Like it or not, prepared or not, the holidays are here. We often talk about different family traditions. Some keep it very traditional, roasting a turkey with all of the fixings. In chatting with our friends, family and clients we have found a number of them are choosing to treat themselves to a prime roast of beef. We receive many questions on how to roast it to perfection.
At our roasting class this week we created a delicious holiday prime rib meal. Please check out next week’s column for Yorkshire puddings.
Here are a few of our tips for that perfect prime rib:
• Temper you roast (allow the meat to come to room temperature) for more even cooking over all. This takes about 1-2 hours;
• Generously season with salt and pepper and a good handful of your favorite herbs if you would like;
• Allow 1 rib for every 2 people (a standing rib roast is 7 ribs cut from the 7-14 ribs;
• Cook your roast on the natural rack of the ribs, start the oven out high 425F for the first 15 minutes and than turn down the oven to 350F for the remainder;
• It is approximately 15-20 minutes per pound to cook the roast to medium-rare;
• You need to account for carry over cooking, which means your roast will continue to cook and rise in temperature 10-15 degrees once out of the oven. Remove the roast 10 degrees early than the doneness that you are looking for (i.e. if you would like medium rare or 125F, remove the roast when an instant read thermometer reached 115F);
• Cook your roast to medium rare, this will satisfy most the diners, those that prefer a bit more well done will enjoy the end pieces or their slice can be returned to the oven for a minute or two to cook it to medium;
• Allow your roast to rest at least 30 minutes after removing it from the oven. This allows the juice to redistribute and they will be retained in the meat when it is carved rather the drain out onto your cutting board.
Pre-heat oven to 425°F; Sprinkle roast liberally with salt and pepper; Place beef roast on top and roast in oven for 20 minutes; Turn oven down to 350°F and roast a further 20 minutes, per pound, for rare; Insert instant-read thermometer into the center of the roast, avoiding the bone; For rare: 120°F; for medium rare: 125°F and medium: 130F°. It is recommended that a prime rib roast be no more than medium; Transfer roast to carving board and loosely cover; rest at least 15 minutes; Place roasting pan atop stove and add stock; simmer, using a wooden spoon to scrape up and browned bits on the bottom of the pan; Continue to simmer and reduce by half; strain juices through a fine mesh strainer into a small pot; keep hot; Begin to carve roast by slicing the whole roast off of the bones; set bones aside, slice between the bones and offer along with meat slices; Slice the roast, using a long, sharp, carving knife. Slice to desired thickness; Serve meat slices hot, drizzled with a little jus, and served with more jus.
Perfect Prime Rib Roast
- 1 3-4lb prime rib roast
- Kosher salt and fresh ground black pepper
- 2 cups of beef or chicken stock, preferably home-made or no sodium (because it will be reduced, we do not want it to be salty to begin with)