Are you ready to transform an ordinary dinner into a culinary masterpiece that will have everyone talking? Stu's Old English Prime Rib is not just a recipe; it's a gastronomic journey that brings the rich, hearty traditions of British cuisine right to your dining table. This mouthwatering roast promises a perfect blend of crispy exterior and melt-in-your-mouth tenderness that will elevate your cooking skills from home chef to gourmet maestro.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: British
Serves: 8 servings
Ingredients
- 1 prime rib roast (5-6 lbs)
- 4 cloves garlic, minced
- 2 tablespoons rosemary, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Remove the prime rib roast from the refrigerator 2 hours before cooking to allow it to come to room temperature. This ensures even cooking throughout the meat.
- Preheat the oven to 450°F (230°C). This high initial temperature will help create a beautiful crust on the roast.
- In a small bowl, mix minced garlic, chopped rosemary, salt, and pepper with olive oil to create a fragrant herb rub.
- Pat the prime rib roast completely dry with paper towels. This helps achieve a perfect crispy exterior.
- Generously massage the herb mixture all over the surface of the roast, ensuring even coverage.
- Place the roast bone-side down in a large roasting pan with a rack. The rack allows hot air to circulate underneath the meat.
- Insert a meat thermometer into the thickest part of the roast, avoiding contact with bone.
- Roast at 450°F for 15 minutes to create a delicious seared exterior.
- Reduce oven temperature to 325°F (165°C) and continue cooking until internal temperature reaches: - 125°F for rare - 135°F for medium-rare - 145°F for medium
- Typically, this will take about 15-20 minutes per pound. For a 5-6 lb roast, expect
- 5-2 hours total cooking time.
- Once desired temperature is reached, remove from oven and let rest for 15-20 minutes. This allows juices to redistribute, ensuring a moist and tender roast.
- Carve against the grain and serve immediately, garnishing with additional fresh rosemary if desired.
Tips
- Temperature is Key: Always allow your prime rib to rest at room temperature for at least 2 hours before cooking to ensure even heat distribution.
- Dryness Equals Crispiness: Pat the roast completely dry with paper towels to achieve that coveted golden-brown crust.
- Herb Rub Secrets: Massage the garlic, rosemary, salt, and pepper mixture thoroughly to infuse maximum flavor into the meat.
- Invest in a Good Meat Thermometer: Precision is crucial for achieving your desired doneness, whether rare, medium-rare, or medium.
- Resting is Non-Negotiable: Let the roast rest for 15-20 minutes after cooking to allow juices to redistribute, ensuring a juicy and tender result.
- Carving Technique: Always slice against the grain to maintain the meat's tenderness and maximize flavor in each bite.
Nutrition Facts
Calories: 470kcal
Carbohydrates: 1g
Protein: 44g
Fat: 39g
Saturated Fat: 16g
Cholesterol: 125mg
