Directions: |
Directions:To cook a standing rib roast so that it will be crusty and brown on outside and evenly rare and juicy on the inside, follow these 4 rules.
Rule #1 The roast must be at room temperature. Leave it out of refrigerator 1 hour for each pound or leave out overnight.
Rule #2 Season roast and place it rib side down in a shallow pan. Put it uncovered in a preheated 425 degree oven.
Rule #3 Cook roast according to chart listed below.
Rule #4 At the end of the required cooking time, turn oven off and do not open door for at least 3 hours. Meat cooks on retained heat. Resist the urge to peek! The roast will have finished cooking but still be warm after 4-5 hours, depending on
size.
I use lots of black pepper and garlic salt and pat
on the roast. I have the butcher cut the ribs away
and then tie back on the roast. This makes easier
cutting, but if you want you ribs intact that's o.k. also.
Use a good cut of meat - Costco has prime beef
which has been aged longer and has a better fat
covering which will give the meat a better flavor.
Or go to a good meat market. I allow 10 oz. per
serving. |
Personal
Notes: |
Personal
Notes: For twenty five plus years , Jim, Jay, and I had
prime rib on Christmas Eve. One Christmas Eve.
Jay said, we need to have lots of people for
Christmas Eve. So we made changes and we have
had many wonderful Christmas Eves with family
and friends, or whoever shows up. Jay was so right,
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This recipe for Foolproof Rare Roast Beef is from