Title: Prime Rib #2
Categories: Entree Beef
Yield: 1 Servings
| | | Salt |
| | | Pepper |
| | | Garlic powder |
| 1 | | Rib roast |
Preheat oven at 500 degrees for a minimum of 20 minutes. Season the prime
rib to taste (salt, pepper, garlic pow- der), put in preheated oven and
roast for 5 minutes per pound. Turn oven off and leave roast in there
for two hours. DO NOT OPEN OVEN FOR ANY REASON, until the two hours are
up. This makes a very rare, very juicy, prime rib with a crusty outside.
(As I said, this method applies to any beef roast, but it must be AT
LEAST 5 pounds. 2. (This is for a 4 rib roast). Bring roast to room
temperature. Rub fat (not flesh) with salt and pepper. Stand roast on its
bones, fatty side up, in a shallow roasting pan and put it in preheated 350
oven. Time it: calculate 17 minutes of cooking time per 1 lb. of roast
that is to be well done on the outside and very rare inside--so that it can
be allowed to stand for 15 min- utes out of the oven before it is carved.
This gives the juices a chance to settle and makes carving easier. If you
are using a meat thermometer, insert it so that the point is in the center
of the meat, not touching the bone. For very rare meat, the internal
temperature should read 125 degrees. Remember, the roast contin- ues to
cook after it is taken out of the oven.