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Cooking prime rib

Cooking prime rib

Cooking prime rib

One of my favorite ways to cook prime rib is to make a mushroom sauce with olive oil and truffle oil. Preheat your broiler, put the teardrop potatoes on the rack, then place the prime rib on the rack. When the prime rib is done, place it on top of the potatoes, pour the mushroom sauce over the prime rib, heat it for about 3 minutes, then toss the prime rib with the potatoes, mushroom sauce, and garlic mashed potatoes.

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Prime rib claims center stage during holiday season for a very good reason. It is the king of beef cuts. A bone-in prime rib roast is also called a standing rib roast, because you position the roast majestically on its rib bones in the roasting pan to cook it.

As for estimating how big a roast you'll need, the butchers I've talked to say to estimate 2 people for every rib. In my experience, that's a LOT of meat! (Source: www.simplyrecipes.com)For the roasts we get, and given that we are serving a lot of food in addition to the roast, 3 people per rib is fine. If you want to err on the generous side with plenty of leftovers, aim for 2 people per rib. (Source: www.simplyrecipes.com)

Note that just because you are ordering a "prime" rib, it doesn't mean that you are getting USDA Prime. Most "prime ribs" we get from market are actually USDA Choice quality. (Source: www.simplyrecipes.com If you want USDA Prime prime rib, which has more fat marbling throughout the meat, and which can easily cost 50 percent more per pound, you will likely need to special order it from your butcher. (Source:www.simplyrecipes.com wPrime rib is too expensive a cut of meat to leave to chance. Get a good meat thermometer and shoot for the internal temperature to match the level of doneness you like. (Source:ww.simplyrecipes.com)))

Let it sit for 15 to 20 minutes before serving. As the prime rib roast rests, the internal temperature will rise 5 to 10 degrees. (Source: www.simplyrecipes.com Prime rib is best served rare or medium rare. Once it's overcooked, you can't un-cook it, though you can wait for it to cook a little longer. (Source:www.simplyrecipes.com))

Older cookbooks will sometimes instruct you to remove excess fat from the roast. "Excess" fat is any fat more than an inch thick on the roast. Fat is what you need to give the roast flavor and to make it juicy and tender. Prime rib is expensive and you are paying good money for that fat, so leave it on. Your butcher should have removed any excess fat already. (Source: www.simplyrecipes.com)

Older cookbooks will sometimes instruct you to remove excess fat from the roast. "Excess" fat is any fat more than an inch thick on the roast. Fat is what you need to give the roast flavor and to make it juicy and tender. Prime rib is expensive and you are paying good money for that fat, so leave it on. Your butcher should have removed any excess fat already. (Source: www.simplyrecipes.com For the Prime Rib Roast: (Source:www.simplyrecipes.com))

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The most important piece of advice I can give you regarding cooking a prime rib roast is to use a good meat thermometer! I recommend this ChefAlarm by ThermoWorks.

1 (10 pound) standing rib roast, 3 to 7 ribs (estimate serving 2-3 people per rib), bones cut away from the roast and tied back to the roast with kitchen string (ask your butcher to prepare the roast this way) (Source: www.simplyrecipes.com If your butcher hasn't already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking. (Source:www.simplyrecipes.com w

There are so many variables involved that affect cooking time, this is why you should use a meat thermometer. A prime rib roast is too expensive to "wing it". Err on the rare side, you can always put the roast back in the oven to cook it a bit longer, if it's too rare for your tastes. (Source: www.simplyrecipes.com)There are so many variables involved that affect cooking time, this is why you should use a meat thermometer. A prime rib roast is too expensive to "wing it". Err on the rare side, you can always put the roast back in the oven to cook it a bit longer, if it's too rare for your tastes. (Source:ww.simplyrecipes.com)))

[1] According to Darrell Corti of the Sacramento specialty market Corti Brothers, irrespective of the USDA beef grading system, "prime rib" has always referred to that particular cut of beef, a cut which was popularized by restaurants in the 1920s and 30s, using quality or "prime" beef. Regardless of the USDA grading system, "prime beef" has historically referred to quality beef that is raised for consumption with good fat marbling, white fat, and bright red meat, as opposed to tough or lean beef from an ox raised for work. (Source: www.simplyrecipes.com Cut away the strings that were used to hold the roast to the rack of rib bones. Remove the bones (you can save them to make stock for soup later.) (Source:www.simplyrecipes.com))

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