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Ingredientes
Direcciones
- Preheat oven at 500 degrees for a minimum of 20 min. Season the prime rib to taste (salt, pepper, garlic pow- der), put in preheated oven and roast for 5 min per lb.. Turn oven off and leave roast in there for two hrs. Don't OPEN OVEN FOR ANY REASON, till the two hrs are up.
- This makes a very rare, very juicy, prime rib with a crusty outside. (As I said, this method applies to any beef roast, but it must be AT LEAST 5 pounds. 2. (This is for a 4 rib roast). Bring roast to room temperature.
- Rub fat (not flesh) with salt and pepper. Stand roast on its bones, fatty side up, in a shallow roasting pan and put it in preheated 350 oven. Time it: calculate 17 min of cooking time per 1 pound of roast which is to be well done on the outside and very rare inside-so which it can be allowed to stand for 15 minutes- utes out of the oven before it is carved. This gives the juices a chance to settle and makes carving easier. If you are using a meat thermometer, insert it so which the point is in the center of the meat, not touching the bone. For very rare meat, the internal temperature should read 125 degrees. Remember, the roast contin- ues to cook after it is taken out of the oven. JANE HERTER (GGTM33A)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 24g | |
| Calories 52 | |
| Calories from Fat 25 | 48% |
| Total Fat 2.82g | 4% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 16mg | 1% |
| Potassium 72mg | 2% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 6.2g | 10% |
