Holiday Beast Feast (Prime Rib Standing Roast).
1. Take a BULB of garlic, and finely mince it.
2. Take a rib roast, cut off a strip of its fat and set the fat aside. Put it rib side down in a large roasting pan.
3. Pour a bottle of red wine over it. Sprinkle it generously with salt and pepper.
4. Pack evenly with your hands the minced garlic over the top of the meat.
5. Arrange about 10-20 (depending on the size of your roast) bay leaves over the top and sides of the roast.
6. Lay the strip of fat over the top.
7. Preheat the oven to 475. For the first 20 minutes, roast the beef at this temperature, then turn the heat down to 325. Roast approximately 18 minutes per pound. If you like it rare, err on the side of checking the meat early. It should register 140 degrees with a thermometer for rare. Add water to the pan if it smokes.
8. Let stand at least 20 minutes before carving, longer for a larger roast.
I like to serve it with horseradish (I prepare a mix of prepared horseradish with mayonaise and cream).
2. Take a rib roast, cut off a strip of its fat and set the fat aside. Put it rib side down in a large roasting pan.
3. Pour a bottle of red wine over it. Sprinkle it generously with salt and pepper.
4. Pack evenly with your hands the minced garlic over the top of the meat.
5. Arrange about 10-20 (depending on the size of your roast) bay leaves over the top and sides of the roast.
6. Lay the strip of fat over the top.
7. Preheat the oven to 475. For the first 20 minutes, roast the beef at this temperature, then turn the heat down to 325. Roast approximately 18 minutes per pound. If you like it rare, err on the side of checking the meat early. It should register 140 degrees with a thermometer for rare. Add water to the pan if it smokes.
8. Let stand at least 20 minutes before carving, longer for a larger roast.
I like to serve it with horseradish (I prepare a mix of prepared horseradish with mayonaise and cream).
posted by Varro at 5:48 PM
0 Comments:
Post a Comment
<< Home