When I am making a Rib Roast I like to cook it according to Betty Crocker. There is something about following Betty Crocker’s instructions that makes you confident that everything is going to turn out okay. I like to rub Montreal Steak Seasoning on my Rib Roast prior to roasting. A good Horseradish sauce is a great compliment to the cooked Roast. If you have any leftovers you can enjoy a prime rib sandwich.
Rib Roast according to the Betty Crocker Cookbook
Place beef, fat side up, on rack in shallow roasting pan. This works well if you are using a boneless Rib Roast. The rack keeps the meat out of the drippings.
With a semi-boneless rib roast, the ribs form a natural rack. It is not necessary to baste. Do not add water. Do not cover. Roast in 325 degree oven. It is not necessary to preheat the oven.
Cooking times will vary–according to the weight of the rib roast and if you want to serve it rare, medium or well done.
Rib Roast 6 to 8 pounds (available at your local meat market) We are happy to cut off the bone and retie it for ease in carving.
23 to 25 minutes per pound 140 degrees rare
27 to 30 minutes per pound 160 degrees medium
32 to 35 minutes per pound 170 degrees well
Oven Browned Potatoes
About 1 ½ hours before the beef roast is done, wash and boil desired number of potatoes for 10 minutes. Drain the potatoes. Cut a slice in the potatoes almost completely through. Place the potatoes in the beef drippings in the pan, turning each potato to coat completely. Continue cooking, turning potatoes once, until tender and golden brown. If using Montreal Seasoning you will probably not need to add any additional seasonings to the potatoes.
Always make sure meat products are handled properly and cooked thoroughly.
Until next time…From our Butcher Block to your Table.