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Classic Prime Rib

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

1 Standing roast of beef (4-rib, about 10-11 lbs)
2 tbsp Flavorless cooking oil
Salt and pepper, to taste

Instructions:

PREHEAT OVEN TO 450F. TRIM the excess fat from the roast, leaving only
1/4-inch of fat. Heat the oil in a large roasting pan over
medium-to-high heat on top of the stove. When the oil is hot, place
the roast, fat-side down, in the pan and brown for 5 minutes. Turn
the roast on one end and cook another 5 minutes. Turn on the other
end and cook 5 minutes. Remove from heat and discard fat. Sprinkle
with desired salt and pepper. Place roast in oven and immediately
reduce heat to 350F. Roast approximately 12 minutes per pound for
medium-rare, or about 2 hours for a 10-lb roast. Remove the pan from
the oven, remove the roast from the pan and let stand for 25 minutes
before carving. To serve, strain the gravy into a sauceboat and carve
the roast at the table, counting on about 2 people per rib. FREEZING
THE ROAST: Do not carve the entire roast if you don't have to. A
whole solid piece of meat is more successfully cooked when defrosted
than a few smaller pieces. Before freezing, heat a dry fry pan over
high heat on top of the stove. Place the remainder of the roast, cut
side down, in the pan and sear well. Allow the roast to cool to room
temperature. Wrap with freezer paper and then over wrap in plastic
wrap. Label and place in the freezer for up to 1 month. Defrost,
without unwrapping, in the refrigerator for 24 to 28 hours. To reheat
defrosted rib roast, wrap prime rib in 1 layer of microwave plastic
wrap and place in a covered roasting pan or Dutch oven. Cover, place
in the oven, turn temperature to 250F and cook about 8 minutes per
pound or until a meat thermometer placed in the thickest part of the
roast reads 110F. Remove pan from the oven and turn temperature to
450F. Unwrap the roast, replace, uncovered in the pan and replace in
the oven for about 15 minutes to crust the outside.