Ingredients
1 standing roast of beef (4-rib, abo, ut 10-11 lbs)
2 tbsp flavorless cooking oil
1 salt and pepper, to taste
Directions
PREHEAT OVEN TO 450F. TRIM the excess fat from the roast, leaving only
1/4-inch of fat. Heat the oil in a large roasting pan over
medium-to-high heat on top of the stove. When the oil is hot, place
the roast, fat-side down, in the pan and brown for 5 minutes. Turn
the roast on one end and cook another 5 minutes. Turn on the other
end and cook 5 minutes. Remove from heat and discard fat. Sprinkle
with desired salt and pepper. Place roast in oven and immediately
reduce heat to 350F. Roast approximately 12 minutes per pound for
medium-rare, or about 2 hours for a 10-lb roast. Remove the pan from
the oven, remove the roast from the pan and let stand for 25 minutes
before carving. To serve, strain the gravy into a sauceboat and carve
the roast at the table, counting on about 2 people per rib. FREEZING
THE ROAST: Do not carve the entire roast if you don't have to. A
whole solid piece of meat is more successfully cooked when defrosted
than a few smaller pieces. Before freezing, heat a dry fry pan over
high heat on top of the stove. Place the remainder of the roast, cut
side down, in the pan and sear well. Allow the roast to cool to room
temperature. Wrap with freezer paper and then over wrap in plastic
wrap. Label and place in the freezer for up to 1 month. Defrost,
without unwrapping, in the refrigerator for 24 to 28 hours. To reheat
defrosted rib roast, wrap prime rib in 1 layer of microwave plastic
wrap and place in a covered roasting pan or Dutch oven. Cover, place
in the oven, turn temperature to 250F and cook about 8 minutes per
pound or until a meat thermometer placed in the thickest part of the
roast reads 110F. Remove pan from the oven and turn temperature to
450F. Unwrap the roast, replace, uncovered in the pan and replace in
the oven for about 15 minutes to crust the outside.
Servings: 8 servings
Classic Prime Rib Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat
The History of Recipes
We can read the history of `recipes` back into the distant past, in truth as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, in the main part, these old cook books were just very simple hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe in existence, according to historians is a series of tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Later on, in Roman times around 25BC a man called Apicius assembled a number of documents which described recipes enjoyed by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. Additionally, he informs us how the cooks of his times made use of a wide range of spices and herbs, including a few that will be familiar to modern chefs like thyme, rue and parsley. For the next few years, the powerful families of Wesstern Europe tried to serve up the most extravagent banquests, and as a consequence, cooks and their recipes were much in demand. Even so, it wasn`t until the 1800s that formal cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing recipes to help cooks of their time. The introduction of the TV brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Classic Prime Rib recipe.
