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Scott Vickaryous's Standing Rib Roast by Crystal Ann

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  • Scott Vickaryous's Standing Rib Roast by Crystal Ann

    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 325F (160C). 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: 140F (60C)
    Medium rare: 20-22 minutes/lb, 45-50 minutes/kg: Internal temperature: 150F (70C)Medium: 25 minutes/lb, 55 minutes/kg: Internal temperature: 160F (75C)
    Well done: 30 minutes/lb, 65 minutes/kg: Internal temperature: 170F (80C)

    Remove roast from oven when thermometer shows temperature has reached 5F (2.5C) below desired doneness. Tent with foil; let stand 15 minutes before carving.

  • #2
    Scott Vickaryous's Oven Baked Fries

    6 cups potato wedges
    2 tbsp olive oil
    2 cloves garlic, minced (optional)
    2 cloves garlic, minced
    Salt and Pepper

    Cut potatoes in eighths. In large plastic bag, toss potato wedges with oil and garlic. Place in large shallow baking dish. Bake uncovered in 325F (160C) oven for 45 to 60 minutes or until fork-tender, turning once. Season to taste with salt and pepper. Makes 6 servings.

    Recipe Source: TV Guide

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