PRIME RIB FOR TWO
A one-rib roast is the perfect size for two servings. Freeze the roast. Then it goes straight into the oven, where the outside sears before the inside thaws, capturing the delicious meat juices. Two big potatoes do "book end" duty in the oven, to help round out the meal. I usually use 2 different recipes for prime rib depending...
Provided by Vicki Butts (lazyme)
Categories Beef
Time 1h35m
Number Of Ingredients 10
Steps:
- 1. NOTE: I would recommend putting this on a rack in your pan. Since there isn't any liquid in the recipe it did stick and harden a bit on the bottom of the roast.
- 2. Wrap meat well and freeze until solid.
- 3. When ready to cook, preheat oven to 400F.
- 4. Combine oil and garlic; rub evenly over frozen meat. If you're adding the seasoning (optional), add that now rubbing it into the oil and garlic.
- 5. Stand roast, rib bone down, on a rimmed baking sheet or broiler pan between the 2 potatoes, placed like book ends. Roast frozen; do not thaw.
- 6. Roast, uncovered, in a 400F oven for 1 hour and 15 minutes for rare meat, 1 hour and 25 minutes for medium rare, 1 hour and 35 to 40 minutes for well done.
- 7. If you wish, insert a meat thermometer through fat layer into center of roast, not touching bone, after it has cooked for about 1 hour, and continue cooking until meat is done to your liking (130F to 135F for rare).
- 8. Let stand for about 5 minutes before carving.
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