AKA prime rib. Truthfully most folks have a hard time finding
USDA prime-grade meat. Choice is acceptable, but do not purchase anything less.
With good meat you also need to cook it properly. If you want
a roast that is uniformly done you must use low heat. The time
is worth the effort.
Forget the minutes per pound formula. That concept is a poor model
for cooking real cuts of meat. It is the leading cause of tragic dinners
in America. Grandma had it right -- Cook until it's done.
I rarely use a thermometer when cooking meats, using the touch method
a lot of the pros use. In preparing this particular meal you should use a
thermometer, one you leave in the meat. I like my little wireless
model, it's accurate and allows me to do other things while the
roast is cooking.
- Beef rib roast, choice or prime grade
- 4 tbs onion powder ( I make mine from flakes, why buy two items? )
- 2 tsp garlic powder
- 2 tsp hungarian sweet paprika
- 1 tsp fresh ground black pepper
- 1 tsp ground celery seed
- 2 tsp kosher salt ( 1 tsp regular or fine sea salt )
Remove roast from fridge 1 hour before cooking. Taking some of
the chill off will help it cook more evenly and a bit faster.
Combine salt and spices. Rub into meat thoroughly in as uniform
a coating as possible. Insert thermometer so that probe is
near the center of the roast. Place on a roasting rack on
the middle shelf of a cold oven. Set temperature
to 250° F. Roast until temperature it reaches preferred doneness,
I prefer medium-rare. Remove from oven and rest 10 minutes before
removing thermometer and slicing. Reserve any juices from the pan and those released during slicing for au jus or gravy.
©2005 Gregg D. Schoenberger. All rights reserved.
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