Perfect Prime Rib

FOOLPROOF GUIDE TO PERFECT PRIME RIB

Prime Rib has always been something of a mystery to me... how is it so pink and juicy and flavorful and oh-so-melt-in-your-mouth good? I decided to do some research and dig up what I could about this elusive dish.

Turns out, Prime Rib is incredibly easy and rather cheap to make.  Surprised? I was too.  How can restaurants get by charging ludicrously high prices for a rather poor cut of meat?  They cook it like pros. I will now attempt to explain the startlingly simple process of cooking your own Prime Rib.



Select your preferred cut of meat, in roast form.
For me, this was the cheapest option: bottom round.

A nice, red, well-marbled cut is the best option.

Preheat your oven to 550*F

Rub your roast with Olive Oil
(or melted butter, if you're feeling fancy)

Rub with your seasonings
I went with a classic option: freshly ground black pepper, dill, garlic, and salt.

Bake time per pound:
5 for rare
6 for medium
7 for well done

Turn off the oven and do not open the door for 2 hours.
This is by far the hardest part of the whole process.  Those delicious smells wafting out of the oven are just begging to be smelled at a closer proximity -- don't cave.

must. be. strong.

(Even Fritz was beside himself in anticipation.)

After two hours, the roast will come out of the oven at the perfect temperature for cunsumption.  If you aren't going to serve the roast right away, simply cover it with aluminum foil and put it in the oven to heat at a low temperature.

Prime Rib makes phenomenal leftovers as well.  The classic Roast Beef Au Jus is only the start...