Prime Rib

As I arrived back in Midland from my family trip to Florida, I saw that Jack's Farmers' Market had boneless rib roasts on sale.  Since I needed something to eat for the few days in town before leaving for New Orleans, I figured what the heck.  After all, my brother, Steve, told me about the roast he made for Christmas and it sounded really good.  Now, this was my first attempt at making prime rib, so I started out doing some research.  After my debacle with the ham in the crockpot, I decided to actually roast it in the over (as it should always be done).  But there are a lot of different recipes out there and it was hard to decipher the best way to prepare it.  So, I contacted my brother and got his input.  First things first, you must do a dry brine with these cuts.  That means rubbing the meat with kosher salt and placing it, uncovered, in the refrigerator at least 2 hours (in this case, I did overnight - about 10 hours). 

Once you have it brined, you then must take it out and allow it to come to room temperature, at least 2 hours.  Now, my poor brother tried to make yorkshire puddings in between roasting and searing the roast and ended up with an oven fire, so he didn't get to sear.  But I managed to do all the steps, so here's how it works.  Oh, and did I mention that this recipe is only 3 ingredients?

Prime Rib Roast

• 5-5 1/2 lb boneless rib roast
• Kosher salt
• Fresh-ground pepper

 The night before roasting, prepare a dry brine.  Rub the roast on all sides with kosher salt and place, uncovered, in refrigerator.

The next day, pull the roast out and allow to come to room temperature, at least 2 hours on the counter. 

Preheat oven to 350F.  Season roast with pepper (remember that it has already been salted).  Place on a roasting pan and roast for 1 hour.  Without opening the oven, turn off the heat.  Allow to sit for 1 hour.  Then turn oven on to 400F and set timer for 1/2 hour.  This will allow for the sear.  Once done, pull from over and place on a cutting board.  Allow to sit for 15 minutes before slicing (although, there was still a bit more blood after slicing than I like, so 30 minutes might be better).

Note: Although this picture shows close to medium-rare, it is still a bit more cooked than I prefer, so I would probably shorten the cooking time just a little.  But it was still closer to medium-rare than medium, so it was all good.