Because no single way of eating works for everybody.
I cooked my first prime rib roast yesterday.
Given the number of years I’ve been alive – which I’m not prepared to state at this point – you’d think I’d have done this before. Frankly, I’ve been intimidated by the idea of paying that much for a cut of meat, and then possibly messing it up during the cooking process. But yesterday prime rib was, as a friend of mine would say, “deadly on sale” – cheaper even than a round roast. One of them called my name, and I bought it.
When it came time to cook dinner, I muddled around for a bit, then recalled how some friends of mine had made prime rib, quite some time ago. It seemed fairly foolproof, so I gave it a try.
I made a mistake, of course: I put it into the oven too late. Given the size of the beast, I hadn’t enough time to get it to the perfect degree of rareness that my husband and I would have preferred. It was still delicious – tender, juicy, flavourful. My son, whose preference for rareness in meat rivals that of a werewolf, thought it was perfect.
Here’s the method. Prime rib, fantastically delicious… and easy.
Prime Rib Roast Without Terror
1 prime rib roast
Salt and pepper to taste
1. Preheat oven to 200°F, or a few degrees lower if your oven will allow.
2. Season roast with salt and pepper. Place in a roasting pan, preferably a low-sided one with a rack, and put it into the oven.
3. Roast until the internal temperature indicates the degree of doneness you prefer. This could take a couple of hours, or more, depending on the size of the roast. Use a meat thermometer and keep an eye on the temperature as it cooks. Leave lots of time.
4. Remove roast from the oven. Quickly sear it in a hot pan, to get a crust on the surface.
5. Let meat rest for 10 minutes. While it rests, deglaze the pans with red wine and/or beef stock, and make jus or gravy.
6. Carve the roast. Serve and enjoy.