Rib Roast
A prime rib
roast is not only one of the simplest roasts to cook,
it is also the easiest roast to carve.
Remember to get your butcher remove the chine and feather bones!
The adage
that the tenderest meat is farthest from horn and hoof is true,
but even the luxury cuts need to be carved correctly for the best texture.
The folowing ingredients will serve 6
Ingredients:
1 prime rib
roast, about 6 pounds
salt
fresh ground black pepper
1/2 tsp. dried rosemary
Cooking:
Heat oven
to 500F.
Sear in preheated oven for 15 minutes.
Lower heat to 350F. and cook until internal temperature reaches 130F,
about 1 1/4 hours, for medium-rare.
Remove roast
from oven, cover with a sheet of foil, and let rest for about 10 minutes.
Serving:
Put roast
with ribs down on a cutting board and cut into thick or thin slices.
For thin slices,
cut meat off the ribs.
For thick
ones, cut between the ribs as necessary.
Serve with
Yorkshire Pudding, and Roast Potatoes.
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