PERFECT MEDIUM RARE PRIME RIB ROAST
Simple, basic, how-to recipe. Meat thermometer required. Cook to internal temperature, not elapsed time. Time is approximate for a 5-pound roast. Any size roast will do, just cook to the correct internal temperature. Add 20 minutes for resting time.
Provided by cipherbabe
Categories Roast Beef
Time 1h35m
Yield 2-4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 450°F.
- Pat the rib roast dry with a paper towel or napkin.
- Smear the cut ends of the roast with the butter. Place the roast (ribs down or fat side up) in roasting pan.
- Sear the rib roast for 15 minutes at 450°F, then turn the oven to 325°F for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan.
- Cook until rib roast reaches an internal temperature of 120°F Remove from oven, cover loosely with aluminum foil, and let sit approximately 20 minutes. The roast will continue to cook as it sits. Serve when the internal temperature reaches 130°F.
Nutrition Facts : Calories 4637.7, Fat 393.7, SaturatedFat 165.6, Cholesterol 994.4, Sodium 838.5, Protein 256.1
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