Prime Rib at home
June 2, 2008
I’ve been a bit under the weather lately, and have been wanting to take it easy and curl up on the couch if only to polish off a few more books that have been on my “to read” list for years. But May has flashed by so quickly that I’m afraid if I do laze about on the couch one day summer will be over and my garden will be overrun with pumpkins.
When I’m sick, I do feel more like a dramatic character in one of those recently read books (The Great Gatsby, Anne Tyler’s The Clock Winder, among others), but frankly I can only take so much drama before I need to call up the clinic and get some sort of diagnosis and cure.
We had a wonderful meal the other night with a really delicious rib roast from Premier Meats. Ask them to season and tumble the roast, and you will get a prime rib that’s as tasty as any local restaurant might offer. I might have overcooked this roast a bit because I was having an internal debate about what temperature to roast it on, and what degree it should leave the oven before resting.
For about $50 we fed 6 adults and one three-year-old (who really likes red meat). A nice treat on a cool summer night…
Prime Rib Roast 4-5 lb. rib roast (seasoned and tumbled if you like)
Preheat the oven to 325 degrees. Place roast on a rack in a large roasting pan. Using a digital oven thermometer (which you can pick up at Target for under $20) insert the probe into the center of the roast, set the temperature for 135 degrees, and put the roast in the oven. (The thermometer has a long cord that reaches out of the oven, and the display panel is magnetic so will stick right on your oven door). When the temperature reaches 135, remove the roast from the oven, and let it rest for 25-30 minutes to let the juices redistribute.
Even at medium-well, our prime rib was delicious.
Hi- Thought you might be interested in some pointers for your prime rib. No offense, but it doesn't look that great. We, too, have had prime rib from premier and have not had good luck(with other meats we have). The best prime rib we've ever bought(and we've had many) has been from service food. This is a recipe I copied from one of the Food Network shows:
Heat oven to 500 and place rack on second lowest position. Place rib in pan and spread top thickly with sea salt and freshly ground black pepper. Roast for 45 min, turn temp down to 325 for 30 min and then turn to 450 for the last 15-30 min. til internal temp is 125 degrees. Remove roast and cover with foil for 20 min.
Roasting prime rib and a high temp, low and then high again will guarantee you a nice crust on your rib and the meat will be a perfect med-rare. This cooking time is for a roast 4-5 pounds and can be adjusted for a smaller or larger prime rib. I made the mistake of cooking my prime rib the way you did(thinking that slow roasting would produce a more tender product similar to a rump roast and never again will I do it this way).
I suggest you try your next prime rib this way- I'm sure you will enjoy it. If you're interested I have a really great recipe for creamy horseradish that my family can't get enough of!
Thanks for the suggestion. While our prime rib was tasty (and looked better than the photo) I think your method would work better.
Please do share the horseradish recipe!
Alli
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