Perfect bone-in Prime Rib of Beef with the Mysterious “Method X”
Perfect prime rib is an easy undertaking if you follow a few key steps. The most important is using an accurate digital thermometer. This is the only way to ensure the desired doneness, which hopefully is a perfectly pink medium-rare, when the flavor and texture are at their best.
This prime rib recipe will work no matter what size roast you’re using. A great rule of thumb is each rib will feed 2 guests. So, a 4 rib roast will serve 8 guests. Cooking time varies with the rib size, you need to verify your oven comes to 500 degrees! Repeat, your roast must be at room temperature for this to work!
Prep Time: 10 minutes
Cook Time: 2 Hours plus initial roasting time.
1 standing beef rib roast (4 to 7 ribs, 9 to 18 pounds)
fresh course-ground black pepper, as needed
kosher salt (or other larger grain, flake-style salt), 1/2 teaspoon per bone
softened butter, 1/2 tbsp per rib of beef
large metal roasting pan with at least 3-inch sides.
1 quart cold beef broth
This method is said to work for any size prime rib. The meat is brought to room temperature (this is critical), and seasoned anyway you like. Then you multiply the exact weight times 5 minutes. For me it was 3.75 x 5 = 18.75 minutes. The roast is cooked at 500 degrees F. for exactly that many minutes. The heat is turned off, and you wait 2 hours without opening the oven door.
Once you remove the prime rib, you’ll be slicing into the juiciest, tenderest, most perfectly medium-rare meat you’ve ever seen.
1. Remove the prime rib from the refrigerator and place in the pan. No rack is needed as the rib bones form a natural rack, and will keep the prime rib off the pan. Rub the entire surface of the cold roast with butter, and coat evenly with the kosher salt and black pepper.
2. Leave the prime rib out at room temperature for 2 hours. Preheat the oven to 450 degrees F. When the oven is hot, put the roast in and cook for 20 minutes to sear the outside of the roast. After 20 minutes turn the oven down to 325 degrees F. and roast until the desired internal temperature is reached (see guide below). For medium-rare this will take approximately 15 minutes per pound.
3. Transfer to a large platter, and let the prime rib rest, loosely covered with foil for 30 minutes before serving. Cutting into the meat too early will cause a significant loss of juice.
To Make the “Au Jus” Sauce
While the prime rib is resting, pour off all but 2 tablespoons of the fat from the pan and place on the stove-top over medium heat. Pour in the beef broth and whisk into the drippings, scraping all the caramelized beef drippings from the bottom of the pan.
Turn heat to high and cook the sauce for 10 minutes until it reduces slightly. (this is not a gravy, so don’t expect a thick, heavy sauce). Adjust seasoning, strain and serve along side the prime rib. Serve with mashed potatoes (flavored or not) and asparagus or sautéed broccoli raub.
Internal Temperature Guide
Below are the internal temperatures to go by, depending on how done you like your prime rib. Remember, these are the temperatures to remove the beef, and not the final temperature. The roast will continue to cook after it’s removed.
Rare: remove at 110 degrees F. (final temp about 120)
Medium-Rare: remove at 120 degrees F. (final temp about 130)
Medium: remove at 130 degrees F. (final temp about 140)
Barbecue Eye Round on Mashed Turnips and Potatoes with Roasted Brussels sprouts
The lean eye of round simmers in bottled barbecue sauce, giving it plenty of time to absorb the flavor. Potatoes and Brussels sprouts added to the beef make this a low-fat, yet satisfying, meal. Perfectly seasoned, potato and turnips and roasted sprouts add nothing but taste and texture to this dish. Tender, full layers of exotic flavor to guide your dining experience to new levels. Accompanied by a side salad, a meal definitely worth making!
1 (3-lb.) eye round beef roast, fat trimmed
2 teaspoons ground cumin
2 tablespoons olive oil
2-1/2 pounds onions, cut into 1/3-inch-thick slices
2 celery ribs, chopped
2 garlic cloves, chopped
1 bottle (18 oz.) chipotle or regular barbecue sauce
2 pounds turnips, peeled, trimmed and cut into 1-inch cubes
3/4 pound Yukon Gold potatoes, peeled and cut into 1-1/2-inch cubes
1/4 cup milk
1 tablespoon horseradish sauce
1/4 cup chopped fresh flat-leaf parsley
1-1/4 pounds Brussels Sprouts, trimmed and cut crosswise into 1/8-inch thick slices
1 Rinse beef and pat dry. Sprinkle with cumin. Heat 1 tablespoon oil in a heavy 6- to 8-quart pot over moderately high heat, until hot but not smoking. Add beef and brown, turning, until golden brown on all sides, about 6 minutes. Transfer to a plate.
2 Add onion and celery to same pot; cook over moderately high heat, stirring, until onion is golden brown, about 15 minutes. Add garlic and cook, stirring 1 minute. Transfer half of onion mixture to a bowl; reserve. Add half of barbecue sauce and 1 cup water to onion mixture in pot; stir, scraping up any browned bits on bottom of pot.
3 Return beef to pot; cover with reserved onion mixture and remaining barbecue sauce. Bring to a simmer and cover. Simmer, stirring occasionally, adding 1/2 cup water toward end of cooking time if sauce begins to stick to bottom of pot, until meat is very tender, about 3 hours.
4 Meanwhile, place turnips and potatoes in a 4-quart saucepan, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt. Simmer until very tender, about 20 minutes. Reserve 1/4 cup cooking liquid and drain vegetables in a colander. Return to pot with reserved cooking liquid and the milk. Mash with a handheld potato masher until smooth. Stir in horseradish sauce and parsley. Keep warm, covered.
5 While vegetables are cooking, preheat oven to 425 degree F and arrange rack in lower third. Toss together Brussels sprouts and remaining 1 tablespoon oil in a large shallow baking pan; season with pepper. Roast, stirring occasionally, until golden brown, about 15 minutes. Transfer to a serving bowl and keep warm, covered.
6 Remove beef from sauce and cut into thin slices. Spoon some onion mixture onto serving plates, top with a mound of mashed turnips and potatoes, then slices of beef and more onion mixture. Serve Brussels sprouts on the side. Makes 10 servings.