Prime Rib Roast2015-05-27
- Servings : 4
- Cook Time : 1:22 h
- Ready In : 1:22 h
Ask your butcher to prepare this cut for you. It is a guaranteed crowd pleaser.
- prime rib roast (allow 250g per person)
- 2 Tbsps Worcestershire sauce
- 11⁄4 Tbsps salt
- 1 tsp pepper
- 1⁄2 tsp white pepper
- 11⁄2 tsps garlic powder
- 11⁄2 tsp crushed thyme
Grind some freshly ground black pepper over the meat and let the prime rib roast stand at room temperature for about an hour.
Mix the salt, pepper, white pepper, garlic powder and crushed thyme together in a small bowl. Poke holes in the roast at 1 inches intervals with a fork.
Rub top and sides of roast with the Worcestershire sauce. Rub the powdered seasonings all over the top and sides of roast.
Place fat side up in a firm baking tray. Don’t cover and don’t add water/liquid. Preheat oven to 260°C then turn down to 180°C when you put the roast in (this will sear the outside and keep in the flavours).
The actual roasting time will depend on the size roast that you have.
Roast for 18-22 minutes per 500g for medium rare. Let it stand 30-40 minutes until internal temperature reaches 140°C before cutting. A general guide would be: 140°C is rare, 150°C is medium, 170°C is well done.
Serve with gravy, roast potatoes and a selection of seasonal vegetables.