Boneless Prime Rib
Our Christmas dinner has included a boneless prime rib for 30 years. A few years ago we tried something different. 500 degrees for 5 or 6 minutes a pound....then...turn the oven off and wait 2 hours.
First we had a 7 lb. prime boneless rib eye. Three days before cooking it I covered it generously with Kay's Seasoning and wrapped it in Saran Wrap as tight as I could.
We had all the family here on Saturday so on Saturday morning I took it out to let it get up to room temperature. Boy, I'll tell you, the house smelled
wonderful. . .
I pre heated the oven to 500º and put the meat on a rack ready for the oven.
We had a 7 lb. piece of meat and figured 5 minutes per pound and I put a temperature guage into the meat. First, into the 500º oven for 35 minutes. Then we turned the oven off and, left it alone for two hours. In the last 15 minutes I saw that the temp wasn't going to get up to around135, or a little more... so I turned the oven back on to 350º until it got to the tempereture we wanted.
It was perfect. Medium well on the outside and just right in the middle.
Next time I'll try 5 1/2 minutes per pound and see how it goes. The main thing is to have a thermometer in the meat.
Kay's seasoning made a big difference, too. We've been selling it around the area and lots pf people are coming back for more.