Sunday, December 29, 2013

♥ Roast Prime Rib
































The star of my Christmas dinner every year is the Prime Rib roast. It all starts with knowing how to pick the perfect roast to prepping it and cooking it. There's is no better roast then the standing rib roast for tenderness and flavor. And there is nothing to making one...just season it well and put it in the oven.

Roast Prime Rib

1 bone-in Prime Rib roast (4-5 lb)
1 tablespoon garlic salt
1 tablespoon course sea salt
1 tablespoon course ground pepper
1 tablespoon of Montreal Steak Seasoning

Mix seasonings together in a small bowl. Place beef, fat side up, on rack in shallow roasting pan. Rub the meat with olive oil to make sure it is well coated. Then rub all sides and underneath beef generously with mixed seasonings. Let the roast sit at room temperature at least an hour before roasting.

Heat oven to 450 degrees. Roast beef uncovered 15 minutes. Then cover entire pan with heavy aluminum foil and roast at a reduced oven temperature of 325 degrees; continue to roast 1 hour. Uncover and cook for an additional 30 minutes or until meat thermometer inserted into center of beef reads 135°F (for medium).

Tent with foil and let beef stand 15 to 20 minutes before slicing. Keep in mind the temperature of your roast will continue to cook even after you take it out of the oven so if you like your prime rib medium to medium rare, take it out at 130 degrees. 


 Cooking times:
 













Make sure your roast is well marbled and that it has a nice strip of tenderloin along the edge. See the strip of meat along the upper edge? That’s the tenderloin and the most tender part of your roast.
 
For rare:  30-32 minutes per pound.
 

For medium: 34-37 miutes per pound.

For well done: 39-42 minutes per pound.











How Should Your Roast Look?                                                    

Rare: temperature should be 120 to 125 degrees
center is bright red, pinkish toward the exterior portion 



Medium Rare: Temperature should be 130 to 135 degrees; center is very pink, slightly brown toward the exterior portion

Medium: Temperature should be 140 to 145 degrees
center is light pink, outer portion is brown

Medium Well: Temperature should be 150 to 155 degrees
not pink

Well Done: Temperature should be 160 degrees and above
steak is uniformly brown throughout.










Photo Source: www.Critchfieldmeats.com

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