Directions: |
Directions:Remove roast from refrigerator 2-3 hours before cooking it to bring it to room temp for more even cooking. Season it (very) generously with the seasonings you prefer. I like Rosemary, a little bit of garlic salt (you don't want too much salt drawing the juice out), pepper and Montreal Steak Seasoning.
Preheat oven to highest temp. Place roast ribs side down in a shallow roasting pan, and into the oven. If you want the middle of the roast to reach a certain temperature/doneness, place an oven-proof meat thermometer into the thickest part of the roast at this time.
Brown the roast on the highest temp for 15 minutes then lower oven temp to 325º to finish roasting. To figure out the total cooking time, allow 13-15 minutes per pound for medium rare.
The actual cooking time will depend on the shape of the roast, how chilled your roast still is when it goes into the oven, and your particular oven. A chilled roast will take more time than one closer to room temp.
Roast in oven until thermometer registers 120°-130°F for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.)
Check the temperature of the roast using a meat thermometer an hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 hours of total cooking time for rare (15 minutes at 500° and 1 3/4 hours at 325°). In this case, check after 1 hour 15 minutes of total cooking time, or 1 hour after you lowered the oven temp to 325°
If the roast is cooking too quickly at this point, lower the oven temperature to 200°F.
Once the roast has reached the temperature you want, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for 15 to 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting.
Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/2-inch to 3/4-inch thick.
Gravy:
To make the gravy, remove the roast from the pan. Remove excess fat, leaving 1/4 cup of fat plus the browned drippings and meat juices in the roasting pan.
Place the roasting pan on the stove top on medium high heat. Use a metal spatula to scrape up drippings that might be sticking to the pan.
When the fat is bubbly, sprinkle 1/4 cup of flour over the fat and drippings in the pan.
Stir with a wire whisk to incorporate the flour into the fat. Let the flour brown (more flavor that way and you don't have the taste of raw flour in your gravy.)
Slowly add 3 to 4 cups of water, milk or stock to the gravy. Continue to cook slowly and whisk constantly, breaking up any flour lumps.
The gravy will simmer and thicken, resulting in about 2 cups of gravy. (If you want less gravy, start with less fat and flour, and add less liquid.)
Season the gravy with salt and pepper and herbs to taste.
Serve the meat with creamy horse radish and au jus sauce! YUMMMMMM!!!! |
This recipe for Prime Rib is from