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Prepare herb rub. Combine the salt, pepper, fresh thyme, rosemary, garlic and olive oil then rub it all over the outside of the roast. Place a bone-in roast with the bones down, in a cast iron, roasting, or other oven safe pan. Place a boneless rib roast on top of a rack, and then in your pan. Cook the boneless or bone-in prime rib at 500.
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Preparing the Roast. 1. **Preheat the Oven**: Begin by preheating your convection oven to 350°F (175°C). The convection setting will help ensure even cooking and a nicely browned exterior. 2. **Season the Roast**: Generously season the prime rib with salt, pepper, and any other herbs or spices of your choice.
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Convection circulates heat around the oven cooking the meat from the edge to the center. For best results, the meat is best roasted on a rack in a shallow pan so the heat can penetrate evenly into the meat. If you are roasting a bone-in roast, the bones actually create the rack so an additional rack is not required because the meat will not be.
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Keep in mind, a convection roast prime rib cooks faster than in a conventional oven, so start checking the temperature earlier than you might usually do. Step 5: Rest and Carve Your Prime Rib. Once the prime rib reaches the desired internal temperature, remove it from the oven. Cover it loosely with aluminum foil and let it rest for 15-20 minutes.
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Preheat your oven to the highest temperature possible, usually 500 degrees Fahrenheit (260 degrees Celsius). Place the roast fat side up in a roasting pan. Brown the roast at 500 degrees for about 15 minutes, or until it has a nice golden color. Reduce the oven temperature to 325 degrees Fahrenheit (163 degrees Celsius) and continue cooking.
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Step 1. Remove the top rack inside the oven and position it on the second rack from the bottom. Preheat the oven to convection roast at 325°F. Coat the rack of a shallow roasting pan with.
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Place the roast, fat side up, into the convection oven set at the highest temperature (around 450°F.) for 15 minutes, then lower the temperature to 325°F., check and baste it every 1/2 hour. Check the roast with an internal meat thermometer about 1/2 hour before the estimated end of the roasting time.
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In a medium bowl, whisk the egg whites until frothy. In a small bowl, stir together the peppercorns, rosemary, thyme, and remaining 2 teaspoons salt. 7. Brush Roast. Transfer the roast to a rimmed sheet pan with the bone side up. (Reserve the cooking juices in the baking dish for serving, if desired).
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Rest: Remove the prime rib from the oven, cover with foil, and let it rest for at least 30 minutes or up to 2 hours. Sear: Increase the oven temperature to 500°F (260°C). Uncover the prime rib and put it back into the oven. Cook it until it's deep brown, and crisp on the outside, about 6-10 minutes.
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Instructions. Remove the prime rib from the refrigerator 3 to 4 hours before cooking so that it can come to room temperature. When ready to roast, preheat the oven to 500 degrees and move your oven rack to the lower third. In a bowl, mix the butter and herbs de provence. Cover all surfaces of the meat.
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This will ensure that the roast cooks evenly. Preheat your convection oven to 450°F. While the oven is preheating, season the prime rib roast with salt, pepper, and any other desired seasonings. Place the roast in a roasting pan with the fat side facing up. Continue the process below using another less bold H2.
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Refrigerate leftover prime rib for up to 5 days after wrapping it in plastic wrap. If at all possible, avoid slicing the leftover roast until just before serving. Reheat the roast in the oven at 250 degrees. The roast should be put in a baking dish with some beef broth and covered. Cook until the roast or slices are reheated through.
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Season Thoroughly - In a small bowl, combine the salt and pepper. Generously sprinkle the seasoning over the fat, sides, and rib bones. Transfer to a roasting pan on top of the rack or a cooling rack set on a sheet pan. Refrigerate, uncovered, for at least 24 hours, up to 2 days.
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Two hours before cooking, remove the prime rib from the fridge, and let it stand at room temperature. Preheat the oven to 250F. In a small bowl, mix together the ghee, rosemary, thyme, and black pepper. Rub all over the rib roast, then place the beef with the bones underneath (see blog post photos if needed).
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Preheat the convection oven to 325°F (165°C) to ensure it reaches the desired temperature when it's time to cook the roast. Pat the roast dry with paper towels to remove any excess moisture. This will help the roast brown and develop a delicious crust.
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Preheat the oven: Set your convection oven to 325°F (165°C). The convection feature will ensure the heat circulates evenly. Place the roast: Put the seasoned prime rib roast bone-side down on a roasting rack, with the fat cap facing up. This setup ensures air can circulate around the entire roast, promoting even browning.
