PRIME RIB ROAST RECIPE
Boneless Prime Rib Roast |
A Prime Rib Boneless Roast recipe for beef ribeye. Use this Prime
Rib recipe and you will prepare the best Prime Rib Roast you have ever tasted.
Follow the recipe directions exactly and you can not go wrong in roasting
a whole boneless prime rib. |
Ingredients of Boneless Prime Rib:
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Begin with a whole boneless prime rib It will have a weight of
about 14 pounds. If that is too much look for a rib roast in the size
that will fit your needs. A whole rib will make a much better finished product
because the size allows for the slow roast. You will need a large roasting
pan and a rack if possible.You will need the ingredients that make up
chef's salt
or but a salt based meat rub from your local store. It may
be marked as a ribeye roast or a whole boneless ribeye. It
will be approximately sixteen inches long and eight or ten inches across.
Also when looking for your roast do not be fooled by the term "prime rib".
This does not refer to the grade of meat.
It refers to the location of the ribs. The prime ribs are the sixth rib through
the twelfth rib. The first five being the chuck and the last rib being part
of the sirloin.The chuck end is the large end. The small end then, of course,
is the sirloin end. Many people prefer the small end. I ,being contrary,
like the large end. also refered to as "the chuck end". It may be slightly
less tender but I like the flavor.Although I tend to eat a piece from neither
end because I like my prime rib rarer than most people and the center is
going to be more to my liking. |
Getting back to the grade of meat. Your choices will be select, choice or
prime (now we are talking grade and not ribs). All three grades will make
a fine prime rib dinner. Select will be a little less tender but with
less fat. The prime grade should have a heart in the center of it. The heart
is a diamond shaped piece of fat that runs through the center of the ribeye.
Choice will be somewhere in the middle. With all that being said your grade
is probably going to be dictated by whatever meat your local store stocks.
Directions
Preheat your oven to 425 degrees
Rinse the rib eye ( prime rib) with cool water.
Lay it into the pan (use a rack, if available with a pan deep enough to catch
the juices from the ribeye)
Massage chef's salt
into the prime rib until the rib is completely covered.
Leave the boneless prime rib fat side up when done. Do not trim
the fat!
Roast for 30 minutes.
Mix one quart water with two tablespoons (or soup spoons) beef base
Pour mixture into pan, turn oven to 325 degrees
After a total cooking time of two hours, using a meat thermometer check roast
in three places (near each end and in the middle)
125 degrees in the center is rare and bloody
135 medium rare
145 medium
If it is not to your desired temperature check every ten minutes until done |
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You will get a better feel for your individual cooking time with experience
 Medium Rare |
 Medium |
I find the best results for a large group is 125 in the middle with the ends
being for the people that are a little squeamish about eating live animals.
Allow the prime rib to rest at room temperature for 10 to 20 minutes depending how hungry you
are.
While resting, collect juice from pan into serving container for your au
jus
Slice on cutting board with trough or be prepared to clean up a mess. Even
after 20 minutes it will be juicy (messy).
The thickness of a ten ounce prime rib will approximately
be the length from the joint of your thumb to the tip of your thumb.
Left over prime rib and au jus should be refrigerated and served the next
day as "french
dip" sandwiches. The left over au jus (broth) makes a wonderful
French Onion
Soup...
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