Tuesday, December 13, 2011

Foolproof Rib Roast


Foolproof Rib Roast

INGREDIENTS:

1 (5 pound) standing beef rib roast

2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

DIRECTIONS:

1.

Allow roast to stand at room temperature for at least 1 hour.

2.

Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.

3.

Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.


500 DEGREE METHOD

Bring the prime rib roast to room temperature by removing it from the refrigerator, and allowing it to stand in a cool place, wrapped in its butcher-paper wrapping, for one to four hours. (The prime rib may be out of the refrigerator safely for up to four hours – longest time for largest roast). It is brought to cool room temperature so that the roast won’t be ice-cold in the center, and will cook evenly.

Preheat the oven (for at least 1/2 hour) to 500 degrees. Note: This method cannot be used in electric ovens as the fans on electric ovens activate automatically once the oven is turned off, which will cool the oven too fast to allow a slow finish to the cooking process.

Place the roast in a shallow baking pan, salt and pepper the roast. Stud with garlic clove slivers if desired.

Place the roast in the preheated oven and time it – 5 minutes per pound.

Turn off the oven. DO NOT OPEN THE OVEN DOOR FOR TWO HOURS.

The roast will now be medium rare, and ready to carve (no additional “resting” time is needed).

No comments: