To make a prime rib roast that is so good it brings tears to your eyes is an art form, and while it is not for the faint hearted, doesn’t mean that you cannot make it at home. Here we will share with you the recipe to create this masterpiece from your own kitchen, perfect for those who prefer to dine in instead spending over an hour searching for the best prime rib stop in Jakarta.

Prime Rib Roast Recipe

For the ingredients, you will need:

– One whole prime rib roast (approximately 12 pounds with 5 bones)

– 3 tablespoons of Lawry’s seasoning mixture :

•  Mix 2 parts table salt to 1 part Lawry’s Seasoned Salt.
• Since Lawry’s Seasonsed Salt has yet to penetrate Indonesian market, you can make a replica using equal parts of:
• Salt
• Sugar
• Powdered spices : paprika, turmeric, onion, garlic
• Cornstarch
• Sunflower oil

– 1/2 cup olive oil

– 1 large onion, sliced

-Freshly ground black pepper

– Fresh garlic cloves, minced

– A medley of herbs: rosemary, thyme, and parsley

After we have the ingredients settled, now it is time to purchase your meat. You can check out our guide in choosing premium steak before heading down to your local butcher or grocery store. Once you’ve lugged your treasure back home, give it a rinse under cold water, and pat it dry with paper towels to prevent a soggy roast. Take out your seasoning mixture and rub it all over your roast, sparing only the ends of the rib. Then let your roast child (literally) in the fridge and soak up the spices.

Now, time for the main event, the roasting. Preheat your oven to a toasty 230°C. Meanwhile, lay onion slices over the bottom of your roasting pan. If you don’t have a roasting rack, resting your meat directly on the onions will work too.

Prepare a marinade by mixing olive oil, salt, pepper, minced garlic, and herbs in a bowl. Massage this mixture lovingly into your roast, ensuring even coverage. Next step is putting your roast into the oven for a quick sear at 230°C for 30 minutes. This step locks in those juices, creating a delectable crust that’ll have you salivating long before it’s done.

Lower the heat to 175°C and roast for 90 to 120 minutes more. Baste your roast with its own flavorful juices every 30 minutes. Lastly, keep an eye on your ribs with a meat thermometer. You want to aim for an internal temperature of 120°F for medium rare, remember that the roast wil continue to cook as it rests.

Allow your roast to rest for about 15 – 20 minutes, and while resting, pour the pan juices through a fine mesh strainer. Heat up your au jus to accompany the roast. For the daring, a dollop of horseradish sauce on the side will kick things up a notch.

Cooking your own prime rib roast is an experience that can never be replaced, but if you’re in Jakarta and craving the most lavish and tantalizing prime rib roast without any hassle, there’s only one place to go: Lawry’s Prime Rib Roast Jakarta. Explore our menu and indulge in a feast to remember.

FAQ

1. Can I make a prime rib roast if I can’t find Lawry’s Seasoned Salt in Indonesia?

Yes, you can! Create a replica by mixing equal parts salt, sugar, powdered spices (paprika, turmeric, onion, garlic), cornstarch, and sunflower oil.

2. What is the ideal internal temperature for a medium-rare prime rib roast?

Aim for an internal temperature of 120°F. Remember, the roast will continue to cook as it rests.

3. What’s the best way to serve a prime rib roast?

Serve it with au jus made from the pan drippings and, for extra flavor, add a dollop of horseradish sauce on the side.