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Prime Rib
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2 to 4 bone in
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Ribeye Roast (leave at room temperature for 2 hours before cooking.)
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Flake Salt
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Pepper
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13x16
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heavy roasting pan
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1. Spray the exposed meat surfaces with water and
coat them in flake or rock salt.
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Margarita salt works well also.
The object is a solid crust of salt entirely covering and
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protecting the meat. Don't use
regular salt, as the fine grains do not work well
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in forming the protective crust.
You'll only get salty meat.
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2. Transfer roast to a heavy 13x16 roasting pan fat
side up.
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3. Prime rib or any beef reaches the ideal tenderness
when it is slowly brought up to
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temperature. Start with your over
preheated to the highest it will go 450 degrees.
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Place roast on lower level and
cook for 15 minutes. Reduce the temperature to
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250 degrees and cook for about 20
minutes per pound.
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invest in a good instant read meat
thermometer for accuracy.
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Approximate cooking times - Cook by
the Pound Method for roast up to 6 pounds
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Cooking times will be different as all
ovens cook differently.
Rare: 12-13 minutes per pound
Medium-rare: 14-16 minutes per pound
Medium: 17-20 minutes per pound
Apply heat slowly, steadily and evenly until the internal temperature of
the meat reaches about 10 degrees less that your desired final outcome.
The final temperature for rare will be 130 to 135, medium rare 140 and 150
to 160 for medium.
Remove from oven and remove the salt crust with a basting brush or a paper
towel, but don't cut into the meat. Place roast on platter and let roast
sit for about 15 to 20 minutes before cutting to let juices collect. Do
not tent roast as a soggy crust will form. The roast will continue to cook
as the roast sits and will raise about 10 degrees.
AS JUS
Collect juices and crispy bits from the roasting pan and platter and place
in a pan. Try to separate the fat. Add about ½ Cup of water or red wine.
(I use water) You can heat the drippings in the roasting pan but I do not
like to clean the pan afterwards so I place the drippings in a pot and
heat on the stove and cook until reduced by ½ about 5 to 8 minutes.
Strain the juice into a heat proof bowl to serve as and ( as jus ) .
GRAVY
You can also make a gravy using the drippings by reserving about 2 tbsp of
drippings off to the side and adding 1 to 2 tbsp of flour stirring. Heat
the flour mixture on low with a wire whisk stirring constantly and slowly
adding back the juices from the meat. (remove some of the fat beforehand)
Continue to use whisk to mix in the pan and add water or milk as needed to
make about 1 cup of gravy. Season the gravy with salt (if needed) and
pepper and herbs if desired.
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Recipe from LastMinuteCooking.com
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