• Classic Prime Rib

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    • 1 x S anding roast of beef (4-rib, about 10-11 lbs)
    • 2 Tbsp. Flavorless veg. oil S lt and pepper to taste


    1. Preheat oven to 450F. Trim the excess fat from the roast, leaving only 1/4-inch of fat. Heat the oil in a large roasting pan over medium-to-high heat on top of the stove. When the oil is warm, place the roast, fat-side down, in the pan and brown for 5 min. Turn the roast on one end and cook another 5 min. Turn on the other end and cook 5 min. Remove from heat and throw away fat. Sprinkle with desired salt and pepper. Place roast in oven and immediately reduce heat to 350F. Roast approximately 12 min per lb. for medium-rare, or possibly about 2 hrs for a 10-lb roast. Remove the pan from the oven, remove the roast from the pan and let stand for 25 min before carving. To serve, strain the gravy into a sauce boat and carve the roast at the table, counting on about 2 people per rib.
    2. FREEZING THE ROAST: Don't carve the entire roast if you do not have to. A whole solid piece of meat is more successfully cooked when defrosted than a few smaller pcs. Before freezing, heat a dry fry pan over high heat on top of the stove. Place the remainder of the roast, cut side down, in the pan and sear well. Allow the roast to cold to room temperature. Wrap with freezer paper and then over wrap in plastic wrap. Label and place in the freezer for up to 1 month. Defrost, without unwrapping, in the refrigerator for 24 to 28 hrs. To reheat defrosted rib roast, wrap prime rib in 1 layer of microwave plastic wrap and place in a covered roasting pan or possibly Dutch oven. Cover, place in the oven, turn temperature to 250F and cook about 8 min per lb. or possibly till a meat thermometer placed in the thickest part of the roast reads 110F. Remove pan from the oven and turn temperature to 450F. Unwrap the roast, replace, uncovered in the pan and replace in the oven for about 15 min to crust the outside.

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