Bring the prime rib roast to room temperature by removing it from the refrigerator, and allowing it to stand in a cool place, wrapped in its butcher-paper wrapping, for one to four hours. (The prime rib may be out of the refrigerator safely for up to four hours – longest time for largest roast). It is brought to cool room temperature so that the roast won’t be ice-cold in the center, and will cook evenly.Preheat the oven (for at least 1/2 hour) to 500 degrees. Note:This method cannot be used in electric ovens as the fans on electric ovens activate automatically once the oven is turned off, which will cool the oven too fast to allow a slow finish to the cooking process.Place the roast in a shallow baking pan, salt and pepper the roast. Stud with garlic clove slivers if desired.Place the roast in the preheated oven and time it – 5 minutes per pound.Turn off the oven. DO NOT OPEN THE OVEN DOOR FOR TWO HOURS.The roast will now be medium rare, and ready to carve (no additional “resting” time is needed). |
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07. PRIME RIB ROASTED TWO WAYS
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