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RECIPE
Serves 4 with ample leftovers

A CookTale

A standing Prime Rib Roast is called the King of Beef and for good reason. Be sure that you bring home a certified cut of Beef marked Prime. Look for a marbling of fat throughout the meat, and buy it from a topnotch butcher. This is so pricey a purchase, it’s well worth being cautious.

INGREDIENTS

A 4 lb standing 2 rib Roast (the bones cut away from the Roast & tied back with kitchen string. The butcher will prepare the Roast this way)
Kosher Salt & Fresh Black Pepper

METHOD

1. Remove the Roast from the refrigerator, 3 hours before cooking, to bring it to room temperature before it goes into the oven.

2 Preheat the oven to 500°F. Generously sprinkle the entire Roast with Salt & Pepper. Place the Roast, fat side up, rib side down, in a roasting pan in the oven.

3. After 15 minutes at 500°F, reduce the heat to 325°F. One way to figure the total cooking time is to allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. A 4 lb Roast requires 50 to 60 minutes. An instant thermometer inserted into the thickest part of the Roast should register 115°-120°F for rare, or 125°-130°F for medium.

4. Once the Roast has reached the desired internal temperature, remove it from oven & let rest for 20 minutes, covered with aluminum foil. The Roast will continue to cook while it is resting.

6. With scissors, cut the strings which attach the meat to the bones. Remove the bones (save for making stock for soup). With a sharp carving knife, slice Meat across the grain, making the slices about 1/4-1/2 inch thick.

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