Ribeye Roast recs

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There’s another method where you run the oven up to 500 bake for 20 minutes and then the oven off. I’ve never tried that.

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That is the traditional way. I've done it but prefer to reverse sear.

Lopez-Alt video from yesterday on just this topic.

*ETA: I didn't watch the video yesterday when I first saw it, but holy shite I think that's the least-marbled "prime" rib roast I've ever seen.

His video vrom 7 years ago has a much better piece of meat.

Love this

Tyler-Florence/roast-prime-rib-of-beef-with-horseradish-crust-recipe

1 bone in prime rib beef roast, 5 ribs, about 9 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil

In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire prime rib

Preheat oven to 400 degrees.

Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.)

Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare),2 2.5 hours.

I prefer my Prime Rib a little more well cooked (medium) so allowed my Rib roast to reach 140 degrees F and that took about 3-3.5 hours.

Once desired meat temperature is reached, remove the beef to a carving board and let it rest for 20
minutes before carving

500 degrees for 5 minutes per pound, turn off oven, don't open it for 2 hours. It will come out medium rare.

Yes, I definitely always rest. I have a good digital thermometer that never fails when smoking. Should be good there. Just wanted to know what to expect for a 4/5 lb. Sounds like plan for maybe 4 hours total including rest.

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holy shite I think that's the least-marbled "prime" rib roast I've ever seen.

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Prime rib doesn't refer to USDA beef grading.

I do a prime rib every Christmas and I use Alton Browns method. I set the oven at 250 and insert a probe in the center of mass. When that hits 118F I take it out, it will carry over about 10 degrees which puts it at medium rare. While it sits out I run the oven up to 500F and when the meat temp quits rising I put it back in for 10 mins to get a crust on the outside.

Alton Brown Prime Rib

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What does it refer to?

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Uh, it being a primal cut. You can eat USDA Select Prime rib. You can eat grade E "but edible" prime rib.

Why does any food have a name? Because somebody named it that. I don't know why people started calling a rib roast from the primal rib a prime rib. The people who did named it that are long since dead, and they died way before the USDA started grading meat.

Knowing that the prime in prime rib doesn't refer to USDA meat grading is common knowledge. You expect everyone else to be a walking encyclopedia but you don't even know common knowledge items is a bit ridiculous.