Prime Rib recipe —
1) Get a deep pan, ideally to have it about the same height as the prime rib (I will explain the reason later).
2) A good quality temperature meter, get the kind that has a long cable to connect to the meat at one end and leave the meter outside of oven with timer.
3) Pick a prime rib with bone-in or without both are fine, but make sure the main center area has nice marble pattern (never buy a piece of meat just red in the middle area, it must have some fat to make it juicy – we called it the marble), with fat around it, and outer part (skirt) as large as possible (this is the best part of the steak, it’s dark meat).
Based on the prime rib that I got, it was about 7.35lb:
10 to 12 large garlic cloves and mince it.
Get a small pack of FRESH Rosemary leaves (Safeway has it)
3 to 4 teaspoons of kosher salt
4 to 5 teaspoons of FRESHLY ground black pepper
almost half small bottle of Dijon Mustard with small chunks inside (not the smooth kind)
3 tablespoons of extra virgin olive oil (you can have more or less, as long the mix has a nice pasted consistence).
Smear the paste over the top, sides of roast evenly, and a little on the bottom is okay too.
Oven preheat to 450F. roast in a deep pan with bone side down for 15 minutes.
Reduce the heat to 320F and cook it to internal temperature reaches 115 to 120F (rare to medium-rare, we don’t like too bloody, so we cook to 120F)
Take out the roast that is still inside the pan, place couple layers of foil and place some kitchen towels over the top and side to cover it completely and let it REST for 30 to 50 minutes, the internal temperature can rise up to 20 more degrees (this is the reason to have a deep pan).
For our prime rib, I uncover the towels and foil at 140F
From start of preparation at 1pm till ready to eat at 5pm, the process took about 4 hours. The size we got can make about ten servings.
My secret weapon:
When serving, mix this Hot Cream Horseradish with a little Ketchup evenly, and place it on the side for dipping, it will bring out the awesome taste of prime rib.