If you are looking to prepare something special for your family this Christmas why don’t you try Prime Rib. Interestingly “prime rib” is not referring to a specific cut of meat, but actually a preparation method for a beef rib roast. By following the standard meat roasting method you can make “prime rib” out of several different types of beef rib roasts. A beef rib roast is one that contains two or more bones from the rib section of the carcass. A beef rib eye roast is the large center muscle with the bones removed. A “standing” rib roast uses the bones to form a natural rack in the roasting pan. Rib roasts are usually sold as either small end or large end. Small end roasts are tenderer, contain less fat and are usually priced higher than large end cuts. Here are the steps to cooking a delicious beef roast.
- Heat the oven to 350°. Place the roast, fat side up, in a shallow roasting pan. Insert a ovenproof meat thermometer in the thickest part of the roast making sure it is not resting in any fat. Do NOT add water or cover.
- Season roast if desired. You can make your own seasoning mix by combining your favorite herbs and seasonings such as black pepper, basil and thyme; garlic powder, marjoram and parsley; or lemon pepper and rosemary. Sprinkle the seasonings over all the sides and pat it into the surface.
- Roast using this chart. Remove when the meat thermometer registers 5 to 10° before desired doneness, 135° for medium rare, 150° for medium. Tent with foil and let the roast stand for 15 minutes.
Easy Au Jus
Reserve the meat juices from roasting pan. Skim fat. Combine the following ingredients with 2 tablespoons of the meat juices and heat to boiling; 2 cubes of beef bouillon or 2 teaspoons instant beef bouillon granules, 1 ½ cups water, 1 teaspoon soy sauce, 1 teaspoon Worcestershire sauce, ½ teaspoon onion powder. Serve with your prime rib.
Enjoy your time spent with your family this Christmas. If you want more information on holiday meats contact us at AnswerLine.