Holiday Prime Rib Roast Story

My Brother David McGrath and Matt, my buddy Bobby joined Sherry and I to concoct this glorious plan. I chatted up my AI agent Claude, and asked Claude to give me the top three American Restaurant's recipies and cooking techniques and then asked Claude to blend the best of all three into one final recipe. Smith & Wollensky, Lugar's and Morton's (at my request) were suggested. Neither David or I had produced a Prime rib, in decades since we left McGrath Restaurant and Old Maple Beer Garden.

 

So relying on our Fading memories of Mom's techniques, with Claude's guidance on time & temperture..we forged ahead, into the great culinary unknown.

Well we smashed it like my parent's station wagon on my first solo flight when I turned 16!

Spun that baby out sideways on a wet road, smack dab into a tree on Glenlord road, and bent that frame like the letter "C". Sorry, I digress... So, no accident here...it was a smashing success!

We slathered that 10.5LB of Bone in Prime Rib in Mustard and bejeweled it with coarse salt, ground black pepper, onion and garlic pepper, then tyme. We roasted that beefy deliciousness on a turkey rack in our convection oven to crusty perfection. Nailed 135 degree internal temperature and then let it rest for 30 minutes, for a perfect Medium rare!

Sherry made homemade Au Jus and we added 2 hour jacketed baked potatoes, with a crispy skin and a fluffy interior, with the Tide rolling, it was indeed a 'winner, winner Alabama

If you'd like to give it a try, here's the recipie! Don't forget...

apply a thick coat of yellow mustard to hold your spices to build your crust!

For: 10.5 lb Bone-In Prime Rib (Serves 7-8)

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INGREDIENTS

10.5 lb bone-in prime rib roast

1/2 cup kosher salt

1/4 cup coarsely ground black pepper

2 tablespoons garlic powder (optional but recommended)

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PREPARATION (2-3 Hours Before Cooking)

Remove the roast from the refrigerator 2-3 hours before cooking.

Pat it completely dry with paper towels - this is crucial for a good crust.

Mix your salt, pepper, and garlic powder together in a bowl.

Pack this mixture ALL OVER the roast - top, bottom, sides, everything.

You want a thick crust, about 1/4 inch thick.

Don't be shy with it - this creates that steakhouse exterior.

Let it sit at room temperature for 1-2 hours before it goes in the oven.

This allows the salt to penetrate the meat and the roast to come to room temperature for even cooking.

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COOKING INSTRUCTIONS

Oven temp: 350°F in convection mode

Cooking time: Approximately 2 to 2.25 hours for medium-rare

Rule of thumb: about 12-13 minutes per pound at 350°F convection

Target internal temperature for medium-rare: Pull it at 130-133°F

After resting, it will rise to 135-138°F (perfect medium-rare)

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COOKING METHODS

Option 1: Start High, Finish Low (Recommended)

Sear at 450°F for 20 minutes to develop a dark crust.

Drop to 350°F convection for the remaining time.

Option 2: Steady Roast (Simpler)

350°F convection the entire time.

Just monitor that thermometer closely.

Thermometer placement: Insert your thermometer into the thickest part of the meat (not touching bone).

Start checking around the 1.5 hour mark.

Rest for 20-30 minutes after pulling - This is critical!

The temp will continue rising 5-7 degrees during the rest.

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TEMPERATURE REFERENCE GUIDE

Rare: 120-125°F

Medium-rare: 130-135°F ← YOUR TARGET

Medium: 135-140°F

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CARVING

After resting, remove the bones in one piece by running your knife along them.

Slice against the grain in 3/4-inch thick slices.

Serve with the pan drippings as au jus and horseradish cream on the side.

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Pull it at 130-133°F and you'll nail it. Enjoy!