Boneless Prime Rib
Our Christmas dinner has included a boneless
rib for 30 years. This year we tried something
degrees for 35 minutes and then turn off the oven...
First we had a 7 lb. prime boneless rib eye. Three days before
it I covered it generously with Kay's Seasoning and wrapped it in
Saran Wrap as tight as I could. We had all the family here on
so on Saturday morning I took it out to let it get up to room
temperature. Boy, I'll tell you, the house smelled wonderful.
I put the meat on a rack and pre heated the oven to
500º. We had a 7 lb. piece of meat and figured 5 minutes per
and I put a temperature guage into the meat. First, into the
oven for 35 minutes. Then we turned the oven off and, left it alone
for two hours. In the last 15 minutes I saw that the temp
going to get up to 135ish so I turned the oven back on to 350º
until it got to 135ish.
It was perfect. Medium well on the outside and just right in the
Next time I'll try 5 1/2 minutes per pound and see how
goes. The main thing is to have a thermometer in the meat.
Kay's seasoning made a big difference, too.
We've been selling it around the area and lots pf people are coming
back for more.