Now that you have your delicious prime rib, what is the best way to cook it? Here are some directions that should help you along the way:
1. Place the roast in a shallow roasting pan and set aside 30 minutes to room temperature. Preheat oven to 450 degrees F.
2. Combine all other ingredients. Rub the prime rib with mixture. Bake 15 minutes until the meat begins to brown.
3. Reduce heat to 325 degrees F and continue cooking according to the chart below:
Cooking Time for Rare (120°)
3 Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°
4 Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°
5 Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°
6 Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°
7 Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°
4. Every half hour or so, baste the ends of the roast with the drippings. Use the meat thermometer about 30 minutes before the end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone.
When the internal temperature reaches 120°, remove roast from the oven and cover with foil. If you remove a prime rib from the oven when the temperature is over 125°, it will be way too dry and overdone.
5. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.
Before you serve
Prime Rib is fabulous with a sour cream/horseradish sauce. You can use 1 part horseradish to 3 parts sour cream. Some of you might like it stronger, some creamier. Use your own judgment.
The aus jus is made using the drippings from the prime rib mixed with a little water and thickened slightly (not like a gravy, just a littler thicker than broth) with a cornstarch/cold water slurry. You will need to adjust the taste of your aus jus depending on how strong your drippings end up being. You might add more water and you might need to add a little beef base to bump up the flavor, just be careful to watch the salt content.