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FutureStarrPrime rib roast
We had a prime rib roast yesterday and it was great. It's probably one of my favorite things. I can't get enough of this. I've been going to a lot of prime rib roasts in the last few weeks. Got my hands on a prime rib recipe, cutting the meat in a really thin line really close to the bone in a really thin strip.
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.
It's also very easy to cook. You just start it in the oven at a high temperature to get good browning on the outside of the roast. Then, cook it at a lower temperature to make sure the meat in the center doesn't get overcooked. (Source: www.simplyrecipes.com Beautifully marbled with fat, this roast is rich, juicy, and tender—a feast for the eyes and the belly. (Source:www.simplyrecipes.com wThere's usually something for everyone with this roast. The ends are well done for those who can't tolerate pink. The center should be a vibrant rare for those of us who must have our beef rare. (Source:ww.simplyrecipes.com)))
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 A full rack of prime beef is 7 ribs, which will easily serve 14 to 16 people (or more!). A full rack will not fit in my oven, so when I'm feeding a crowd, I cut the roast in half (3 ribs on one roast and 4 ribs on the other) and cook them in separate ovens. (Source:www.simplyrecipes.com wFor 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:ww.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 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 wThe 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. (Source:ww.simplyrecipes.com)))
www.simplyrecipes.com www.simplyrecipes.com))Remove the beef roast from the refrigerator 3 hours before you start to cook it. Sprinkle it with salt all over and let it sit, loosely wrapped in butcher paper. Roasts should be brought close to room temperature before they go into the oven to ensure more1 (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: even cooking. (Source
Preheat your oven to 500°F (or the highest temp your oven reaches, if it's less than 500°F). Pat the roast dry with paper towels (pre-salting should have made the roast release some moisture), and sprinkle the roast all over with salt and pepper.Insert an ovenproof meat thermometer into the thickest part of the roast, making sure that the thermometer isn't toThere 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:uching a bone. (Source:
Brown the roast at high temperature: (Source: www.simplyrecipes.com)
www.simplyrecipes.com www.simplyrecipes.com))The actual cooking time will depend on the shape of the roast, how chilled your roast still is when it goes into the oven, and your particular oven. A flatter roast will cook more quickly than a thicker one. A chilled roast will take more time than one closer to room temp. (Source:Lower the oven to 325°F to finish roasting: (Source:
Roast in the oven until the thermometer registers 115°F for rare or 120° for medium rare, and 130°F for medium. (Source: www.simplyrecipes.com Check the temperature of the roast using a meat thermometer an hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 hours of total cooking time for rare (15 minutes at 500° and 1 3/4 hours at 325°). In this case, check after 1 hour 15 minutes of total cooking time, or 1 hour after you lowered the oven temp to 325°. (A benefit of using a remote thermometer is that you don't have to keep checking the roast, you'll be able to see exactly what the temperature is by looking at the thermometer outside of the oven.) (Source:www.simplyrecipes.com))
If the roast is cooking too quickly at this point, lower the oven temperature to 200°F. (Source: www.simplyrecipes.com)