Coleman Prime Rib Roast Recipes

COLEMAN PRIME RIB ROAST

Steps:

• Allow roast to'rest,' unrefrigerated, in shallow roasting pan for half an hour.
• Preheat oven to 450F.
• Combine oil, lemon juice, rosemary, garlic, and pepper; mix well.
• Rub meat with marinade.
• Place roast in oven for 15 min or until it begins to brown (to sear the meat and seal the juices).
• Reduce oven temp to 350F.
• For boneless roast cook 15-18 minutes more per pound.
• For bone-in roast cook 26-32 minutes more per pound.
• Using meat thermometer, check for doneness (rare=140 degrees, Med rare=150 degrees, Medium=160 degrees) Remove roast when thermometer shows*5 degrees below* desired temperature.
• Remove from oven and let rest 10 minutes before carving.

RESTAURANT-STYLE PRIME RIB ROAST

Steps:

• Remove prime rib from refrigerator and allow the meat to come to room temperature, about 3 hours depending on the size of the roast.
• Preheat oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
• Unwrap the roast and place onto roasting pan; blot with paper towels. Sift together flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small bowl. Coat the roast all over with the flour mixture.
• Roast in preheated oven until cooked to your desired degree of doneness; about 4 1/2 hours (20 minutes a pound) for medium-rare. Roast to an internal temperature of 120 degrees F (49 degrees C) for medium-rare; 130 degrees F (54 degrees C) for medium; or 140 degrees F (60 degrees C) for well done.
• When the roast has finished cooking, take it out of the oven, and cover with aluminum foil. Allow to rest in a warm spot for 30 minutes to 1 hour before slicing.

THE BEST PRIME RIB

Steps:

• Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices. Sprinkle all over with the salt and pepper, wrap tightly with plastic wrap and refrigerate for 4 hours and up to overnight.
• Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan.
• Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 4 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
• Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let rest another 30 minutes before transferring to a cutting board for slicing.

PRIME RIB

Steps:

• Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
• An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
• Meanwhile, preheat the oven to 400 degrees F.
• Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
• Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
• Cook for 30 minutes and then baste the roast again.
• Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
• Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.