(The seasoning may not stick very well on the fat side, so just do the best you can!) For added flavor, you can apply the seasoning mixture to your roast up to 24 hours in advance, wrap it tightly in plastic wrap, and refrigerate it until you’re ready to cook it. Sprinkle the seasoning mixture over all sides of your roast, patting it to help it adhere to the surface. Mix up a seasoning blend of 1 tablespoon + 1 teaspoon each of onion salt, seasoning/seasoned salt, and garlic powder, which should yield around 1/4 cup in total. To get your prime rib roast ready for the oven, first you’ll need to season it properly.
#PRIME RIB ON REC TEC 700 PLUS#
Boneless Roasts: about 1/2 pound per person, plus a pound or two more for good measure.Bone-in Roasts: about one rib per person, plus one or two more for good measure.Here are a couple of simple guidelines for deciding how big of a roast to buy: Once you’ve decided which variety of roast you want, you can determine how big of a roast you’ll need to buy. (I personally prefer the convenience of a boneless roast, but to each their own!) How Much? One thing you may want to consider is flavor versus ease of carving-the meat from a bone-in roast will be a bit more flavorful after cooking, but boneless roasts are much easier to cut. Whether you choose a bone-in prime rib roast or a boneless one is entirely up to you, because this roasting method works equally well for both. (It is a special occasion, after all!) Bone-In Or Boneless? The grade won’t affect the cooking process, but if you want the best possible flavor and quality, you may decide that a prime grade prime rib roast is worth the added cost.
If the prime rib roast you want isn’t clearly labeled as prime or choice grade, ask the butcher or meat counter attendant to identify it for you. Prime grade has more fat and marbling and can be considerably more expensive per pound, while choice grade is more widely available. You might find that there are two grades of prime rib roast available at your grocery store: prime grade and choice grade. If you can’t find a roast labeled clearly as “prime rib,” it may go by a slightly different name like “rib roast,” “eye of the rib roast” or “standing rib roast.” (Keep in mind that the name “eye of the rib roast” typically applies to boneless prime rib roasts, while “standing rib roast” is usually reserved for bone-in roasts.) Prime Grade Or Choice Grade? Here are a few tips that will help you buy the perfect cut of meat for prime rib with confidence! Select The Perfect Prime Rib RoastĪ good prime rib roast isn’t cheap, so it’s easy to feel a bit nervous about the prospect of picking one out and forking over the cash for it.
#PRIME RIB ON REC TEC 700 HOW TO#
This perfect prime rib is now an indispensable holiday tradition in our family, and I’m excited to share the recipe with you today! This time-tested, foolproof method (sometimes called the “500° method,” “closed oven method,” or “oven off method”) for making sumptuous prime rib has never failed me, and I know it will serve you just as well! :-)įor more delicious and festive recipes, be sure to check out my eBook My Favorite Holiday Recipes ! You can buy it in my shop, or download it free if you’re an OGT Plus member! How To Make The Perfect Christmas Prime Rib (Prime Rib 500° Rule) 1.
Related: Leftover Prime Rib? Make These Amazing Carne Asada Tacos! Luckily, all that research paid off, and that very first prime rib I ever made turned out perfectly! In fact, it was such a hit with everyone that I made prime rib again the next Christmas Eve, and one after that, and the one after that! Our typical Christmas dinner in those days starred a honey-baked ham, but that year I asked my siblings if they would be interested in pitching in so we could get a prime rib, and that I would cook it for us.Ĭonsidering that I had never actually even attempted cooking prime rib at that point, my blind confidence quickly turned into anxiety about whether I could actually pull it off! So I ended up doing hours and hours of research to find the best foolproof method (so-called prime rib 500° rule) for cooking our first prime rib. My search for a dependable Christmas foolproof prime rib recipe began years ago, back when my extended family was a bit smaller and I could still invite everyone over to our house for dinner on Christmas Eve.
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