Seasoned Prime Rib Roast

By AshleyRuss

Ingredients

• Montreal Seasonings
• Prime Rib Roast

Preparation

Step 1

Roasting Tips

Place the meat in a roasting pan that's slightly bigger than the roast itself. If the pan is too big, the juices from the meat will spread out in the pan and evaporate. For a boneless roast, it's best to use a roasting rack. If you've chosen a bone-in roast, the bones themselves will serve as your roasting rack. One side of the meat will have more fat on it; you want this side facing up so the meat will baste itself as it cooks. Don't add water to the pan, and don't cover it!

How to Roast Meat
Time and Temperature
There are two ways you can roast: At a low temperature for a long time, or at a high temperature for a shorter time.

Your roast will shrink less if you cook it low and slow, but you won't get the same flavorful, well-browned exterior that a high roasting temperature gives you.

You can also combine the two methods by starting at a high temperature to sear the outside, then turning down the oven after 30 to 45 minutes to finish. If you're roasting at 325 degrees F (165 degrees C), the meat will take about 17 to 20 minutes per pound. If you start the roast at 450 degrees F (235 degrees C) for the first 30 minutes and then reduce the temperature to 325 degrees F (165 degrees C), allow about 13 to 15 minutes per pound.

The Real Secret to a Perfect Prime Rib
A thermometer is the absolute best way to guarantee the roast turns out exactly the way you want it. For an accurate reading, push the thermometer into the middle of the roast, making sure the tip is not touching fat or bone (or the pan!). For medium rare, roast to 130-140 degrees F/55-60 degrees C; for medium, 145-155 degrees F/63-68 degrees C. Remember that the roast's temperature will rise at least 5 degrees after you remove it from the oven. Let the roast stand for 15 or 20 minutes before carving to let the juices return to the center.

The slices taken from the ends of the roast will be the most done, and the middle will be the least done, so you should be able to suit the preferences of everyone at the table. Serve with pan drippings and horseradish on the side.