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Best Prime Rib Recipe For Any Season
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Of course, that is the way it should be. The cheaper or tougher cuts of meat require the most work. That's why they're the cheaper cuts.
My best prime rib recipe has been around my family for quite some time. Since we're not the brightest bunch, we kept it simple from the beginning. And from the beginning, it has turned out perfectly delicious every time.
Do not just use this prime rib recipe just once a year during the holiday season. A prime rib roast really is not all that expensive compared to other steaks like a filet or a porterhouse. It is less expensive than rib-eyes(same cut of beef, but pre-sliced into steaks). That is because you are buying prime rib in bulk as a roast. Cook one several times during the year, and not just special occasions.
I usually cook my prime rib on the smoker, but if you are not too sure about it or do not have a smoker, it will still turn out great in the oven. As a matter of fact, if it's your preference, the oven method produces a nice outside crust on the prime rib roast.
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Best Prime Rib Recipe - Oven Version
Remove roast from the fridge and let stand for about an hour.
*8 to 10 lb. Standing Rib Roast(bones in)*
Mix together:
- 2 Tablespoons onion powder
- 2 Tablespoons dried rosemary
- 2 Tablespoons black pepper
- 1 teaspoon tarragon
- 1 Tablespoon rosemary
- 1 Tablespoon garlic powder
- 1/4 cup paprika
- 1/4 cup salt(I like Kosher salt for a nice crust)
Preheat oven to 450 degrees.
If rib roast is dry, wet hands slightly and pat down roast before you put the dry herbs on.
Rub dry herb mixture all over and into the rib roast.
Place roast on a wire rack inside a roaster pan, and with the ribs down. Put the meat in oven and roast uncovered for 1 hour. After the hour turn off the oven without opening it.
In about 4 hours, turn on oven to 370�F and roast 30 minutes more for a medium rare, and a little less for rare. Remove the roast from oven and let it rest for about 30 minutes before carving into steaks.
Serves 10 people.
Best Prime Rib Recipe - Smoker Version
Herbs and spices stay the same. I do rub the roast down with oil with the herbs. The actually cooking times and methods differ this way:
Get your smoker preheated and ready with soaked wood inside. I like to use hickory or mesquite, and apple will work great too. Push a meat thermometer into the meat but not against a bone. A thermometer with an external reading is best so you won't have to open the smoker to look.
Place the roast on a grate in the heated smoker. Put the lid on and when the thermometer shows 130 degrees it is rare. Pull it off the smoker and let rest 30 minutes. Yes, you guessed the next step. Carve and eat.
Try this recipe and see if you don't agree it is the most foolproof and best prime rib recipe there is.
