If you’re going to cook a prime rib roast, you want to do it right. In fact, we’ll go one step further: if you’re doing a prime rib roast, you NEED to do it right. With a cut of meat this decadent, you might as well roll out the red carpet on the way to the oven.
While this latest recipe from our very own Chef Tim McKee requires some patience to ensure your roast is cooked to perfection, we promise: the end result will be well worth it. Just make sure you invite a few of your nearest and dearest friends over to partake in this delicious meal — because you’re going to want bragging rights.
Ingredients (serves 4-6):
1 prime rib roast (4 bone, 4-4.5 lbs), thawed
½ cup rye whiskey
4 tbs Market House Steakhouse Seasoned Salt (coming soon!)
4 tbs whole caraway seeds (coarsely ground)
3 tbs whole black peppercorns (coarsely ground)
Supplies
Instant read meat thermometer, like this one
Roasting rack pan
Instructions:
- Rub the roast with the whiskey and generously season with the Market House Steakhouse Seasoned Salt and ground caraway seeds and peppercorns. Place the roast on a roasting rack and marinate in the refrigerator overnight or up to three days.
- Remove the roast from the refrigerator 45 minutes to an hour before you are ready to cook and allow it to come to room temperature.
- Preheat the oven to 200 degrees F.
- Roast the prime rib until it reaches an internal temperature of 120 degrees F in the center. This will probably take between four and five hours, depending on your oven and the size of your roast.
- Remove from the oven and tent lightly with aluminum foil. Allow to rest for at least 30 minutes.
- Increase the oven temperature to 500 degrees F. Remove the foil and return the roast to the oven. Roast at high heat until the outside of the prime rib is crisp and browned, about 10 minutes.
- Remove from the oven and carve immediately.
