A blushing pink prime rib roast that's juicy and tender with a spicy salted crust that melts in your mouth with every bite. This meat is incredibly tender and the standing juices collected were more than enough and so tasty that we skipped on the gravy. The juices were ten times better than a gravy and you know I love my gravy! Just check out this Pork Roast With Crackling & Gravy if you're looking for a gravy recipe.
It's been a really crazy busy week here at My Anosmic Kitchen but I guess it's the month of December and it's busy everywhere. Incase you haven't heard we had the official launch of our spice website so do go and take a look at our all natural, non irradiated Smell and Taste flavorful spices.
Amidst the incredible feedback that followed we still have to eat and eat we did! Epecially when you can get a roast in the oven without much effort. It's exactly what we needed so beef roasts it was and we are sharing these insanely delicious beef roast recipes with you. Yes recipes as in the plural so here's what we have for you:
Serve these main roast dishes over the holidays with a choice of your favorite sides, salads or mashed potato. Either way, we're sure you're going to love them and at least find one that suits you and your family.
Blushing Pink Prime Rib Roast
If I told you that I could never eat meat that was pink before would you believe me? Times change, people grow, look at me writing a recipe for rare beef! Through the persusaion of my husband I started cooking meat from medium to medium rare and now rare, hello 🙂
He took years to persuade me and still I was never convinced. Preparing the meat and splitting it 'his and hers' 'rare and medium'. As much as I never liked rare I also never liked well done either, I've always preferred meat with a little 'give' juice and tenderness.
How To Cook Prime Rib Roast
This prime rib recipe roasts on high heat to start to seal and crisp that beautifully crust. We then lower the heat and let it cook until the desired internal temperature is reached.
Did I mention butter? Yes we are going to make a mix of Smell and Taste Spices with butter and spread it over the beef before roasting.
It's a simple process that I explained in detail in this post so if there's anything that I'm missing here you might be able to find it there. Let's quickly touch on the standard procedure of prepping your prime rib.
- Take it out the fridge 2 to 3 hours before you start cooking it. This will encourage the roast to cook evenly. Size matters and prime rib is a large cut of beef so rule of thumb is 3 hours for us. Making sure that the prime rib is not cold when you're ready to roast also helps ensure tender meat.
- Use foil to wrap the legs so they don't burn out (also for pretty presentations purposes at the table)
- Thermometer, thermometer, thermometer. Not even optional!
- Remember to tent your roast with foil while it rests after you've removed it from the oven.
In this method unlike the prime rib roast we use use the butter and spice mix and lather it generously over the beef.
What doneness are you looking for? Rare as in this recipe should be pulled out when the internal temperature is at 48°C.
Remember that it will continue cooking when it's out the oven. Nothing wrong with removing it to check the doneness and return it to the oven if you want it to continue cooking. I took this prime rib roast out at 55°C for a medium rare. If you get it out the oven between 55 and 58 you still good for a medium rare roast. Obviously aiming for the lower number, 55 to be safe. I also pulled this roast out at 58/60°C internal temperature which will give you a well done roast.
When we said blushing pink rare prime rib we meant it! You know that thick layer of over-cooked beef on the outside and a circle of pink meat on the inside that you get from a medium rare doneness? Not here, nothing. Just pink.
Not everyone's doneness and me not being the biggest meat eater I was all about eating the first few slices that were more medium rare rather than rare. While my husband completely enjoyed the center. There was more than enough left which made fantastic left overs in sandwiches and simply eaten as cold meat rather than rewarmed.
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Prime Rib Roast (Blushing Pink)
- 3 ½ kg prime rib
- 1 tablespoon flaky coarse sea salt or kosher salt
- 2 tablespoons Meat rub/Involtini - Smell & Taste
- 120 grams butter
- olive oil
- 1 onion cut into wedges peeled
- 4 carrots washed, ends removed, unpeeled, whole or you can peel, cut in half lengthways.
- 1 cup white wine stock or water
Prep The Prime Rib Roast
- Take the prime rib out the fridge 2 to 3 hours before cooking it. Helps the beef cook evenly.
- Place the prime rib on a board and use clean kitchen towels to dry it. You can leave the kitchen towels wrapped around it for 2 to 3 minutes so that it can absorb the dampness.
- Preheat the oven to 230° making sure the rack is in the middle of the oven but if your beef is too large drop the rack one level down.
- Mix the Smell and Taste Involtini meat rub with the butter. Place the onion (wedged) and carrots into the roasting pan.
- Spread the butter and spice mix over the roast. Wrap the legs in foil to prevent them burning.Sit the roast on the rack of your oven pan (if it has an inside rack) otherwise use the veggies as a rack and place the roast on the veggies. Pour 1 cup of the liquid (stock/water or wine or half and half) to the bottom of the tray. Pour it in from the side so it doesn't touch the roast. Why? because it helps stop the veggies burning under the high heat for these first couple of minutes, creates moisture which in turn helps keep the roast tender. Why do we lift the roast on a rack or on veggies? We need the air to move freely around the roast helping to cook the roast evenly. TIP: You can also give the roast height by sitting squashed up balls of foil under it.
Cooking The Prime Rib
- Place the tray with the prepared prime rib into the oven to roast for 20 minutes.
- Remove the roast from the oven and turn the heat down to 110°C but before returning the roast baste it with any juices from the dish, if there are non yet, use a drizzle of oil over the roast or any remaining butter mix. Either way, baste it before returning it to the oven to roast for about an our 15 minutes. If you want the roast as blushing pink as this one then you must be vigilant towards the end of the cooking time and check the doneness. We pulled this roast out in just over an hour when the internal temperature was 48°C. The rest of the cooking time takes place while it's resting. See note below.
- Transfer to a plate and cover the roast with foil in a 'tent like' form (don't press the foil on that beautiful crust!) Rest the beef for 30 minutes before slicing into it. The internal temperature will rise between 52°C which will be the perfect medium rare doneness as per this recipe. Had we left this prime rib in for the full hour and 15minutes it would've reached an internal temp of 52°C and after resting 53/54 because the internal temp rises by 3°C or so while resting. My suggestion would be check the temp before you think it's ready because somehow that internal temperature seems to race!
- Pour the pan juices over the meat before serving with the roasted carrots and onions or you can use the veggies to make a gravy. Enjoy!