During the holidays, roast beef or prime rib is always a staple at our family gatherings. Growing up, I always wanted to learn how to make that perfect prime rib that I got at the restaurants. When attending culinary school, one of my goals was to learn how to make a great prime rib. I found and tried many different ways to cook it, but this is how I like to do my roasts now.
- Bring it out and let is warm up at room temperature for 45 minutes.
Season it well with salt, black pepper, lots of minced garlic, fresh thyme, and a little fresh rosemary. Rosemary is a very strong herb so a little goes a long way. Make a paste with the minced garlic and the rest of the ingredients, then rub all over the roast.
- Preheat the oven to 400F. If possible, place the roast on a rack in a roasting pan. This prevents the roast from frying in the oil at the bottom of the pan and also allows the hot air to bake completely around the roast. Place the roast in the oven for 10 minutes, then turn the heat down to 275 degrees. You can baste the roast every so often with the fat drippings after about 45 minutes in the oven.
How long do I leave it in?
Well it depends on the size of the roast and also the shape. Cooking is always a compromise. So the best way to test for doneness is a meat thermometer. You can pick this up in most stores now and this is the most important piece of equipment for a great roast. Place the thermometer in the thickest part of the meat, most likely the center of the roast. I usually take my roast out at an internal temperature of 120F. This will be a medium rare roast. Let the roast rest at room temperature for at least 30 minutes before carving.
Enjoy your roast beef.