"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Gary's Easy to Prepare Prime Rib, by Gary Hoffman, is from The Taste of Inacom,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Sauce for sandwiches or for serving with your prime rib: 1 cup sour cream 2 tsp of prepared horseradish 1 tsp of Dijon Mustard
Prime Rib should be at room temperature 1-2 hours before roasting.
Combine all the above ingredients and sprinkle over the entire prime rib prior to roasting
I put our 16lb boneless prime rib in the bottom of our Nesco Roaster Pan it was the only roasting pan big enough to hold this size and used it for roasting the prime rib in the oven. Pre-heat oven to 375 degrees. Roast prime rib for one hour Turn oven off and do not open oven (I let my 16lb roast sit for 3 hours)
Turn oven on at 375 degrees prior to severing for 40 min for medium rare.
I took the prime rib from the roasting pan and then added water to cover the drippings in the pan. I then put the roasting pan back into the Nesco and heated it to 400 degrees stirring the water and the drippings in the bottom to make some juice. As I cut the prime rib into sandwich slices I placed them in the Nesco and reduced the heat to warm (200 degrees).
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