PRIME RIB ROAST BEEF PRIME RIB ROAST IS CONSIDERED THE KING OF MEATS AND ONE OF THE MOST POPULAR BEEF CUTS TRADITIONALLY SERVED DURING THE HOLIDAYS AND MANY HOTELS AND RESTAURANTS. SELECTION: THIS CUT COMES FROM THE RIB SECTION OF THE ANIMAL AND CONTAINS THE MOST CONNECTIVE TISSUE. IT ALSO CONTAINS THE MOST MARBLING FAT CONTENT, WHICH SUBSEQUENTLY INCREASES TENDERNESS, JUICINESS AND TASTE. THE WORD "PRIME" IS GENERALLY THE HIGHEST GRADE OF MEAT, HOWEVER, YOUR ROAST MAY BE PURCHASED AS SELECT, CHOICE OR PRIME CUTS WHICH ARE PRICED ACCORDINGLY. IT CAN ALSO BE PURCHASED BONE IN OR BONE OUT; THE LATTER BEING NAMED RIB EYE. FOR A ROAST A CHOICE CUT WOULD BE YOUR BEST CHOICE. WHEN SELECTING THE ROAST BY THE WHOLE PIECE 14-18 INCHES LONG YOU WILL NOTE THERE IS A LARGE STRIP OF FAT RUNNING ALONG THE WHOLE PIECE FROM END TO END. FEEL IT WITH YOUR HANDS AND TRY TO PICK OUT ONE WITH THE LEASE AMOUNT. ALSO PRESS DOWN ON TOP OF THE MEAT AND RUN YOUR HAND FROM LARGE TO SMALL END PRESSING AS YOU GO. MOST TIME YOU WILL FIND THAT AS YOU GET TOWARD THE SMALLER END THE MEAT DENSITY MAY BECOME HARDER. THIS MEANS THAT THERE IS A BIG CHUNK OF FAT IN THE MEAT AT THAT POINT. NOW! YOU WILL NOT FIND A PIECE WITH NO FAT AT ALL SO DON?T GO CRAZY JUST DO YOUR BEST TO FIND A GOOD ONE. IF YOU ARE BUYING A SMALLER PIECE FROM A BUTCHER, HAVE HIM TRIM IT AS YOU WANT.
Ingredients
- INGREDIENTS:
- ? Prime rib at room temp.
- ? Kosher salt and freshly ground black pepper to taste
- ? 2-3 cloves of garlic cot in slivers
- ? 2-3 bulbs of garlic sliced in half across the canter
- ? 1 tsp. dried rosemary
- ? 1 tsp. dried basil
- ? 2-3 onions cut in half
- ? 2-3 whole carrots
- ? 2-3 stalks of celery
- ? ΒΌ cup of olive oil
- ? 1-2 Qts. beef stock
- ? few shots of gravy master
- ? large roasting pan
- HORSERADISH SAUCE (optional)
- 1 cup heavy cream, 2 good shakes of seasoned salt, 2 tablespoons prepared horseradish or grated fresh horseradish root with a splash of lemon, a shot of Tabasco sauce. Whip cream until it peaks and fold in horseradish seasoned salt and Tabasco until blended. (optional; substitute sour cream for heavy)
Directions
PREPARATION:
Place the carrots, onions, celery, 2 cups of stock and the large garlic chunks in the roasting pan. Put the meat on top of the veggies with fat side up. Take a paring knife and cut little slivers straight down into the fat just deep enough to slide in the slivers of garlic. Rub the meat down with the olive oil and S&P to taste. If you are going to use a meat thermometer, insert it into center of roast, being careful that pointed end of thermometer does not touch bone or another shelf.
ROASTING:
There are several methods for cooking a beef rib roast but I like the basic one. Preheat the oven by turning it up as hot as it will go. When max. heat is attained put the roast on the top shelf an let sear for about 25 to 30 minutes then place roast on the middle shelf and lower to 325 degrees. Cook 13 to 15 minutes per pound for rare or until the meat thermometer reaches 5- 10 degrees under desired temperature. Note that the internal temperature will continue to rise about 5-10 degrees after it is removed from the oven and will continue to cook. If the meat thermometer is placed properly it will tell you when your roast is ready to take out.
Please do not cut the meat, even to taste or to check for doneness for at least 30 minutes to an hour or you will lose most of the internal juices. To check for doneness while cooking be a PRO. Take a metal skewer and push it into the top of the roast about half way down for about 10-15 seconds. Take it out and touch the tip to your lip or cheek to feel the temp. If it?s cold it?s raw; If it just starting to get a little warm the meat is cooked rare; if warm it is Med. if hot you just blew the roast and over cooked it.
When the roast is out of the oven for a few minutes remove it from the roasting pan and set it aside in a pizza pan or something so as not to lose any juice. Cover it with just a little foil; it will stay warm for a good while. Take the roasting pan with all the drippings including the veggies and put it on a few burners. Add the remainder of the beef stock, a few dashes of gravy master, wine if you want, more garlic, the basil, rosemary and bring to a boil for 10-15 minutes at Med./high. While boiling, keep scraping all the bits from the bottom of the pan. Strain juices in a good size pasta pan or so and put it on a burner and save. S&P to taste and it should almost taste like a beef soup or just what you were trying to make ? the AU JUS?. When ready to serve, bring the au jus to a low boil and ladle over beef servings as required.
In the restaurant business the beef is always cooked very, very rare because once it?s cooked you can?t un-cook it, DUH??? When someone wants their meat Med. or well ( I can?t believe I?m even writing this for those who don?t like their meat moo-ing; oh well ) the cook will finish it off in the hot au jus as required. Now in some establishments, they cook backwards with a little trick. In the course of the day the meat that was rare is slowly cooking beyond rare or they are out of rare and guess what, someone still wants one?? The cook may have a small pan on the stove with some au jus in it along with some beet juice. This pored over the top of the over cooked beef to let it appear rarer than it really is and most of the time it works.
Buona Appetito, VINCENZO
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Submitted 12/27/06.
Source: SOUTH SIDE SOCIAL CLUB COOKBOOK
Submitted By: VINCENZO PAOLINO
vinpaolino@yahoo.com
PRIME RIB / HORSERADISH SAUCE