“Butter Slathered Roast of Prime Rib” by One Menopausal Chef
For love of butter—and that it pleases my menopausal heart: here’s a roast of prime rib slathered completely in butter and roasted to mouthwatering, melt-in-your-mouth perfection! When you’ve cooked and served something this delicious, a chattering waiting crowd at your dining room table will suddenly go very, very quiet. And what you’ll hear is the yumming-humming smacking sounds of serious eating. Paula Deen and I have kinship where butter is concerned. Smile!
So “where’s the beef?”
Come; take a comfortable seat at our cozy table. Dinner is served!
Butter Slathered Roast Prime Rib
7 pound boneless prime rib roast
4 tablespoons salted butter, softened at room temperature
Himalayan pink salt or kosher salt or sea salt
Nutmeg, freshly ground
Tri-color pepper, freshly ground
Thyme, dry or fresh
- About 2 hours before cooking, take the meat out of the fridge, pat dry well with a paper towel, completely cover with the butter, lightly sprinkle with salt and nutmeg, and finish with a generous covering of pepper and thyme.
- Arrange the meat in a roasting rack (fat-side up) placed in a shallow roasting pan, and allow the meat to come to room temperature (2-hours should be sufficient).
- Preheat oven to 450 degrees (most ovens take 10-15 minutes), and sear meat at this high temperature for 15 minutes.
- Lower the temperature to 350 degrees and continue cooking for about 2 hours or until a thermometer inserted in the center registers 130 degrees (for rare) and 135 degrees (for medium rare). Remove the meat and place on a platter, or wooden board (for easy carving), loosely tent with foil to keep warm.
Note: DO NOT carve for a good 20-30 minutes. Allowing the meat to rest in this fashion ensures that the meat’s juices will not all just flow out when you carve it.
Leftover meat, sliced very thin, makes delicious prime rib sandwiches. If there is any meat left, that is!
Cook with heart; eat with gusto. Buen Provecho!