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Monday, December 17, 2007

Christmas Prime Rib


Christmas Prime Rib

1 (10 pound) prime rib roast
6 cloves garlic, sliced
salt and ground black pepper to taste
1/2 cup Dijon mustard

Preheat the oven to 500 degrees F (260 degrees C). Make slits all over the roast by pricking with a small knife. Insert slivers of sliced garlic. Season the roast with salt and pepper, then spread generously with mustard. Place on a rack in a roasting pan, and cover. Roast for 60 minutes in the preheated oven. Turn off oven. Leave oven closed, and do not peek for 90 minutes. The internal temperature of the meat should be at least 140 degrees F (60 degrees C) for medium-rare, or 155 degrees F (68 degrees C) for medium.

Notes: Meats graded "Prime" are sold almost exclusively to restaurants, so while you may have eaten prime rib in a restaurant before, you probably won't be able to buy a prime rib roast at the grocery store. Instead, look for a choice cut by the name of "rib roast," "eye of the rib roast" or "standing rib roast." A rib roast can be boneless, in which case it may be called an "eye of the rib" roast, or it can have the ribs still attached--and may be called a "standing rib" roast. The meat will be more flavorful if you roast it with the ribs still attached, but a boneless roast is definitely easier to carve; the choice is up to you. Allow at least six ounces of cooked, trimmed meat per adult. A boneless roast will give you about two servings per pound, and a bone-in roast will give you one to one-and-a-half servings. Place the meat in a roasting pan that's slightly bigger than the roast itself. If the pan is too big, the juices from the meat will spread out in the pan and evaporate. For a boneless roast, it's best to use a roasting rack. If you've chosen a bone-in roast, the bones themselves will serve as your roasting rack. One side of the meat will have more fat on it; you want this side facing up so the meat will baste itself as it cooks. Don't add water to the pan, and don't cover it!

There are two ways you can roast:
At a low temperature for a long time, or
At a high temperature for a shorter time.

Your roast will shrink less if you cook it low and slow, but you won't get the same flavorful, well-browned exterior that a high roasting temperature gives you. It's possible to combine the two methods by starting the roast at a high temperature to sear the outside of it, then turning down the oven after 30 to 45 minutes to finish the roasting. If roasting at 325 degrees F (165 degrees C), the meat will take about 17 to 20 minutes per pound. If you start the roast at 450 degrees F (235 degrees C) for the first 30 minutes and then reduce the temperature to 325 degrees F (165 degrees C), allow about 13 to 15 minutes per pound. A thermometer is the absolute best way to guarantee the roast turns out exactly the way you want it. For an accurate reading, push the thermometer into the middle of the roast, making sure the tip is not touching fat or bone (or the pan!). We recommend you cook this cut of meat to medium rare (130-140 degrees F/55-60 degrees C) or medium (145-155 degrees F/63-68 degrees C). Cooking it beyond medium is a waste of a superior cut of meat.


Horseradish Sauce

2 tablespoons prepared horseradish
1 tablespoon cider vinegar
1 teaspoon dry mustard
3 tablespoons reduced-fat mayonnaise
1/8 teaspoon ground red pepper
1/2 cup nonfat sour cream

In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.
Soure: Allrecipes.com

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