Sunday, December 27, 2009

Prime Rib Roast

I scored the family recipe for Prime Rib. This may well be the best Christmas gift they could have given me. This recipe is a fairly recent development, perfected after I was married and out of the house. The only problem is that now I yearn for another kitchen gadget - a Showtime Rotisserie. Every time my husband and I visit my parents we get at least one or two amazing meals made from this appliance. Whether my parents rotisserie chicken, prime rib, or tenderloin, it doesn't matter. Everything made in the Showtime turns out delicious.





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Prime Rib Roast
5 lb Prime Rib Roast

Dry Rub
4 teaspoons seasoning salt
1 teaspoon granulated garlic
2 teaspoons course ground black pepper
1/4 teaspoon dried thyme leaves
1/4 teaspoon crushed dried parsley leaves

1) In a small bowl, mix together the ingredients of the rub

2) 24 hours before roasting, rinse and pat dry the meat. Coat the roast with the dry rub making sure it is well coated on all sides.



3) Wrap the coated roast in plastic wrap and refrigerate overnight (or as long as 3 days).


4) Two hours before cooking time take the roast out of the refrigerator and leave in the plastic wrap and let the meat come to room temperature.

5) Spindle the roast, secure it inside the Showtime Rotisserie, and cook 17 minutes per pound for a medium rare 5 pound roast. (In this case, 1 hour and 25 minutes).


UPDATE (12/25/12)
20 min/lb - 150 - 155 degrees for well
18 min/lb - 140 - 145 degrees for medium
17 min/lb - 130 - 135 degrees for medium rare
16 min/lb - 120 - 125 degrees for rare

**More important than the minutes per pound is the temperature.  It's better to undercook than to overcook. I have over cooked a couple of roasts beyond medium rare, and while that is a big bummer the flavor is still amazing.  Also remember that the meat will continue to cook a bit as you let it rest.

6) Let the roast rest for 15 minutes on the no heat rotisserie mode, or remove from spindle and tent with foil on a cutting board.


7) Slice and serve (my parents used an electric knife - guess what, I'm thinking I could use one of those too;-)

8 comments:

  1. Hello. I found your blog through WhiptheBlog.com, where you left a comment under her carrot cake recipe. Just want to tell you your blog looks great, is very enjoyable to read, has great pics, and I've already copied several of your recipes to my collection. So thank you and hope you keep it up! BTW, in your WhiptheBlog post, you said you were holding back a favorite recipe but would now share it, thanks to her example. Is this roast the recipe? If not but you have already posted it, would you please let me know which it is? Thanks again!

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  2. Thank you very much for your encouragement. I have been on a bit of a hiatus but I think that is about to end. I am sorry that I didn't comment right away. I must admit I am still holding back on that recipe - for some silly reason I want it to be special...like my 100th blog post or something. Maybe, it is a fear that I won't be able to top it? Either way, I promise to let you know when I post it.

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  3. This is so mouth-watering, thanks for sharing your family's recipe.

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  4. This recipe does look delicious! I really enjoy your fresh look at food and the creativity you bring to the table!

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  5. I made this last Christmas and it was unbelievably delicious. My in laws who are very much meat eaters were so impressed and couldn't stop talking about it. I let it marinate for 3 days.

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    Replies
    1. Oh- and i'm making it for my family this Christmas!

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  6. Sounds great. I am making it for Christmas tomorrow and have it wrapped and waiting. I have added one more ingredient to the rub that does fabulous things to beef that most people would never think of using. Will see how it does.

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