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PRIME RIB

- and how to season and “hold” for 6 or more hours – Mrs. Evil's Special Method

Use a good metal stemmed meat thermometer (Some good brands? Cooper-Taylor, Tel-Tru). The thermometer temperature range should be from at least 60 to 270 degrees F. It should cost between $7 and $15. You also might want to use an oven thermometer to checked the accuracy of your oven thermostat. To benefit from the "holding" capability, you must have an oven that can maintain a temperature of 140 degrees. Some do and some don't. If it can, but does not have a mark on the dial for 140 degrees, make a little mark to show where it would be. For meat to be held at RARE, it must be “held” at 140 degrees exactly, so correct temp is essential.

For ease of carving and to add seasonings, I prefer to have the ribs of the Prime Rib roast removed (Save the ribs to barbecue or to make soup broth.) You or your butcher should remove most of the outer fat from the roast, putting it aside. Generously sprinkle with garlic and onion powder and a little Lawry's Seasoning Salt. Then role up the boned roast and replace the layer of fat on top of the roll. The roast should then be tied at intervals to secure it. This method is best done on a 7 to 14 lb. roast. A 14 lb. roast will yield approximately 12 generous servings. If you have your prepared uncooked 14 lb. roast in the freezer, expect to take 4 to 5 days in the refrigerator to thaw.

TO ROAST: Place the roast on a rack in a foil lined pan. Coat all surfaces of the roast with Kitchen Bouquet. Sprinkle with some more Lawry’s Seasoning Salt, freshly grated black pepper, garlic and onion powder. Place the meat thermometer into the thickest part of the roast. Preheat the oven to 275 degrees. A 14 lb. Roast can be put into the oven as early as 8 or 9 A.M. If started at that time, the meat temp should reach 120 degrees at about 11 A.M. or Noon. It is very crucial to monitor the temp. It must not exceed 120 degrees. As soon as it reaches 120 degrees turn the oven temp down to 140 degrees. The meat can now be held until serving time – as late as 7 or 8 P.M. Put a smaller roast on to cook later in the day.

TO SERVE: Remove the string and top layer of fat and discard. If desired, coat the surface of the roast with more Kitchen Bouquet to give it a browned look. I use packaged au jus gravy mix to which I add the degreased pan drippings. Place a small cutting board (if available) onto a large serving platter. Put the roast on top of the board. An electric knife does the best and quickest cutting job on the roast. Serve with au jus gravy over the slices of meat.  

This is not a low-cholesterol-friendly roast, but it sure is a  tasty one. 

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