Prime Rib

http://online-cookbook.com

Prime Rib

Recipe Information
Source: Lynn Serves/Makes:varies Ingredients 1st cut prime rib (bone in is preferred, with a good layer of fat on the top) salt pepper flour salt pork or bacon Gravy: 4 tbsp (60 ml) meat drippings 1-1/2 cups (350 ml) boiling water 5 tbsp (70 ml) flour salt and pepper, to taste Preparation Let meat stand at room temperature for 1/2 hour before roasting. Rub roast with salt (1/2 tsp (2 ml). per lb.), pepper, and flour to coat (ends too), resalt and pepper. Place fat side up in an open roasting pan without water. If your roast is very lean, fasten strips of salt pork or bacon strips over the top of the roast. Place meat in a 500 degree (250 C.) oven. Cook (sear) for 20 minutes until lightly browned. Reduce heat to 300 degrees (150 C.) and continue roasting. For roasts 5 lbs (2.3 kg). +, allow (INCLUDING time for searing) about 16 minutes per lb. for rare, 22 min. for medium, and 30 minutes for well done. Smaller roasts require slightly more time per lb. Thermometer will read 140 degrees (60 C.) for rare, 160 degrees (70 C.) for med., and 180 degrees (80 C.) for well done. GRAVY: Brown flour in meat drippings; gradually add boiling water. Cook 5 minutes (using a whisk to stir). Season heavily with salt and pepper. Strain if desired. Comments Okay, when searing meat at such a high temp (500 degrees) I would recommend opening your window and letting that exhaust fan run! It will smoke!! Also, in my area, bone in prime rib is only usually available from November through January (holidays). The boneless takes a little longer per lb. to cook. Watch your meat thermometer carefully when using boneless, and allow some more cooking time per lb. Also, when spending this much on meat (and it is expensive!!) if you want ample drippings for gravy, you need to make sure there is a good layer of fat on the top of the roast. I always end up with more than 4 T. of meat drippings. I NEVER omit any. Just add more flour as necessary. More salt and pepper will be necessary too. You just have to keep tasting and adjusting! Make sure you use a meat thermometer. You really need one. I usually remove the meat from the oven about 5 degrees early, as the meat continues cooking once removed from the oven. This was my great grandmother's recipe. That woman could cook! Good luck, and enjoy. It is wonderful!

Recipe Information

Source:: Lynn

Serves/Makes:varies

Ingredients

1st cut prime rib (bone in is preferred, with a good layer of fat on the top)
salt
pepper
flour
salt pork or bacon
Gravy:
4 tbsp (60 ml) meat drippings
1-1/2 cups (350 ml) boiling water
5 tbsp (70 ml) flour
salt and pepper, to taste

Preparation

Let meat stand at room temperature for 1/2 hour before roasting.
Rub roast with salt (1/2 tsp (2 ml). per lb.), pepper, and flour to coat (ends too), resalt and pepper.
Place fat side up in an open roasting pan without water.
If your roast is very lean, fasten strips of salt pork or bacon strips over the top of the roast.
Place meat in a 500 degree (250 C.) oven.
Cook (sear) for 20 minutes until lightly browned.
Reduce heat to 300 degrees (150 C.) and continue roasting.
For roasts 5 lbs (2.3 kg). +, allow (INCLUDING time for searing) about 16 minutes per lb. for rare, 22 min. for medium, and 30 minutes for well done.
Smaller roasts require slightly more time per lb.
Thermometer will read 140 degrees (60 C.) for rare, 160 degrees (70 C.) for med., and 180 degrees (80 C.) for well done.
GRAVY:
Brown flour in meat drippings; gradually add boiling water.
Cook 5 minutes (using a whisk to stir).
Season heavily with salt and pepper.
Strain if desired.

Comments

Okay, when searing meat at such a high temp (500 degrees) I would recommend opening your window and letting that exhaust fan run! It will smoke!! Also, in my area, bone in prime rib is only usually available from November through January (holidays). The boneless takes a little longer per lb. to cook. Watch your meat thermometer carefully when using boneless, and allow some more cooking time per lb. Also, when spending this much on meat (and it is expensive!!) if you want ample drippings for gravy, you need to make sure there is a good layer of fat on the top of the roast. I always end up with more than 4 T. of meat drippings. I NEVER omit any. Just add more flour as necessary. More salt and pepper will be necessary too. You just have to keep tasting and adjusting! Make sure you use a meat thermometer. You really need one. I usually remove the meat from the oven about 5 degrees early, as the meat continues cooking once removed from the oven. This was my great grandmother's recipe. That woman could cook! Good luck, and enjoy. It is wonderful!