Ingredients: |
Ingredients:
Trimming Excess Fat: Trim roast of excess fat, but not the thin layer of fat the butcher leaves on the roast to protect and baste it while it cooks. Excess fat means any fat more than one (1) inch thick. The fat provides the flavor and what you are paying for with prime rib, so leave it on.
Room Temperature: To cook evenly, the roast must not be cold- let it stand at room temperature. loosely covered. for about 2 to 4 hours. This time can vary depending on how big or small your roast is. Ican't give you an exact time on this. If you don't let the roast come to room temperature, if will take longer to cook your roast, your roast won't cook evenly, and you'll end up with well-done slices on the end and raw meat in the center. Use your best judgment on room temperature times!
Tying Up Prime Rib: It is important to t{e the prime rib before roasting. If left untied, the outer layer of meat will pull away from the rib-eye muscle and overcook. To prevent this problem, tie the roast a both ends, running the cooking twine parallel to the bone. Most butchers will tie your rib roast for you.
NOW ....
Place beef, fat side up, in large shallow roasting pan or on rimmed baking sheet. Sprinkle beef all over topping mixture. (Cover and refrigerate.)
Position rack just below center of oven and preheat to 450°F. Roast beef uncovered 15 minutes. Reduce oven temperature to 325°F.
Roast Beef for ... (See cooking times below)
When roast reaches proper internal temperature, transfer beef to a cutting board, or platter and discard strings ifnecessary. Let beef stand, Loosely tent with foil to keep warm, covered 20-25 minutes before carving. (Meat will continue to cook, reaching about 130°F for medium-rare.)
NOW ...Carve the roast (See Below)serve with sauces and enjoy!!!
Approximate Weight Oven Temperature Total Estimated Time Only Meat Thermometer Reading (Rare)
4 to 5 pounds 1 450 deg 325 deg 1 60 to 70 minutes 1 120 degrees F
I 7 to 8.5 1 450 deg 325 deg 1 1/2 to 13/4 1 120 degrees F
I 9 to 10.5 1 450 deg 325 deg 1 3/4 to 2 1/4 !120 degrees F
11 to 13.5 450 deg/32 5 deg 2 1/4 to 2 3/4 1 120 degrees F
14 to 16 1 450 deg 325 deg 3 to 3 1/4 hours 1 120 degrees F
16 to 18.5 1 450 deg 325 deg 3 1/4 to 4 hours 1 120 degrees F
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How To Check Oven Temperature - Oven temperatures are not always correct. In fact, they can often be off by 25°F to 50°F. The will seriously affect the baking time of your prime rib (standing rib roast). To check the temperature of your oven, place an oven thermometer on the center rack and heat the oven for 15 minutes at 350°F. If, after 15 minutes, the oven temperature reads higher or lower than your oven setting, adjust your oven setting for your prime rib baking and for all your future baking.
Beef Roast Cooking Temperatures
I Rare
,
120 to 125 degrees F center is bright red, pinkish toward
1 the exterior portion
'I_M_e_diu_m_R_are--- 130 to 135 degrees F center is very pink, slightly brown
toward the exterior portion
Medium 1 140 to 145 degrees F center is light pink, outer portion is
I brown
1,-Medi_u_m_W_e_l_l --, 150 to 155 degrees F j not pink
1 Well Done 11'_6_0_deg_r_e_e_s_F_an_d_a_bo_ve
steak is uniformly brown
I throughout
How To Carve Prime Rib Roast:
Use a long, thin, sharp knife. Sharpen you sharpening rod or stone.
, if necessary using either a
Steel Sharpening Rod - To use a _ 7 , pull the edge down and across the rod, holding the carving knife at a 22-degree angle. Do this anywhere from 5 to 10 times.
Sharpening Stone (whetstones) - To use a , hold the carving knife at a 10 to 15-degree angle to the stone. Push back and forth in smooth, steady strokes.
(1) Place the cooked prime rib on a large '1t with a well at one end to hold the juice. Remove the •' that is tied around the roast.
(2) Use carving fork to hold roast in place. Turn the platter to where the rib bones are on your left, if you are right-handed, and on your right if you use your left hand to carve.
.... • > -
(3) Using your sharp carving knife, make one cut to slice off the chine or feather bones
(the large-end bones) to sever meat from bones in one piece. Note: Save the bones for nibbling on later or for making delicious soup.
(4) Set roast cut-side down. Slice the meat across the grain into whatever thickness you prefer. Serve your perfectly-cook prime rib roast with sides of Au Jus Juice, Yorkshire Pudding, and either Sour Cream Horseradish Sauce or MY SAUSE MIXTURE.
ANOTHER WAY TO SLICE THE ROAST
Make slices with the bone on several slices. Some people like an end cut, without the bone.
ENJOT THE Prime Rib with your favorite side dishes and of course, a glass or two of of some fine Red Wine.
Yorkshire Pudding
A traditional English side dish to Prime Rib Roast is Yorkshire Pudding, a puffy pop over like pastry. Yorkshire Puddings, fresh from the oven, shou ld be well-risen and golden brown with a crisp exterior and soft middle.
3/4 cup all-purpose flour
1/2 teaspoon salt
3 eggs, room temperature
3/4 cup milk, room temperature
1/2 cup pan drippings from roast prime rib of beef (beef juices and oil)
NOTE: Yorkshire Pudding is cooked after you have taken you r cooked prime rib roast out of the oven and are letting it sit for the required resting period .
Preheat the oven to 450 degrees F.
In a large bowl, sift together the flour and salt.
In another bowl, beat together the eggs and milk until light and foamy. Stir in the flour/salt mixture just until incorporated and smooth. NOTE: The batter will be like a very thin pancake batter.
Cover bowl with plastic wrap and refrigerate at least two (2) hours (for best results, refrigerate overnight).
NOTE: Traditionally Yorkshire Pudding is made in one large dish or your meat roasting pan and cut into wedges. For individual servings, Ihave found it is much easier to prepare them in muffin tins or p_gp_gver pan.2. You be the judge of how you would like to cook and serve them .
Popover Style
Note: Ilike Popover style.
Roasting Pan Style
Pour the cooked prime rib meat drippings into your baking pan or muffin tins of choice. For a popover version, use or muffin pans, putting at least 1 teaspoon of meat drippings in the bottom of each well.
Place the pan or pans in your oven and get the drippings smoking hot (about 5 minutes). Carefully take the hot pan/pans out of the oven. NOTE : The fat in the muffin tin should be almost smoking .
Remove the prepared cold batter from the refrigerator. Whisk the batter thoroughly to break down any lumps and add some additional air. Quickly pour the batter into the hot pan/pans on top of the hot drippings. NOTE: If using popover or muffin pans, fill 1/3 full. The fat should sizzle when you pour the batter. Work quickly, so you don't lose all the oven heat.
Put the pan back in oven and cook until puffed and dry, approximately 15 to 20 minutes. NOTE: Do not open the oven door during baking.
Remove from oven and serve hot with your Prime Rib Roast.
Makes approximately 6 individual popovers (depending on size of pans).
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