If you are like me and like to play around and experiment in the kitchen, the basics sometimes get overlooked. Preparing a roast beef other than inside a slow cooker is one of those basic kitchen skills that I was missing.
Until I got my new oven, which has an integrated temperature probe, I didn’t even own a meat thermometer… maybe because I used to be a vegetarian, or maybe because I simply was afraid to cook an expensive hunk of cow. Now however, after about three short weeks, I’m one of those people running around telling people ‘oh, you have to have a meat thermometer, you just have to’. I’m sure I’ve annoyed someone.
Growing up, I wasn’t that fond of steak or roast beef (but as always, loved the gravy). When I left home and started exploring the big wide world (okay, I moved an hours drive away) I realized that I actually liked beef, I just liked it with a little Moo left in it… meaning done somewhere between medium and medium rare.
So here I am, years later, temperature probe in one hand, a teeny tiny prime rib roast in the other. Let’s roast!
The Basics – Prime Rib Roast
- A prime rib roast
- Herbs of your choice
- A meat thermometer
- A roasting pan with a rack
Dry off your roast and season it liberally with salt, pepper and any herbs (dry or fresh) that you want to use. Insert your meat thermometer and put the roast in a very hot 450 degree oven for 20 minutes, reduce heat to 250 without opening door, and continue to roast until the middle of the roast reaches 130 degrees Fahrenheit – that’s what I did and it’s a little on the rarer side of medium rare, next time I think that 135 will be perfect for me, you could go up to 140, but no more than 150 for prime rib… or so I hear, remember, this was my first one. As soon as you take out the roast, tent it with two layers of foil, and let it rest for 20 minutes, letting all those yummy juices absorb back inside the meat.
Speaking of juices, this quick roasting with no added liquid gave me minimal drippings, so to make a gravy I did have to reach out for some ‘supplementation’… next time I will go all the way and make a red wine au jus, but that packet of gravy added to the drippings I did have was pretty darn good.
Yay me for getting another basic under my belt! *High fives all around*
Get a meat thermometer, you just have to!