- Amazing flavor with minimal effort.
Now this is a prime rib video
that's gonna be your new favorite,
plus a secret ingredient.
Stay tuned.
(pleasant music)
Here's a simple recipe.
We're gonna use high quality rib eye roast.
So we're gonna start with quality.
We're gonna use fresh ingredients
and we're gonna follow a very simple app.
Now let's get it started.
Well, you know, we're gonna start
with the best roast you can buy.
A Certified Angus Beef brand boneless rib eye roast.
Pick one with a good amount of marbling
in the center of the eye.
This beauty is about five and a half pounds.
Okay, let's get some ingredients ready
to build a crust on this roast.
Starting with garlic, we'll get
about three cloves out of this head.
Get the skins off and smash the cloves
with the side of your knife before chopping up.
You know, rock the knife and get chefy with it.
Make sure that garlic is nice and fine
and then we'll head into the bowl with it.
We're building an herb paste here for the prime rib.
Now some fresh rosemary.
We'll pick the leaves off the stem and again,
rock the knife, getting things nice and fine.
We'll also do the same with some fresh thyme,
picking the leaves off individually
before chopping fine and heading into the bowl.
Now, a couple of tablespoons, of coarse kosher salt,
a tablespoon of coarse black pepper and a bit of olive oil.
Mix that up and you have your paste.
It should have the consistency of wet sand.
Now back to the roast and a surprise ingredient,
balsamic vinegar.
Pour it over the exterior and brushed over the whole roast.
This will do a couple things,
enhance and compliment the richness of the rib eye roast,
but also it will serve as the foundation
for an amazing crust.
So brush it evenly on all sides.
And now to our herb and garlic paste.
We're gonna rub this all over the roast.
So on the top where the fat cap is,
but also turn it over and get all sides of the roast.
We'll wrap the roast back up and put it in the refrigerator
for about an hour.
Now's a good time to preheat your oven
and get a roasting pan ready.
I like to line the bottom of a roasting pan with foil.
As our roast cooks and renders fat,
having that foil liner will make cleanup a lot easier later.
Then in with the rack, this will help lift our roast
so it doesn't make direct contact with the bottom
of the pan, making cooking more even.
Time to lay out our beautiful roast in the pan.
I've gotta say, I'm loving the way this roast looks.
Now, what we're going to do is make timing super easy.
With your smartphone, open up the Roast Perfect app.
It's free and super easy to use.
If you don't have it, go ahead
and pause the video now and get it.
Open up the timer tab and select our roast,
a boneless rib eye roast.
Select how you'd like it cooked.
From my family, it's medium rare.
So I tap medium rare and then enter the weight
by sliding the scale.
Mine is closer to five and a half pounds.
I'll press that and press calculate roast time and boom.
The time in the oven is all figured out for me.
So into the 450 degree F oven and we'll start our timer.
Super easy.
After 15 minutes, my timer's gone off.
I'll rotate the rows to 180 degrees.
I'll lower the oven temperature to 325 degrees F
and press start again on my timer.
For my roast, that means about one hour and 48 minutes,
midway through.
I like to tent the topless oil to protect the crust
from getting too dark.
Something to keep in mind, especially
if you're using a convection oven.
With about 15 to 30 minutes left in cooking,
I'll pull the foil off.
Okay, my full-time is up
and we're going to take the roast out to rest.
15 to 20 minutes for a roast this size.
Well, it smells incredible.
So let's taste it.
It's had plenty of time to rest.
Taking it in.
What beautiful crust this has.
Patience.
Your family's going to want to get this
right after it comes out of the oven,
but it's important to let it rest so you can make sure
your slices end up super juicy.
Oh, look at that doneness.
It's ideal.
It's perfect.
Perimeter to perimeter.
This amazing crust.
See how no juices flow out.
The juices stay in each slice.
Now for me, I have to get a bite
with a good amount of seasoning on it.
(pleasant music continues)
The herbs, the garlic, the rosemary, the fresh ingredients
with such a quality cut of rib eye.
Incredible.
You're gonna love this recipe.
Be sure to like and subscribe
and we'll see you next time in the Test Kitchen
at Certified Angus beef.
(pleasant music continues)