"PRIME RIB ROAST" HOILDAY Style by Freda
NOTE: COOKING TIME Below
is for Med. Rare.
Be sure you use a CHOICE PRIME RIB/ Sirloin Tip Roast, they make the Best Prime Ribs. Ask Your Butcher for this Perfect Cut of meat. REMEMBER: Never open the Door during the cooking period at all.
This is the secret.
I got this from a friend that got it from her Elks Club.
Do not use a roast smaller than 5lbs.. . .
- 5-6 lb prime rib/sirloin tip roast, let stand @ room temp @ least 1 hr. prior to cooking.
- 1/4-1/2 C
- olive oil
- montreal steak seasoning
- garlic powder
- onion pdr
- fresh cracked pepper
- rosemary, dried
PREHEAT OVEN @ 425 DEGREEES
STEP 1. ALLOW ROAST TO STAND AT ROOM TEMP
2. LATHER ROAST WITH OLVE OIL & SEASONINGS
STEP 3. SPRINKLE SEASONINGS GENEROUSLY TO TASTE
STEP 4. RUB GENEROUSLY INTO THE ROAST.
DO NOT COVER THIS PRIME RIB DURING COOKING AT ALL.
DO NOT COVER!
DO NOT PEEK!
DO NOT OPEN OVEN DOOR AT ALL!
At the end of this 1 Hr. , Turn off your oven, let the Prime rib remain in the oven with the door closed at ALL TIMES for the Next 2 to 2 1/2 Hrs.
REMEMBER; DO NOT OPEN THIS DOOR, AND DO NOT PEEK FOR ANY REASON, BY OPENING THIS DOOR.
Heat Oven to 300 degrees.
REMINDER: DO NOT OPEN OVEN DOOR AT ALL.
(Heat Prime For about 30 min. only for Med RARE)
This roast will be a perfect Medium, to Med. Rare.
Your roast will be so tender cooked following these directions.
ALLOW PRIME RIB to Rest 10-15 Minutes @ room temp before slicing.
ENJOY for New Years or your Wonderful Holiday Dinner.
For Less RARE, "More Meduim Roast", increase your reheating time by another 30 minutes, same for "Well done", But tenderness is not guaranteed for well done Prime Rib Roast.