March 20, 2016 3 Comments
We started making Prime Rib every Thanksgiving a few years ago, and we haven't looked back yet! We love this recipe, which is adapted from the November 2011 issue of Cook's Illustrated.
Prime rib roast, bones cut off and tied back on
Flake salt and freshly ground pepper
Grand Lake Shake
Cut a cross hatch on the fat cap and rub roast generously with salt and pepper and "dry age" uncovered on a rack in your refrigerator for 2-3 days. Remove bones and save string to tie back later.
In an oiled hot skillet, brown all sides but the bone side. Preheat oven to 200 F. Once browned, rest and rub amply with Grand Lake Shake.
Tie meat to bones. Roast fat side up for 4-5 hours or until the internal temp is 120 degrees for rare, 130-140 for medium rare. Let roast rest covered with foil for 20-30 minutes, carve and serve with mustard cream or a gravy.
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