Fool-Proof 500 Rule Prime Rib
Ingredients
- 10 lb4-rib prime rib roast
bones cut off and tied back on by the butcher, room temperature
- 1 tbspgarlic powder or granulated garlic
- 1 tbsponion powder or granulated onion
- 1 tbspblack pepper
- 1 tbspseasoned salt
such as lawry's seasoned salt
- 1 csour cream
- ½ cwhipping cream or heavy cream
- 1 dasheshot pepper sauce
or more, if desired
- 1 tbspworcestershire sauce
- 1 tbspprepared horseradish
- 1 tbspspicy brown mustard
- 1 tbspred or white wine vinegar
- 2 clovesgarlic
crushed, may substitute 1 teaspoon garlic powder
- 3 cwater
- 5 tspbetter than bouillon concentrate
beef flavor, or use beef bouillon cubes
- 1 tbspsoy sauce
- to tastekosher salt and ground black pepper
Directions
Prepare the prime rib
- 1
4-5 hours prior to cooking the prime rib roast, remove it from refrigeration; unwrap the roast from all packaging, keeping the label so you know exactly how much the prime rib weighs for making the cooking calculations in this recipe.
- 2
When you are ready to cook the prime rib roast, pre-heat the oven to 500 degrees F., placing your oven rack in the lower third of the oven.
- 3
Place the unseasoned roast, fat side up, on a heavy-duty sheet pan with 1-inch sides. Combine the granulated garlic, granulated onion, and black pepper with the seasoned salt in a small bowl. Using your fingertips, rub the prepared spice blend over every area of the exterior of the roast.
- 4
Place the prepared rib roast into the preheated 500 degree F. oven, uncovered, and cook for 6 minutes per pound for medium rare doneness or 7 minutes per pound for medium doneness.
- 5
When the timer sounds, immediately turn your oven temperature down to 170 degrees F.Set your timer for 2 hours, leaving the roast in the oven to rest and finish cooking from residual heat. NO MATTER WHAT, DO NOT OPEN THE OVEN DOOR AT THIS POINT OF THE COOKING PROCESS!
- 6
When the timer sounds at the full 2 hour mark, open the oven door,. Use an instant-read meat thermometer to check the internal temperature of the meat. For medium rare prime rib, you'll want the internal temperature to be right at 130-135°F. For medium prime rib, you'll want the internal temperature to be between 135-140°F.
- 7
If the internal temperatute of your prime rib roast temps a bit cooler than 130-135 degrees F., simply preheat your oven to 375 degrees F., returning the roast to the oven until the internal temp reaches 130-135 degrees F., checking the internal temperature every 10 minutes or so until the prime rib raises a few more degrees internally to the desired temperature.
- 8
Using a sharp knife or your favorite kitchen shears, snip the strings that are holding the rib roasat to the bone rack.
- 9
Using two meat forks, lift the prime rib roast from the rack of bones and the roasting pan, placing it onto a large cutting board.
- 10
Slice the prime rib into 3/4 inch thick slices, placing them onto dinner plates. If desired, pour a bit of the warm au jus over the prime rib, then add a dollop of horseradish sauce alongside. Serve at once.
Prepare the creamy horseradish sauce (optional)
- 1
Combine all the sauce ingredients in a small bowl until smooth; store in the fridge until ready to serve.
Prepare the au jus (optional)
- 1
Place the water into a large, deep skillet and bring to a boil; reduce the heat to low, then add the bouillon concentrate, and soy sauce, whisking until well blended. Season to taste with salt and pepper; keep warm.
Fool-Proof 500 Rule Prime Rib
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About this Recipe
Craving a show-stopping, perfectly tender, and juicy prime rib roast without the stress? Our Fool-Proof 500 Rule Prime Rib recipe is designed to help you achieve restaurant-quality results at home, making it easy to create an unforgettable main course for any special occasion.
This "No Peek 500 Rule Prime Rib" stands out as the most detailed and tried-and-true method you'll find for a reason. By leveraging this specific roasting technique, you eliminate the guesswork often associated with cooking a large cut of beef, ensuring consistent tenderness and a beautiful crust every time.
Prepare yourself for an incredibly rich and satisfying experience with this standing rib roast. Each slice of prime rib will be wonderfully tender, bursting with savory beef flavor enhanced by a robust rub of garlic powder, onion powder, black pepper, and seasoned salt. The accompanying creamy horseradish sauce offers a delightful counterpoint, providing a zesty, slightly spicy kick that brightens the rich meat. This impressive dish yields 10 generous servings, making it ideal for holiday gatherings or celebratory dinners where you want to truly impress your guests.
While this recipe is tried-and-true, a few simple tweaks can adapt it to your pantry or preference. If fresh crushed garlic isn't available, you can easily substitute it with 1 teaspoon of garlic powder. Similarly, onion powder or granulated onion works perfectly in place of granulated garlic. For the rich beef base, feel free to use beef bouillon cubes if Better Than Bouillon concentrate isn't on hand. And if you prefer a less intense heat in your creamy horseradish sauce, simply adjust the dashes of hot pepper sauce to your liking.
This magnificent prime rib is the ultimate centerpiece for holiday feasts or any special celebration. Serve thick slices alongside your favorite roasted vegetables, creamy mashed potatoes, or a crisp green salad to complement its rich flavors.