It’s December! Hard to believe there’s only one month left in , huh? If you’re planning on hosting a holiday dinner, a flavorful prime rib roast might be the centerpiece you’re looking for at your holiday feast. The preparation of the meat is relatively simple and requires no marinating time. The key to success is to measure the internal temperature (135-140 degrees F) to guarantee proper doneness. The cooking time varies and isn’t necessarily an indicator of a perfectly cooked prime rib.
I wanted to give my prime roast rib an Asian flair, so I seasoned it with kaffir lime leaves, miso paste, red chili powder and fresh ginger. I rubbed the meat with the mixture and roasted it until the thermometer indicated the right internal temperature. You could of course add your favorite flavors here, but I think because of the high quality of this cut of meat, you should stick to the old adage that less is more. It’s a simple, yet very tasty recipe that ensures a succulent and extremely tender prime rib. I finished the dish by broiling the crust for added crispy, intense flavor. It’s hard to mess this one up!
1. Info for Prime Rib Roast Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 8
- Calories: unavailable
2. Ingredients for Prime Rib Roast Recipe
- 7-pound four-bone prime rib roast, frozen (see tips)
- ¼ teaspoon baking powder
- 1 tablespoon grated fresh ginger
- ½ teaspoon red chili powder
- smoked paprika
- 2 kaffir lime leaves
- 1 teaspoon powdered garlic
- 1-½ tablespoons miso paste
- 1 tablespoon black pepper, freshly cracked
- 1 quart bún bò Huế broth (Vietnamese-style beef stock)
3. Directions:
- Preheat the oven to 350°F.
- For the prime rib seasoning: In a mortar and pestle, combine 1 finely chopped kaffir lime leaf, baking powder, miso paste, red chili powder, black pepper, powdered garlic, ginger and paprika. Grind until it forms a paste. Using food service disposable gloves, cover the meat with the seasoning paste.
- Pour the beef stock in a roasting pan. Tear the remaining kaffir lime leaf in thirds and add it to the beef stock. Place a roasting rack into the roaster. If the rack isn’t non-stick, brush the rack with oil using a silicone brush to prevent the meat from sticking.
- Place the prime rib roast (fat side down) on the rack of the roaster. Cover the pan with aluminum foil. Roast for about 1 hour. Open the oven and place the probe of a digital thermometer in the center of the piece of meat. Cook until the thermometer indicates at least 135°F. The cooking time required this time was 2 hours 35 minutes.
- Open the oven, remove the aluminum foil and then broil for about 2 minutes to get a nice golden crust. Flip the roast and continue to cook on the broiler for another 4-5 minutes.
- Remove from the oven. Lightly cover with a sheet of aluminum foil. Allow the meat to rest for at least 30 minutes before carving. That way the meat stays very juicy and tender.
- Note: Don’t discard the pan drippings at the bottom of the roasting pan, I’ll post the recipe for au jus very soon.
- Slice the roast, fanning the slices for a nice presentation; serve immediately with vegetables (I served a sugar snap pea and carrot side dish).