Healthy Food Recipe

Posts Tagged ‘rib recipes’

The “Prime Rib” or Loin End as it is some times called is preferable. The larger ribs, as they are closer to the Chuck, will resemble a Chuck roast more in its characteristics. A Prime Rib will often (but not always) have a very recognizable distribution of fat compared to the leaner “Chuck” end. If you see a number of roasts in a meat counter, it will usually be easy to distinguish between them, but if in doubt, ask a butcher or knowledgeable meat cutter. Sometimes you will see a “Boneless Prime Rib Roast” which is best left in the case for amateurs.

Prime Rib Roast Recipe – 4 bones (2 servings per bone)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons pepper
- 1/2 cup beef broth

• Remove the roast from the refrigerator and allow it to sit at room temperature for approximately 2 hours before cooking. It should not be cold when placed in the oven but do not allow to sit out for more than 2 hours.
• Prepare the roast while it is sitting at room temperature. First trim the fat if it is over an inch thick but leave at least a quarter inch thick.
• If the bones were not tied to the roast when purchased use kitchen string to tie them to the meat. Tie between the bones on each ends and tie one string around the middle. If cooking a larger roast, you may want to tie it in additional locations.
• Preheat the oven to 450°F. Rub the roast, meat and fat, with salt and pepper.
• Place the roast in the roasting pan bone side down. You do not need a rack. The bones will act as a rack.
• Place in the preheated oven. Allow the roast to cook at 450°F for 15 minutes. Without opening the oven door, turn the heat down to 325°F and continue to cook for approximately 11 to 13 minutes per pound.
• 30 minutes before the end of the cooking time, check the temperature of the roast with an instant read thermometer.
• To cook to rare, remove the roast from the oven when the internal temperature is 115°F to 120°F. For medium rare, remove it when it is at 125°F. The temperature of the roast will rise 5° to 10°F during the resting period to bring the meat up to the temperature it should be for rare and medium rare meat.
• Tent the roast with foil and allow it to stand for at least 20 minutes before carving it.
• Cut off the strings and cut 1/4 to 1/2 inch slices from the ends of the roast. Cut parallel to the bones and only slice off the amount you are serving. This will keep the rest of the roast moister for when you do eat it.

The general rule with big high end cuts of meat is low and slow. Slow cooking reduces shrinkage. You’ll need a meat thermometer, and they are worth it for serious meat cooking.

There are a lot of ways to do prime rib. In general, rub it with seasoning and brown it. A gas grill works well for this if you have one. Some big pieces won’t fit in a pan for stove top browning, but will fit on the grill. Foil wrap the browned piece of meat and include inside the aluminum anything you might want to have for flavor. Then into the oven.

Hit the web and surf it for some tips and kinks. Take what you like and forget the rest. Keep it simple. Keep it all about the meat.