Simple recipe but took me several tries to get the right temperature and cooking time. First try at 325 degrees F for 1 hour and 15 minutes was too rare, too bloody . This was the second attempt -pretty good at medium but would like a little more crispiness on the exterior. Third time's the charm- medium rare, just how I like it. Crispy on the outside but tender, juicy, flavorful and so,so good which is the next post.
4.25 lb prime rib (2 ribs bone-in roast, ribs separated from meat but tied intact with cooking twine)
1 cup of beef broth and 1 cup of water
4 tbsp (leveled) of prime rib or steak seasoning
1/2 cup of carrots, 1 inch chunks
1/2 cup of celery, 1 inch chunks
1/4 cup of white onion, 1 inch chunks
2 bay leaves
1. Rub rib roast with seasoning and marinate for 2 hours in the fridge. Take out the roast and leave at room temperature for another 2 hours before cooking.
2. Preheat oven to 450 degrees Fahrenheit. Lay carrots, celery, onions and bay leaves on the bottom of a large enamel roaster or roasting pan. Pour in the beef broth and water. Place the rib roast bone side down and roast at 450 degrees for 30 minutes. Add 5 minutes per additional rib to roasting time. With rib roast still in the oven, turn down the temperature to 275 degrees F and roast for another hour and 30 minutes. Cooking thermometer inserted in the center of the roast, not touching the bones, read 135 degrees which is medium for doneness.
3. Remove roaster from the oven and let the roast rest for 30 minutes (tented loosely with aluminum foil) before slicing. Strain the remaining cooking liquid into a bowl and discard the excess fat floating on top. Spoon this liquid over the roast before serving.