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INGREDIENTS
| 2 |
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2 |
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garlic cloves, minced |
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Salt and freshly ground pepper |
| 2 lb |
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1 kg |
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Beef Prime Rib Premium Oven Roast about 2”/5 cm (1 rib) thick |
PREPARATION TIME: 10 min
COOKING TIME: 50 min
DIRECTIONS
Rub roast with seasonings. Insert meat thermometer sideways into centre of roast so that shaft is not visible, avoiding fat and bone. Place drip pan containing 1/2" (1 cm) water under grill on one side of the barbecue. Heat barbecue to 400º F (200ºC), using medium-high heat. Place roast on grill over flame and cook 5 min/side. Move roast to grill over the drip pan; turn heat off under just the roast. Cook in closed barbecue, maintaining constant heat, until thermometer reads 140°F (60°C) for medium-rare (about 50 min) or cook to desired doneness. Remove roast to cutting board; tent with foil for 5-10 min to allow temperature to rise 5ºF (3ºC).
Carve meat from bone and then cut in half across the grain into 2 thick slices to serve.
Oven Roasting: Cook roast from frozen. Rub frozen roast with some Dijon mustard and seasonings as above. Cook on rack in shallow pan in 325°F (160°C) oven for about 1 1/2 - 2 h, testing doneness with thermometer.
Adapted from PamCooks 2, Pam Collacott, 2002.
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NUMBER OF SERVINGS: 2 SERVINGS
TIP
Internal Temp. (When Removed From Oven):
Medium-Rare 140°F (60°C)
Medium 155°F (68°C)
Well 165°F (74°C)
The temperature will rise an additional 5°F (3°C) after standing.
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