YEAH>>>>>>>>>>>>>>> Fathers Day! I love prime rib, don't you? Yesterday I went down the mountain to find one and was pleasantly surprised to discover a sale! Reg $12.99 per pound down to $7.99 per pound. I snatched one up, grabbed some fresh strawberries, blueberries and heavy whipping cream. Tonight's dinner will be roast prime rib, twice baked cheesy caulimash, green salad and fresh berries with whipped cream for dessert. Of course a glass of Champagne for good measure
Allot of people are a bit shy about cooking a standing rib roast after all messing up a $50.00 chunk of meat can ruin ones day
Here's a fool proof recipe to cook your rib without worry.
Roasted Standing Prime Rib Instructions from page 575 and 576 of the FAT TO SKINNY Low Carb Cookbook
FAIL PROOF DRY ROAST METHOD for BEEF
Season your roast beef with preferred herbs and spices. Place roast, fat side up, on a rack in a shallow roasting pan. Note- to tall a pan will result in insufficient browning
Buy an oven safe meat thermometer and stick it into the thickest part of the meat. Be sure to stop in the middle and to avoid the bone.
Do not add water, do not cover. Roast meat uncovered up to 5 degrees below desired doneness then remove from oven. Beef will continue to cook for the next ten to fifteen minutes on your counter. This will result in the desired finished doneness.
Let roast stand 20 minutes before slicing, As mentioned earlier, this allows the juices to coagulate and avoids a dry roast result.
PRIME RIB CHART
Roast Size Roast Weight Total Cooking Time Internal Temperature
Rare
2 rib roast 3.75 to 5 pounds 55-70 minutes 120 degrees
3 rib roast 5.75 to 8 pounds 1 ½ hours to 1 ¾ hours 120 degrees
4 rib roast 8.75 to 10 pounds 1 ¾ hours to 2 ¼ hours 120 degrees
5 rib roast 10.75 to 13 pounds 2 ¼ hours to 2 ¾ hours 120 degrees
6 rib roast 13.75 to 16 pounds 3 hours to 3 ¼ hours 120 degrees
7 rib roast 16.75 to 19 pounds 3 ¼ hours to 4 hours 120 degrees
How do you like your meat?
Choice Internal Temp Color
Rare 120 to 125 degrees bright red
Medium Rare 130 to 135 degrees Light red, with slight brown around edges
Medium 140 to 145 degrees Pink center, wide brown edges
Medium Well 150 to 155 degrees No visible pink color
Well Done 160 degrees and above Brown throughout
Go ahead, roast a beef!
