Classic Prime Rib
Classic Prime Ribs of Beef, recipe from the Time-Life Cooking Series, Cooking of the British Isles. Nutrition note: Since the calculation includes bones, I've calculated the values for 8 ounces of meat only, not including the bone. Actual caloric values will vary depending individual portion.
- 1 6- pound standing rib roast
- Kosher salt
- Cracked black pepper
Preheat oven to 500 degrees F.
For best results, take out rib and let stand at room temperature for at least an hour. Rub roast generously with kosher salt and pepper. Place in a large roasting pan, fat side up. Roast beef undisturbed, in the middle of the oven, for 20 minutes.
Reduce heat to 350 degrees F. and continue to roast, without basting, for about 1 hour, or until beef is cooked to your taste. A meat thermometer with register 130-140 degrees F. when the beef is rare. 150-160 for medium.
Remove roast from the oven, (it will continue to cook and the temperature will rise, once it's out of the oven) and tent it with foil.
Allowing the roast to rest before carving, undisturbed for 20-30 minutes, will allow the juices to redistribute throughout the meat.
Serving: 1g | Calories: 676kcal | Protein: 31g | Fat: 60g | Saturated Fat: 25g | Cholesterol: 137mg | Sodium: 101mg | Potassium: 501mg | Calcium: 17mg | Iron: 3mg