Yep, I have made this yet again. It is so dang easy, and I made a really large one so that I could eat leftovers and play with it for the rest of the week. This was a treat for my boys too. I made gravy out of the drippings and it was SO good. I think it would have been heaven over veggies. I did not have time to steam up some broccoli, and I regretted it. The gravy may not look awesome, but I did not use any brown bits from the pan (I was worried it would have a “burnty” taste). It would have been darker had I done this. I also could have added more beef broth to the gravy as well. It is probably something that I will continue to experiment with, but the taste is absolutely there and phenomenal!
- Grass-fed prime rib roast
- all natural spice rub (mine was purchased at Whole Foods)
When you get your roast, you can put the rub on and refrigerate, or leave out for 2-3 hours at room temp. Preheat the oven to 500 degrees. Before putting the meat in the oven, insert a digital thermometer that can be read from outside the oven when it is closed. Cook five minutes per pound of meat at 500 degrees. DO NOT open the oven! When the five minutes per pound is over, turn off the oven without opening it. This is VERY important. Cook until your meat reaches desired doneness. I took mine out at 125 degrees because (as you can see from the pic) I like rare/medium-rare meat. Cook longer if you like it cooked more. Let the meat rest for 10-15 minutes before slicing. Once you cut the slices, plate them IMMEDIATELY or else they will continue to brown (it is a strange phenomena). Do not cut more than you are planning on eating. Once the meat is cooled completely, you can cut the remainder for leftovers.