The Roast King

 

Now that is getting kind of chilly outside, the grilling game may or may not be out of season for some. For me the grilling never stops. Rain, snow, ice, or tornado, my grill will be on and ready to go. That is definitely not the case for everyone, so to counter the cold, we will take the steaks back inside to get them how we like it. 

Cold weather creates a new oven, stove or crockpot dishes for all. Sometimes people avoid steaks as they prefer them on the grill. Do not be like that. As long as you can cook the steak it will be fine. 

The Prime Rib t is arguably the best and one of the most well known. This dish can be made in a number of different ways. For me, I stuff mine with full garlic cloves and I use about 8-10 pieces. My seasoning has not changed since week 1. That stuff can and does go on every piece of succulent meat I grill. 

The number 1 thing I personally suggest when cooking a Prime Rib or Ribeye roast, is to get a meat thermometer. This will be your best friend for this dish and will help you as a griller or cooker of all meat. 

The next thing I suggest is to make sure you have enough meat. As the son of a butcher and a butcher myself, I always recommend 1LB of Prime Rib per person. You have 10 people then you will need just over 10LB. 

Prep your meat. Get the seasonings in and let sit overnight or at least 3 hours before going in the oven. 

Next preheat the oven to 350. 

Put the Prime Rib in an aluminum serving pan and cover with foil. This will stay covered for a total of 1-2 hours. This time varies depending on the size of the Prime Rib. 

Once that time period has passed, go ahead and take off the top foil covering it and let finish cooking for another 1.5 hours. 

After about 3.5 hours of cook time, check your meat. The internal temperature of the middle piece of the Prime Rib should be 130 when pulled from the oven. 

Check the Prime Rib every 30-45 minutes after the initial 3.5-hour cook. 

Pull the meat when it's ready. Let sit for a minimum of 15 minutes before cutting into the steak.