Rib Roast

Rib Roast for Christmas

Mauri-1

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

Prime Rib 1

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.

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Rib Roast–Boneless or Semi-Boneless

When I am making a Rib Roast I like to cook it according to Betty Crocker.  There is something about following Betty Crocker’s Mauri-1instructions that just makes you confident that everything is going to turn out okay.  I like to rub Montreal Steak Seasoning on my Rib Roasts 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 wellPrime Rib 1

Oven Browned Potatoes

About 1 ½ hours before the beef roast is done, clean 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 beef drippings in 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.

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Prime Rib Roast

Here we are the week before Christmas.  This year I decided to start a new tradition in ourMauri-1 home…putting together a Christmas themed puzzle.  I had visions of the Butcher and I before a roaring fire sharing stories and working on this masterpiece.  Well, reality hit last night as I sent the Butcher for a card table to put in front of the fireplace so we could start on the puzzle.  I was sitting on the hearth.  He was on the opposite side sitting on a stool so he could look down on the puzzle.  We were both fighting for control of the lid so we could see what the picture was supposed to look like.  We did have a plan of action, flip all of the puzzle pieces and pull out the straight pieces for the border.  We still don’t have the border finished.  I asked the Butcher what time it was. He said it was 9:00 p.m.  I told him I was exhausted and ready for bed.  I looked at the clock and realized it was 11:00 p.m.  We had been working on the puzzle for hours.  We will get it finished, and in the end we will reminisce about how much we enjoyed putting the puzzle together.

This is one tradition we won’t change–having Rib Roast for Christmas dinner.Prime Rib

Christmas Rib Roast

Rib Roast (Boneless or Bone in–both available at your meat market)
At your butcher shop you can ask the Butcher to remove the bone and tie it on the roast for easy slicing after cooking.
Sidney’s Steak Rub or Montreal Steak Seasoning (to taste)

Place the rib fat side up on a rack in a shallow roasting pan (pastry cooling racks are perfect in a broiler pan. Of course it will depend on the size of the roast. Rub the outside of the roast with the seasoning of your Prime Rib 1choice.

Place in the oven and set the temperature to 325 degrees. Cook until desired temperature is achieved.
140 degrees for rare
160 degrees for medium
170 degrees for well done

A rule of thumb is to cook a bone in rib 23 to 25 minutes per pound for rare, 27 to 30 minutes per pound for medium and 32 to 35 minutes per pound for well done.

With a boneless roast the cooking time is decreased to 18 to 20 minutes per pound for rare, 20 to 22 minutes per pound for medium and 22 to 24 minutes per pound for well done. The meat thermometer should always be your guide. Remember, the outside ends will be cooked a little more than the center. Remove from the oven when the meat thermometer registers 5 to 10 degrees lower than the desired temperature.

Easy Horseradish Sauce

12 oz. container of sour cream
5 ounces of horseradish

Mix these together. Add additional horseradish to your taste

Merry Christmas! Oh, and don’t tell the Butcher but I have another puzzle ordered and it should arrive before Christmas.

Until next time…From our Butcher Block to your Table.

 

 

 

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