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PRIME RIB Recipe

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This recipe for PRIME RIB, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jerry Volk
Added: Saturday, March 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Standing Rib Roast, approx.7 lbs.

Directions:
Directions:
At least one day ahead ( 2 if possible) pat the roast dry and place it on a wire rack set over a paper towel-lined pan or platter. Place in the refrigerator, uncovered, for 24 to 48 hours.
Remove from frig 2 to 3 hours before roasting. Tie with kitchen twine at both ends, parallel to the bone. Adjust oven rack to it's lowest setting and preheat the oven to 200.
Heat a large roasting pan over two burners set at med-high. Place roast in hot pan and cook on all sides until nicely browned, about 6 to 8 minutes. Remove roast from pan and set a wire rack in the pan. Set roast on rack and season with salt and pepper. Place in the oven and roast until meat thermometer registers 130. (about 3 1/2 hours or 30 minutes per pound.)
Let stand 20 minutes before carving.

Number Of Servings:
Number Of Servings:
six
Personal Notes:
Personal Notes:
This slow cooking method results in the entire roast being uniformly medium rare, from end to end.

 

 

 

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