Here it is. The Best (no pun intended) recipe for prime rib. Sorry to all of my vegetarian readers. Not because of the pictures of the raw meat I'm about to show, but because you'll never get the pleasure of eating the most delicious thing on Earth. I got the recipe from my mother in law. (Also a Best, so it makes sense.) Prime rib is so crazy easy and it makes you look like a master chef, especially if you have important company over. The hardest part of the recipe is the dent it makes on your wallet. Fortunately for us, we found a store that sells it for crazy cheap. I mean C-RAZY cheap! $4.99 a pound and it's all natural, grass fed beef. (Sunflower Farmers Market, if you're on the western side of the U.S.) It's not always $4.99 a pound, but when it is, we buy and freeze.
A couple notes before I start the recipe. When you buy your prime rib, you'll want about 1 rib or less per person. This was a three bone rib roast for the two of us, and we got three meals out of it. When you go to the butcher, ask them to cut the bone off and then tie it back on. This will give you the yummy flavor of the bone, without having to deal with cutting it off after you cook it. Also, in the spirit of full disclosure, this particular prime rib was waaaaaay over done. It was partially my fault because I broke our meat thermometer and didn't have any way of checking how done it was, and also Eric was very late for dinner that night so it sat for too long :( Major bummer, but it still had the same good flavor, just a little more done than we both like it. But if you follow the recipe and don't let it sit too long waiting for your husband to get home you'll be just fine.
You'll need two ingredients:
1) Beef rib roast
2) Paula Deen's House seasoning (I make it myself and keep it on hand for lots of other recipes)
Preheat the oven to 425 degrees
Rub the house seasoning all over the meat. (I really cake it on)
Place in roasting pan, rib side down
Roast at 425 for 30 minutes.
Reduce the heat to 350 and continue to cook for 1 1/2 to 2 hours. Check with a meat thermometer after 1 1/2 hours. Take it out when it is about 5-10 degrees cooler than you want, cover it and let it rest for about 15 minutes. Then carve. (It will cook those last few 5-10 degrees while it's resting.)
Very Rare = 130 degrees
Rare = 140 degrees
Medium Rare = 150 degrees
Medium = 160 degrees
Well = 170 degrees
Very Well = 180 degrees
We like ours medium, so I try to take it out around 150 degrees
Even our pickiest eater loves it!
To make the Au Jous, remove the roast from the pan, and add 2 cups of beef broth to the pan drippings. Season with worcestershire sauce and salt and pepper. Simmer for 10 minutes and serve with the roast.