The Best Prime Rib of Roast Beef Recipe
It's an iconic holiday table scene; you're carving a juicy, perfectly pink prime rib while a roomful of friends and family watches, in awe of your awesomeness.
By: Winston Rowe and Associates
The recipe is as follows, see the YouTube link.
Unfortunately, despite our best efforts, it's sometimes more like you cutting through a dry, overcooked roast while they stare daggers at you.
You can almost hear them thinking, "Way to screw up $$$ worth of beef, jerk. I hope there's lots of gravy."
Well, hopefully this proven mathematical method will increase your chances for success significantly.
This is a new video revisiting the same method I featured in this Prime Rib post a few years ago, which only used photos.
There are lots of great comments on the original post, and if you're skeptical, you should go check them out.
Here is the formula for what was called, "Method X." The rib is brought to room temperature. Overnight is good, but at least 6 hours (this is CRITICAL)! Season anyway you like.
Then multiply the exact weight times 5 minutes. For me it was 5.35 x 5 = 26.75 minutes, which we round up to 27.
The rib is cooked at 500 degrees F for exactly that many minutes. Then the oven is turned off. You wait 2 hours without opening the door.
You then remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen. By the way, I will be posting a short how-to for a quick au jus soon. Enjoy!
This is the YouTube link to the recipe https://www.youtube.com/
Food Wises Video Recipes from Chef John is one of the best websites for home cooks.
Winston Rowe and Associates prepared this article, they are a national no upfront fee commercial mortgage firm. You can contact them at 248-246-2243
Winston Rowe and Associates