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Simple seasonings and preparation, yet
elegant and delicious...the perfect prime rib roast for any occasion
calling for a special entree.
Prime Rib Roast
- 1 (9 to 10 pound) prime rib roast (4-bone)
- 2 tablespoons minced fresh garlic
- 2 tablespoons crushed black pepper
- 1/2 cup course salt (sea salt or Kosher)
- 1/2 cup fresh chopped rosemary
- Preheat oven to 350°F (175°C).
- Combine garlic, pepper, salt and rosemary
and coat top of prime rib evenly under the fat cap. Place beef
roast, fat side up on a rack in an open roasting pan to catch
juices.
- Roast in oven until meat thermometer reads
five degrees below desired doneness; 135°F | 55°C
for rare, 140°F | 60°C for medium rare, 155°F | 70°C
for medium). Allow roast to stand for 15 to 20 minutes before
slicing. During standing time, the temperature will continue
to rise and reach the desired doneness. Slice to desired thickness
and serve.
Makes 8 to 10 servings.
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