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Prime Rib Recipe
Standing Prime Rib Recipe
This makes the meat pink all the way through. (Have butcher cut ribs
off & retie) 2-4 ribs or any weight Pepper & garlic salt to
Slow Roasted Prime Rib Recipe
1 Rib Roast (4-5 ribs or about 7-8 lbs)
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 (If you can call prime rib tough) than the smaller tenderer 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 leaving 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
for 15 minutes.
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 130 degrees for rare, 140
for medium rare or 150 degrees for medium.
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 cholesterol 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 wishes, 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 horseradish sauce and/or the au jus from the roasting
Smoked Prime Rib Recipe
8 lb Roast prime rib
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