How to make/serve Prime Rib?!


Question:

How to make/serve Prime Rib?

Got the frozen meat, he will be home in 1 hour!


Answers:
lol...a bit too late. Start thawing it now and it will be ready to cook in a couple days. This recipe is to die for!

1 Remove roast from the refrigerator a couple hours before cooking. Roasts should always be brought to room temperature first, before they go in the oven.

Cookbooks often call for the excess fat to be removed. By "excess" fat they mean any fat more than an inch thick. The fat is what provides the flavor and what you are paying for with prime rib, so you want to leave it on. Your butcher should have removed any excess fat.

2 Preheat your oven to 500°F, or the highest it will go (our oven only goes up to 450°F). Salt and pepper the natural fat covering the roast.


3 Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch a bone. (Most meat thermometers require that you poke a hole first with a skewer, and then insert the thermometer.) Place the roast, fat side up, rib side down in a roasting pan in the oven.

4 After 15 minutes on 500°F, reduce the heat to 350°F. To figure out the total cooking time, allow 15 minutes per pound for rare and 20 minutes per pound for medium rare. Roast in oven until thermometer registers 120°F. for rare or 135°F. for medium. Remove from oven and let rest 15 minutes before carving. The roast continues to cook while it is resting.

5 With a knife, cut the strings which attach the meat to the bones. Remove the bones (save for making stock for soup. Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/4-inch thick.


Making gravy

To make the gravy, remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 tablespoons of the drippings to a separate container. Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly and stir constantly. Slowly add back the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition add either water, milk, stock, cream or beer to the gravy, enough to make 1 cup. Season the gravy with salt and pepper and herbs

Wow, too late.

You can still cook it from frozen...I would just marinade it in Italian dressing, preferrably home made (olive oil, balsamic vinegar, garlic and I would add a few dashes of Worcestershire sauce)

Cover, cook slow and low, then uncover for 10 minutes at the end.

You need a good day for the roasting. And it's frozen. When it's thawed in a couple days, season it, roast at a high temp (depending on size), then turn the oven down to like, 275, and let it cook for several more hours at least. I used to cook mine for over over 12 hours.

Frozen. not this recipe but tomoorw it will be good.


Prime Rib
Slow Roasted Rib Roast

1 Rib Roast
2 tsp. garlic
2 tsp. salt
1 tsp. black pepper
1 tsp. oregeno





Lay the roast rib bone side down and carefully trim the fat that layers the top of the meat. Start your cut from the narrow end (the tail) to the thicker (eye) side. You want to leave this fat strip connected to the meat at the eye side. Roll the fat layer back and sprinkle the meat with your spices. Roll the fat layer back onto the roast. This will protect your roast from the higher oven temperatures and also keep it moist and tender

Place Roast bone side down in a hot pre-heated oven at 450 degrees F. for 15 minutes.

Reduce the oven temperature to 250 degrees F. and cook about 20 minutes per pound.

.Remove the roast when the internal temperature reaches 120 degrees F. for rare, 130 for medium rare or 140 degrees F. for medium.

Cover the roast loosely with aluminum foil and let stand for 15 minutes. The internal roast temperature will continue to rise about 5 degrees even after you take it out of the oven.

Serve with a baker and a great salad.

Do a real quick search using the words 'preparing Prime Rib.' We make use of the net a lot for some very good ideas and recipes if we are looking for either different ways or new ideas to prepare anything. An hour...oh boy...hope he's willing to wait because the meat really needs to be properly cooked..




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