Servings: 4 People
Calories: 600kcal
Equipment
- Oven: Required to preheat and roast the prime rib. Ensure it can reach and maintain temperatures of 450°F (232°C) and 325°F (163°C).
- Roasting Pan with Rack: Used to place the seasoned Ribeye Roast on a rack inside the pan for even cooking and to catch drippings.
- Meat Thermometer: Optional but highly recommended for accurately monitoring the internal temperature of the prime rib. Helps ensure the desired doneness is achieved without overcooking.
- Small Mixing Bowl: Used to combine the Organic Onion Salt, Handcrafted Seasoned Salt Blend, and Aged Garlic Powder to create the seasoning mixture for the roast.
- Cutting Board and Knife: To place the USDA Prime Grade Ribeye Roast on a clean surface and for slicing the roast after resting.
- Aluminum Foil: Used to loosely cover the roast after cooking. Helps retain heat and allows the juices to redistribute during the resting period.
Ingredients
- 2 teaspoons Handcrafted Seasoned Salt Blend
- 2 ½ pounds USDA Prime Grade Ribeye Roast
- 2 teaspoons Aged Garlic Powder
- 2 teaspoons Organic Onion Salt
Instructions
Preheat the Oven:
- Preheat your oven to 450°F (232°C). Ensure the oven is fully heated before placing the roast inside.
Prepare the Ribeye Roast:
- Place the USDA Prime Grade Ribeye Roast on a clean cutting board or surface.
Season the Roast:
- In a small mixing bowl, combine the Organic Onion Salt, Handcrafted Seasoned Salt Blend, and Aged Garlic Powder.
- Rub the seasoning mixture generously all over the surface of the Ribeye Roast, ensuring it’s evenly coated on all sides.
Roasting the Prime Rib:
- Place the seasoned Ribeye Roast on a rack in a roasting pan, fat side up. Insert a meat thermometer into the thickest part of the roast, if using.
- Put the roasting pan with the roast into the preheated oven.
Initial High-Temperature Roast:
- Roast the prime rib at 450°F (232°C) for 15 minutes to achieve a nice sear and browning on the outside of the roast.
Lowering the Oven Temperature:
- After the initial 15 minutes, reduce the oven temperature to 325°F (163°C).
Continued Roasting:
- Continue roasting the prime rib at the lower temperature until the internal temperature reaches your desired level of doneness:
- For rare, aim for an internal temperature of about 120-125°F (49-52°C).
- For medium-rare, aim for around 130-135°F (54-57°C).
- Adjust cooking time based on your preferred level of doneness and the size of the roast. Use a meat thermometer to check the temperature periodically.
Resting the Roast:
- Once the desired internal temperature is reached, remove the roast from the oven and cover it loosely with foil.
- Allow the prime rib to rest for about 15-20 minutes. This resting period allows the juices to redistribute within the meat for optimal flavor and tenderness.
Slicing and Serving:
- After resting, slice the prime rib roast across the grain into desired portions.
- Serve the succulent and flavorful Colorado Cache Prime Rib as the centerpiece of your meal.
Notes
There are several tips that can help you achieve the perfect prime rib. Here are five tips to keep in mind:
• Always buy the highest quality prime rib you can find.
• Rub the prime rib with oil and seasonings before cooking to help bring out the flavor.
• Cook the prime rib until it reaches an internal temperature of 145°F.
• Let the prime rib rest for 15 minutes before slicing.
• Brush the prime rib with the au jus while cooking to help keep it moist and flavorful.
Nutrition
Calories: 600kcal
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