Christmas Prime Rib
I served a prime rib for last year’s Christmas dinner and again when the family gathered this year on the weekend after Thanksgiving. It’s a perfect celebratory entree. Some years I whip up Yorkshire puddings to accompany them, but simple mashed potatoes sufficed in 2014. My family loves their beef quite rare so a meat thermometer is imperative for proper cooking. Prime beef is too expensive to accidentally overcook it. This recipe also requires a little advance prep—nothing challenging, but you need to have your roast defrosted at least 48 hours ahead of your serving time. The top layer of fat must be scored and the whole slab of meat rubbed with kosher salt, and left to air age in the refrigerator for 2-3 days. But most important is to buy a really good piece of beef. You cannot go wrong with a Certified Angus Beef Beef® Prime Rib. Between having the top of the line brand of beef and their new, free Roast Perfect App, you’ll be able to create a restaurant worthy meal at home!
Low and Slow
The low and slow method ensures a nice rare middle and very little grayish perimeter that comes from higher heat. A short broiling time at the end takes care of crisping and browning the top layer of fat. I often up the temp from 200º to 250º or switch to convection just to speed up a process a wee bit. Patience just isn’t my strongest virtue–especially when the aroma of roast beef starts filling the house. Once again, the family gave their seal of approval to this spectacular holiday entree. Thanks, Certified Angus Beef® Brand for a picture-perfect roast and the technology to answer all my questions.
Certified Angus Beef® Brand
Find our More about Certified Angus Beef® Brand:
- About Certified Angus Beef®Brand
- Beef Cuts for Roasting
- Roasting Instructions with Chef Michael
- Where to Find Retailers and Restaurants in Your Area
- Roast Perfect iPhone App
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- 6-pound Certified Angus Beef® Brand prime rib roast (ribs removed)
- 2 tablespoons kosher salt
- Freshly ground black pepper
- Oil, to sear roast
- One to 3 days before serving, cut slits into fat on top of roast in a crosshatch pattern. Rub salt all over roast, and refrigerate uncovered.
- On serving day, preheat oven to 200º. Sear roast in a roaster in a small amount of oil, a couple minutes on each side. Place rack into roaster, and set beef on rack. Place in oven and insert meat thermometer into center of roast. Cook for 3-4 hours till meat thermometer registers 110º. Turn oven off and let rest for about 30 minutes without opening oven door. Remove when internal temperature reaches about 120º for rare.
- Cover roast with foil and wait at least 10 and up to 30 minutes to let juices redistribute.
- Uncover, and place under broiler and broil till top is browned and crispy, watching carefully to prevent burning.
- To serve, cut meat into slices. Season with additional salt if necessary.
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