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Rib roast
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[quote:Laura Bow:MV8zMDM3NTY2XzUzOTEzNzM2XzU5NTk0NUU1] [quote:JimBru:MV8zMDM3NTY2XzUzOTEzNjU0X0UwQ0ZFOTc4] [quote:Laura Bow:MV8zMDM3NTY2XzUzOTEzNTI4X0E0N0U4RENE] Yes, you're talking about beef rib roast aka prime rib? I have a nice one I'm going to be making for Christmas, do it every year. I add slivers of garlic into mine, along with fresh rosemary and kosher salt. Oh...biggest tip, don't overcook it. It is too nice a cut of meat to have that happen!! If you don't have a meat thermometer, get one. I use mine all the time when making roasts. [/quote] Thanks What temp and time per pound has worked well? [/quote] Because I use a meat thermometer, I sort of play it by ear...that's how I do a lot of my cooking honestly. However, the best method is to originally put it in a 500 degree oven after letting it sit out at room temperature for at least an hour if not longer. I pat it dry with paper towels, rub mine down with oil, then salt/pepper/season it, add the rosemary and garlic. You let it sear on the outside in that piping hot oven at 500 degrees for anywhere from 20-30 minutes. Then you can either TURN OFF the oven or, what I do, is drop it down to 275 and keep an eye on the meat thermometer but depending on the . It depends on how rare you or your guests like it, my daughter and husband likes it rare, I'm more of a medium to medium well and the other kids like it around that too. The outer portions will be slightly more cooked than those at the center. Here's a sort of similar method but has a different cooking temp of 325 - http://www.simplyrecipes.com/recipes/prime_rib/ You can use the drippings to make au jus after. [/quote]
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Anyone make it?
Any tips?
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