An Alternative Recipe for Cooking Prime Rib

[i]This recipe has been around many years and is one of the most foolproof I have ever found:[u]

PRIME RIB ROAST

This recipe works the same no matter what size of roast! It works best if one can purchase a prime grade roast but a choice grade with a decent amount of marbling works fine too.

Preparation – You will want to take the roast out of the refrigerator and allow to come to room temp – 3 to 5 hours depending on the size. Season the roast according to your personal preferences. In our case:
I poked garlic and rosemary sprigs through the fat layer and applied sea salt & pepper when the roast first came out of the refrigerator.
Preheat oven to 375.
While the oven was heating grind multicolor peppercorns and then add Kosher Salt.
In the food processor, grind garlic cloves and more rosemary sprigs into a coarse grind.
Add 10oz of Inglehoffer Stone Ground Mustard.
Add salt & pepper mixture and blend into paste.
Choose a roasting pan just large enough for the roast as this will minimize juice evaporation.
Place roast bone side down in roasting pan.
Apply seasoning paste if you have chosen to go this route.

Put roast on center rack of the oven and under penalty of law, DO NOT OPEN THE OVEN DOOR!

After one hour, turn the oven off. Plan on the roast sitting in the oven 3 to 4 hours with the reminder:
under penalty of law, DO NOT OPEN THE OVEN DOOR!
Approximately 1 hour before you wish to eat, turn the oven back to 375. Depending on your personal preferences, leave the roast in the oven 30 to 35 minutes for rare, 40 to 45 minutes for medium rare to medium or 50 to 55 minutes for medium well. The end cuts will be cooked more than the center, so you will get a variety of doneness for you to serve to different preferences. Let stand 15 to 20 minutes covered in foil before carving.

The major limitation of this recipe is that any desired sides must be either stovetop or in a microwave.

Photos from New Years Eve:
Roast w/mustard mixture before going in the oven:
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Roast with mustard crust removed after cooking:
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Roast sliced for serving:
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I cooked this exact Prime Rib roast dinner last night. We call the recipe "no peeky" roast.

Didn't we have a debate with someone about this recipe last year?

Too funny CB! At least you don't need convincing that this is not only an easy way to cook prime rib but also produces excellent results. Because of a phone call, I was a bit tardy taking the roast out at just the right time and it was a bit more done than I prefer.

Don't remember a prior debate on anything other than people questioning the reasoning behind bringing meat to room temperature prior to cooking.

I found it. Maybe you weren't part of this previous discussion. Have a read.

https://lakechapalainfo.forumotion.net/t1572-prime-rib

Now, I remember the thread. All I can say it that my mother started preparing using this method a good 50 years ago and she prepared it that way in countries ranging from the Philippines to India to Malaysia and in the US and we certainly never experienced the dangers or problems alluded to by GBATRUCKS. Sure I will often cook one on the BBQ but not without a great deal more attention and work!

Thanks CG. I cannot imagine finding or having a piece of Prime Rib like that in Mexico. Guess I'll have to wait to go to the US or Toronto for vacation.

Actually John, that particular roast was purchased from our local Albertsons grocery store when they were running a $4.79/lb special. While they only offer "choice grade", we do pick through the selection to find the best marbling. On the other hand, our local Costco was selling "prime grade" but at $8.99/lb for bone in. From my experience, this method seems to minimize the difference in grades. I have no idea why but it seems to work that way. On the other hand, if I am doing a Prime Rib Roast on the BBQ, I won't go through the extra effort unless it is prime.