Quote:
Originally Posted by Culverin
Man, that house of prime rib looks amazing. I have to go some time.
Last year, my dad and kid brother had a joint bday party and invited over the extended family. I made a roast (it's not prime rib if it's not on the bone right?). I was most impressed with how it turned out. Better than most restaurants I've had it at. For any of you guys that have made prime rib at home, what spices do you use?
I made a simple paste with thyme, rosemary, salt, pepper and butter. But I think maybe I should have put in some onion powder as well. Do you guys sear it off first before roasting or just pop it in at room temp?
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Gotta sear it off first for sure
When I make roast I go S&P only, but I go really heavy on the fresh cracked pepper (I mean really heavy).. If its a regular roast (not prime rib) I ussually slit/stab it with a knife and insert garlic coves into it, if its a prime rib I leave it be..
I like to go 450 high for 10minutes then drop it to 280
finishing it off with a 10-15min resting.