"toddjb" > wrote in message
om...
> I'm making a prime rib tomorrow and came across the below recipe.
> I wanted to know if anyone has tried it?
>
> I have cooked a prime rib once before by a more traditional method
> (450 for 20 minutes or so and then 350 for 90 minutes).
> Also, I won't be able to put this in until 4:00 or so, for a 7:00 dinner,
> so I don't have time for the all day version of this recipe (leave it
> in all day, turn the oven back on 30 minutes before serving).
>
> Let me know what you think, if you're tried this before, and if you
> have ANY tips for cooking a 6-7 lb boneless prime rib! Any information
> you can pass one would make this important dinner for 6 more enjoyable.
>
> Thanks!
>

<snipped>

By far the best prime rib cooking technique I have seen is to brown the meat
on the stovetop and then finish it in a low oven. You get a lovely brown
crust and meat that is cooked evenly, not well done on the outside and rare
in the middle. It's very easy too.

1) Heat oven to 225f. Put rack in low position.
2) Remove meat from fridge 2 hours before cooking. Tie, pat dry with paper
towels.
3) Heat the roasting pan on the top of the stove and brown the roast on all
sides - 6 to 8 minutes.
4) Salt and pepper the roast. Put a rack in the pan and the roast on the
rack.
5) Into oven for about 25-30 minutes per pound. Internal temp will be 130
for medium rare.

PS: Leave those bones in! Not as easy to carve but much tastier.

--
Peter Aitken

Remove the crap from my email address before using.