Prime Rib Roast

Who needs to go to the local steak house for succulent prime rib steaks, at $25.00 a head, when you can make it at home and serve the whole family for the same price. In fact, age it yourself and save even more.

If you have the time and the space in your refrigerator, you can dry age the rib roast for a few days to bring out additional flavor and produce a more buttery texture in the muscle (aging allows the natural enzymes to break down some of protein in the meat).
Place the roast, uncovered, on a wire rack over a large pan to catch any drippings for at least a day and no more than 7 days. You need good air circulation around the roast. Your rib roast may be aged up to a week (7 days) in the refrigerator.

When you are ready to cook the roast trim off any dried pieces after the aging. A roast will lose about 10% to 15% of its weight during a week of aging.

Before cooking be sure to bring your roast to room temperature. Because this is an exceptional cut of meat, very few spices are needed. Just some salt, pepper and some garlic.

Preheat the oven to 425*. Drizzle roast with olive oil, and sprinkle with salt, pepper and rub 2 cloves of minced garlic into the meat.

Place on roasting rack, rib side down. Cook at 425* for 15-20 mins to sear your meat. Then reduce heat to 325* and cook until internal temperature is 120* (rare). Refer to time chart below. Remove from oven and let sit for 10-15 min.

2-ribs - (4 servings) 60-70 mins

3-ribs - (6 servings) 1 1/2-1 3/4 hrs

4-ribs - (8 servings) 1 3/4-2 1/4 hrs

5-ribs - (10 servings) 2 1/4-2 3/4 hrs

Rare - 120-125* - red center, pinkish toward the exterior portion

Medium Rare - 130-135* - center is very pink with slightly brown towards exterior

Medium - 140-145* - center is light pink, outer portion is brown

Medium Well - 150-155* - not pink

Well Done - Cook Chicken or Pork