Pepper Crusted 100 Mile
Prime Rib Roast
|1||Denninger’s Prime Rib Roast – Fresh from the butcher|
For restaurant-style roast beef, don’t cover the roast or add water to the pan. Rub roast all over with oil or Dijon mustard, and sprinkle with kosher salt. Coat meat on all sides with freshly ground black pepper pressing to help salt and pepper adhere to the roast. Insert an oven safe meat thermometer into the centre of the roast, avoiding fat or bone. Oven-sear by placing the uncovered roast in a preheated 450ºF oven for 10 minutes.
Reduce the heat to 275ºF. Roasting at a lower oven temperature for a longer time provides better tenderness, juiciness and flavour. There will be very little pan drippings this way – less juice in the pan means more juice in the roast. Cook to desired, doneness, removing the roast when 5ºF below finished temperature. Use a meat thermometer to judge doneness as cook times are guidelines only, and vary with ovens, roast type and shape.
Cover with foil and let stand for at least 5 minutes before carving.
|Weight (lbs)||Medium Rare 145ºF||Medium to Well 160ºF|
|2||1 ¾ – 2 ¼ hours||2 – 2 ½ hours|
|3||2 – 2 ½ hours||2 ¼ – 2 ¾ hours|
|4||2 ¼ – 2 ¾ hours||2 ½ – 3 hours|
|5.5||2 ½ – 3 hours||2 ¾ – 3 ¼ hours|