Monday, March 21, 2011

Prime Rib Roast

I have not met anyone, who likes beef, can refuse a serving of Prime Rib Roast, ever. So, what do you do when your local grocer put the semi-boneless rib roast on sale for half the price? You pick the best looking cut of beast and run home with it. Not before you pick up the trimmings for a good salad and potatoes, of course.

There is something about prime ribs that brings out the primitive carnivore in me. Perhaps it is the juicy, rare meat or maybe the layer of fat surrounding the prime rib. Or perhaps the crust built on the outside of the roast or just maybe, the bone attached to the prime ribs bring out the primitive instinct in all of us. Whatever it is, it is one darn good tasting meat.

The best thing about prime rib roast is the ease of making it. I know I have the tendency of saying how my recipes are easy but believe me, it really is extremely easy to make. All you need is a good hunk of prime rib roast, an instant read thermometer and you are well on your way to having a great meal.

There are many ways of making prime rib roast. Some people will tell you to season it with herbs, garlic, salt and pepper. I do not particularly like to salt the prime rib roast as salt tends to draw out moisture. All it needs is a good sprinkling of black pepper. For once, it is a good thing to be plain and let the meat does all the talking.

Prime Rib Roast
Serves 6-7
5 - 6 lb prime rib roast (if previously frozen, make sure it is completely thaw before roasting)
freshly cracked black pepper

1. Place a wire rack in a roasting pan. Preheat the oven to 450F or 232C.
2. Place the roast on the wire rack. Sprinkle the roast generously with freshly cracked black pepper.
3. Place roast in the oven for 15 minutes.
4. After the 15 minutes mark, turn the heat down to 325F or 162C. Continue roasting for 1 hour 30 minutes. Check with an instant read thermometer. You are looking for 120F or 48C. Roasting time varies, depending on thickness. Our roast took 1 hour 45 mins to reach 120F.
5. Once it has reached the temperature, remove it from the oven and cover the roast with foil. Here comes the hardest part, let the roast rest for at least 30 minutes on the counter. The temperature will rise to 145F or
63C, which gives you a nice medium rare roast.

7. Carve roast about 1 inch thick. 

6. Season roast with salt. Serve with salad, mashed potatoes, gravy, baked beans, macaroni salad or rice.

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