P E R F E C T H O L I D A Y R E C I P E S
imen
a S
By Marv
A Perfect Prime Rib!
The rib roast is naturally tender and
cut from the rib section starting be-
hind the shoulder and running along
the backbone to where the ribs end.
The small loin end is the better cut.
A full standing roast has seven rib bones, but you can buy
1. Season the Rib Roast with above ingredients (rub into
smaller roasts that have two or more ribs. Each rib will feed
meat)
about two to three people depending on the portion you
2. Lightly Dust all over with flour
will be serving. You will need to buy a roast with at least two
3. Place baking rack into baking pan
rib bones and weighing four to five pounds to serve 6 to 8
4. Add 1 to 2 cups water (depending on size of roast)
people. A three-rib roast will serve 10 to 12. A four-rib roast
5. Place roast fat side up on baking rack
will serve 14 to 16. Each additional rib will provide two or
three more servings.
6. Tent roast with foil(This means do not tuck foil)
Cooking Time:
Heat oven to 450°F. Bake for 15 minutes
3 Ribs - 7 to 8 lbs. 15 minutes at 450° then at 325° Reduce temperature to 325°F. Insert meat thermometer
4 Ribs - 9 to 10 lbs. 15 minutes at 450° then at 325°
until it reaches center of thickest part of meat, but does
not rest in fat or on bone.
5 Ribs - 11 to 13 lbs. 15 minutes at 450° then at 325°
Bake at 325°F until meat thermometer registers desired
6 Ribs - 14 to 16 lbs. 15 minutes at 450° then at 325°
temperature of 140°F for rare, 160°F for medium or 170°F
7 Ribs - 16 to 18 lbs. 15 minutes at 450° then at 325° (and above) for well done. The roast should also be char-
acterized by a uniform brown color.
Items you will need
Large baking pan, meat rack, internal thermometer, alu-
minum foil, and quick mixing flour - all can be purchased at
Note: do not let pan get dry, always keep at least a ½ cup
Save Mart - they are well equipped for holiday needs.
of water in pan - Also, no basting is necessary. If you follow
these directions, the Roast will cook itself.
INGREDIENTS:
1. ¼ cup Lawry’s Seasoning Salt
When the internal temperature reaches desired tempera-
2. 1 tablespoon black pepper
ture, pull Roast out of the oven and cover with foil. Let the
roast sit for twenty to thirty minutes. It will continue to
3. 2 level tablespoons Granulated Garlic
cook during this time. This resting period allows the juices
4. White flour for dusting
and flavors to permeate the roast.
Mix all ingredients together (except flour)
8 December 2009 www.fresnoscene.com
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