Some of you probably wonder why I post pictures of food and / or meals. I’d been asked to. :::grins:::
So… last night’s dinner was made with the leftover of our holiday meal of Prime Rib. It was the first prime rib I’d ever made and funnily enough, I was talking on the phone with my mother when I mentioned I was plotting its destruction. She then said; “Oh we had that last night. Let me give you the cooking instructions I got from this woman who got it from somewhere in the 70s. Works great!”
I did mine with kosher salt, cracked black pepper and roasted garlic as a rub.
No Fail Roast Beef (Any size rib roast)
Salt and pepper roast and let stand at room temperature for 1 hour. (Optional: poke holes here and there in the roast and put in little pieces of garlic) Place beef, fat side up, in open roaster (not covered) and put in 350 degrees Fahreinheit oven for 1 hour. Turn off heat but DO NOT OPEN DOOR ANY TIME UNTIL READY TO SERVE. Let sit for a minimum of 1 hour then….cook according to the following below.
For rare beef: 45 minutes before serving turn oven on to 300 degrees
For medium beef: 50 minutes before serving turn oven on to 300 degrees
For medium-well done beef: 55 minutes before serving turn oven to 300 degrees
Notice: Roast can be started in mid-afternoon or earlier. Allow at least 3 hours in the oven to complete cooking.
Here are the leftovers. Prime rib stir fried with onions and green beans with garlic and oyster sauce over calrose rice. Next time, I’ll take a picture of the roast beast.