The rib roast is always a scary hunk of meat to cook because it likely cost more than what we want to pay. Most classic prime rib recipes cook at high heat (350 – 450) which sears the outside and leaves the interior, rare to medium rare on a good day. Keep reading
Depending on your rib roast size, a smaller rib roast will turn out more tender than a large one. On a large one, the heat has to travel so deep to hit target temperature the port sides of the roast’s band, will cook to medium, even well done increasing the bands' size. The longer the band gets cooked at higher heat, the drier and tougher it will be. For instance, a regular ole steak is typically seared at medium-high heat on both sides and pulled. Inevitably there is always someone who wants their steak well done. Their steak gets set off to the side of heat until it’s well done. Have you ever tasted one? It’s crap. It sat too long in higher temps. This recipe solves two issues, no matter the cooking vessel if it goes down to 205 it works and it’s a sure shot for that delicious taste you know. With the long pre-resting (redneck aging) the target temperature will sync into the center of your prime rib like a gentle cloud. This recipe does tack on some extra time. It will take about 20 – 30 minutes per pound. 3-4 hours not including redneck aging.
Prep Time 2 hours 10 minutes
Cook Time 2 hours 20 minutes
Total Time 4 hours 30 minutes