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Prime Rib - Standing in All It's Glory

Hello everyone!  It's been awhile since I've been on this blog as my other blog The Bleu School is keeping me busy.  Hope your Thanksgiving was good.....I spent mine in No. California (Shasta)
at my boyfriend's parents house making a delicious turkey dinner.  A couple of nights later I wanted to surprise my boyfriend's stepdad so I made this wonderful Prime Rib for his birthday.  I thought I would share it with all of you!

The secret to this perfectly cooked meat is the rub used the night before and not opening the oven and following the exact temperatures specified.  The meat if followed correctly will be medium-rare....how I think Prime Rib should be consumed.


Ingredients


4-5 lb. Prime Rib
1/4 cup black peppercorns, ground (use a mortar/pestle)
3 tablespoons instant espresso powder
2 tablespoons Kosher Salt
2 tablespoons Garlic Powder
1 cup of beef stock


The night before: 


Make sure your prime rib is room temperature.  In a small bowl, mix together crushed peppercorns, espresso powder, Kosher salt and garlic powder.  Using clean hands, rub mixture all over meat and fat part of roast.  Apply a thick coating.  Put on dish and cover completely with plastic wrap - Refrigerate. 


The day of serving:


Preheat Oven 500 degrees F


Let roast sit at room temperature for 1/2 hour. In a roasting pan, place prime rib on rack and add beef stock to bottom of pan.  Place in preheated oven (do not cover).  This will be the last time you open the oven during the cooking process.  Cook at 500 degrees for 35 minutes. Without opening the oven, reduce temperature to 375 degrees for another 30 minutes.  Turn the oven off.  After 2 1/2 hours your roast will be done.  Remove from oven and cover with aluminum foil for 20 minutes before slicing.  


Serving Suggestions:  Au jus, creamed horseradish.