VON'S PRIME RIB Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Any size of rib roast, 3-4 ribs serves 6
Canola or other high smoke point oil
2 T. kosher salt
1T ground black pepper
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Directions: |
Directions:When you're ready to roast, let the meat sit out of the fridge for AT LEAST an hour until it reaches room temperature.
Preheat the oven to 250 for 1/2 hour! Rub the roast with just enough canola oil to make it shine, then rub with salt and black pepper. Place the meat in a shallow roasting pan, boneside down. Insert the probe of your thermometer into the center of the roast and set to 118. Place the roast in the oven and reduce the oven temp to 200.
When the meat has reached 118 F (about FOUR HOURS) remove the roast and cover lightly with foil. You can keep it here until you are ready to finish the rest of your meal -- about 30 min before you want to rest the roast -- OR continue right away.
Raise the oven temp to 500 F. When it reaches 500 F LET IT HEAT FOR ANOTHER 15 MINUTES then return the roast to the oven until the desired degree of crust is achieved -- about 15 to 30 minutes -- we do 130 F inside temp for medium rare. Transfer to a cutting board and cover with foil until ready to serve. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:15 min |
Personal
Notes: |
Personal
Notes: This gives perfect medium rare throughout the entire roast no matter the size! . If you want medium go to 123 - 128 degrees before removing
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