4 to 5 lbs Prime Rib, boneless Rib-Eye
3 cloves of garlic (optional)
Salt
1. Place roast in a fry pan and seer all sides.
2. Then place in a deep baking dish and add water in the bottom.
3. Can add onions and celery in the bottom for flavor.
4. Bake at 225-250 F for 2.5 to 3 hours. Internal temperature should be 145 F for medium rare to 155 F for medium.
Slice and serve.
Save some of the juice for A Jus and/or for French Dip Sandwiches
Have used these instructions
Do not place meat in a cooking bag or place a cover of any kind over the meat.
Roast at 350 degrees, 18-24 minutes per lb. Medium-rare (145 degrees final internal temperature), medium (155 degrees internal temperature), and well-done (165 degrees internal temperature). Note: over cooking meat will dry it out and help toughen it. Internal temperature of meat will continue to raise 5 more degrees during standing time.
3 cloves of garlic (optional)
Salt
1. Place roast in a fry pan and seer all sides.
2. Then place in a deep baking dish and add water in the bottom.
3. Can add onions and celery in the bottom for flavor.
4. Bake at 225-250 F for 2.5 to 3 hours. Internal temperature should be 145 F for medium rare to 155 F for medium.
Slice and serve.
Save some of the juice for A Jus and/or for French Dip Sandwiches
Have used these instructions
Do not place meat in a cooking bag or place a cover of any kind over the meat.
Roast at 350 degrees, 18-24 minutes per lb. Medium-rare (145 degrees final internal temperature), medium (155 degrees internal temperature), and well-done (165 degrees internal temperature). Note: over cooking meat will dry it out and help toughen it. Internal temperature of meat will continue to raise 5 more degrees during standing time.
Comments
Post a Comment