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If serving your roast au jus, we recommend rubbing the meat with a combination of equal parts of (about 2 Tablespoons each) salt, pepper, and sage.
We also of course recommend Chef Sara’s recipe and her rub. Here’s the link:
Link to Prime Rib Cabernet Au Jus recipe
If you are also serving a horseradish sauce, a rub of salt, pepper, and oregano would be fantastic.
Our friends at The Gilded Fork have a really unusual and tasy rub that is perfect for your meat and this time of year:
Aromatic Spiced Coffee Rub
Begin with a dried roast. Since you are using your electric roaster, rub the meat with olive oil. Take about 4 garlic cloves, slice thinly. Put small slices into the meat and insert garlic slivers. Rub your roast with your dried spices (see above).
Let your roast come to room temperature, about 1 hour.
Your electric roaster should be set to 325 degrees. Your cooking time will be between 26-30 minutes per pound, or between 2 hours and 2 hours 20 minutes.
Using a meat thermometer, your roast is ready to be removed from oven at 120-125 degrees for mostly rare, 130-135 degrees for a mostly medium rare roast.
Enjoy and do not hesitate to call us on the hotline for ideas for side dishes or help while cooking!
Horseradish Sauce
adapted: Food Network TV
INGREDIENTS
2 1/4 cup sour cream
3/4 cup mayonnaise
5-6 tablespoons prepared white horseradish, drained
5 tablespoons chopped fresh basil
3 tablespoon fresh lemon juice
3 teaspoon Worcestershire Sauce
METHOD
Mix all ingredients in bowl. Season with salt and pepper.
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2 Responses for "Prime Rib in Roaster Oven"
I would like to make baked mac and cheese for a get together at work…the problem is that I would like to make it in an electric roaster over. Is this possible?? Do I need to make any alterations to the recipe?? Please help as I need to do this in a couple of weeks.
I do my “bone in” Prime Rib, on a rack in the iron skillet, in the roaster with the lid on the roaster, at 200 degrees for 50 min. per lb. I usually start using my instant read thermometer at about 4 hours for a 5 pounder. When temp gets to 110, you are done and ready to rest for at least 30 min. Never had a failure. The following is my recommended method for preparation of the roast.
INGREDIENTS:
2-3 cloves garlic, cut in strips(abt. 1/4 of a clove)
2 t. dry mustard
1 t. Old Bay Seasoning
½ t. allspice
1 t. salt
½ t. pepper
1 t. granulated onion
1 T. parsley flakes
DIRECTIONS:
Mix all ingredients together. Using a paring knife, make 12 slits in the fat side of your roast. Fill each of these slits about half way with the mixture above and stuff a strip of fresh garlic into the slit. Use any remaining mixture to rub all over the fat side of the roast. Follow the roasting recommendations above. Use your pan drippings, and while the roast rests, make the best Yorkshire Pudding you have ever eaten.
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