Just like the prime rib roast tradition, I too prepare my boneless prime rib for roasting by rolling it first in coarse salt and black pepper with a hint of the herb rosemary. I thought not everyone knows this secret, so I went around to see the way other restaurants do it. I discovered that the preparation methods were very similar at each place. Perhaps this olden technique in cooking prime rib roast is a basic secret.
When it comes to cooking prime rib, experts claim that prime rib roast can be more flavorful with the ribs attached while roasting, but a boneless roast is still the best option if you want an easier to carve cooked roast.
Season It Lightly
While marinating is a wonderful idea, rib roast does not need any complex preparations to taste great. The meat itself is already tasty and a dab of a simple rub with the hint of garlic, pepper, fresh herbs, and lemon zest can match your beef perfectly. The seasoning is enough to infuse more flavors into the meat.
A spoonful of crushed and minced garlic rubbed vigorously on the meat can do the trick. You can also coat the meat with your favorite spice overnight, or wrap it tightly with plastic wrap and refrigerate until you're ready to roast. Avoid salting your prime rib roast until right right before cooking; the salt will draw out moisture from the meat while cooking.
Getting the Perfect Roast
Use a roasting rack and a pan. Ideally, a slightly larger pan is better to save the juices from spreading out and evaporating. Simply place the rib on the pan. Some discouraged adding liquid to the pan, but if desired, you may add a quarter of beef-based broth. Cook uncoovered at 325 degrees. Turn temperature to 450 degrees and sear roast for about 15 to 20 minutes then back to 325 degrees for the rest of the cooking time.
To get an even-cooked meat, cook at a low temperature so the heat can reach the underside and deepest parts of the roast without burning the outside. See to it that your heat is distributed well on the meat. Position your presentation side facing up so the meat will baste as it cooks, and will have more fat on it. You may also cook the roast upside down first and halfway through cooking time then rotate to the final basting and browning. Experts suggest browning the roast at 500 degrees for the last ten minutes.
While medium-rare or a well done roast can make a difference in every occasion, the way you want yours done is still the most enjoyable, and it's not wrong to like it that way. Here's another challenging thought when roasting boneless prime rib roast, "Your roast will shrink less if you cook it low and slow, but you will not get the same flavorful, well-browned exterior that a high roasting temperature can give you."
Source by Terry Retter