Roasted Prime Rib With Fresh Herb Rub (Half The Salt) Recipe by Jessica Hawes
Cooking Instructions 1 Take roast out of fridge, pat dry with paper towel, sprinkle and slightly press half of the salt all over and allow to rest for about an hour or two; should still be cold to the touch, but closer to room temp. 2 Preheat to 500° 3 Mix all the other ingredients together to form a paste, pat dry again, and then rub it all over the meat. 4 Set on roasting rack, and then into heavyweight pan. Set oven rack so roast is in the center of oven. 5 1st roasting option: cook 5-7 mins per pound at 500° and then shut the oven off and DO NOT OPEN IT AT ALL for at least an hour. (5 for boneless, 7 for bone in) 6 2nd roasting option: cook for 15-20 minutes at 500°, then drop down to 325° until desired temp is reached. This way works best if you’re attempting to bake something else simultaneously. 15 mins boneless, 20 bone in at 500°. 7 For Medium rare, set the thermometer alarm to 138°. 8 Allow to rest at least ten minutes before slicing. 1 Take roast out of fridge, pat dry with paper towel, sprinkle and slightly press half of the salt all over and allow to rest for about an hour or two; should still be cold to the touch, but closer to room temp. 1 Take roast out of fridge, pat dry with paper towel, sprinkle and slightly press half of the salt all over and allow to rest for about an hour or two; should still be cold to the touch, but closer to room temp. 2 Preheat to 500° 2 Preheat to 500° 3 Mix all the other ingredients together to form a paste, pat dry again, and then rub it all over the meat. 3 Mix all the other ingredients together to form a paste, pat dry again, and then rub it all over the meat. 4 Set on roasting rack, and then into heavyweight pan. Set oven rack so roast is in the center of oven. 4 Set on roasting rack, and then into heavyweight pan. Set oven rack so roast is in the center of oven. 5 1st roasting option: cook 5-7 mins per pound at 500° and then shut the oven off and DO NOT OPEN IT AT ALL for at least an hour. (5 for boneless, 7 for bone in) 5 1st roasting option: cook 5-7 mins per pound at 500° and then shut the oven off and DO NOT OPEN IT AT ALL for at least an hour. (5 for boneless, 7 for bone in) 6 2nd roasting option: cook for 15-20 minutes at 500°, then drop down to 325° until desired temp is reached. This way works best if you’re attempting to bake something else simultaneously. 15 mins boneless, 20 bone in at 500°. 6 2nd roasting option: cook for 15-20 minutes at 500°, then drop down to 325° until desired temp is reached. This way works best if you’re attempting to bake something else simultaneously. 15 mins boneless, 20 bone in at 500°. 7 For Medium rare, set the thermometer alarm to 138°. 7 For Medium rare, set the thermometer alarm to 138°. 8 Allow to rest at least ten minutes before slicing. 8 Allow to rest at least ten minutes before slicing. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Air Fryer Pork Chops Kentucky bourbon pecan pie Instant pot sloppy joes (II) Flan The BEST sugar cookies Air Fryer Pork Chops Kentucky bourbon pecan pie Instant pot sloppy joes (II) Flan The BEST sugar cookies Sandwich 🥪🥪 Detox water Pepperoni egg wraps Amla Chutney Wheat flour Veg momos Pumpkin Bora Vegetable Dalia Something meaty Chicken breast steak with sauce mashed potatoes and mushroom Red velvet cake Sandwich 🥪🥪 Detox water Pepperoni egg wraps Amla Chutney Wheat flour Veg momos Pumpkin Bora Vegetable Dalia Something meaty Chicken breast steak with sauce mashed potatoes and mushroom Red velvet cake