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Crystal_Ann
Posted January 13, 2006 07:39 PM
Scott Vickaryous's Standing Rib Roast
All you need is 1 prime rib roast. Preheat the oven to 325°F (160°C). Place roast, fat side up, in a shallow pan. You can put the roast in the oven directly from the refrigerator. You don't need to bring it to room temperature first. Season the roast and insert a meat thermometer, the surest guide for cooking time, into the thickest part of the roast, making sure the tip of the thermometer does not touch a bone.
Seasoning a roast: Never salt a roast before cooking, as it tends to draw the juice out and toughen the outside cut. The amount of each ingredient used depends on individual taste:
Garlic Slivers: With the tip of a knife, cut slits all over roast; insert garlic slivers and roast.
Dijon Mustard: Spread mustard all over top and sides of roast before cooking.
Mustard-herb coat: Coat the roast with mustard and sprinkle with a combination of favorite herbs and seasonings, such as crushed peppercorns, basil, thyme and oregano.
Cook according to the following guide:
Rare: 18-20 minutes/lb, 40-45/minutes/kg: Internal temperature: 140°F (60°C)
Medium rare: 20-22 minutes/lb, 45-50 minutes/kg: Internal temperature: 150°F (70°C)Medium: 25 minutes/lb, 55 minutes/kg: Internal temperature: 160°F (75°C)
Well done: 30 minutes/lb, 65 minutes/kg: Internal temperature: 170°F (80°C)
Remove roast from oven when thermometer shows temperature has reached 5°F (2.5°C) below desired doneness. Tent with foil; let stand 15 minutes before carving.
Posted January 13, 2006 07:39 PM
Scott Vickaryous's Standing Rib Roast
All you need is 1 prime rib roast. Preheat the oven to 325°F (160°C). Place roast, fat side up, in a shallow pan. You can put the roast in the oven directly from the refrigerator. You don't need to bring it to room temperature first. Season the roast and insert a meat thermometer, the surest guide for cooking time, into the thickest part of the roast, making sure the tip of the thermometer does not touch a bone.
Seasoning a roast: Never salt a roast before cooking, as it tends to draw the juice out and toughen the outside cut. The amount of each ingredient used depends on individual taste:
Garlic Slivers: With the tip of a knife, cut slits all over roast; insert garlic slivers and roast.
Dijon Mustard: Spread mustard all over top and sides of roast before cooking.
Mustard-herb coat: Coat the roast with mustard and sprinkle with a combination of favorite herbs and seasonings, such as crushed peppercorns, basil, thyme and oregano.
Cook according to the following guide:
Rare: 18-20 minutes/lb, 40-45/minutes/kg: Internal temperature: 140°F (60°C)
Medium rare: 20-22 minutes/lb, 45-50 minutes/kg: Internal temperature: 150°F (70°C)Medium: 25 minutes/lb, 55 minutes/kg: Internal temperature: 160°F (75°C)
Well done: 30 minutes/lb, 65 minutes/kg: Internal temperature: 170°F (80°C)
Remove roast from oven when thermometer shows temperature has reached 5°F (2.5°C) below desired doneness. Tent with foil; let stand 15 minutes before carving.
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