Makes 6 serving(s) ∙ Source Ricardocuisine.com
Easy Perfect Prime Rib Roast
This Easy Perfect Prime Rib Roast recipe originates from the source noted above and they deserve full credit. We tested out this recipe and can now tell you all about it. In so doing, we did use a different size of roast and extended the cooking time a little (as noted below). Other than that, it’s Ricardo Cuisine’s recipe.
Who’s we? My lovely niece Sonia who loves to cook, and my equally lovely wife Vicki who was the sous chef on this particular day, (my efforts only amounted to a few minutes of stirring the Béarnaise sauce during the preparation, and taking the photos). 😀
Why am I blogging about this recipe?
Why am I blogging about this recipe? Simple: It’s holiday time and whenever we all get together, cooking is what we enjoy doing—and trying new things is a big part of that. Sonia had read Ricardo’s recipe for making the best prime roast beef and it looked too easy. LOL! Beyond that it looked incredible, and if it really worked as well as was stated, it was sure to be a hit. Plus, information like this is truly worth sharing!
Vicki and I are fans of Ricardo and his award-winning magazine which we personally find superior to other cooking publications offered. We know his staff does a terrific job researching and writing the magazine. They also do a wonderful job helping to develop and perfect recipes. So hats off to Ricardo and his superb staff for a job well done—not just with this recipe, but with their hard work year round.
What did we think?
What did we think? Let me tell you, this was by far one of the best tasting and juiciest roasts we’ve ever had. Furthermore, the cooking method is flawless. If you’re not certain how to properly cook a prime beef rib roast, you will be now. The exterior of the roast was nicely browned due to the maillard reaction. And once sliced, the interior was nice and rare. Coupled with the béarnaise sauce drizzled over it–well it was a heavenly match!
Do Yourself A Favour
So do yourself (and your family) a huge favour and try this recipe. If your roast is smaller than the one that Sonia made, refer to Ricardo’s original recipe which was for a 2 kg roast. While this method of roasting yielded a perfect result, perhaps the true “best”part of it was when you turn off the oven. What’s better than not having to worry about it while you have 2 hours to do other things?
Our Prime Rib Roast Beef:
Our Prime Rib Roast differed from Ricardo Cuisine’s recipe because it was a little larger than what they called for. We cooked it with the bones in and only removed them at the time of slicing (they are delicious served as ribs too!).
Our Prime Rib roast was about 5.25 lbs (2.4 kg) with the bones, and we left it at room temperature for 1 hour prior to cooking. This is a good practice any time you’re cooking meats and essential for this recipe due to the method of roasting. See recipe for all other instructions.
- Follow Ricardo Cusine’s recipe
- However in our case, since our Prime Rib Roast was larger, we had to increase the cooking time to 35 minutes.
- Serve with Béarnaise sauce.
Note: Today you can make this classic Béarnaise sauce as lactose-free by purchasing lactose-free butter. Use your favourite recipe and simply make the substitutes as needed. Be sure to cook your egg yolks over a Bain Marie (water bath) and strain off the sauce before serving.
We hope you give this one a try–and one again: hats off to Ricardo Cuisine for a great recipe!