Directions: |
Directions:High heat method
Bring meat to room temperature, inspect and trim excess fat, leaving a thin layer. Poke holes throughout roast to insert Garlic slivers. Thoroughly salt with Kosher salt, Lawry’s salt, and pepper the surfaces.
Bring oven to 475 degrees. This can take some time, so start the oven 45 minutes before putting in the roast.
Place the seasoned roast into a shallow roasting pan using the bones for a rack, place into the oven and roast at 475 degrees for exactly 20 minutes. Reduce heat to 350 degrees and roast for 60 minutes. Shut the oven off and leave the roast undisturbed for two hours. Do not open the oven door at any time until the two hours are up. One hour before serving turn the oven back on at 350 for one hour. Remove from the oven and let set for at least 20 minutes before carving. While the meat is resting, pour all fat out of the roasting pan, place the pan over medium heat and add a cup of red wine or beef stock, scraping the bottom to deglaze the pan. Boil until reduced by a third, add a tablespoon of butter and place into a bowl or gravy boat. This reduction is not gravy but is used to moisten the sliced meat. To carve, cut vertically along the inside of the ribs (angle knife slightly against the bone) and continue slicing against the chine bone below until the loin is removed from the bone. Place the loin lengthwise on the cutting board and slice into ˝ inch pieces. Serve on warmed plates and pass the reduction. |
This recipe for Prime Rib is from