Prime Rib Recipe

It Took a Long Time to Cook Prime Rib Recipe
By Yuni Kristanti



Cooking prime rib recipe indeed take a long time and maybe this is just things you can do several times a month. Because the prime rib recipe creation process is somewhat complicated and take a long time so we can not make it too often.
First we must choose good-quality beef. The time needed to cook this meat hanging your desire, whether like a little soft or very soft, so easily when chewed. Here's how to make prime rib recipe with explanations in detail:

Ingredients:

* One standing rib roast, 3 to 7 ribs (estimate serving 2 people per rib), bones cut away from the roast and tied back to the roast with kitchen string (ask your Butcher to prepare the roast this way)
* Salt and freshly ground black pepper

Preparation:

1. Remove roast from the refrigerator, loosely wrapped, 3 hours before cooking. Should roasts always be brought close to room temperature first, before they want to go in the oven.
Cookbooks often call for the excess fat to be removed. By "excess" fat mean they want any more fat than an inch thick. The fat is what provides the flavor and what you are paying for with prime rib, so you want to leave it on. Your Butcher Should have removed any excess fat.
If your Butcher hasn't already done so, cut the bones away from the roast and tie Them back on to the roast with kitchen string. Will this make it much Easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking.
2. preheat your oven to 500 ° F, or the highest it will from a go (our oven only goes up to 450 ° F). Generously sprinkle salt and pepper all over the roast.
3. Insert a meat thermometer into the thickest part of the roast, making sure it does not touch a bone. (Some meat Thermometers Require That you poke a hole first with a skewer, and then insert the thermometer.) Place the roast, fat side up, rib side down in a roasting pan in the oven.
4. After 15 minutes on 500 ° F, reduce the heat to 325 degrees F. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. The actual cooking time will from Depend on the shape of the roast and your particular oven. A flatter roast will from Quickly cook more than a Thicker one. So make sure to use a meat thermometer. This is not a roast to "wing it". Error on the rare side.
Roast in oven Until thermometer registers 115 ° -120 ° F for rare or 125 ° -130 ° F for medium.
Check the temperature of the roast using a meat thermometer a half hour before you Expect the roast to be done. For example, with a 10 pound roast, you would Expect 2 1 / 2 hours of total cooking time (15 minutes at 500 ° and 2 1 / 4 hours at 325 °). In this case, check after 2 hours of total cooking time, or 1 hour 45 minutes after you lowered the oven temp to 325 °.
Once the roast has reached the desired internal temperature, remove it from the oven and let rest 20 minutes, covered with aluminum foil, before carving. The roast will of continue to cook while it is resting.
5. With Scissors or a knife, cut the strings Which attach the meat to the bones. Remove the bones (save for making stock for soup. Then, using a sharp carving knife, slice meat Across the grain for serving, making the slices about 1/4-1/2 inch thick.