Easiest Way to Make Favorite ~Shamrock's Perfect Prime Rib Roast
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We hope you got benefit from reading it, now let’s go back to ~shamrock's perfect prime rib roast recipe. To cook ~shamrock's perfect prime rib roast you only need 17 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook ~Shamrock's Perfect Prime Rib Roast:
- Get of Main.
- Get 4 lb of Prime Rib Roast (boneless & tied).
- Prepare of Spice Rub.
- Prepare 1 tbsp of Sea Salt (or Kosher Salt).
- Use 1 tbsp of Coarse Black Pepper.
- Prepare 1 tbsp of Garlic Powder.
- Use 1 tbsp of Onion Powder.
- Take 1 tbsp of Paprika.
- You need 1 tbsp of Italian Seasoning (or Dried Oregano).
- Use 1 tsp of Old Bay Seasoning.
- You need 1/2 tsp of Ground Coffee (Instant is ok).
- Prepare of Horseradish Cream Sauce (Optional).
- Prepare 1 1/2 tbsp of Horseradish.
- Provide 1/2 cup of Sour Cream.
- Take 1/4 cup of Mayonnaise.
- Prepare of Optional.
- Use 1/4 cup of Butter (1/2 Stick) (Optional).
Steps to make ~Shamrock's Perfect Prime Rib Roast:
- Night before cooking* Unwrap roast and cover in Spice Rub mix, rubbing it in. Place on plate and put in refrigerator (uncovered). This allows the roast to dry for a better crust..
- 2 Hours Before Roasting* Remove roast from refrigerator and place on counter to allow it to come to Room Temperature..
- 15 minutes Before Roasting * Preheat oven to 450°F..
- Place roast in Roasting Pan with rack. Roast for 20 minutes at 450°F..
- Reduce oven temperature to 325°F. Bake until internal temperature is 120-130 on meat thermometer (approximately 15 minutes per pound)..
- Remove from oven and place roast on aluminum foil on cutting board. Wrap entire roast tightly in foil for 30 minutes. Roast will continue to cook another 10 degrees..
- Make Horseradish Cream Sauce (Optional) while roast rests..
- After Roast has rested* Just before slicing roast, rub entire surface with butter. Slice roast in 1/2-1 inch slices. 4 lb. roast yields approximately 6 slices. Enjoy!.
Look at this USDA Prime rib roast and notice the marbling in the rib cap (A). The problem is, when you cook a rib roast or ribeye steak, the exterior layers tend to get overcooked waiting for the inside to get to the proper temp. So the rib cap is almost always well done as you can see below. That is a slice from a whole prime rib roast that was smoked. As you can see, the eye (B) is perfect.
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