Today I attempted my first prime rib roast. Yester

day while in Randall's grocery store I purchased a 10.84 pound prime rib at $3.99 per pound for Easter lunch.

I placed the roast on the cabinet about 7 this morning to warm up from the refrigerator's chill.. About 10:30 am I coated the roast with a stick of softened butter. I seasoned the meat with sea salt, fresh cracked pepper and about 2 teaspoons of herbs de provence.

I set the oven to 500 degrees Farenheit. I cooked the roast a total of 60 minutes at 500 degrees. Afterwards I turned off the oven and kept the oven door closed for 2 more hours. No peaking.

I served the prime rib with roasted parsnips/sweet potatoes, deviled eggs, corn on the cob, and fresh green beans seasoned with an orange ginger glaze.

Afterwards I waddled away from the kitchen........

That looks like a grand slam! Beautiful!

My favorite.

For $3.99 it had to be “select”; but it looks good.

I think Randall's only sells choice.

any one know what the muscle around the center is called?

Nicely done sir. Never cooked one but have ate many

Oh man that looks tasty

I always just called it the cap. Google says its the spinalis dorsi.

Looks like a success!

Boy that looks really good.

Nice!

Thanks to everyone for the favorable comments.

The meat in fine print was labeled choice grade.

Honestly I refuse to pay the price per pound for an 11 pound prime grade cut of meat to test a new method/technique of cooking.

The photo below may be helpful to some on understanding the guidelines for grading beef.

Very nice I have never tried that method before. I may need to give it a whirl.

Congrats! Did the exact same thing. 7# roast, 500 degrees for 50 minutes, and rest 2 hours. Duplicate of yours, and oh so good. Sweet potatoes and asparagus.

It is so simple that an Aggie can do it.

What type of pan do you use deep or shallow and with such high heat do you cover with foil?

The pan in the photo was the pan I used.

If I would of had a rack I would have inserted the rack instead of using a broiler pan inside the 9"x13" pan.
After trying this one time I will purchase a rack to place in my pan. The rack or broiler pan is to get the meat up out of the accumulated fat and juices so that the meat does not fry or braise in the liquid.

I did not cover or wrap the meat. I think foil would prevent or lessen the Browning on the outside of the roast.