Prime Rib Roast Beef
2 голоса | 3463 визита
1 отзыв | 0 комментариев
You might also like
Отзывы
25 декабря 2012
This is the third year we have used this recipe for our Christmas dinner. It is perfect every time!Этот рецепт был приготовлен/опробован мной!
%20nothing%20beats%20a%20perfectly%20cooked%20roast%20beef,%20especially%20around%20the%20holidays.%20While%20various%20cuts%20of%20beef%20can%20be%20successfully%20roasted,%20the%20granddaddy%20of%20beef%20roasts%20is%20the%20rib%20roast.%20Often%20referred%20to%20as%20prime%20rib%20or%20standing%20rib%20roast,%20any%20grade%20of%20beef%20rib%20roast%20can%20technically%20be%20referred%20to%20as%20a%20prime%20rib%20according%20to%20the%20USDA.%3C/p%3E%3Cp%3EThe%20secret%20to%20a%20perfect%20rib%20roast%20is%20to%20look%20for%20one%20that%20is%20at%20least%205-6%20pounds.%20The%20larger%20the%20roast,%20the%20easier%20it%20is%20to%20cook.%20Don%E2%80%99t%20be%20afraid%20to%20buy%20one%20larger%20than%20what%20you%20need.%20There%20are%20limitless%20ways%20to%20use%20the%20leftovers%20and%20with%20a%20little%20planning%20your%20purchase%20of%20a%20rib%20roast%20can%20actually%20turn%20out%20to%20be%20an%20economical%20cut%20of%20meat.%20A%20meat%20thermometer%20is%20the%20only%20piece%20of%20special%20equipment%20you%E2%80%99ll%20need%20if%20you%20want%20to%20make%20sure%20your%20roast%20is%20cooked%20to%20your%20liking.%3C/p%3E%3Cp%3EIf%20possible%20ask%20your%20butcher%20to%20cut%20a%20rib%20roast%20to%20order.%20You%20want%20a%20two%20or%20three%20rib%20roast%20that%20weighs%20in%20at%20a%20minimum%20of%205-6%20pounds%20from%20the%20small%20end%20(the%20large%20end%20is%20closer%20to%20the%20chuck%20and%20not%20quite%20as%20tender%20or%20meaty).%20A%20roast%20of%20this%20size%20will%20feed%204-6%20people%20generously%20with%20leftovers.%20A%20roast%20with%20the%20bone%20in%20will%20be%20easier%20to%20cook%20and%20create%20better%20pan%20juices%20for%20gravy%20than%20a%20boneless%20rib%20roast.%20It%E2%80%99s%20not%20difficult%20to%20carve%20a%20bone-in%20roast%20and%20those%20rib%20bones%20are%20so%20very%20good%20to%20chew%20on.%3C/p%3E%3Cp%3EWhen%20you%20get%20your%20roast%20home,%20if%20not%20cooking%20right%20away%20remove%20all%20of%20the%20wrapping,%20place%20on%20a%20rack%20in%20a%20shallow%20pan%20and%20place%20in%20the%20coldest%20spot%20in%20your%20refrigerator%20uncovered%20for%20up%20to%205%20days.%20Beef%20roasts%20stored%20in%20this%20fashion%20receive%20a%20little%20bit%20of%20dry%20aging,%20something%20you%20pay%20for%20dearly%20in%20a%20good%20steakhouse.%20See%20my%20earlier%20post%20on%20dry%20aging%20beef%20if%20you%20want%20to%20do%20some%20serious%20home%20aging%20on%20your%20beef%20roast.%3C/p%3E%3Cp%3EWhen%20ready%20to%20cook,%20remove%20from%20the%20refrigerator%20about%20an%20hour%20before%20you%20will%20be%20putting%20it%20in%20the%20over.%20Rub%20all%20over%20with%20a%20highly%20seasoned%20rub.%20I%20like%20to%20tie%20my%20roast%20in%20two%20or%20three%20places%20as%20shown%20to%20help%20the%20roast%20maintain%20a%20picture%20perfect%20shape.%20Place%20the%20roast%20in%20a%20shallow%20roasting%20pan%20bone%20side%20down.%20Place%20in%20a%20preheated%20400%20degree%20oven%20for%2010%20minutes.%20Lower%20the%20heat%20to%20325%20degrees%20and%20continue%20to%20roast%20without%20basting%20for%20about%3C/p%3E%3Cp%3E20%20-25%20minutes%20per%20pound%20or%20until%20your%20meat%20thermometer%20reaches%20130%20degrees%20for%20a%20medium%20rare%20roast%20or%20140%20degrees%20for%20medium).%3C/p%3E%3Cp%3ERemove%20the%20roast%20from%20the%20oven%20when%20the%20thermometer%20reaches%20the%20desired%20level%20of%20doneness,%20place%20the%20roast%20on%20a%20large%20platter%20to%20rest%20for%2020%20minutes%20uncovered%20while%20you%20make%20the%20pan%20sauce%20(the%20%E2%80%9Cjus%E2%80%9D%20in%20au%20jus).%20To%20carve,%20follow%20the%20shape%20of%20the%20bone%20with%20a%20sharp%20carving%20knife%20to%20release%20the%20meat%20from%20the%20bones.%20Carving%20the%20roast%20into%20slices%20from%20this%20point%20is%20a%20snap.%3C/p%3E%3Cp%3EThat%20is%20all%20there%20is%20to%20it%E2%80%A6buy%20a%20good%20quality%20roast%20that%E2%80%99s%20at%20least%205-6%20pounds,%20use%20a%20highly%20seasoned%20dry%20rub%20to%20season%20the%20outside%20and%20use%20a%20meat%20thermometer.%20Your%20roast%20will%20be%20a%20hit%20and%20with%20any%20luck%20you%E2%80%99ll%20have%20leftovers%20for%20roast%20beef%20sandwiches,%20roast%20beef%20hash,%20Caesar%20salad%20with%20roast%20beef%E2%80%A6the%20possibilities%20are%20limitless.%3C/p%3E%3Cp%3ETie%20the%20roast%20in%202%20places%20with%20kitchen%20twine.%20Make%20a%20paste%20of%20the%20seasonings%20and%20rub%20all%20over%20the%20roast,%20including%20the%20underside%20and%20the%20bones.%3C/p%3E%3Cp%3EPlace%20bone%20side%20down%20in%20a%20shallow%20roasting%20pan%20and%20put%20into%20a%20preheated%20400%20degree%20over%20for%2010%20minutes.%20Lower%20the%20heat%20and%20continue%20to%20roast%20about%2020%20a%20pound%20or%20until%20a%20meat%20thermometer%20placed%20in%20the%20thickest%20part%20of%20the%20roast%20reads%20130%20degrees%20for%20medium%20rare%20or%20145%20for%20medium.%3C/p%3E%3Cp%3ERemove%20from%20the%20oven,%20place%20the%20roast%20uncovered%20on%20a%20large%20platter%20and%20let%20rest%20for%2020%20minutes.%20The%20internal%20temperature%20of%20the%20roast%20will%20continue%20to%20rise%20about%2010%20degrees%20during%20this%20time.%3C/p%3E%3Cp%3EWhile%20the%20roast%20is%20resting%20pour%20off%20the%20excess%20fat%20from%20the%20roasting%20pan%20and%20add%201%20cup%20of%20broth%20or%20a%20mixture%20of%20broth%20and%20red%20wine.%20Place%20on%20top%20of%20the%20stove,%20bring%20to%20a%20boil%20and%20scrape%20any%20brown%20bits%20into%20the%20sauce.%20Strain%20and%20keep%20warm%20while%20carving%20the%20roast.%20Serve%20the%20jus%20over%20slices%20of%20the%20prime%20rib%3C/p%3E%3Cp%3EServes%204-6%20generously%20with%20plenty%20of%20leftovers%3C/p%3E){kind=link}