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) Alternative: French cut the bones so that it looks like a rack.

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 8 - 9 hours, from out of refrigerator to on a plate.

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

Once in oven, takes about 6-8 hours.

Adjust oven rack to middle and preheat to 175 F.

Tie up roast with bones.

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

Stick remote thermometer in meat.

Roast in 175 degree oven until meat registers 122 degrees, figure about 6-7+ hours,.

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

Place meat, wrapped, back in pan and into warming oven and rest meat for 30 – 75 minutes. (this is a good time to cook all the sides!)

Preheat oven to high temperature - 450 to 500 F, higher the better.

Remove rack from roasting pan. Remove meat from aluminum foil and plastic. Roll up foil loosely into 'logs' 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, or other compound butter, or have a cream-horseradish or gravy on side.

No comments:

Post a Comment