Sunday, October 25, 2015

Prime Rib Roast

Serves 6 to 8

About a 7 pound rib roast, preferably with bones (3 of them)
Kosher salt

Cut meat from bones, reserve the bones. (If ya have them)

Cut slits in surface of fat cap, spaced 1-inch apart, in crosshatch patter. Do not cut into the meat.

Rub about 2 tablespoons salt over entire roasted and into slits.

Place meat back on bones, transfer to large plate and refrigerate, uncovered, for 1 to 4 days.

Figure around 6-1/2 hours, from out of refrigerator to on plate.

Allow meat to come to room temperature (say, 60 to 90 minutes at room temperature).

Once in oven, takes about 5 hours.

Adjust oven rack to middle and preheat to 200 F.

Sear all sides of roast, except side that touches bones (if ya got them). If the roast is too large for a frying pan, do this on the grill.

After searing, allow meat to rest for at least 10 minutes.

Place meat on bones (if ya have them) and tie up roast.

Transfer roast, fat cap up, to wire rack set in roasting pan and season with pepper.

Stick remote thermometer in meat.

Roast in 200 degree oven until meat registers 110 degrees, figure about 3-1/4 hours, plus or minus 15 minutes.

When temperature is 110, turn off oven and allow temperature to increase to 125 – 127. Do not open oven. This will take another 45 – 75 minutes.

Remove roast from oven and wrap, twice, in aluminum foil.

Rest meat for 30 – 75 minutes.

Preheat broiler to high.

Remove rack from roasting pan. Remove meat from aluminum foil. Ball up foil and place in pan for meat to set on. Place meat on foil.

Place under broiler for 3 – 8 minutes to crisp up fat cap.

Slice meat into 3/4 inch thick slabs. Top with black garlic – compound butter.

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