And cutting into it.

My family recipe: Prime Rib (can be roast beef as well) Ingredients 1 Prime/Choice Rib 1tb chopped garlic 2tb fresh basil 2tb fresh oregano 2tb fresh rosemary 4tb+ olive oil 1tb kosher salt 1tb ground pepper

Directions Preheat oven to 500f

Mix non-meat ingredients together and apply to meat

Roast at 500f for X minutes per lb, then turn oven off and let sit for 2 hours, remove, slice X = 5 minutes for rare X = 6 minutes for medium X = 7 minutes for well done

  • rescue_toaster@lemm.eeEnglish
    10·
    9 months ago

    Looks delicious!

    I never trust X minutes per pound. Meat thermometers are cheap and so useful.

    Also, my Mother taught me the reverse sear method and that’s my preferred cooking method for a prime rib.

    • its_the_new_style@sh.itjust.worksEnglish
      2·
      9 months ago

      I’ve done prime rib both ways and reverse sear (low cook temp, rest, 500 for 10 min to brown) resulted in a much less gray banding. My stepdad did 500*X min for years and it’s still good, you just get more uniformly cooked meat with reverse sear.

      • OminousOrange@lemmy.caEnglish
        2·
        9 months ago

        That’s the Kenji way. Dry brine reverse sear is how I do most meat these days. Smaller cuts get seared in a pan, roasts and prime rib get blasted under a preheated broiler as high as my oven will go. And yes, always use a thermometer.