For someone who has been Living a Low Carb Lifestyle for over six years you would think I would be a master at roasting, but for some reason roasting has always scared me. I have only been exploring the world of roasting in the past couple years. I think what scares me about roasting is the control of the outcome is all on the oven. With casseroles, grilling, and sautéing you have a lot more control on the outcome of your meal. It wasn’t until I purchased a digital thermometer that I felt capable in trusting my oven. Simply insert the digital thermometer into your roast, set the temperature, and it will alarm when your roast is done. Well last night I decide to test my oven’s fate by making a classic Prime Rib roast. I chose to be safe and sear my rib roast before roasting in the oven to lock in the juices. This method helps to ensure that you end up with a nice juicy piece of meat, but it wont leave you with much drippings to make au jus dipping sauce, so you may want to grab a packet to make some extra dipping sauce. Simply follow these steps to make the perfect prime rib roast for your next dinner party.
- 4.5 lb Standing Rib Roast
- 2 tablespoons Ground Horseradish
- 1 tablespoon Chopped Garlic
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Thyme
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly Ground Pepper
- 2 tablespoons Olive Oil
- Pre-heat oven to 375°f
- In a bowl mix all ingredients.
- Rub all over the rib roast.
- In a large saute pan sear all sides of the rib roast on high heat.
- Transfer the rib roast to a roasting pan with a rack.
- Insert a digital thermometer, set at 120°f, into the center of the roast.
- Place in the oven and roast until the thermometer alarms at 120°f.
- Remove the roast and let rest for five minutes tented with aluminum foil.
- Carve and serve with au jus sauce and vegetables. Enjoy!