Perfect Prime Rib

Dom and Sheila Scapelliti cook a perfect prime rib in their Lockport home.

(Editor’s note:  This recipe is reprinted from the Nov. 25 “Delish” magazine. The original version had incorrect cooking times. The corrected version is below.)

Is there anything worse then spending a bundle of money for a giant prime rib, babysitting it all day while it cooks “long and low” in the oven, and then find it’s overcooked. — or undercooked — upon serving?

It doesn’t have to be that way.

Dominic Scapelliti, owner of Scapelliti’s Meats in Lockport, has an easy way to cook the perfect prime rib in just about an hour.

Seem impossible? It’s not. Dominic’s very simple method, which he and his wife Shiela demonstrated in their Lockport home recently, is as easy as pie…easier actually.

The cooking method is below. For more specific instructions, check out the video online at www.niagara-gazette.com.

SIMPLY PERFECT PRIME RIB

• 1 six-pound prime rib

roast, tied

• Salt, preferably sea salt

• Pepper

Take the roast out of the fridge and let the roast come to room temperature for one to two hours.

Season the roast.

Preheat the oven to 500 degrees Fahrenheit.

Calculate your cooking time to five minutes per pound. A six pound roast would go into the oven at 500 degrees for 30 minutes. Do not open the door during that time.

At the end of the calculated cooking time, shut the oven off but still do not open the oven door.

Leave the roast in the oven for an hour and 15 minutes while the oven is turned off.

Take the roast out and let it rest for 15 minutes and then slice and serve.

For those who prefer their prime rib more well-done, place servings into simmering beef stock or aug jus the desired rate of doneness is reached.

For questions on cooking a prime rib, visit Scapelliti’s at 7084 Chestnut Ridge Road, Lockport, or call the Dom or Sam Scapelliti at the butcher shop at 434-2600.

 

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