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BEEF- PRIME RIB-STANDING RIB ROAST Recipe

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This recipe for BEEF- PRIME RIB-STANDING RIB ROAST, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, January 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
PRIME RIB-STANDING RIB ROAST serves 8

Serve with Yorkshire Pudding in the bread and muffin category, double the recipe.

1 prime Rib roast, 7 ribs
2 Tablespoons fresh ground pepper from pepper mill.
1 TBL Kosher salt or coarse sea salt.
4TBL or more, fresh minced garlic
1 tsp dried Rosemary of 3 TBL fresh, chopped
1 tsp dried basil

Directions:
Directions:

Pre-heat oven to 450 degrees

Mix salt, pepper, garlic and herbs

Place roast, fat side up, bone side down on rack in shallow roasting pan. Insert meat thermometer in center of roast, being careful it does not touch the bones. Let stand until meat comes to room temperature.

Rub the spice mixture over meat and bake in hot oven 15 minutes to sear. Reduce heat to 325 and continue cooking 14-15 minutes a pound until desired temperature is reached, LESS 5 degrees.

Remove from oven and place on large warm platter and let stand 10 -15 minutes before carving.

The final temperature for rare will be 130. Med Rare 135 and 140 for med. Final meaning, take it out 5 degrees under as it will cook to above temps, as it stands. Placement of the thermometer can greatly affect the doneness of the meat.

 

 

 

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