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Prime Rib
Slow Roasted Rib Roast |
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1 Rib Roast (4-5 ribs or about 10-12 lbs.)
2 tsp. garlic
2 tsp. salt
1 tsp. black pepper
1 tsp. oregeno
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When you order your roast from the market, make sure to talk to the butcher and tell him that you want the small end of the Prime. The larger end comes from the front shoulder area and is tougher than the smaller more tender end. The bones are also smaller so you get more beef for your buck! Also, ask the butcher to trim the backbone (chine) off the roast and leave the rib bones still connected.
Lay the roast rib bone side down and carefully trim the fat that layers the top of the meat. Start your cut from the narrow end (the tail) to the thicker (eye) side. You want to leave this fat strip connected to the meat at the eye side. Roll the fat layer back and sprinkle the meat with your spices. Roll the fat layer back onto the roast. This will protect your roast from the higher oven temperatures and also keep it moist and tender
Place Roast bone side down in a hot pre-heated oven at 450 degrees F. for 15 minutes.
Reduce the oven temperature to 250 degrees F. and cook about 20 minutes per pound.
Test the beef with a meat thermometer in the thickest part of the roast (center of the eye) being careful not to touch the bone. Remove the roast when the internal temperature reaches 120 degrees F. for rare, 130 for medium rare or 140 degrees F. for medium.
Cover the roast loosely with aluminum foil and let stand for 15 minutes. The internal roast temperature will continue to rise about 5 degrees even after you take it out of the oven.
Remove the fat layer and trim off the rib bones. You may also trim off the tail portion of the roast depending on its fat content and your cholesteral levels.
Carve the roast at the table. Outside portions are more done than the inside portions. If you have a portion that is more rare than your guest wishs, return that portion to the kitchen and place it in the pan with drippings. Cook on top of the stove for 30 seconds on both sides and that should do it.
Serve with some horse radish sauce and/or the au jus from the roasting pan.
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Preparation Time: 3-4 hours |
Serves: 8-10 |
| Recipe Origin: United States |
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Submitted by: |
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Tom
Minnesota
United States |
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| This recipe has been viewed 455391 times. |
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