Beef Recipe cuts of beef traditionally served during the Christmas holidays and it is preferred by many hotels and fine restaurants. The name Prime Rib means that it comes from the beef rib section, which contains the most connective tissue, and the word "prime" is generally the top or highest grade of meat and contains the most marbling effect, both of which make it the most juicy and tender beef cuts. Because beef rib cuts are more tender, "dry heat" roasting is preferred. This means you do not cover or add liquid which is called "moist heat" cooking, used to tenderize tougher cuts of meat. Roasting There are several methods for cooking a beef prime rib roast. There is the slow method where the oven temperature is set around 200 to 225 degrees and the roast is cooked at a rate of 23 to 24 minutes per pound. This method is common where large upright ovens are used. The second and probably the most popular is using a medium heat of 325 degrees and cooking for 17 to 20 minutes per pound. Another method, which I like the best, is a searing method where the roast is cooked at 450 degrees for 15 to 20 minutes, or until slightly browned and then at 325 degrees for 14 to 17 minutes per pound or until the meat thermometer reaches 5 degrees under desired temperature. This is because the internal temperature will continue to rise about 5 degrees after the roast is removed from the oven. Remember, if the meat thermometer is placed properly it will tell you when your roast is ready. 
Ingredients
 Preparation Have the butcher remove the chine bone, separate the meat from the ribs and tie back together with string. Pre-heat oven to 450 degrees. In mortar with pestle, crush peppercorn, garlic, salt and herbs. Place roast fat side up, bone side down in a shallow baking pan and insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. When meat comes to room temperature, rub with peppercorn mixture and cook 15 to 20 minutes to sear. Reduce heat to 325 degrees and continue cooking approximately 14 to 15 minutes per pound or until desired temperature is reached (less 5 degrees). When beef is done, place on warm large platter and let stand 10 to 15 minutes for easier carving and to retain more juices. This is a good time to make a "jus" with the drippings from the roast. The final temperature for prime rib rare will be 130 to 135, medium rare 140 and 150 to 160 for medium. Remember too, that the placement of the thermometer can greatly affect the done-ness of the meat vs thermometer temperature. |
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