Schmidt’s Prime Rib
January 1, 2013
The Schmidt’s have raved about their prime rib so when my in-laws were looking for a recipe for New Years, I went to Tina. My in-laws were very happy with how this turned out. They said their four pounder was a little too done (light pink in middle) at 3 hrs and 15 minutes but the taste was amazing, so adjust accordingly to size and desired doneness.
Montreal Steak Seasoning
Whatever other desired flavor
Season generously… and rub well into meat.
Trim fat off and season as desired. Place roast fat side up and put fat back on top and tie with cooking string.
Put in cold oven set to 375 degrees for 1 hour. Turn oven off. DO NOT OPEN OVEN DOOR AT ANY TIME. Leave roast in oven 2-5 hours depending on size and desired doneness.
About 1 hour before before serving, turn oven on at 375 degrees. Turn oven off when it reaches internal temp (we do normally around 120-130) and set your roast out and let stand for 15 minutes before serving. Slice as desired.
Note from Tina: BE SURE YOU USE A PAN WITH SIDES THAT ARE AT LEAST 1 1/2 INCHES HIGH OR LARGER BECAUSE OTHERWISE FAT JUICE WILL RUN OVER AND OVEN WILL START ON FIRE… NOTE…. WE MAY OR MAY NOT HAVE DONE THIS IN THE PAST (TWICE)!!!