My Mother's Cooking - Easy Roast Prime Rib of Beef
Roast Prime Rib of Beef
Easy Roast Prime Rib of Beef
What is a Standing Rib Roast?
What are the USDA Beef Quality Grades?
- USDA Beef Quality Grades
USDA Grades of Beef. There are 8 Grades: Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner.
- Inspection & Grading of Meat and Poultry: What Are the Differences?
This page contains information about the inspection and grading processes, the difference between the two, and the different levels of quality assigned in the grading process.
- Beef - Wikipedia, the free encyclopedia
EASY ROAST PRIME RIB OF BEEF
If you are tired of having turkey or ham for the holidays, consider making a standing rib roast of beef which is both easy to cook and impressive.
In a restaurant, this is normally listed as prime rib because restaurants usually have access to prime rated cuts of beef, which are liberally marbled with fat. Don’t worry if your store only sells choice cuts of beef. Even choice ribs are tender and they will be considerably cheaper.
You will need three ribs to feed four to six people and this will weigh between 4-6 pounds depending upon which end of the seven ribs you use. I prefer the first three ribs, which are smaller and have less fat.
You will also need an oven that can be preheated to 500 F and a large covered roasting pan.
You should also have a meat thermometer although I have made this roast plenty of times without one.
If you prefer to use a tied boneless rib roast instead, reduce the heating time by about 10 minutes. You will also then need a wire rack that fits inside the roaster to keep the meat from soaking in the pan juices. With a standing rib roast, the bones serve the same function as the rack.
Make certain that there is a layer of fat on either type of roast, since that will keep the meat juicy and should end up crispy and delicious.
2 Hours (approximately depending on the size of the roast)
3-Rib Standing Beef Rib Roast
¼ Cup flour
- Leave the packaged roast warm up to room temperature – about 2-3 hours.
- 15 minutes before starting preheat your oven to 500 F. Meanwhile, liberally salt and pepper the roast on all sides.
- Then rub the flour into all of the fat surfaces.
- Stick the meat thermometer into the thickest end of the roast, making certain that it does not come in contact with the bones.
- Place the roast in the pan, fat side up, and cover the pan.
- Place it in the preheated oven and cook it exactly according to the following table:
Serve with a baked potato with sour cream, a nice salad and a good bottle of red wine and you have great holiday meal.
If you want to serve an impressive salad , you can serve the following Caesar Salad:
How to Make a Classic Caesar Salad
BEEF RIB ROAST - COOKING TIMES BY WEIGHT
ROAST WEIGHT - LBS
COOKING TIME -MINUTES (RARE)
COOKING TIME -MINUTES (MEDIUM-RARE)
COOKING TIME -MINUTES (MEDIUM)
7. At the precise time listed on the table (based on weight and desired degree of doneness), turn the oven off and walk away for one hour without opening the oven.. Then you can open the oven and check the temperature of the meat. It should fall within the range of temperatures listed in the table. you can wait an additional 30 minutes before carving the roast.
8. The first time that you make this roast, you may have to make some adjustment based on how accurate your oven temperature is and how well it holds heat. After that, it should be pretty automatic.
How to Make Prime Rib - A Different Approach
More of My Mother's Recipes
- My Mother's Cooking - Hearty Beef Stew
My mother's hearty beef stew is delicious and easy to make. Over the years, I have made it hundreds of times and it never disappoints me. Made with chunks of beef, carrots, onions and potatoes in a rich, tasty sauce, this is one of my all time favori
- My Mother's Cooking - Beef Pot Roast
One of my mother's standby recipes was for her beef pot roast. We all liked beef and this was a relatively easy one-dish meal. She would brown a chuck roast or a bottom round roast and then simmer it with onions partially covered with water. Half way
- My Mother's Cooking - Swiss Steak and Mashed Potatoe...
This recipe for Swiss steak is one of the easiest and tastiest recipies that you will ever find. Served with mashed potatoes and and a green vegetable, you will have a complete, satisfying meal. Do not cut back on the amount of onions that you use be
- My Mother's Cooking - Corned Beef and Cabbage (New E...
Around St. Patrick's Day, corned beef and cabbage generally goes on sale. My mother frequently used this opportunity to make her version of a New England boiled dinner by adding carrots, potatoes and onions along with her own seasonings. We all looke
- My Mother's Cooking - Stuffed Cabbage Prepared Two D...
My mother taught me to make stuffed cabbage pretty much like everyone else makes it when I was growing up. Later I learned about a French version which reconstructs the individual leaves to form a whole cabbage when you are done. Both recipes are pre
- My Mother's Cooking - Homemade Lasagna
My mother taught herself how to cook lasagna by following the recipe on the pasta box. However, like all of her recipes, she quickly modified it to suit her own taste. I have changed her recipe even farther because I now have access to Italian ingred
- My Mother's Cooking - Norwegian Staples - Krube and ...
My mother learned to make Norwegian krube and lefse from her first husband's mother. These potato based Norwegian staples are easy to make, hearty and delicious. Krube is a large potato dumpling with a surprise in the middle and lefse is a thin, gril
- My Mother's Cooking - Beef Barley Soup
When my mother cooked beef barley soup she always started with meaty beef soup bones. Whenever possible, she used vegetables from her garden She added barley to turn the soup into a one-dish meal. This recipe is similar but it is updated for people w
- My Mother's Cooking - Homemade Soups (Chapter 8)
When my mother made soup, it was intended to be eaten as an entire meal. All of her soups were thick and contained either noodles, dumplings, rice or potatoes. Her meatless soups were made from vegetables that we grew in our own garden. Her chicken s
- My Mother's Cooking - Fried Potatoes and Hash
When I was growing up, we ate potatoes in some form or another almost every day. Most frequently, we ate them fried to use up leftover baked or boiled potatoes from the previous day. Sometimes we started with raw potatoes with a little chopped onion