...Holiday Prime Rib Roast (Update)

If you've seen our previous post on prime rib you'll know that it's a great option for the holidays if you're tired of the traditional roast turkey. This time around we chose a slightly different cooking method than last year where we started the roast in a screaming hot oven first, then lowered the heat for the remainder of the cooking time. Our secret this time around was reversing the process and starting the roast at a low temperature first,  cooking till medium rare, then removing the roast; flipping the oven to maximum and then browning it to perfection. The result was an even moister roast that was perfectly medium rare and pink from the crust to the centre!  

Ingredients: (Serves 10-12 hungry people)
- Prime rib roast (5 bones, 12lbs) 
- olive oil
- 3 tbsp rosemary, chopped
- sea salt
- pepper
- 3 carrots, roughly chopped
- 3 onions, roughly chopped

1. Pat your roast dry with paper towel and let it sit at room temperature for at least 2 hours prior to cooking

2. Before roasting, place the meat over the chopped vegetables. Rub the roast with the oil and season generously with salt and pepper, sprinkle over the chopped rosemary and rub into the meat

3. Preheat your oven to 320 degrees 

4. Roast for 16 minutes per pound. Once the time is up check the internal temperature. If it is 135 degrees, remove the roast and turn up the heat to 500 degrees

5. Roast for another 10-15 minutes until the exterior is perfectly brown

6. Let the roast rest for 1.5 - 2 hours (Do your best resisting cutting into the meat before this time is up, otherwise all your time and effort will be for naught!)

7. Carve to your desired thickness



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