Here’s our recipe to help you prepare a prime rib feast this Thanksgiving.
What you will need to get ready:
– Natural Dry Aged Prime Export Rib Roast (6 or 8 lb)
– ¼ cup cracked pepper
– ¼ cup garlic powder
– 3 T Kosher salt
– ¼ cup spicy brown mustard
– 2 T olive oil
– 2 T worcestershire sauce
– Roasting pan with rack
– Good meat thermometer
– 2 small mixing bowls
– Wire whisk
– Measuring cups & spoons
– Aluminum foil
1. Preheat oven to 425 degrees and prepare your mise en place (meez ahn plahs), which is the French term for “everything in its place” … getting all your ingredients measured, cut, and ready before you start cooking. Pans are prepared. Tools and equipment set out. This is a technique chefs use to get meals ready quickly and effortlessly.
2. Take your Dry Aged Roast out of the refrigerator for 30-45 minutes before you plan to cook it and let it come to room temperature.
3. Mix together the mustard, olive oil and Worcestershire sauce and rub it all over the roast. This mustard mixture helps the dry ingredients stick to the roast.
4. Mix together your dry ingredients – salt, pepper and garlic powder – and coat the roast with it.
5. Place the seasoned roast with the fat side up on the rack in the roasting pan. Cook for 20 minutes at 450 and then reduce the temp to 325. For medium rare, roast until the meat thermometer reads 115-120 degrees. This should take about 60-90 minutes, depending on your oven and the size of your roast. You will need to rest the roast under a foil tent for at least 30 minutes; during this time the internal temperature of the meat will rise 10-15 degrees.
6. Remove the bones, slice and serve!