rib roast

Rib Roast
  1. 1 (3 – 18LB) Prime rib roast (18LB was full rack, 7 ribs)
  2. onion powder
  3. garlic powder
  4. chopped garlic
  5. dried rosemary
  6. salt
  7. black pepper
  1. Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.) Our oven's lowest temperature is 170°F
  2. Make a dry rub with salt, pepper, onion powder, garlic powder. Rub on meat.
  3. Place roast, with fat cap up in a large roasting pan.
  4. sprinkle chopped garlic and rosemary around meat.
  5. Add 1/2 cup water.
  6. Cover, place in oven and cook until center of roast registers 120-125°F (49-52°C) on an instant-read thermometer for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours.
  7. Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C).
  8. Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.
  1. I like a minimum of 4 ribs which weighs ~ 10 lbs.
  2. The middle stays medium rare while the edges are medium.
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