Recipe ingredients and directions:
Get the meat – ask your butcher to help you plan the right amount
– tell them what side dishes you are planning and whether or not
you want leftovers. Depending on the size of the cut, plan for 3
hours total preparation time.
After washing your hands thoroughly, unwrap the beef. Rub handfuls
of salt (kosher is best) and cracked peppercorns into the meat.
Don’t worry about the salt – it forms a sort of crust that will
ensure your prime rib is juicy – only the end pieces will be salty.
Place the meat in a roasting pan (the sort that lets juices drop
to the bottom, instead of cooking the meat in the juice). Place
a meat thermometer in the thickest part of the roast, making certain
it is not touching a bone).
You want to sear the meat, so get your oven as hot as you can and
cook the meat at that temperature for about 10 – 15 minutes.
Without opening the oven, lower the temperature to 350 F and cook
the meat at that temperature until your meat thermometer registers
the proper temperature for the way your family likes their meat.
Keep in mind that the ends of the roast will be more done than the
middle – carve and serve according to individual preferences.
NOTE: I use the juices in the bottom of the pan to make gravy –
you do have to be careful it’s not too salty, though. We balance
the tastes out by under-salting the mashed potatoes.
Category: Beef Veal Recipes