PRIME RIB

Meat Thermometer Readings For Prime Rib Roast

Cooking by Minute per pound method: (For roasts 6 pounds and up)

• Rare: 12-13 minutes per pound

• Medium-rare: 14-16 minutes per pound

• Medium: 17-20 minutes per pound

These times are approximate as all ovens cook differently.
Resting periods:  Allow at least 15 minutes for a 2-4 pound roast
 and 25-30 minutes for 6 pounds and up.

Rosemary Garlic Beef Prime Rib Roast

1 tablespoon dried rosemary leaves, crushed
3 garlic cloves, pushed through a press
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 to 7 pound beef prime rib roast

1. Heat oven to 350°. Combine rosemary, garlic, salt and pepper in a bowl; press evenly into surface of beef. Arrange roast in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not touching bone or resting in fat. Roast 2 1/2 hours for medium-rare (135°) or 2 3/4 hours for medium (145°). Let stand 15 minutes before cutting into slices.

2. Add 3/4 cup of water to roasting pan. Place pan over two stovetop burners over medium heat. Scrape up browned bits with a wooden spoon; cook 2-3 minutes for flavors to blend. Strain and serve with beef.

Servings: 8
Bake/Cook time: 2 h 25 min
Carbohydrates: 1 grams
Net Carbs: 0.5 grams
Fiber: 0 grams
Protein: 58 grams
Fat: 74.5 grams
Calories: 922

Mustard Prime Rib

1 standing rib roast

2 tablespoons black peppercorns
2 tablespoons mustard seed
1/2 cup whole grain mustard
2 tablespoons Worcestershire sauce
2 tablespoons fresh rosemary

Crush the pepper and mustard seeds. Mix all together into a paste and apply to roast. Let sit overnight.

Roast at 350° for 15 minutes per pound (or a reading of 130° on a meat thermometer). Let rest for 15 minutes, then carve and enjoy!

The following basic recipe is for a 4 pound beef rib eye roast,
also known as a prime rib roast.

• Combine 2 cloves of garlic, crushed (or use crushed garlic from a jar), 1 tsp. Salt, 1 tsp. Cracked black pepper and 1 tsp. Dried rosemary leaves, crushed. Press evenly onto roast.
• Place on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover.
• Roast at 350° for 18 to 22 minutes per pound for medium rare to medium doneness. Remove roast when meat thermometer registers 135° F for medium rare, 150° F for medium. Remove roast from oven and let stand for 15 minutes before slicing or serving.