“The things that matter most
are not things”
~ Art Buchwald
Humourist
Born on: 20th October 1925
Porte Ponderings:
Never quit learning.
Celebrate International Chefs’ Day by trying something new.
I had never cooked a Prime Rib Roast before yesterday. The internet is amazing. You can lookup anything and find out how to do it.
Easy Prime Rib Roast:
- Thaw if frozen
- Cover in salt and pepper.
- Leave uncovered in Refrigerator overnight.
- Bring to room temperature for at least 1 hour before cooking.
- Coat in cooking oil and herbs. (I used canola oil and McCormick Montreal Steak Spice)
- Heat oven to 500F (mine is a convection oven so I used the convection feature)
- Cook at 500F on a rack in an open pan for 15 minutes (to sear the roast)
- Reduce heat to 300F without opening the oven door.
- Cook until internal temperature is 120-140F (depending on how rare you like it. We prefer medium rare so I waited until it was 140F)
- Take out of oven and tent loosely with tin foil for 15-30 minutes.
- Finish preparing your other item (we had mashed potatoes, gravy and baked squash)
- Slice meat and serve. It was amazing. Nothing was left over and many of my family had seconds 😉
