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Instructions |
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Set roast on rack above pan lined with paper
towels. Refrigerate for 3 to 7 days. Shave off
dehydrated exterior layer of roast with sharp
knife. Let roast rest at room temperature for 3
hours; tie roast.
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Adjust oven rack to low position and heat oven to
200°F (95°C). Heat large heavy-duty roasting pan
over two burners set at medium heat. Place roast
in hot pan and cook on all sides until nicely
browned and at least 1/4 cup fat has rendered, 8
to 10 minutes. Remove roast from pan. Drain off
fat. (Reserve fat in measuring cup if making
Yorkshire pudding.) Set wide rack in pan, then set
roast on rack. Generously season with salt and
pepper.
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Place roast in oven and roast until meat registers
130°F - 55°C (for medium-rare), about 3 1/2 hours
(or about 30 minutes per pound). Transfer prime rib
to cutting board. Let roast stand stand 20 minutes
(a bit longer is fine) before serving.
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Remove twine and position roast so that rib bones
are perpendicular to cutting board. Using carving
fork to hold roast in place, cut along rib bones
to sever meat from bones. Set roast cut side down
on board and carve meat across grain into thick
slices.
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Originally Submitted
11/27/2011
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