How to make an easy prime rib roast
Seven. More. Days. And it's Christmas. If you're feeling more anxious than joyful, we get it. Hosting annual festive dinners can be extremely stressful in the kitchen, but here's the thing — they don't have to be. All you need is a stellar crackling roast to please the majority of your dinner crew. Below, Executive Chef Ian Hioe at Park Hotel Alexandra, shares a delicious prime rib roast recipe that will make the job easier in the kitchen. While that might sound intimidating, the prime rib is tender, juicy, and unexpectedly easy to master. So, chill out with a glass of red and get ready for your party, as your trusty oven does most of the work for you.
Prime rib roast: Here's what you need
2-2.5kg Bone-in Beef Prime Rib
Coarsely Ground Black Pepper
Prime rib roast: How to make it
1. The night before cooking the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. This will dry out the surface, which makes it easier to get a nice brown colour on the roast.
2. 30 minutes before roasting the prime rib, remove from refrigerator and let it settle to room temperature.
3. Preheat oven to 180°C. Season the beef liberally with sea salt and coarse black pepper.
4. Roast the beef in an oven-proof roasting pan for about 2-2.5 hours until medium-rare or until a thermometer inserted into the centre of the meat registers 55°C. For those who prefer their meat a bit more well done, medium is about 58°C and medium-well at about 62°C .
5. Slice meat as desired and serve with your favourite sides like mashed potatoes, Yorkshire pudding, or roasted vegetables.