Monday, 13 October 2008

Roast Prime Rib

Well, I can't say that I have anything particularly original to say about prime rib, but it is what we had for our Thanksgiving dinner, mainly because our beef for the next year has been delivered already but I still had a prime rib roast - also called a standing rib roast - in the freezer from last year.

There are two main schools of thought when it comes to roasting prime rib: either you start it off very hot and lower the temperature thereafter, or you put it in at a lowish temperature to start with and take it from there. I use the single low temperature method because damn, I am lazy and after all it works just fine. I also can't be bothered to brown it; frankly I doubt if anyone really knows or cares in the end. It comes out of the oven brown enough.

4 to 6 servings
2 1/2 to 3 1/2 hours - 15 minutes prep time

Roast Prime Rib of Beef
Above, as it came out of the oven, and below, the sliced roast.


Sliced Roast Prime Rib of Beef
1 prime rib roast,
- mine is probably generally about 6 pounds and consists of 3 ribs
sea salt and freshly crushed black peppercorns
OR mustard and herbs if you like

If you are starting with a frozen roast, it should be thawed thoroughly first. Allow two days. Then, it should be taken out of the refrigerator an hour before it is to go into the oven. Any meat that goes into the oven partially frozen or with significant differences in temperature between one part an another (especially when there is bone present) is apt to cook very unevenly with the cold, bony parts being still raw or very rare when the outside is overdone.

Preheat the oven to 325°F. Rub the meat and fat sides of the roast with crushed salt and pepper; not too much. I loosen the cap of fat on the roast first and put the seasonings underneath it, but leave it in place to keep the roast moist. Then it will be easily removed when you carve the meat.

Put the roast into the oven, fat side up, and roast it until a meat thermometer measures 125°F to 140°F, depending on how well-done you would like it. If you don't have a meat thermometer, allow a minumim of 1 1/2 hours, or 20 to 25 minutes per pound, although I'm afraid the exact time can vary considerably with the thickness of the roast.

Set the cooked roast aside and cover it with foil for 15 to 20 minutes before carving, during which time it will continue to cook a little, and the juices will redistribute themselves so as not to bleed out as soon as you start carving.

To carve it, I remove the cap of fat, then slice down alongside the rib bones. They should then flatten out like a hinge, and you can turn the roast on its side and cut off the remianing bone. The now boneless roast can then be easily sliced.

The ribs, plus any leftover meat are perfect for making soup.



Last year for Thanksgiving, I made roast turkey. There was also a Pumpkin Loaf about that time.

2 comments:

Peter M said...

Ferdzy, I can't argue...it looks dang good!

Kevin said...

That roast beef looks good!