what you'll need for this is a 1/3 cup kosher salt; 3 tablespoons of dry mustard; 4 teaspoons of coarsely ground black pepper; 1 tablespoon of granulated garlic or dried minced garlic, or 1-1/2 teaspoons garlic powder, which we will be using today; 1 tablespoon onion powder; 2 teaspoons dried thyme, crushed; 2 teaspoons dried oregano, crushed; 2 teaspoons ground coriander; 2 teaspoons celery seeds; 1 tablespoon olive oil; 1 4- to 6-pound beef rib roast or one 4- to 6-pound pork loin center rib roast, we'll be using the beef rib roast today. Alright, first thing is first. Let us get that dry rub that we're gonna create here at home for our prime rib. Now, before I do this, we have a preheated our oven to 350 degrees Fahrenheit, so that's getting nice and hot for our Prime Rib. So, all we gonna do is simply put in all our dried ingredients, all these wonderful smell herbs and spices and it does into 1 bowl, and the wonderful thing about this is that if you don't use all of it on your prime rib which we won't be today, you can save this, put it in a nice pasta container and keep it in a dry cool place for at least 3 months and you can use it whenever you want. So with your hands or you can spoon too, get all those herbs mixed in together and they are smelling really good. You've got some really nice aromatic spices. We so some lovely celery seeds and that's a great alternative as well. If you don't wanna use too much salt, celery seeds or celery salt is a great alternative to use for dry rub for your prime rib. [unk] how do I want say, isn't it. Alright, so what's all about is in. Let's deal with out lovely prime rib. Alright, so you as you see, we've the string on. I like to leave the string on when we cook it just it's easier to handle and so all we gonna do is get our olive oil and with our fingers, let's baste the hole of the prime rib. You can also do this with a brush, but I like using the fingers just gets in everywhere. So, on all sides, we'll do this. Now, this is an absolutely perfect meal to have in a Sunday lunch if you're cooking for your family and friends because it really does go a long way, and the smell in your kitchen is really fun [unk]. Alright, so once that oil is on there, it's time to put on our lovely rub by my hands, love it. Fantastic, so we'll probably use about a quarter cup of our rub to go on top them. So, just with your fingers get it on to your prime rib nice and easily all around it. It's gonna be a great flavor and obviously you can use the herbs and spices that you like, that you prefer. This one has just got a really great combination. So, as I said all sides got fully covered. Get it into oven [unk]. Is that all about it? I think so, see, perfect, there you go. That's really, really great, already smelling fantastic, and I said with the remainder of your rub put that in plastic container or a little sandwich bag and you can keep in a dry cool place for up to 3 months. Give it a good shake if you're gonna use it again. So, once that's done, pop side up. As you can see, here's the lovely fat. You get a sharp knife and we're gonna put in about 6 slits, about 1/2-inch long so the herbs can penetrate into our prime rib really easily, so you can see, we'll just make those little incisions into that fat there, lively, great so. That is about ready. Now, you can get your roasting pan here and we're gonna place our prime rib bone side down, fat side up. So, fat side up, it goes in to the oven, 350 degrees for about an hour an 45 minutes to 2 hours and 15 minutes for a medium wrap. Alright, so we'll see when we get back. So, our prime rib is just about done. It's been in the oven for about 2 hours. we've transferred it from the roasting pan onto the cutting board. And now, we're gonna just let rest for 15 minutes before we cut into it. If we cut into it, the juices will run out too quickly and also, when we leave it on the cutting board the temperature inside actually increases 5 to 10 degrees. So, we just want to redistribute those juices, let it rest before we cut into it. So, on the cutting board, let's just put over some aluminum foil to cover it, so perfect. So, we're back in 15 minutes and that will be ready to cut now. Well, we've let our prime rib rest now for about 15 minutes. So, it's just about ready to cook up. Now, that is smelling and looking fantastic. As you can see, all those beautiful herbs in that rub is infused into the meat and it's just looking great. So, now what we can do is cut into this. So, obviously, with all that lovely fatty part at the top, get a nice corrugated knife and we can just sleeve it down there and look at that beautiful. That is a nice medium right there, little pinky in the middle just how we like it, fantastic. There you go, beautiful. That is a great Sunday lunch with your family and friends. Serve it with the side of potatoes, some green beans and there you have it. That's a great dinner. Alright, everyone, that's how you make Roasted Prime with Dry Rib Rub.
What You'll Need
- 1/3 cup kosher salt
- 3 tablespoons dry mustard
- 4 teaspoons coarsely ground black pepper
- 1 tablespoon granulated garlic or dried minced garlic, or 1-1/2 teaspoons garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried thyme, crushed
- 2 teaspoons dried oregano, crushed
- 2 teaspoons ground coriander
- 2 teaspoons celery seeds
- 1 tablespoon olive oil
- 1 4 - 6 pound beef rib roast
Step By Step
In a small bowl, combine salt, mustard, black pepper, garlic, onion powder, thyme, oregano, coriander and celery seeds. Set aside 1/4 cup. (Transfer the remaining mixture to a small jar. Store in a cool, dry place for up to 3 months. Stir or shake before using.)
Rub oil over meat. Sprinkle the 1/4 cup spice mixture evenly over meat; rub in with your fingers. Make six 1x1/2-inch knife slits into the fat side (the slits allow the seasoning to penetrate into the meat).* Place meat, fat side up, in a large roasting pan. Insert an oven-going meat thermometer into center, being careful that it doesn't touch the bones.
Roast beef in a 350 degrees oven for 1-3/4 to 2-1/4 hours for medium-rare (135 degrees ) or 2-1/4 to 2-3/4 hours for medium (150 degrees ).
Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 to 10 degrees during standing.)
At this point, you can cover the meat loosely with plastic wrap and chill up to 24 hours before roasting.
For a richer flavor (and to get some of the prep done early), after you've applied the rub, cover the meat loosely with plastic wrap and chill up to 24 hours before roasting.
Substitute rosemary for the thyme, oregano and coriander and use salt and pepper lavishly. Slice sweet yellow onions thinly and blanket the roast with them before cooking for flavor that will appeal to younger diners. Serve with fluffy mashed potatoes and hot dinner rolls.
Per Serving: cal. (kcal) 318, Fat, total (g) 21, chol. (mg) 88, sat. fat (g) 9, carb. (g) 0, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 1, fiber (g) 0, sugar (g) 0, pro. (g) 30, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0.1, Riboflavin (mg) 0.23, Niacin (mg) 3.75, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 3.96, sodium (mg) 934, Potassium (mg) 448, calcium (mg) 20.19, iron (mg) 3.24, Percent Daily Values are based on a 2,000 calorie diet