Prime Rib Meat in the Oven
Votes: 4
Time: 4 hours.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Prime rib, or the thick rib of beef, is a delicious, tender, and juicy cut of meat that's best roasted whole in the oven. For a perfect roast, roast it in a roasting pan with a rack, allowing the heat to circulate freely and cook evenly on all sides. If you don't have a roasting pan with a rack, use a roasting pan and use the trimmed ribs as a trivet, as described in this recipe. These ribs can also be served before the main course at dinner to whet your guests' appetites.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 piece of beef chuck roast with 4 ribs, trim bones and excess fat and set aside
- 4 teaspoons coarse salt
- 4 sprigs of fresh rosemary
- 4 cloves garlic, unpeeled, crushed
- 120 g arugula (optional)
- 2 tsp olive oil (optional)
We recommend
Cooking the dish according to the recipe:
- Generously salt and pepper the meat and refrigerate overnight.
- Remove the meat from the refrigerator an hour before cooking to allow it to warm to room temperature.
- Meanwhile, preheat oven to 200°C.
- Place the reserved ribs in the roasting pan, curved side up (these will serve as a rack for the meat). Arrange any remaining meat trimmings and fat around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat begins to render.
- Remove the roasting pan from the oven, place the rosemary sprigs on top of the bones, then the beef. Place the crushed garlic in the bottom of the roasting pan along with the trimmings. Brush the beef with the rendered fat and return the roasting pan to the oven.
- Bake for 30 minutes, then baste the meat again with the fat and juices.
- Reduce the oven temperature to 350°F (175°C) and roast the roast until medium (internal temperature of the meat should be 125°F-130°F), about 1 hour and 15 minutes, basting the roast with the juices every 30 minutes until done. Keep in mind that the roast will continue to cook while resting.
- Remove the roast from the oven and place it on a cutting board, uncovered, for 20 minutes. Slice the meat into desired thickness and serve with arugula and olive oil.
Categories:
recipe / Oven / Festive dishes / Main courses / Meat / / Michael Symon
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