CookLikeADad Recipe: How to Make Prime Rib

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Dad’s want every-day, Kid-Friendly, family recipes that are easy to learn and make at home. Our Dad Cooking Blogger, Cook Like A Dad is all about helping Dads learn how to cook. This month, learn how to make a Prime Rib Roast. Read more.

CookLikeADad Recipe: How
to make Prime Rib

Dad’s want every-day, Kid-Friendly, family recipes that are
easy to learn and make at home. Our Dad Cooking Blogger, Cook Like A Dad is all
about helping Dads learn how to cook. This month, learn how to make a Prime Rib
Roast. Read more.

How to Make Prime Rib

Holidays are usually the most common time of the year for
Prime Rib Roast, however, around my family, I like to make Prime Rib all year
long because of the many types of leftover recipes I can make out of it. From
Creamy Chip Beef to Beef Casserole, I love Prime Rib.

The key to my Prime Rib is taking the proper time to
marinate the roast with my special recipe of Soy Sauce, Ginger Root and Garlic.
Along with a good rub of Montreal Seasoning and fresh Rosemary, you will be all
set for the most flavorful Prime Rib you have ever tasted. Follow these steps
and enjoy!

Ingredients:

Estimate 1.25 pounds of Rib Roast per person, (in this
recipe, I am using a 10 pound rib roast)

Roasting Pan and rack

Meat Thermometer

Oven preheated to 450 Degrees F*

-For additional flavor drippings: Cut (1) Onion, (3) Celery
Stalks and (3) Carrots. These will be used at the bottom of the roasting pan
with (1) Can of Beef Broth.

ingredients

Marinade Prep:

2lb. Ziploc Freezer Bag to hold the Roast with Marinade

3-5 Fresh Garlic Cloves Chopped

1- Tablespoon of fresh Ginger Root, Chopped

12 oz. Soy Sauce or Worcestershire Sauce

2- Tablespoons of Montreal Seasoning

Rub Montreal Seasoning into the meat before placing Rib
Roast i
nto the Freezer bag. Pour all liquid contents into the bag along with
Rib Roast. Seal bag and allow meat to marinate for 2-3 hours, occasionally
rotating bag for proper seasoning.

3 Hours Later…

Remove roast from bag and damp dry the entire roast. Take
dry hot skillet on HIGH Heat. Sear all sides of roast before placing on the
roasting rack.

Take your roasting pan and add the "flavor drippings"
mentioned above to the base of the pan and place the roasting rack on top of
the mixture. Place Rib Roast, "Rib Side DOWN" on top of the roasting rack. Add
3-5 stalks of fresh Rosemary and sprinkle additional Montreal seasoning on top
of roast.

Preheat Oven to 425
Degrees F*

No matter what size roast you have, you
will start it in a pre-heated 450 degree oven for 15 minutes then reduce the
temperature to 325 degrees for the balance of cooking time. It’s best to "tent"
your roast after the initial 15-minutes to ensure a moist roast. "Tenting
"means you place Aluminum Foil across the top of the roast for the duration of
your cooking time.

rib

Cooking times will vary depending on
size of the roast and desired level of doneness. The following chart gives approximate
times for to reach "rare" at various sizes.

Cooking
Time for Rare (120°)

(3) Ribs, 7 to 8 lbs. 15 minutes at
450°, Then 1 ¼ to 1 ½ hours at 325°
(4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°
(5) Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°
(6) Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°
(7) Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°

Every half hour or so, baste the ends
of the roast with the drippings. Use your meat thermometer about a half hour
before the expected end of the roasting time. Make sure to insert it in the
thickest part of the meat, not touching the fat or bone. When the internal
temperature reaches 120°, pull it out of the oven and cover with foil. Let the
roast sit for twenty to thirty minutes. It will continue to cook during this
time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the
roast.

prime rib

Rare
meats measure in at 120° to 125°
with a bright red center that
grows slightly pinkish towards the exterior. Medium rare meats measure between 130° to 135° and are
characterized by their extremely pink center portion that grows brown towards
the exterior. Medium meats reach a
temperature of about 140° to 145°
have a light pink center, brown outer
portions. Medium well is achieved at
150° to 155°. Well done is reached at about 160°

Richard JaramilloRichard “RJ” Jaramillo, is the Founder of SingleDad.com,
a website and social media resource dedicated to single parenting and specifically for the newly divorced, re-married, widowed and single Father with children.
RJ is self employed, entrepreneur living in San Diego and a father of three children. The mission of SingleDad is to help the community of Single Parents
“Make Life Happen…Again!”

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Richard “RJ” Jaramillo, is the Founder of SingleDad.com, a website and social media resource dedicated to single parenting and specifically for the newly divorced, re-married, widowed and single Father with children. RJ is self employed, entrepreneur living in San Diego and a father of three children. The mission of SingleDad is to help the community of Single Parents “Make Life Happen…Again!”