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INGREDIENTS
| 4 lb minimum |
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2 kg minimum |
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Prime Rib Roast |
DIRECTIONS
Cooking is as easy as 1, 2, 3
1. Place roast, bone side down, on rack in roasting pan.
2. Season roast. Insert meat thermometer into centre of roast, avoiding fat or bone.
3. Cook, uncovered, in 325°F (160°C) oven to desired doneness (see chart). Remove roast from oven; tent with foil 10-15 minutes to allow temperature to rise an additional 5°F (3°C). Remove twine and carve across the grain.
Med-rare
Estimated Roasting Time: 22 min/lb (44 min/kg)
Internal Temperature (when removed from oven): 140°F (60°C)
Internal Temperature (after standing): 145°F (63°C)
Medium
Estimated Roasting Time: 25 min/lb (50 min/kg)
Internal Temperature (when removed from oven): 155°F (68°C)
Internal Temperature (after standing): 160°F (71°C)
Well
Estimated Roasting Time: 30 min/lb (60 min/kg)
Internal Temperature (when removed from oven): 165°F (74°C)
Internal Temperature (after standing): 170°F (77°C)
*Timing estimates are based on a minimum roast weight of 4 lb (2 kg). For accurate measure of doneness, use a food thermometer to determine the meats’ internal temperature. With so many variables such as roast shape, beginning temperature and oven-heating irregularities, these timing estimates are just that – estimates.
So Seasonable
Premium Oven Roasts, are delicious simply seasoned with salt and freshly ground black pepper. For those seeking more adventure, try a rub – a mix of seasonings that you rub all over the meat before roasting. The following rubs will season a 4 to 6 lb (2 to 3 kg) roast.
Garlic Infusion Rub: Combine 6 cloves garlic (minced) with 1/4 cup (50 mL) grainy Dijon mustard and 2 tbsp (30 mL) EACH chopped fresh rosemary, thyme and olive oil. Rub beef all over with salt, pepper and rub before roasting.
Espresso Rub: Combine 1 tbsp (15 mL) EACH packed brown sugar and finely ground regular or espresso coffee and 1 tsp (5 mL) EACH salt and freshly ground pepper; rub over roast.
Lemon Pepper Rub: Season roast with salt and pepper. Combined finely grated rind from 1 lemon, 4 garlic cloves (minced), 1 tbsp (15 mL) EACH olive oil and lemon juice; rub over roast.
Horseradish Rub: Combine 1 tbsp (15 mL) EACH horseradish and grainy Dijon mustard with 1 tsp (5 mL) EACH chopped garlic and cracked black pepper and spread on roast.
Teriyaki Rub: Combine 3 tbsp (45 mL) EACH of soy sauce and brandy with 1 tbsp (15 mL) dry mustard. Brush on roast.
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NUMBER OF SERVINGS: 8+ SERVINGS
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