This is a fool proof method for making the best medium rare prime rib. Your seasonings can be changed according to your preference, but what’s listed works perfectly.
It’s the cooking method that is the key. It cannot be stressed enough, the roast MUST be at room temperature in order for this to work. If it is the least bit cold in the middle of the roast, you will come out with a very rare roast.
A mistake I only made once because I was worried about leaving it out to get warm. Don’t worry! It will be fine! I usually purchase 4.5 to 5 lb roasts and take it out of the fridge for a minimum of 5 hours to be sure it is room temp. It comes out absolutely PERFECT and juicy every time.
This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated.
Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.
I have used this recipe for years and it works perfectly- ONE THING that will cause the meat to be less than medium rare, besides not having the rib at room temperature, is the fan in newer ovens!! I had no issue for many years until I got a new oven in 2012.
Many new ovens have a fan that comes on when you turn the oven off. It quickly lowers the temp, which, obviously, will not work for this recipe.
Since I have a built-in oven, I actually shut off the breaker to the oven so the fan doesn’t come on. Otherwise you can just unplug it. I guarantee that was the problem with folks who had theirs come out rare!
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