logo

Debtconsolidationcare.com - the USA consumer forum

Prime rib roast

Date: Sun, 10/07/2007 - 14:40

Submitted by ladybug
on Sun, 10/07/2007 - 14:40

Posts: 2753 Credits: [Donate]

Total Replies: 39


Need help never have cooked one of these prime rib roasts myself....I put it in a pan with a little water and covered it with foil was that right with seasoning sprinkled on top?

ladybug


here is my recipe too..
Preheat the oven to 350 degrees F. Using a sharp knife, make a slit 3/4 of the way up the fat cap. Pull the fat cap back and season the entire roast. Place the garlic, thyme and onion slices in-between the meat and fat cap. Lay the fat cap back over the vegetables and meat. Using butchers twine, secure the fat cap to the meat by tying the two together at six different intervals (wrap the twine from the rib end to the loin end). Cover the exposed fat cap with cracked black pepper. Place the roast, rib side down, on a wire rack. Place the wire rack in the oven on the center rack. Place a drip pan on the bottom rack of the oven. This will catch all of the drippings from the roast. Roast for 1 1/2 to 2 hours for medium rare. Remove the roast from the oven and allow to rest for 10 to 15 minutes before slicing. Using knife, cut away the butchers twine. Carve the roast into individual servings. Reserve the drippings for later use


lrhall41

Submitted by Morningstarr430 on Sun, 10/07/2007 - 17:01

( Posts: 2329 | Credits: )


:oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops: :oops:


lrhall41

Submitted by finsfan13 on Sun, 10/07/2007 - 18:27

( Posts: 6919 | Credits: )